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November 21, 2005
A Vegan Thanksgiving
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This is my vegan Thanksgiving Special. I know you will enjoy it.
As a Main dish - Don't forget you can make the quinoa side dish and put it in a roasted acorn squash!
Also....for dessert try the apple Crumb! MMMM! Delicious!
Happy Thanksgiving from My Family to Yours!
Tracy
Thanksgiving Appetizer
Baguette Bread
One Vadalia Onion
5-6 Dates (or Figs if you prefer)
Tofutti "Better than Cream Cheese"
1 Tablespoon Extra Virgin Olive Oil
Pinch Sea Salt
Heat Oven to 375 degrees. Brush Bagette bread with oilve oil. Sprinkle Sea salt on and bake for 10-12 Minutes or until brown. Let cool.
In saute pan over medium heat add Olive OIl and Onions. Let saute until soft and brown.
Chop figs into small pieces.
When cooled spread a Tablespoon of Tofutti "Better than Cream Cheese" on and add onions on top of cream cheese. Add chopped figs and serve.
Mushroom Gravy
6 oz Organic Button Mushrooms
1/2 Small yellow onion
1 Tablespoon Extra Virgin Olive Oil
Pinch Sea Salt
1 Tablespoon Kuzu
1 Cup Water
1 Tablespoon Shoyu
In small pan heat olive oil to medium heat. Saute Olive OIl with onion until soft. Add mushrooms and cook until they begin to soften.
In small bowl Add 1 Tablesoon of Kuzu to 1 Cup of Water and stir until disolved.
Add kuzu mixture to mushrooms and stir. Add Shoyu and stir. Bring heat to Medium high and heat until gravy begin to bubble. Trun down to simmer and cook for 20 minutes. Serve.
Carrots with Pineapple Reduction Sauce
One 10 oz bag organic carrots, peeled
3 Cups Pineapple Juice
Teaspoon cinnamon
Teaspoon Maple Syrup
In saucepan heat 3 cups of Pineapple Juice. Add Carrots and bring to a boil. Cook until soft, about 10 minutes. Take carrots out of juice and place in a bowl. Add cinnamn and maple syrup and bring to a boil. Cook until reduced by half. Pour over carrots and serve.
Brussel Sprouts
2 Pounds of Brussel Sprouts
2 Tablespoons Olive Oil (or more if needed)
Sea Salt
1/2 Cup White Wine
2 Cloves Garlic, chopped
1 Tablespoon Agave Nectar
Heat Oven to 375 degrees. Place brussel sprouts in lipped pan and cover with olive oil. Sprinkle sea salt and cook in oven for 45 minutes or until tender.
Meanwhile in saucepan on medium heat heat wine, garlic and agave nectar until simmering. Bring heat down to low. (do this right before teh brussel sprouts come out of the oven or the liquid will evaporate before)
Take brussel sprouts out of oven and cover with wine sauce. Place in bowl and serve.
Mashed Potatoes with Roasted Garlic
2 Pounds of organic russet potatoes, peeled and chopped
6 Cups water
1 Head Garlic
1 teaspoon Olive Oil
Sea Salt
3/4 Cup Soymilk
2 Tablespoons "Earth Balance" vegan butter
1 Tablespoon Fresh grated Horseradish (or more if desired)
Heat oven to 375 degrees. Cut top of Garlic off (where the root would be) and discard. Drizzle Olive olive and sea salt and wrap in aluminum foil. Place in oven for 45 minutes or until tender.
Meanwhile, In medium Saucepan place water and bring to a boil. Add potatoes and cook until soft, about 20 minutes. Drain and add soymilk, butter and horseradish and blend with handmixer until smooth and creamy.
When garlic is roasted take out of oven and cool. Squeeze garlic cloves out of skin or with small fork pull them out and add to mashed potato mixture. Take the handmixer and blend again for 1 minute. Serve
Stuffing
4 Cups Whole Grain Bread, cubed (about 6 slices)
2 Tablespoon Olive Oil
1 Cup chopped apple (I used Granny Smith)
1/2 Cup chopped Onion (about half of a small onion)
1/2 teaspoon dried thyme
1 teaspoon dried parsley
1/2 cup walnuts
1 Cup Apple Juice
Preheat oven to 350 degrees. In a bowl place cubed bread and olive oil and mix until bread is coated. Sprinkle with Sea Salt. On a flat baking pan place bread and bake for 10-12 minutes, or until brown. Take out and cool.
In Medium bowl place cooled bread, chopped apple, onion, thyme, parsley, walnuts and mix well. Add Apple Juice and mix well coating everything evenly. Place in Casserole dish and bake for 25-30 minutes. Take out and serve!
Posted by podsumer at November 21, 2005 08:43 PM
