1 clove garlic - peeled and forced through a press
1/2 c. whole wheat flour
2 tbsp. nutritional yeast
2 tbsp. ketchup
2 tbsp. finely minced parsley
2 tbsp. sesame seeds
4 tsp. taco seasoning mix
1/8 tsp. cayenne pepper
1/4 tsp. salt
Several grindings freshly ground black pepper
1/4 c. wheat germ
4 hamburger buns - toasted
Drain the tofu and slice thinly. Place on a paper towel-lined baking sheet and a couple of cans to weight down. Let it drain for 45 minutes.
In a nonstick skillet heat 2 teaspoons oil over medium heat. Add the onion, carrot, cabbage and garlic; sauté 5 minutes. Cool slightly.
Process the drained tofu in a food processor until creamy. Add the flour, yeast, ketchup, parsley, sesame seeds, taco seasoning, cayenne, salt and pepper; process until smooth. Add the vegetables and process until the vegetables are finely chopped and incorporated.
Form the mixture into 4 patties and dredge in wheat germ. Heat a teaspoon of oil in a large nonstick skillet over medium heat. Add the burgers and cook for 5 minutes. Turn and add another teaspoon oil; continue cooking 4 minutes, or until heated through. (Serve on toasted buns with condiments.)
Note: Nutritional yeast can be found in health food stores. If unavailable substitute 2 tablespoons wheat germ.
1 lb. Meat of Wheat chicken style OR 1 lb. Meat of Wheat sausage style
1 lb. Monterey Jack cheese - grated
16 oz. Pepperidge Farm herb stuffing
Salt and pepper to taste
5 tsp. poultry seasoning (or more)
Pecan halves - for garnish
Add the powdered broth to the brown rice and sauté the mixture in oil for 4 minutes. Add 4 cups of water and cook for 1 hour or until the water is absorbed. Cook the wild rice, sage, rosemary, and 1 teaspoon thyme in 1.5 cups of water for an additional hour.
Sauté the chopped onion and celery with 2 tablespoons butter, dill and onion salt. Slice and sauté the mushrooms with 2 tablespoons butter, garlic powder and 1 teaspoon thyme, until well done. Combine all ingredients with the Meat of Wheat, cheese, stuffing, salt and pepper and poultry seasoning. In a baking pan, shape like a turkey, garnish with pecan halves and bake for 30-45 minutes at 375 degrees. Serve with cranberry sauce and mushroom gravy.