Comments on: The UnTurkey Recipe!! http://unturkey.org/2006/12/20/the-unturkey-recipe/ Open sourcing the UnTurkey and taking the holidays back for vegans! Fri, 27 Nov 2009 19:49:26 +0000 http://wordpress.org/?v=2.9 hourly 1 By: cara http://unturkey.org/2006/12/20/the-unturkey-recipe/comment-page-1/#comment-54 cara Tue, 09 Dec 2008 17:57:32 +0000 http://unturkey.org/2006/12/20/the-unturkey-recipe/#comment-54 Hi, Olivia, We didn’t really follow this recipe because we couldn’t find the yuba in time. We made stuffing and heaped it on a plate, made seitan (dark & light), sliced it up and arranged it around the stuffing, then draped a homemade pastry crust over the whole thing. It was very good. We used to use puff pastry as the crust & that’s even better, but we just tried something different last year. Vegetarian Times had the original recipe years ago, which we modified. thanks for asking! Cara Hi, Olivia,
We didn’t really follow this recipe because we couldn’t find the yuba in time. We made stuffing and heaped it on a plate, made seitan (dark & light), sliced it up and arranged it around the stuffing, then draped a homemade pastry crust over the whole thing. It was very good. We used to use puff pastry as the crust & that’s even better, but we just tried something different last year. Vegetarian Times had the original recipe years ago, which we modified.

thanks for asking!

Cara

]]> By: Unturkey the 1st « Thoughts http://unturkey.org/2006/12/20/the-unturkey-recipe/comment-page-1/#comment-53 Unturkey the 1st « Thoughts Sun, 07 Dec 2008 04:32:27 +0000 http://unturkey.org/2006/12/20/the-unturkey-recipe/#comment-53 […] LA Biodiesel Co-op Unturkey the 1st December 6, 2008, 8:31 pm Filed under: Ramblings, Vegan Food | Tags: food, unturkey, vegan Forthis year’s vegan Thanksgiving we made our own Unturkey. The company that made them (Now and Zen) shut down a couple of years back and our stockpile has run out; so we had to make one. You’re probably wondering why we just didn’t switch over to the dreaded Tofurky. We tried the Tofurkey which resembles a football more than a tasty holiday centerpiece, yuck, not something that I want to go through again! Anyhoo, back to the Unturkey. The byrd consists of four major parts: […] […] LA Biodiesel Co-op Unturkey the 1st December 6, 2008, 8:31 pm Filed under: Ramblings, Vegan Food | Tags: food, unturkey, vegan Forthis year’s vegan Thanksgiving we made our own Unturkey. The company that made them (Now and Zen) shut down a couple of years back and our stockpile has run out; so we had to make one. You’re probably wondering why we just didn’t switch over to the dreaded Tofurky. We tried the Tofurkey which resembles a football more than a tasty holiday centerpiece, yuck, not something that I want to go through again! Anyhoo, back to the Unturkey. The byrd consists of four major parts: […]

]]> By: olivia http://unturkey.org/2006/12/20/the-unturkey-recipe/comment-page-1/#comment-52 olivia Thu, 04 Dec 2008 00:15:22 +0000 http://unturkey.org/2006/12/20/the-unturkey-recipe/#comment-52 Cara - how did it compare to your home-made UnTurkey? It’s been so long since I had a real one I can’t really remember how the store-bought one tasted! Cara – how did it compare to your home-made UnTurkey? It’s been so long since I had a real one I can’t really remember how the store-bought one tasted!

]]> By: cara http://unturkey.org/2006/12/20/the-unturkey-recipe/comment-page-1/#comment-51 cara Thu, 04 Dec 2008 00:06:17 +0000 http://unturkey.org/2006/12/20/the-unturkey-recipe/#comment-51 We may have just consumed the last Unturkey. When a Wild Oats store went out of business, we bought one on sale although we already had one in the freezer. So we ate one, found out N&Z had gone out of business, ate a homemade Unturkey last Thanksgiving and this year, ate the final one. It was great, freezes very well for years!! We may have just consumed the last Unturkey. When a Wild Oats store went out of business, we bought one on sale although we already had one in the freezer. So we ate one, found out N&Z had gone out of business, ate a homemade Unturkey last Thanksgiving and this year, ate the final one. It was great, freezes very well for years!!

]]> By: vegan thanksgiving with a celebration roast, stuffing, mac & cheese, kale...and tons more! | vegan food and living in Los Angeles http://unturkey.org/2006/12/20/the-unturkey-recipe/comment-page-1/#comment-50 vegan thanksgiving with a celebration roast, stuffing, mac & cheese, kale...and tons more! | vegan food and living in Los Angeles Fri, 28 Nov 2008 04:31:12 +0000 http://unturkey.org/2006/12/20/the-unturkey-recipe/#comment-50 […] roast: since our favorite thanksgiving centerpiece, the unturkey, is no longer available, we have been looking for a worthy replacement. we spent the last two years with the tofurky, which is good but not great. this year we opted for the very scrumptious celebration roast. field roast is a company up in seattle who makes tons of great faux meats, from sausages, to slices, to several different flavors of roasts. their products are kind of hard to find in los angeles, so if you ever see them, buy ‘em up. follow your heart consistently stocks the celebration roasts, and a handful of whole foods carry the sausages. while the celebration roast is no unturkey, it’s pretty damn incredible. the body, crust and middle stuffing are all magnificent. (please note, some folks have made a website and posted a recipe for the original unturky. i’m way to much of a cooking n00b to try it, but others have. and i am jealous). the celebration roast will totally do for now. […] […] roast: since our favorite thanksgiving centerpiece, the unturkey, is no longer available, we have been looking for a worthy replacement. we spent the last two years with the tofurky, which is good but not great. this year we opted for the very scrumptious celebration roast. field roast is a company up in seattle who makes tons of great faux meats, from sausages, to slices, to several different flavors of roasts. their products are kind of hard to find in los angeles, so if you ever see them, buy ‘em up. follow your heart consistently stocks the celebration roasts, and a handful of whole foods carry the sausages. while the celebration roast is no unturkey, it’s pretty damn incredible. the body, crust and middle stuffing are all magnificent. (please note, some folks have made a website and posted a recipe for the original unturky. i’m way to much of a cooking n00b to try it, but others have. and i am jealous). the celebration roast will totally do for now. […]

]]> By: GGGUSC http://unturkey.org/2006/12/20/the-unturkey-recipe/comment-page-1/#comment-49 GGGUSC Fri, 03 Oct 2008 02:39:06 +0000 http://unturkey.org/2006/12/20/the-unturkey-recipe/#comment-49 I will gladly buy one if someone makes an extra, I live in Los Angeles. Contact gggusc@gmail.com I will gladly buy one if someone makes an extra, I live in Los Angeles.
Contact gggusc@gmail.com

]]> By: GGGUSC http://unturkey.org/2006/12/20/the-unturkey-recipe/comment-page-1/#comment-48 GGGUSC Thu, 02 Oct 2008 04:42:02 +0000 http://unturkey.org/2006/12/20/the-unturkey-recipe/#comment-48 If anyone is interested in making an extra, I will buy it. I live in L.A. If anyone is interested in making an extra, I will buy it. I live in L.A.

]]> By: dale http://unturkey.org/2006/12/20/the-unturkey-recipe/comment-page-1/#comment-47 dale Wed, 28 Nov 2007 04:35:57 +0000 http://unturkey.org/2006/12/20/the-unturkey-recipe/#comment-47 Thanks for posting this recipe! We created one for thanksgiving 2007 and it came out great! http://tofu.org/drupal/node/21 The more you knead gluten the tougher it will get. Ours wasn’t particularly sticky at all, but quite resistant to being pushed around and shaped into a rectangle. I’d say the doctor.grumpus should switch to pure VWG like Bob’s Red Mill brand. Thanks for posting this recipe! We created one for thanksgiving 2007 and it came out great! http://tofu.org/drupal/node/21

The more you knead gluten the tougher it will get. Ours wasn’t particularly sticky at all, but quite resistant to being pushed around and shaped into a rectangle. I’d say the doctor.grumpus should switch to pure VWG like Bob’s Red Mill brand.

]]> By: s5 http://unturkey.org/2006/12/20/the-unturkey-recipe/comment-page-1/#comment-46 s5 Fri, 23 Nov 2007 07:22:50 +0000 http://unturkey.org/2006/12/20/the-unturkey-recipe/#comment-46 We used Bob’s Red Mill brand with good success. I will note, however, that the “dough” is very sticky. I wouldn’t call it pasty, but it is sticky. If you have a marble or granite counter to work on, you’ll have much better luck with rolling it out. We tried rolling it out at first on a cutting board, and that was a mistake. Everything started to go smoothly once we switched to the counter. If it tastes too much like dough, then it’s possible that you’re actually working with some kind of high gluten baking flour rather than gluten flour itself. If the texture is too dense, I’d say to keep kneading it for a while, and try stretching it out. Another possibility is to boil and simmer it longer, which will soften up the gluten mass. Just leave it in for as long as you want and keep checking on it after the initial hour and a half. See what happens. I have to say, though, I do recommend adding a bit more spice mix than what was listed in the recipe. This will definitely come down to personal preference, but it definitely helps. We used Bob’s Red Mill brand with good success. I will note, however, that the “dough” is very sticky. I wouldn’t call it pasty, but it is sticky. If you have a marble or granite counter to work on, you’ll have much better luck with rolling it out. We tried rolling it out at first on a cutting board, and that was a mistake. Everything started to go smoothly once we switched to the counter.

If it tastes too much like dough, then it’s possible that you’re actually working with some kind of high gluten baking flour rather than gluten flour itself.

If the texture is too dense, I’d say to keep kneading it for a while, and try stretching it out. Another possibility is to boil and simmer it longer, which will soften up the gluten mass. Just leave it in for as long as you want and keep checking on it after the initial hour and a half. See what happens.

I have to say, though, I do recommend adding a bit more spice mix than what was listed in the recipe. This will definitely come down to personal preference, but it definitely helps.

]]> By: doctor.grumpus http://unturkey.org/2006/12/20/the-unturkey-recipe/comment-page-1/#comment-45 doctor.grumpus Fri, 23 Nov 2007 03:53:43 +0000 http://unturkey.org/2006/12/20/the-unturkey-recipe/#comment-45 Thanks s5, I bought the VWGF from a bulk in at the local Sprouts grocery market. It was labeled “vital wheat gluten flour,” but who knows: Maybe next time I’ll try a packaged version. I don’t think the spice doubling would work: It was a much a texture issue as anything else. The dough was actually close to a superglue paste, to be honest. I had to throw away the sponge after cleaning because to attached to the scrubby portion and would not come off… Thanks s5,

I bought the VWGF from a bulk in at the local Sprouts grocery market. It was labeled “vital wheat gluten flour,” but who knows: Maybe next time I’ll try a packaged version.

I don’t think the spice doubling would work: It was a much a texture issue as anything else. The dough was actually close to a superglue paste, to be honest. I had to throw away the sponge after cleaning because to attached to the scrubby portion and would not come off…

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