Well thanksgiving is here for Canadians... soon to be for our friends south of the border. So what are you planning on making? Post your recipes. So far I am doing shepard's pie: Ingredients (use vegan versions): 4 or 5 russet baked potatoes, peeled and cooked 2 teaspoons olive oil 4 cloves garlic, minced 1 medium onion, chopped 1 cup mushroom or vegetable broth 3/4 cup plain soymilk 8 oz. slice mushrooms 1 head broccoli, chopped or grated, stems and all 2 carrots, chopped or grated 2 celery ribs, chopped 1 teaspoon cornstarch plus 1 teaspoon flour 1 tablespoon nutritional yeast 2 handfuls French fried onions Directions: I got a version of this recipe from my friend Becky. I've altered it a bit to my own tastes. Her meat eating husband loves it so I figured mine will too. Made it last night and got many compliments from my husband! Mash cooked potatoes with as much soymilk as you need and lots of vegan buttery spread to make them nice and creamy. Add some salt and pepper and a sprinkle of garlic powder. Heat the oil in a large pan and saute the garlic and onion over medium heat until soft and translucent. Add the broccoli, carrots, mushrooms and celery and cook until veggies start to wilt. Add the broth and soymilk along with the cornstarch and flour. Let the mixture come to a boil, stirring frequently. Sauce will thicken up a bit. Season with salt and pepper if you need to. When all the vegetables are cooked, remove from heat. Spray a 8"x8" baking dish with nonstick oil spray and spoon the vegetable mixture onto the bottom. Cover with the potatoes and smooth them down. Sprinkle the top with nutritional yeast and French fried onions. Heat in oven for 10 minutes or so until top is slightly firm and onions are browned. Serve with garlic toast or fresh bread. Enjoy! Another way to prepare this is to spread half the potatoes on the bottom of the dish, add the veggies on top, then spread the remaining potatoes on top of the veggies. Either way it is delicious! Serves: 6 Preparation time: 30 minutes Raw pumpkin pie tarts: Ingredients (use vegan versions): Crust: 1 cup raw almonds 1 cup raw cashews 4 dates 2 tablespoons arrowroot flour 2 teaspoons coconut oil pinch salt Pumpkin Butter: 2 cups pumpkin puree 1/2 cup maple syrup 2 teaspoons pumpkin pie spice pinch salt Filling: 8 to 10 dates 1 cup pumpkin butter 2 teaspoons coconut oil 1/2 cup whole pecans Directions: 1. Crust: Combine ingredients for the crust in a food processor, process, and press into muffin tins. 2. Pumpkin Butter: Cook ingredients on medium for at least 15 minutes, stirring constantly until dramatically thicker. 2. Filling: Put dates in food processor first to process. Add pumpkin butter and coconut oil and continue to process. Fold in pecans. 4. Spread filling into tart shells. Refrigerate at least 6 hours. Originally these were supposed to be cooked with a cookie crust. Then they were pumpkin sandwich cookies! Dough didn't work too well in the muffin tins. After the trials and tribulations, we decided to go raw, because hey no baking required, less chance of a pumpkin disaster! These turned out seriously good, like seriously good. If you've ever tasted a butter tart you know how heavenly they can be. Picture that, crossed with a pumpkin pie. Can you say yum? Oh yes. For more recipes like this one visit our blog! http://sketch-freeveganeating.blogspot.com/ Source of recipe: I wrote this recipe. Makes: 12 tarts, Preparation time: 20 minutes, Cooking time: 0 minutes Strawberry sorbet: Ingredients (use vegan versions): 2 tablespoons Ener-G Egg Replacer 1 cup water 3 cups frozen strawberries or other fruit (tart cherries would be awesome) 1/3 cup granulated sugar, more or less Directions: 1. In a small microwavable bowl, whisk together the egg replacer with the water until there are absolutely no lumps. Cook it in the microwave on high for 1 minute or until it turns clear and gooey. Let it chill before using it in the sorbet. 2. Combine frozen strawberries and sugar in a food processor on high and blend until the strawberries are super-finely chopped and fluffy with the sugar crystals. Don't over-blend it, it should be kinda fluffy. You may need to scrape the sides, but it is best not to add liquid because this will make it freeze with ice chunks. 3. Add the cooked egg replacer while the food processor is running and blend it up! The egg replacer gets whipped with the fruit and sugar and makes a nice, creamy texture. If you're impatient like me, you can eat it then, but it really is best when it's frozen for a few hours. The best thing about this recipe is that it freezes just like ice cream! and if i do say so myself, it's pretty delicious! Source of recipe: This is loosely based on a recipe my sister used to make with egg whites. Makes: about 6 servings, Preparation time: 10 minutes, Cooking Time: 0 minutes And some gluten free brownies from a mix. Happy thanksgiving!