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Vegan Thanksgiving (Vegetarians Welcome!)Vegetarian Celebrations, your source for festive holiday fareYour premier source for a great meatless Thanksgiving! Create mix-and match menus from the following options. Remember Thanksgiving's roots as a festival meant to give thanks for the abundance of the harvest. Enjoy, share the blessings, and spare the turkeys! SEASONAL SALADS
SEASONAL SALADS
JICAMA COLESLAW WITH CITRUS DRESSING 8 to 10 servings Jicama is a slightly sweet crunchy root vegetable. Ask for it at well stocked supermarkets and produce stands. If you can't find it, substitute crisp white turnip.
Combine the dressing ingredients in a small bowl and whisk until well blended. Pour over the cabbage mixture and toss well. Cover and refrigerate until needed. JERUSALEM ARTICHOKE SALAD 8 servings Jerusalem artichokes are the misnamed underground tubers of a native American sunflower. These brown-skinned, knobby roots are not exactly pretty, but their crunchy texture and unusual flavor (a cross between potato, water chestnut, and turnip) are very pleasant. Sometimes they are labeled as "sunchokes." If all else fails, substitute the crispest turnips you can find.
Combine the dressing ingredients in a small bowl and stir. Pour over the salad and toss well. Let the salad marinate, refrigerated, for about 2 hours. Before serving, tear the red-leaf lettuce and place in a serving bowl. Add the salad and toss well. Surround the edges of the salad with cherry tomatoes and sprinkle the sunflower seeds over the top. CRANBERRY SLAW 8 to 10 Adapted from The Vegetarian 5-Ingredient Gourmet This slightly sweet slaw is easy enough for everyday meals, yet plenty festive for holiday meals. It's always a hit, and adds little to your workload.
VARIATION: Use 3 cups each red and green cabbage for a more festive look. Mixed Greens with Apples, Carrots, and Pickled Beets 8 to 10 servings Here's a simple salad of mixed greens that harmonizes well with the holiday meal, and, like the slaw above, adds little hands-on time in preparation of the meal.
MAIN DISH OPTIONS
BUTTERNUT SQUASH WITH WHOLE WHEAT, WILD RICE, & ONION STUFFING Serves: 8 Even those of us who have given up turkey welcome a Thanksgiving dish that has been "stuffed." This satisfying dish makes a handsome centerpiece for the holiday meal.
Halve the squashes and scoop out seeds and fibers. Place them cut side up in shallow baking dishes and cover tightly with covers or more foil. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm. In the meantime, bring 2 cups of water to a boil in a saucepan. Stir in the wild rice, reduce to a simmer, then cover and cook until the water is absorbed, about 40 minutes. Heat the oil in a skillet. Add the onion and garlic and sauté until golden. In a mixing bowl, combine the cooked wild rice with the sautéed onion and the remaining ingredients. When the squashes are cool enough to handle, scoop out the pulp, leaving firm shells about 1/2 inch thick. Chop the pulp and stir it into the rice mixture. Stuff the squashes, place in foil-lined baking dishes, and cover. Before serving, place the squashes in a preheated 350 degree oven. Bake for 15 to 20 minutes, or just until well heated through. VARIATION: To add drama to this presentation, try this recipe with other squash varieties. Hubbard squash, delicata, sweet dumpling and golden nugget are just a few of the stuffable edible squashes available. "THREE SISTERS" STEW 6 servings In Native American mythology, squash, corn, and beans are known as of the "three sisters." These are the very crops, along with garden vegetables, that the harvest festival of Thanksgiving is meant to celebrate!
Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way). When cool enough to handle, scoop out the pulp, and cut into large dice. Set aside until needed. Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden. Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes. Season to taste with salt and pepper. If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and very moist but not soupy; add additional stock or water if needed. Serve in shallow bowls. PUEBLO CORN PIE 6 to 8 servings This layered casserole is adapted from a Native American recipe.
Add the corn kernels, pinto beans, tomatoes, and seasonings. Stir well and simmer for 10 to 15 minutes. Season to taste with salt. Remove from the heat. Bring 5 cups of water to a rolling boil in a heavy saucepan or double boiler. Slowly pour the cornmeal into the water in a thin, steady stream, stirring continuously to avoid lumping. Add the salt and cook over very low heat, covered, for 20 minutes, stirring occasionally. Preheat the oven to 375 degrees. Oil a shallow, 1 1/2-quart baking dish and line the bottom with half of the cooked cornmeal. Pour over it the skillet mixture and sprinkle with the optional grated cheese. Top with the remaining cornmeal, patting it in smoothly. Bake for 45 to 50 minutes, or until the cornmeal is golden brown and crusty. Let stand for 10 minutes, then cut into squares to serve. QUICK BLACK BEAN AND SWEET POTATO CHILI 8 or more servings Adapted from The Vegetarian Family Cookbook With the addition of sweet potatoes, this easy chili is invigorating yet comforting. If youÕre looking for a colorful and hearty addition to your vegetarian Thanksgiving that can be made in a snap, this is a great choice.
Heat the oil in a large soup pot. Add the onion and garlic and sauté over medium heat until the onion is golden. Add the remaining ingredients except the last three. Bring to a simmer, then simmer gently, covered for 15 minutes. Add the sweet potato dice and continue to simmer for 10 to 15 minutes longer, or until the vegetables are tender. Stir in the parsley and scallions, then season gently with salt. If time allows, let stand off the heat for an hour or two, then heat through as needed. STUFFINGS, UNSTUFFED
WALNUT-APPLE STUFFING Serves: 8 or more Vegetarians won't want to eat stuffing that has been cooked in the bird. Here's a tasty stuffing that bakes separately.
Place the diced bread on a baking sheet. Bake 10 to 12 minutes, or until dry and lightly browned. Heat the oil in a large skillet. Add the red onion and sauté over medium heat until golden. Add the apple and sauté for another 5 minutes. In a mixing bowl, combine the bread cubes with the onion and apple mixture. Add all the remaining ingredients except the apple juice and toss together. Sprinkle in the apple juice slowly, stirring at the same time to moisten the ingredients evenly. Transfer the mixture to an oiled shallow 1 1/2-quart baking pan. Bake 25 to 30 minutes, or until browned and still slightly moist. Stir once during the baking time. Transfer to a covered serving container. OLD-FASHIONED POTATO-BREAD STUFFING 6 servings This hearty stuffing recalls Thanksgivings of days gone by. You need not stuff it into anything, but simply enjoy it as a side dish.
Once the cooked potatoes are cool enough to handle, peel them and place them in a large mixing bowl. Coarsely mash the potatoes with 1/2 cup of the rice milk. Cut the bread into 1/2-inch dice. Place them in a small mixing bowl and pour the remaining rice milk over them. Soak for several minutes. In the meantime, heat the oil in a medium-sized skillet. Add the onion and celery and sauté over low heat until the onion is lightly browned and the celery is tender. Combine the onion and celery mixture with the mashed potatoes in the large mixing bowl. Stir in the soaked bread, parsley, and seasoning mix. Season to taste with salt and lots of pepper. Pour the mixture into a well-oiled, 2-quart baking dish. Bake for 50 to 60 minutes, or until the top is a crusty golden brown. SOURDOUGH STUFFING WITH PINE NUTS AND RAISINS 6 to 8 servings This versatile stuffing is good on its own or stuffed into winter squashes, or green or red bell peppers.
Place the diced bread on a baking sheet. Bake 10 to 12 minutes, or until dry and lightly browned. Heat the oil in a large skillet. Add the onion and sauté over medium heat until golden. Combine the bread cubes with the onion in a mixing bowl. Add all the remaining ingredients except the apple juice and toss together. Sprinkle the juice in slowly, stirring, to moisten the ingredients evenly. Transfer the mixture to an oiled shallow 1 1/2-quart baking pan. Bake 25 to 30 minutes, or until browned and still slightly moist. CRANBERRY-PEAR WILD RICE STUFFING 8 or more servings Wild rice adds a wonderful texture to this stuffing, and the slight sweetness of dried cranberries lends a delicious flavor. This is an ideal stuffing for winter squashes, and used that way makes for a dazzling holiday main dish.
Preheat the oven to 375 degrees. Heat the oil in a medium-sized skillet. Add the onion and saute until translucent. Add the celery and sauté over medium heat until both are golden. Combine the onion-celery mixture with the cooked wild rice and all the remaining ingredients except the apple juice in a mixing bowl. Stir well to combine. Drizzle the apple juice in slowly, stirring all the while, until the mixture is evenly moistened. Transfer the mixture to a lightly oiled, large shallow baking dish. Bake for 30 to 35 minutes, or until the top begins to get slightly crusty. NOTE: Whirl slices and chunks of whole-grain bread in a food processor until fine. This is a good way to use up ends and slightly dated pieces of bread. SIDE DISHES
WINE-GLAZED BRUSSELS SPROUTS Serves: 8 The slightly sweet glaze makes Brussels sprouts taste deceptively rich.
In a small bowl, combine the wine, agave nectar, and soy sauce and stir together. Transfer to a 3-quart saucepan along with 1/2 cup water and the Brussels sprouts. Stir together, then cook, covered, at a gentle simmer for 15 minutes, stirring occasionally. Uncover and cook, stirring occasionally, for another 10 minutes. Dissolve the cornstarch in a small amount of water. Stir into the saucepan quickly, then cook for another 5 minutes. Remove from heat and transfer to a covered casserole dish to serve. MAPLE AND TARRAGON SWEET POTATOES 8 to 10 servings Maple syrup and tarragon, a sweet herb, are wonderful enhancements for the flavor of sweet potatoes.
Arrange the sweet potato slices in overlapping rows in an oiled shallow 2-quart casserole. In a small bowl, combine the syrup, margarine, juice, cinnamon, and salt. Pour evenly over the potatoes. Sprinkle the tarragon over the top. Cover with lid or foil and bake, covered, for 25 to 30 minutes, or until readily pierced with a fork but still firm. Bake another 20 to 25 minutes, uncovered, or until glazed and golden around the edges. BAKED SWEET POTATOES AND APPLES 6 or more servings A cheering winter recipe, and a great side dish for Thanksgiving, it gets its New England character from maple syrup.
Bake or microwave the sweet potatoes until done but still firm. When cool enough to handle, cut them into 1/2-inch-thick slices. Oil a deep, 1 1/2 quart baking casserole. Arrange half of the sweet potato slices on the bottom. Drizzle with half of the margarine, then half of the maple syrup. Top with the apple slices. Sprinkle lightly with the cinnamon and cloves. Repeat the layers, then pour the apple juice over the top. Bake for 30 minutes, covered, then for another 10 minutes, uncovered. Serve at once or cover and keep warm until needed. SCALLOPED CORN 4 to 6 servings Here's a tasty dish that features the classic American crop.
Heat the oil in a large skillet. Add the onion and sauté over medium-low heat until it is golden. Add the bell pepper and tomatoes and continue to sauté just until they soften. Sprinkle in the flour, paprika, and cayenne, stirring them in until well blended. Pour the rice milk in slowly, stirring continuously. Bring to a simmer, then stir in the corn and simmer for another minute or so. Season to taste with salt and pepper. Pour the mixture into an oiled shallow oblong baking pan. Quickly toss the melted margarine with the bread crumbs until evenly coated and distribute the crumbs over the corn mixture. Bake for 25 minutes, or until the crumbs begin to turn crusty. Serve at once. GLAZED BAKED ONIONS 8 servings Slow-baking onions gives them a mellow sweetness. Try this with naturally sweet Vidalia onions.
Combine all the ingredients except the last 2 in a small sauce pan. Heat gently, stirring, until the margarine and agave nectar are smoothly blended. Remove from the heat. Peel the outer skin from the onions and cut them in half crosswise. Cut a thin sliver from the bottom of each onion half, so that they will stand steadily in a baking dish. Arrange the onions halves in a shallow baking dish and pour the mixture from the saucepan evenly over them. Cover and bake for 45 minutes to 1 hour, or until the onions are tender when pierced with a fork. Once or twice during this time, spoon some of the liquid from the bottom of the baking dish over the onions. Sprinkle the onions with wheat germ and bake, uncovered, for an additional 10 to 15 minutes, or until most of the liquid has been absorbed. Serve at once or keep warm until needed. CRANBERRY-APPLE RELISH 8 or more servings This relish adds vivid color to fall harvest meals, and is a nice change of pace from jellied cranberry sauces for holiday meals.
Stir in the raisins and allow to cool, uncovered. Transfer to a serving container and serve at room temperature. CRANBERRY CHUTNEY 8 servings If your only experience with cranberries has been in sweet, jelled sauces, this spicy chutney will provide a welcome change of pace for your grown-up palate!
Add agave nectar to taste and simmer uncovered for another 5 to 10 minutes until thick. Let the chutney cool to room temperature, then store in a sterilized jar, tightly covered but not sealed. Refrigerate until needed. Before serving, bring to room temperature. DESSERTS
EASY VEGAN PUMPKIN OR SQUASH PIE Make: One 9-inch pie, 6 servings I find that the smooth, sweet butternut puree tastes just as good as sugar pumpkin—perhaps even better! Once you’ve got the squash or pumpkin baked, which I do ahead of time, making this nourishing pie is a snap. It contains no eggs or dairy, but no one will notice the difference.
Combine the pumpkin or squash pulp in a food processor with the remaining ingredients (except the crust, of course). Process until velvety smooth. Pour the mixture into the crust. Bake for 40 to 45 minutes, or until the mixture is set and the crust is golden. Let the pie cool to room temperature. cut into 6 or 8 wedges to serve. NOTES: To bake butternut squash or sugar pumpkin, halve the squash or pumpkin (you need a really good knife to do so!) and scoop out the seeds and fibers. Place the the halves cut side up in a foil-lined, shallow baking dish and cover tightly with more foil. Bake for 40 to 50 minutes, or until easily pierced with a knife. When cool enough to handle, scoop out the pulp and discard the skin. Use any leftover squash or pumpkin pulp for another purpose. If you want to make this in a hurry, you can use a 16-ounce can of pureed pumpkin—but it won’t taste as good or fresh! PEAR AND APPLE CRUMBLE 8 servings If you'd like an alternative to pumpkin pie, or an additional dessert, here's a good one. It's especially tasty served warm over vanilla frozen yogurt or nondairy dessert.
In a mixing bowl, combine the fruits with the next 5ingredients and stir together until evenly coated. Pour into a lightly oiled 9- by 13-inch baking pan. In a small bowl, combine the first 4 topping ingredients and toss to coat. Drizzle in the oil and stir until evenly coated. Sprinkle the crumble topping evenly over the fruit mixture. Bake for 35 to 40 minutes, or until the fruits are soft and the topping is golden. If desired, serve warm in bowls over frozen dessert. |
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