BROWSE THE COLGIN COOKBOOK

THANKSGIVING TORTE

Makes 6 to 8 servings.

Ingredients:

2/3 cup wild rice
1 and ¾ cup water
¾ teaspoon salt
¾ lb. red or white rose potatoes, unpeeled, scrubbed, and cut into 1" cubes
1 cup water
1/8 teaspoon salt (optional)

¼ cup raw walnut pieces
½ cup raw pecan pieces
1 large onion, diced
¾ lb. Portabella mushrooms, chopped (about 4 large mushrooms)
1 (14-oz.) package Lightlife GimmeLean! sausage flavor (soy sausage)
1/3 cup water
2 teaspoons poultry seasoning
¼ teaspoon ground black pepper
2 tablespoons extra virgin olive oil

½ teaspoon COLGIN NATURAL HICKORY LIQUID SMOKE
1 and ¼ teaspoon salt or to taste

2 medium tomatoes, sliced  
Red Swiss chard
Orange slices

Mushroom Gravy:
8 oz. fresh button mushrooms, sliced
1 and ¾ cup water
¼ cup Tamari or soy sauce
¼ cup dry red wine
2 tablespoons lemon or lime juice
3 tablespoons cornstarch
3 tablespoons water

Instructions:
  Lightly oil a 9½-inch springform pan and set aside.
  Combine wild rice, water, and salt in a 2-quart saucepan. Cover, and bring to a boil over high heat. Turn heat to low and steam for 50 – 60 minutes until rice is tender.
  Combine potato cubes, water, and salt in a 2-quart saucepan. Cover, and bring to a boil over high heat. Turn heat down to simmer, and cook 5 – 7 minutes until fork tender. Using a slotted spoon, remove potatoes to a medium bowl, and set aside.
  Toast nuts in a non-stick skillet over high heat, tossing continuously for about 1 to 2 minutes, and immediately remove to a dish to cool. Set aside.
  In a large skillet, saut onion, mushrooms, soy sausage, water, poultry seasoning, pepper, and olive oil together until onions are transparent, about 5 – 7 minutes, stirring frequently with a wooden spoon or paddle to break up