vegan thanksgiving

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CollegeB
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vegan thanksgiving

#1 Postby CollegeB » Tue Nov 08, 2005 1:42 pm

Anyone have some good recepies, websties etc. for thanksgiving vegan food. Each year I end up just making some chili or something easy. I'd like to actually make something different this year if possible. Gotta impress those carnies.

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#2 Postby veggymeggy » Tue Nov 08, 2005 2:05 pm

Check out the raw-vegan thanksgiving thread-some pretty yummy stuff was listed there.
I'm also trying to come up with ideas though. I won't have much money for ingredients so I'm on the lookout for very simple dishes that I can take home with me....
I'll see what I can find :)
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#3 Postby chesty leroux » Tue Nov 08, 2005 3:37 pm

im thinking of making my tamales. Whatever I make i want it to be different than the standard thanksgiving stuff, because I want people to be motivated to try it.
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#4 Postby CrispyQ » Tue Nov 08, 2005 5:06 pm

A more traditional recipe:

Thanksgiving Casserole from VegWeb

http://vegweb.com/recipes/events/3968.shtml

I've made this recipe before & it's very good! It's pretty easy too. I add some grated carrot & sometimes chunks of seitan too. I double the recipe as my husband could eat most of it on his own.

Add some cranberry, maybe some baked or mashed spuds & gravy, some pie & you've got a meal.

Those tamales, however, sound darned good!
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#5 Postby Crash » Tue Nov 15, 2005 4:29 pm

Here's something for the main entree: http://www.boutell.com/vegetarian/nut-roast.html

I also found these recipes on the 'net:

Glazed Sweet Potato Wedges

Yield: 4 Servings

2 medium Sweet potatoes; peeled and cut into eight wedges
1/4 cup Vegan Margarine (Soy Garden)
1/4 cup Orange juice
1/4 tsp Cinnamon
Orange slices; optional
Parsley sprigs; optional

Melt margarine in an 8" square dish in the microwave. Stir in orange juice and cinnamon.

Add potato wedges, toss to coat well. Cook, covered with wax paper 6-8 minutes, or until tender, stirring halfway through. Garnish with oranges and parsley, if desired.

Texas Cranberry - Jalapeno Relish

Cooking Method: No Cook
Prep Time: Over an hour
Cooking Time: 10-20 minutes

Makes: 2-1/2 cups

Ingredients

12 ounces fresh cranberries, (or frozen)
1 lime
3/4 cup granulated sugar
2 jalapeno peppers, seeded & minced
1/4 cup chopped fresh cilantro

Directions:

Place cranberries in food processor fitted with steel blade; process until coarsely chopped. Transfer to bowl.
Cut lime with peel, into small chunks. Process until finely diced. Add to cranberries along with sugar and jalapeno. Mix in cilantro.
Refrigerate relish several hours to allow flavors to mellow and blend.
Serve chilled or at room temperature as relish to accompany meal.

Here's an interesting recipe for Pumpkin pie....

Pumpkin Tart With Pecan Crust

Original recipe yield: 8 servings.

INGREDIENTS:

3/4 cup pecan halves
3/4 cup rolled oats
3/4 cup whole wheat pastry flour
1/2 teaspoon ground cinnamon
1 pinch salt
1/4 cup vegetable oil
3 tablespoons real maple syrup
1 cup soy milk
1/4 cup arrowroot powder
1 (15 ounce) can pumpkin puree
1/2 cup real maple syrup
1 tablespoon grated fresh ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves

DIRECTIONS:

Set rack in the middle of the oven, and preheat oven to 375 degrees F (190 degrees C). Lightly oil a 9 inch pie plate. Set aside.

Spread nuts over a baking pan. Toast for 7 to 10 minutes, or until the smell of nuts fills the kitchen. Set aside 16 pecan halves for garnish.

Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor bowl. Pulse until mixture becomes a coarse meal. Transfer to a mixing bowl. Whisk together oil and 3 tablespoons maple syrup, and mix into dry ingredients to form a soft dough. Press mixture into prepared pie plate. Crimp edges. Bake for 10 minutes, and set aside to cool.

Blend soymilk and arrowroot in the food processor until the arrowroot is completely dissolved and the mixture is smooth, about 15 seconds. Add pumpkin, 1/2 cup maple syrup, ginger, 1 1/2 teaspoons cinnamon, 1/2 teaspoon salt, nutmeg, and cloves; process until thoroughly blended. Pour filling into baked crust, and smooth the top with a spatula.

Bake for about 35 minutes, or until the crust is lightly browned and the outside inch of the filling is set. Don't worry if the center is still soft; it firms up as the pie cools. Transfer pie to a wire the rack. Gently press toasted pecan halves into hot filling in 2 concentric circles. Cool to room temperature, and then chill until set, about 3 hours. Serve chilled or at room temperature.
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