Tuesday, November 26, 2013

A Vegan/Vegetarian Thanksgiving Dinner Just For Mom

On My Menu
Angelique
Finally I will have free reign over the kitchen {I bought mom the Star Trek movies on blu ray to keep her occupied}. For this opportunity, I will make all of her favorite dishes. So what if most of them are Vegan, they will still be delicious all I have to do is add my favorites Turkey, Dressing and Stuffed Salmon. And we'll have a Thanksgiving feast to remember.


Whatever dishes you chose for your holiday meal, enjoy and have a Happy and Safe Thanksgiving Holiday.

Soulful Eating!
Angelique & Joyce    





Sweet Potato and Chipotle Soup
8 Servings
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 pounds sweet potatoes, peeled and cut
2 teaspoons sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
2 teaspoons ground cumin

Method
In a large pot, heat oil over medium heat. Add onion and cook until onions start to brown around edges, about 6 minutes.
Add garlic and chipotle pepper cook with 1 teaspoon adobo sauce, about 1 minute.
Add sweet potatoes, mix thoroughly. 
Pour in broth and seasonings.
Bring to a boil; reduce to a medium simmer and cook uncovered until sweet potatoes are tender, 20 - 25 minutes.
Working in batches, carefully transfer soup to a blender and puree until smooth or use an immersion blender.
Return pureed soup to pot, taste for flavor and if needed, adjust seasoning accordingly.

 Note:  Soup can be cooked 2 days in advance, just reheat and puree prior to serving.






Kale and Collards Salad
10 Servings
Ingredients
1 bunch fresh collard greens ( 8 oz.)
1 bunch kale ( 8 oz.)
½  cup dried cranberries
For the Lemon Dressing
{1 – 2 lemons, juiced – ¼ cup
¼ cup extra virgin olive oil
¼ teaspoon sea salt
freshly ground pepper to taste
½ teaspoon granulated garlic
½ teaspoon granulated garlic}
3 Bartlett pears, sliced
2 avocados, peeled and diced
1 tablespoon fresh lemon juice
1 small head radicchio, shredded
¾ cup chopped toasted pecans

Method
Trim and discard tough stalks from centers of collard and kale leaves; stack leaves, and roll up, starting at 1 long side.
Cut into ¼ -inch-thick slices.
 Toss collards and kale with cranberries and Lemon Dressing in a large bowl.
Cover and chill 1 hour
Toss together pears, avocados and lemon juice just before serving.
Toss pear mixture, radicchio and pecans with collard mixture.
 Serve immediately.
 




6 Servings
Ingredients
1 ½ pounds butternut squash, cut ½” on the diagonal
1 ½ pounds crook neck [yellow] squash, cut ½” on the diagonal
1 ½ pounds zucchini, cut ½” on the diagonal
½ bunch fresh sage, roughly chopped
¼ cup olive oil
1 teaspoon sea salt
1 teaspoon freshly ground black pepper

Method
Preheat oven 350 degrees
Peel butternut squash, slice in half lengthwise and remove seeds.  Slice squash again lengthwise then cut on the diagonal.
Wash then cut the crookneck (yellow) squash and zucchini in half lengthwise and cut on the diagonal.
Remove sage from the stems and rough chop.
Place the butternut squash in a bowl and mix in ½ sage, olive oil, salt and
pepper.
Place on a sheet pan and bake in oven until edges of squash is golden brown.  Approximately 45 minutes.
Combine the crookneck, zucchini squash and the remaining ingredients in a bowl and mix thoroughly.
Transfer to a sheet pan and bake in oven until edges of squash are golden brown.  Approximately 30 minutes.
Turn once ½ through the cooking time.
Once both pans of squash are done, combine them.
Serve hot



Macaroni and Cheese - for Holidays Only 10 - 12 Servings
Ingredients
1 pound box elbow macaroni
4 quarts water
2 teaspoons granulated garlic
2 teaspoons granulated onion
1 tablespoon paprika
1 teaspoon basil, ground
1 1/2 cups milk
1 stick unsalted butter
4 cups (1 lb.) pepper jack cheese
6 cups (1 1/2 lbs.) NY or WI  Xtra-Sharp cheddar cheese

Method

Heat oven 350 degrees
Cook macaroni until it's al dente:  In a large pot, pour in 4 quarts of water, add salt, granulated garlic and granulated onion and bring to a boil.
Once water is boiling, add the macaroni, stir and bring the water back up to a boil.
Remove the pot from the heat and cover. Let the pot sit covered and undisturbed until the cooking time stated on the box is reached. Approximately 7 minutes.
Meanwhile, in a small sauce pan, add the milk and butter heating just long enough to melt the butter.
Once the cooking time has elapsed on the macaroni, drain it and return it to the pot.

Add the paprika and basil and mix thoroughly.
Add the warm milk and mix thoroughly.  Add the cheese and mix until well combined.
The cheese does not necessarily have to be melted, just make sure it is well distributed
throughout the dish. Mixture should be moderately moist, if needed add more milk.
Taste for flavor and adjust the seasoning accordingly. Transfer mixture to a baking dish.
Cover dish with plastic wrap and then cover with foil.  Bake for 30 minutes, then remove the
foil and plastic wrap and bake uncovered another 15 minutes or until the casserole is slightly
browned on the top and all of the milk is absorbed.
      


 Candied Yams with Peach Schnapps

10 Servings

This fun twist on sweet potatoes was inspired by James Rosebud of the famous Cotton Club in New York City.

Ingredients
3 Pounds Sweet Potatoes
6 Tablespoons Butter
1 ½ Cups Sugar
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg
¼ Teaspoon salt
1 Teaspoon Lemon Zest
1 Teaspoon Orange Zest
2 Teaspoons Vanilla Extract
¼ Teaspoon Almond Extract
¼ Cup Peach Schnapps
1 Cup Orange Juice
1 Lemon, Juiced
½ Orange, Sliced

Method
Preheat oven 350 degrees
Peel and slice sweet potatoes, place them in a large pot of lightly salted water.  Bring to a boil, let potatoes boil 5 minutes, drain and set aside.
Put sweet potatoes into a 2 quart casserole, dot with butter.  
Combine sugar, cinnamon, nutmeg, salt, lemon and orange zest mixing thoroughly.  Then sprinkle mixture over the potatoes.  
Combine vanilla and almond, extract, peach schnapps, orange and lemon juice then pour over the potatoes.  
Place orange slices over the top of the potatoes then bake in the oven uncovered, 45 minutes to an hour.

Apple Cranberry Stuffing
8 - 10 servings

Note: This dish can be put together 24 hours prior to actually cooking.  Just moisten with ½ cup of vegetable broth prior to baking.

Ingredients
1 cup dried cranberries
2 tablespoons grapeseed oil
1 large onion, chopped
1 teaspoon sage
1 large red bell pepper, chopped
2 stalks celery, sliced
3 large cloves garlic, diced
½ teaspoon poultry seasoning
½ teaspoon salt
2 Granny Smith apples, cored, diced
½ teaspoon ground black pepper
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 bag Pepperidge farm stuffing - 16 oz [cornbread or herb]

Method
Preheat oven to 350 degrees
Lightly spray a baking dish
In a small bowl, combine vegetable broth and cranberries; let soak for 30 minutes.
In a large skillet, heat oil over medium heat. Add onion and sage, saute 3 minutes.
Add bell pepper, celery, garlic, poultry seasoning and salt; cook for a few minutes stirring frequently until tender.
 Add apples and cook for 3 minutes, stirring frequently.
Remove from heat and add vegetable broth, seasonings and stuffing mix.
Mix gently to combine then spoon mixture into prepared dish.
Bake for 30 to 40 minutes or until center is set.


Cranberry Sauce
8 – 10 Servings



12 ounce bag of cranberries 

1½ cups sugar

1 cup water

1 whole orange, peeled, seeds removed and chopped 
½ teaspoon ground allspice
1 cup of crushed pineapples, juice included
½ teaspoon ground cinnamon

Note:  Fresh cranberries can be found in the produce section

Preparation:
Sort through cranberries and remove stems or bad berries rinse, then set aside.

Mix sugar and water together and bring to a boil.  Add cranberries, oranges, allspice and cinnamon.  Cook over a medium flame, uncovered until berries pop open stirring frequently.  Add pineapples, reduce heat to a simmer and cook 45 minutes - 1 hour or until desired thickness is reached stirring occasionally.
Sauce can be served hot or cold.

Green Beans Almandine
4 – 6 Servings

Ingredients
2 lbs. green beans
2 large bay leaves
¼ cup olive oil
½ cup raw slivered almonds
1 tablespoon garlic, minced
¼ - ½ teaspoon crushed red chili peppers
1 teaspoon salt

Method
Cut tips off the beans, rinse and place beans and bay leaves in a large pot filled with water.  Bring water to a boil and boil the beans for 3 minutes.  Drain beans and set them aside.  In a large sauté pan, heat olive oil then add all ingredients.  Sauté until beans are done approximately 10 minutes.  Taste for salt and pepper and adjust seasoning accordingly.  Remove bay leaves before serving.

 

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