It’s that time of year! I love the fall. Not only is it the season of mine birth, but it’s also the season of Thanksgiving. Fresh, delicious food galore. I haven’t partaken in a “typical” Thanksgiving meal since I was 12 years old. And to this day, as I approach a ripe 25, I still have to convince my grandmother that I’m not going to eat any turkey. Even after she says “Just take a bite. I won’t tell anyone!” Very cute. And aggravating. Aside from that, I was able to eat most everything else on the table. Until I turned vegan.
Never fear! vegan recipes are here! We do not need to starve this holiday season. No, no. We will stuff ourselves silly with healthy, animally lacking goodies. And love it. Oh, and I would like to begin with this link http://www.slashfood.com/2006/11/21/tackling-the-tofurkey/ about Tofurkey. This person had a similarly unpleasant experience to mine. With that in mind, if anyone knows how to successfully make a Tofurkey, do share.
5 cups bread cubes
1 1/2 cups wild and brown rice mix, cooked
1 cup onions, chopped
2 cups celery, chopped
1/4 cup fresh herbs (parsley, thyme, etc)
1/4 cup olive oil
1 cup vegetable broth
Preheat over to 375.
Saute onions and celery until soft.
Mix everything together.
Bake covered for 25 minutes, then uncovered until top is browned.
VEGAN GREEN BEAN CASSEROLE
2 quarts water
1 tablespoon table salt (Alanna says it’s essential)
1 1/2 pounds fresh green beans, trimmed and cut into bite-size pieces
Bring the water to boil in a large pot. While it’s heating, cut up the beans. Add the salt and beans to the boiling water. Cover and cook for 6 minutes. Drain beans in a colander, and then spray for a minute with cold water to stop the cooking. Let them drain in the colander, shaking every now and then to get off all the water.
10 ounces mushrooms
3 cloves garlic, minced
Salt to taste
Fresh pepper to taste
2 tablespoons flour
3/4 cup vegetable broth
1 tablespoon dry sherry
3/4 cup soy creamer (or full-fat unsweetened soymilk)
Trim and discard the mushroom stems and chop the mushrooms into pieces. Spray a non-stick pan with canola oil and heat it. Add the mushrooms, garlic, salt, and pepper. Cook until mushrooms are very soft and exude their juices. Whisk the flour into the vegetable broth and add to the mushrooms along with the sherry. Simmer, stirring, until mixture thickens. Add the soy creamer and simmer until thick, about 5 to 10 minutes. Adjust the seasonings and stir in the beans.
1 1/2 slices whole grain bread
1 tablespoon Earth Balance margarine
1/8 teaspoon salt
1/16 teaspoon freshly ground black pepper
1 3-ounce can of French fried onions
Put the bread, margarine, salt, and pepper into a food processor and pulse until crumbly.
Pour into a bowl and add the onions. Stir to combine.
Put the green beans into an oiled casserole dish and top with the onion mixture. Bake at 425 F for about 15 minutes. If you are not serving this right away, refrigerate the topping separately. Bring to room temperature before sprinkling the topping on the casserole and baking for about 20 minutes or until hot throughout.
ROASTED GARLIC MASHED POTATOES
12-14 garlic cloves (to taste), unpeeled
4 lbs. potatoes (preferably yukon golds), peeled, and cut into cubes
2/3 cup soy milk, rice milk, or other non-dairy milk of choice
salt and white pepper, to taste
2 T. freshly snipped chives
paprika, for garnish
Place the unpeeled garlic cloves in a pie pan and bake at 450 degrees for 25-30 minutes or until cloves are soft. Remove the pie pan from the oven and set aside to cool. Meanwhile, in a large pot, place the cubed potatoes, cover them with water, and cook over medium heat for 20 minutes or until tender. Drain the potatoes, saving the cooking liquid for use in the mashed potatoes, and the remaining cooking liquid can be used in soups or sauces. Transfer the drained potatoes to a mixer (or return to the large pot if using a hand mixer or potato masher) and set aside for 5 minutes to dry. Using your fingers, squeeze the cloves of garlic from their skins, and place them in a small bowl. Using a fork, mash the cloves of garlic to form a paste. Add the mashed garlic, soy milk, sprinkle with a little salt and white pepper, and whip the potatoes until smooth. Add a little of the reserved potato cooking liquid, if needed, to achieve a creamy consistency. Taste and adjust seasonings, as needed. Transfer the mashed potatoes to a large bowl, sprinkle with the snipped chives and a little paprika before serving.
Yield: 2 Quarts or 6-8 servings
FRESH CRANBERRY RELISH
2 large navel oranges
4 cups (1 pound) fresh cranberries
2 unpared red apples, cored
2 cups water
Peel oranges; reserve half of 1 peel. Chop oranges coarsely. Wash cranberries; drain and remove stems. Put cranberries, apples and reserved peel through the coarse blade of a food chopper or use food processor. Add oranges and sugar; mix well. Refrigerate several hours or overnight before serving. Makes 1 quart.
If anyone has any other Thanksgivingy recipes they’d like to share, please comment!
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