We were very grateful this year to share Thanksgiving with my parents who are both in their eighties and look and move around like they are in their sixties. We bundled up our two adorable dogs in their holiday sweater, packed up our side dishes and made the 5 mile trek to their house. We truly have so much to be thankful for!!
Friday, November 26, 2010
This is a stuffing my mom has been making for probably 50 years. She took her original meat/eggs recipe and modified it for us and it tastes better than ever. It contains very basic ingredients, nothing fancy or unusual. It is the most moist and flavorful dressing ever! Okay, maybe I'm a bit bias because my mom's loving hands made it.
She also rocked the gravy :)
Wednesday, November 24, 2010
Hot out of the oven! My non-vegetarian parents requested this pie again for Thanksgiving. I went the easy route and made a graham cracker crust. I'm still nervous about making "real" crusts but plan to conquer my fear this winter!
Pumpkin Pie: The Joy of Vegan Baking cookbook (Colleen Patrick Goudreau)
1 pie crust
16 pecan halves
12 oz. silken tofu (firm)
2 cups pumpkin puree
1/2 cup pure maple syrup
1/2 cup firmly packed light brown sugar
1/4 cup cornstarch or arrowroot powder
1 1/2 t. ground cinnamon
1/2 t. salt
1/4 t. freshly grated nutmeg
1/4 t. ground ginger
1/8 t. ground cloves (optional)
Preheat oven to 350 degrees. Prepare your pie crust or remove a store bought crust from freezer. Thaw crust if you are using frozen.
Spread the pecans on a cookie sheet. Toast for 7 -10 min, or until the smell of nuts fills the kitchen. Set aside for garnish.
In a food processor, blend together the tofu, pumpkin puree, maple syrup, brown sugar, cornstarch, cinnamon, salt, nutmeg, ginger, and cloves until the mixture is completely smooth and creamy. Pour the filling into the baked crust, and smooth the top with a spatula.
Bake for about 40-45 min, or until the crust is lightly browned and the outermost inch of the filling is set. Don't worry if the center is still soft; it continues to firm up as the pie cools.
Transfer pie to wire rack. Gently press the 16 toasted pecan halves into the filling. Cool to room temp. and then chill until set, 1-2 hours.
Tuesday, November 16, 2010
Cauliflower Potato Soup with Nutmeg: Sarah Kramer
1 small onion, choped
1 large carrot, chopped
1 T. olive oil
2 cups vegetable stock
1 medium potato, chopped
2 cups cauliflower, cut into bite-sized pieces
1/2 t. ground cumin
1/4 t. ground nutmeg
1/4 t. salt
1/4 t. ground black pepper
1 cup almond or soy milk
In a medium soup pot on medium heat, saute' the onions and carrots in oil until the onions are translucent. Add the vegetable stock, potatoes, cauliflower, cumin, nutmeg, salt and pepper. Bring to a boil, then reduce heat. Simmer for 10-15 min. or until the potatoes are cooked. Stir in "milk" and with a hand blender or food processor, blend half or all of the soup until smooth . Return to pot, reheat, and serve.
I can't remember where this recipe came from, but it must be good because the paper it is written on is stained and worn. The recipe calls for 2 cups of sugar but my dad is hypoglycemic, so I added less than 1 cup, and it still tasted good. Walnuts were a nice addition.
1/2 pkg. fresh or frozen cranberries
2 cups sugar
2 granny smith apples, peeled and chopped
1 cup frozen orange juice concentrate, thawed
1/4 cup raisins
1 t. ground cinnamon
1 t. allspice
1 t. ground ginger
1 1/2 t. grated orange zest
Add all ingredients, except orange zest to pot over high heat. Cook, approximately 15 min. stirring frequently, until cranberries pop and mixture thickens slightly. Stir in zest and cook 1 min. longer. Remove from heat. Serve warm or cold.
Weeknight Vegan Bolognese - Barefoot Contessa "How Easy is That" cookbook: Ina Garten (with soy beef strips)
2 T. olive oil
1 pkg. seasoned soy Beef strips (cut in little pieces) - (replaces meat)
4 t. minced garlic
1 T. dried oregano
1/4 t. crushed red pepper flakes
1 1/4 c. dry red wine, divided
1 28 oz. can crushed tomatoes
2 T. tomato paste
salt & pepper
3/4 lb. dried pasta (small shells or orecchiette)
1/4 t. ground nutmeg
1/4 c. chopped basil leaves
1/4 c. soy creamer (replaces heavy cream)
1/2 c. soy parmesan cheese
Cut up soy beef strips into little pieces. Give a little saute in butter or oil approx. 5 min.
Add a bit more oil and add garlic, oregano, and red pepper flakes and cook for 1 min.
Pour 1 cup of wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 T. salt and 1 1/2 t. pepper, stir. Bring to a boil, lower the heat and simmer for 10 min.
Meanwhile, cook pasta per box directions. While pasta cooks, add the nutmeg, basil, cream and the remaining 1/4 cup wine to the sauce and simmer for 8-10 min, stirring occasionally until thickened.
Serve over pasta with a sprinkling of soy parm. cheese.
Sunday, November 7, 2010
French Onion Soup - American Vegan Kitchen cookbook (Tamasin Noyes)
1 T. Vegan Margarine
1 T. Olive Oil
2 medium shallots, sliced
4 med. Vidalia or other sweet onions, sliced paper thin
1 leek, white part only, sliced
2 cloves garlic, minced
1/2 t. sugar
1 t. dried thyme
1 t. smoked paprika
3/4 t. chili powder
1 t. salt
1 1/8 t. black pepper
1/4 c. dry white wine
1/4 c. all-purpose flour
5 c. vegetable broth
1 T. soy sauce
2 t. white miso paste
1 T. white vinegar, optional
2 sheets frozen vegan puff pastry, thawed
1. In a soup pot, combine the margarine and oil over medium heat. Add shallots, onions, leek, garlic and sugar and cook partially covered for about 1 hr. 15 min. stirring occasionally, until the onions are brown and carmalized. Add the thyme, paprika, chili powder, salt and pepper. Cook 2 min. longer.
2. Add the wine and deglaze pot. Add flour and stir well. Cook about 2 min. Add the broth and soy sauce. Lower the heat to simmer and cook for 30 min. Taste to determine if the vinegar is needed and stir in the miso. then taste to adjust seasonings.
3. If you are using oven proof bowls, roll out puff pastry and cut 1 " larger than rim. Ladle soup into bowls and place the pastry round on top of bowl tightly. Place baking sheet and bake for 10 min. or until pastry is puffed and golden.
NOTE: I didn't use oven proof bowls and cut the pastry in rounds, baked then poured soup into bowls, added some vegan mozz. cheese and put cooked pastry round on top of soup.
Wednesday, November 3, 2010
The non-vegan painter who is working hard at our house today sampled a couple of these cookies and gave them a 2 thumbs (or paintbrushes) up. The applesauce makes them a bit chewy.
Chocolate Chip Cookies: (Susann Geiskopf-Hadler & Mindy Toomay)
1 1/4 cups unbleached white flour
1/2 teasp. baking soda
1/4 teasp. ground cinnamon
2/3 cup organic granulated sugar
1/3 cup unsweetened applesauce
1 teasp. pure vanilla extract
1 cup vegan chocolate chips
Preheat oven to 375 degrees. Stir together the flour, baking soda, and cinnamon in a medium bowl. In a larger bowl, combine sugar, applesauce, and vanilla extract. Mix until the sugar is well incorporated. Add the flour mixture, stirring until all ingredients combine to form a stiff dough. Fold in the chocolate chips.
Mound rounded teaspoons of batter onto an ungreased baking sheet. Bake for 12-15 min. until golden brown. Remove from the oven and transfer the cookies to a cooling rack.
This recipe from Giada De Laurentiis originally called for ground chicken but finely chopped Tempeh is a perfect substitute. I couldn't find Swiss Chard so I used a pre-packed mix of Mustard, Turnip and Collard greens from Trader Joes -- adds a little bite!
White Bean and Tempeh Chili
2 T. olive oil
1 large onion, chopped
4 garlic cloves, minced
1 pkg. Tempeh
1 t. salt, plus more for seasoning
2 T. ground cumin
1 T. fennel seeds
1 T. dried oregano
2 t. chili powder
3 T. flour
2 (15 oz) cannellini or other white beans, rinsed and drained
1 bunch Swiss chard, stems removed, leaves chopped into 1-inch pieces
1 1/2 cup frozen corn, thawed
4 cups vegetable broth (or mock chicken broth)
1/4 t. crushed red pepper flakes
ground black pepper
1/2 soy parmesan cheese
1/4 cup chopped fresh parsley
Boil Tempeh in soy water for approximately 5 min. When cools, chop into fine pieces.
Heat oil in Dutch oven, add onion and cook 5 min. Add garlic and cook for 30 sec. Add
Tempeh, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently approximately 8 min.
Stir the flour into the mixture. Add the beans, Swiss chard, corn and stock. Bring the mixture to a simmer. Simmer for 55-60 minutes, until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer and simmer for another 10 minutes.
Sprinkle with Soy Parm and parsley.
This is my mom's recipe from years ago. I replaced meat with beef substitute but you can leave it out and it will still taste hearty.
1 pkg. soy meat substitute (I used soy beef strips)
3 T. oil
1 cup onions chopped
2 T. Molasses
4 T. soy sauce
1/2 cup water
1 t. salt
1 cup celery
2 15. oz. cans bean sprouts
Saute meat substitute in butter for approximately 5 min. Remove and set aside.
Saute onion and celery until soft, add meat substitute.
Add remaining ingredients and simmer for approximately 1 hour.
I don't have much of a sweet tooth, I'm more of a Salty Gal ... but ... these muffins are a bit addicting. They are like mini banana bread with a touch of chocolate. Very easy to make. I used egg substitute for the requested 2 eggs and it seemed to work!
Banana Chocolate Muffins - Recipes From the Heart of the Home cookbook (Nigella Lawson)
3 very ripe bananas
1/2 cup vegetable oil
2 eggs (substitute for 2 large eggs)
1/2 cup packed light brown subar
1 1/2 cups all purpose flour
3 T. unsweetened cocoa powder, sifted
1 t. baking soda
1 x 12 cup muffin pan
Preheat oven to 400 degrees and line muffin pan with paper cups. Mash the bananas fy hand or with mixer.
Still beating and mashing, add the oil followed by the eggs and sugar.
Mix the flour, cocoa powder, and baking soda together and add this mixture, beating gently, to the banana mixture, then spoon it into the prepared papers.
Bake in a preheated oven for 15-20 minutes, by which time the muffins should be dark, rounded and peeking out of their paper cups.