Recipes For A Vegan Thanksgiving Feast
ALL Natural Vegan Body Builders (2 Cool 2 Care?)
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From: ALL Natural Vegan Body Builders (2 Cool 2 Care?)
Date: Nov 20, 2008 6:41 PM
From: Nephesh ~ Abolition, Direct Action and Veganism
From: Rodeo~A legalized abuse of animals for cowards!!
From: *Eurasian Vegan* Save our forest creatures
From: *♥♥*Garden of Vegan*♥♥ *
Date: Nov 17, 2008 5:13 PM
This recipe is adapted from Vegan Planet. Serve with the *brown gravy.
For the Seitan:
Dry Ingredients:
2 cups wheat gluten flour
¼ cup bread flour
¼ cup nutritional yeast
1 teaspoon paprika
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoons salt
½ teaspoon freshly ground black pepper
Wet Ingredients:
2 tablespoons tahini
1 tablespoon tomato paste
¼ cup tamari or other soy sauce
1 tablespoon olive oil
1 ¼ cups water
For the stuffing:
1 tablespoon olive oil
1 yellow onion, minced
1 celery stalk, minced
6 ounces oyster mushrooms, coarsely chopped
8 ounces cooked vegan sausage, chopped
¼ cup minced fresh parsley
1 teaspoon dried thyme
½ teaspoon dried ground sage
½ teaspoon dried savory
Salt and freshly ground black pepper
5 cups finely cubed bread
½ cup water
Make the Seitan:
Combine the dry ingredients in a large bowl and set aside. In a separate bowl, combine the tahini, tomato paste, and tamari, stirring to blend. Stir in the oil and water and blend until smooth. Add the wet ingredients to the dry ingredients. Mix until well combined, then knead for a minute.
Place the seitan between two sheets of plastic wrap on a flat work space and stretch it out with your hands, then roll it out with a rolling pin or wine bottle until it is approximately an 11-inch square about 1/3-inch thick. Let it rest while you make the stuffing. (You can place a 9-x13-baking dish on top of it to keep it stretched.
Make the Stuffing:
Heat the oil in a large skillet over medium heat. Add the onion and celery, cover, and cook for 10 minutes or until soft. Add the mushrooms, vegan sausage, parsley, thyme, and salt and pepper to taste, and cook 5 minutes longer, then place in a large bowl. Stir in the bread and mix well. Add as much of the water as needed to moisten the stuffing mixture. Set the stuffing aside. Preheat oven to 350°F.
To Assemble:
Use your hands to spread the stuffing evenly and firmly across the surface of the seitan, allowing a 1-inch border all around. Beginning at the edge nearest you, carefully roll up the seitan around the stuffing, using the film wrap it is laying on to help you. Use your fingers to press the edges of the seitan to seal the roast. Discard the film wrap.
Place the rolled seitan, seam side down, on a lightly oiled sheet of aluminum foil and enclose it, crimping the ends to seal the roast in the foil. Carefully place the roast in a 9- x 13- baking dish. Pour in enough water to come about halfway up the sides of the pan. Carefully place in the oven and bake for 90 minutes.
Open up the foil to expose the top of the roast and bake 10 minutes longer to brown. When the surface of the roast is firm and golden brown, remove it from the oven, and let it rest for at least 10 minutes before slicing. Using a serrated knife, cut the roast into 1/2-inch slices and arrange on a platter.
Serves 8
Brown Gravy
1½ cups vegetable broth
1½ tablespoons tamari or other soy sauce
½ teaspoon Gravy Master or other browning sauce (optional)
1 teaspoon minced fresh thyme leaves, or ½ teaspoon dried
Salt and freshly ground black pepper
2 tablespoons cornstarch dissolved in ¼ cup water
¼ cup unsweetened soy milk
In a small saucepan, combine the stock, tamari, Gravy Master (if using), thyme, and salt and pepper to taste over high heat and bring to a boil. Reduce the heat to low, whisk in the cornstarch mixture and stir until the sauce thickens, 1 to 2 minutes. Slowly whisk in the soy milk. Do not to boil. Taste to adjust the seasonings before serving.
Makes about 2 cups
Cranberry Relish
This zesty and colorful relish makes a nice change from ordinary cranberry sauce at Thanksgiving, but it’s too delicious to reserve for only once a year.
One 12-ounce bag fresh cranberries
1/4 cup finely minced red bell pepper
1 shallot, minced
3/4 cup light brown sugar
1/4 cup orange marmalade
Juice and zest of 2 lemons
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Pick through cranberries to remove any stems and place in a saucepan along with the bell pepper, shallot, sugar, marmalade, lemon juice and zest, salt, and pepper.
Cook over medium heat, stirring to combine, and simmer until cranberries pop and mixture thickens, about 30 minutes.
Makes about 2 cups
Roasted Sweet Potato Sticks
Use sweet potatoes, rich in beta carotene and other nutrients, to make a colorful and tasty alternative to regular French fries. I find that this is a great way to win sweet potato converts among those who don’t like the overly sweet glazed or marshmallow topped preparation so commonly used for sweet potatoes. Oven roasting them in this way brings out the natural flavor. This recipe is from The Vegetarian Meat & Potatoes Cookbook.
3 to 4 sweet potatoes
2 tablespoons olive oil
½ teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup dried cranberries (optional)
Preheat the oven to 425 degrees. Lightly oil a large baking sheet and set aside. Peel the sweet potatoes then cut them in half lengthwise. Cut each in half into 1/4-inch wide strips.
Place the sliced potatoes into a large bowl and add the oil, salt, and pepper. Toss gently to coat the potato slices well and spread them on the baking sheet in a single layer.
Bake until potatoes are lightly browned and crisp on the outside and tender on the inside, about 25 minutes. Serve immediately, garnished with dried cranberries, if desired.
Serves 4 to 6
***
Ginger-Dusted Pumpkin Cheezecake
A rich and elegant alternative to pumpkin pie on Thanksgiving or anytime the mood strikes. Tofu cream cheese is available in well-stocked supermarkets and natural food stores. If unavailable, use regular tofu – just be sure squeeze out the excess liquid. For a final flourish, top each slice with a dollop of vegan whipped cream.
Crust:
1 ½ cups vegan ginger snaps or graham cracker crumbs
¼ cup vegan margarine, melted
Filling:
2 (8-ounce) containers tofu cream cheese
1 (15-ounce) can pumpkin puree
¾ cup light brown sugar
1 teaspoon rum extract
1 ¼ teaspoons ground cinnamon
3/4 teaspoon ground allspice
3/4 teaspoon ground nutmeg
Topping:
¼ cup ground crystallized ginger
Preheat the oven to 350 degrees. Lightly oil an 8-inch springform pan or coat with nonstick spray. Place the crumbs directly into the pan, add the melted margarine and toss with fork to combine. Press the crumbs evenly against the bottom and side of the pan and set aside.
Place the tofu cream cheese in a food processor and process until smooth. Add the pumpkin and process until blended. Add the sugar, rum extract, cinnamon, allspice, and nutmeg and process until well blended. Spread the filling evenly into the prepared crust. Bake for 45 minutes, or until firm. Turn off the oven and allow cheesecake to cool in the oven for 15 minutes to an hour without opening the oven door.
Remove from oven and allow to cool completely at room temperature. Refrigerate for several hours before serving. When ready to serve, sprinkle the top of the cheesecake with ground crystallized ginger. [Note: crystallized ginger may be ground in an electric spice grinder or in a high speed blender.]
Serves 6
Apple-Pumpkin Delight
by Fatfree vegan
1 pound pumpkin, cushaw, or any sweet winter squash
2 pounds Granny Smith apples (about 3 large apples)
1/2 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves, ground
2 teaspoons cornstarch
Peel the pumpkin or squash and slice it thinly into pieces about 1-inch square (the size matters less than the thinness). Peel the apples and cut into slices, a little thicker than the pumpkin.
Preheat oven to 400F. Mix together the sugar, cinnamon, nutmeg, cloves, and cornstarch. Oil a 2-quart casserole dish. Arrange half of the pumpkin slices in the dish, and sprinkle with about 1/4 of the sugar mixture; arrange half of the apple slices over the pumpkin and sprinkle with a quarter of the sugar mixture. Repeat pumpkin and sugar and arrange the final layer of apples on top, heaping slightly in the center if necessary; sprinkle with remaining sugar mixture.
Cover with foil and bake for 40 minutes. Remove foil and bake for about another 15 minutes. Use a knife to lift up some of the apples and check to see that the pumpkin slices in the middle are completely done; if not, return to the oven until pumpkin is tender. Serve warm or cold.
enjoy!!!
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