what do milkglands, jimbays (sp) and jason oickle have in common? (now with thanksgiving recipes)

i'm not feeling as well as i'd like to be. neither am i as educated or as disciplined about my illness as i should be.

must improve.

but in the meantime, i will leave you with this as i hit the books:

the newest keyword searches that have brought readers from google and yahoo are:

www.milkglands (not even a dotcom)

types of jimbays (properly spelled djembes, yet i was too lazy to look it up at the time-- and indicated this in my blog. some dirty hippie is apparently also too lazy)

jason oickle (a halifax user searched for him. btw, my blog is the only return for jason oickle, and google doesn't even mention him. ling-ling san: what is up??)

and here are some recipes for thanksgiving. i'll be drinking broth and revital-x, popping supplements until my throat is blocked, and eating rice that's been chewed until it's liquified. oh yeah, and probably alone. joyous occasion. oh, and my parents have been married for 33 years today. fawwwwk!

Tofurkey
(mine. now the official satisfaction feast recipe, and the official tofurkey used at ARCH events)

1 pound firm tofu, rinsed and patted dry

Marinade:
3/4 c. water
3 tbsp soy sauce
3 tbsp nutritional yeast
½ tsp poultry seasoning**
½ tsp coriander
½ tsp onion salt
½ tsp garlic powder

Coating:

1/4 c. whole wheat or other flour
1/8 c. cornmeal
1/8 c. nutritional yeast
1/4 tsp onion salt
1/4 tsp salt
dash black pepper

Cut tofu into 1/4 inch or appropriately sized slices and place them in a wide, shallow mixing bowl or
shallow baking pan. Place all ingredients for marinade in a bowl and whisk them together. Pour marinade over tofu slices, ensuring all slices are covered. Cover and place marinated tofu in refrigerator. Let tofu set
for several hours or overnight, turning slices a couple of times. When you are ready to cook the tofu, combine the ingredients for the coating mix in a bowl and stir well with a fork. Preheat oven to 400 degrees. Mist baking sheet with nonstick cooking spray, set aside. Remove each tofu slice, shake lightly to allow extra marinade to drip off and dredge each piece in the coating mix, allowing for total coverage. Arrange tofu on baking sheet. Mist tops lightly with cooking spray. Bake tofu for 15 minutes or until bottoms are golden brown. Flip slices over and bake for another 9 or so minutes, until other side is golden brown. Makes 10 or more slices. (4 -5 servings)
** or rosemary, sage, summer savory.
Eat plain hot or cold, with a meal or sandwich it between some bread and your choice of gravy. You’ll not miss turkey and the bird will be spared.

Mushroom Gravy
(from Satisfaction Feast)

1/4 c. olive oil
1/4 c. flour
2 1/4 c. water
1/8 c. soy sauce or Bragg's
1 c. fried mushrooms
pepper to taste

Fry enough mushrooms in oil to yield one cup shrunken, fried mushrooms. Heat oil and whisk flour in until smooth. Gradually add water, stirring constantly. Add soy sauce, fried mushrooms and pepper. It'll thicken and be a good gravy.

Tofu Pumpkin Pie

(adapted from the Atlantic Superstore vegan cooking class)

1 graham cracker pie crust (can use cereal flakes‑‑like cornflakes instead)–4 c. mixed with 2 Tbsp sugar and ½ cup melted margarine and put into 9" pie shell.

1 package Mori‑Nu Lite Firm Tofu (For firmer texture use Mori‑Nu Lite Extra‑Firm Tofu)
1 ½ cups canned or cooked pumpkin
1/4 cup maple syrup
1 tsp vanilla
1 Tbsp pumpkin pie spice or next 4 ingredients:
1 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 small container whipping "cream" (cool whip)

‑Pre‑heat oven to 400 degrees.
‑Blend Mori‑Nu Lite Tofu in a food processor or blender until creamy smooth.
‑Add pumpkin, syrup, vanilla, and spices; blend well. Pour into 9" unbaked pie shell.
‑Bake approximately 1 hour or until a toothpick inserted in the center comes out almost clean.
‑Cool and serve with a dollop of whipping cream.