Thanksgiving
is coming up very close, and it really is one of my favorite holidays. I love
the food, hanging out, and that it is simply that. No presents to stress out
about, no crazy expectations, just delicious food. You always get to see people
you haven’t seen in a long time, and it always seems like a happy day.
Thanksgiving wasn’t always my favorite holiday; there was about four years when
I was a vegetarian. My family used to make fun of me, placing only celery on my
plate as my entire meal. Overall, being a vegetarian is pretty hard in general,
when it comes to eating out in restaurants, going to parties, but Thanksgiving
seemed to be the most difficult holiday. Everything seems to be made of with a
meat substance, the gravy, stuffing, the main course (turkey), and the
appetizers. If you are a vegan, it is even worse, the vegetable tray seems to
be your only option.
During
my vegetarian days, I did have my family try to adjust for a year. We had a
tofurky, which was interesting, made our gravy with vegetable broth, and tried
to focus on the vegetarian side of things. Not only did people think most of
the food was strange; I have to admit it didn’t have the feel of the holiday. I
believe that everyone should get a great holiday. Well I think that vegetarians
deserve to have a delicious holiday season as well.
So,
I am open to provide some delicious recipes, but I think one of the hardest
things is having your family and friends agree to a vegetarian meal. There are
many ways I would recommend to this; one method (the easiest) is having both
meals available, and everybody is happy. Another idea is having your own with
vegetarian accepting individuals. The final decision is having a family brave
enough to try it all together. I would have to say if they were open, they wouldn’t
regret, since they will come out very delicious.
Mini Brie and Apple Quiches
Ingredients:
30 mini phyllo
shells (two packages)
1/2 green apple
5 eggs
1 t Dijon
mustard
1/4 t salt
ground pepper
ground nutmeg
4 ounces of
Brie cut into 30 squares
Directions:
Preheat oven to 350 degrees. Arrange phyllo shells on a baking sheet. Chop us apple into 30 slices, and place each piece into each shell.
In
a bowl, whisk eggs, mustard, salt, a dash of pepper and nutmeg. Pour the egg
mixture over the apple to the top of the shells. Put a piece of Brie on top of
each pie shell.
Place
the piecrust into the oven and bake for about fifteen minutes.
Baked Butternut Squash and Cheese Polenta
Ingredients:
1 butternut
squash
2 T olive oil
1/3 cup pine
nuts
1 onion (yellow)
1/2 t dried
sage, crumbled
Salt and pepper
6 c water
2 c coarse
polenta
Unsalted butter
I c smoked
Gouda, shredded
1/4 c Parmesan
cheese
Directions:
Preheat
the oven to 375°. Place the squash on an oiled baking sheet and roast for 30
minutes or tender when poked with a fork. Place the squash in a bowl and mash
well. Place the pine nuts on a pan, and toast until brown, about five minutes.
Pull out and let cool.
Place
the olive oil in a saucepan and turn on medium-low heat. Chop the onions, sage
and place into heated pan. Sprinkle with salt and pepper. Cover and cook over
moderate heat, stirring, until golden, 25 minutes, add water if needed, this is
caramelizing the onions.
In
a large pot, bring the water to a boil. Slowly add the polenta, mixing it in
with a whisk, and a dash of slat. Turn the heat on low, and stir often until
thick, about 30 minutes. Stir in 1 T of butter along with the mashed squash,
pine nuts, onion, Gouda and half of the grated Parmesan cheese. Pour the hot
polenta into a buttered large baking dish. Smooth out the polenta, and place in
the refrigerator for at least three hours.
Rub
the surface of the polenta with softened butter and sprinkle with the remaining
grated Parmesan cheese. Bake in a 375° oven for 1 hour, until the top and side
are lightly browned and crisp. Let stand for 20 minutes before cutting it into
wedges.
Stuffing
Ingredients
1/2 c pumpkin
seeds
1/2 c sunflower
seeds
1/4 c butter
1 c onion
(chopped)
3/4 c celery
(chopped)
3/4 c carrot
(shredded)
1 t cardamom
1 T thyme
2 T fresh
parsley
2 bay leaves
1 loaf
whole-grain bread, sliced into cubed
1 c wheat and
barley nugget cereal
1/4 c dried
cranberries
salt and ground
black pepper
2 eggs, beaten
2 c vegetable
broth
Directions
Preheat
oven to 350 degrees. Spread the pumpkin and sunflower seeds onto a baking
sheet. Toast the seeds in the oven until lightly browned and fragrant, about 5
minutes.
Melt the butter in a skillet over medium-high
heat. Add the onion, celery, carrot, cardamom, thyme, parsley, and bay leaves
to the butter and cook until the vegetables are tender; remove the bay leaves.
Toss together the toasted seeds, bread, cereal,
cranberries, and vegetable mixture in a large bowl; season with salt and
pepper. Add the eggs and mix. Add the vegetable stock gradually until the
mixture is moist, but not mushy. Transfer mixture to a lightly greased
casserole dish.
Bake in preheated oven until browned, about 30
minutes.
Vegetarian
Gravy
Ingredients:
3/4 c crimini or
shitake mushrooms
1 yellow onion,
minced
1/4 c vegan
margarine
2 1/2 c
vegetable broth
2 T soy sauce
1/4 c flour
1/2 t sage
½ t thyme
½ t marjoram
salt and pepper
to taste
Preparation:
In
a large skillet, melt the vegan
margarine and add
onion and mushrooms. Saute for just a minute or two over high heat.
Reduce
heat to medium and add vegetable
broth and soy
sauce. Slowly add flour, stirring well to combine and prevent lumps from
forming. Bring to a simmer or a low boil, and then reduce heat.
Add
poultry seasoning, salt and pepper, stirring consistently. Allow to cook for
8-10 minutes, stirring regularly, until gravy thickens.
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