November 20th, 2007

Thanksgiving Stuffing

Hello Everyone,
Me and my boyfriend are vegan and we will be making the rounds for Thanksgiving. We are going to a "friends" Thanksgiving and also a family one at my house- my mom thinks we're insane to be vegans and is not making anything special for us. My boyfriend also works at Whole Foods and he will be hard at work, so it is my responsibility to make our dinner. Here is my plan (written for your curiousity as well as to make me feel like I've got this under control):

Tofurky
Corn
Acorn Squash- (w/apples, cinnamom...)
Multi-Grain Frozen Rolls (yeah, I'm cheating here) + Soy Garden (I think it's better than Earth Balance)
Mashed Potatoes (with olive oil, roasted walnuts and artichokes)
Whole Food's Vegan Pumpkin Pie (My boyfriend works in the bakery and he thinks the Whole Food's vegan pie tastes better than the other brand's vegan pie- FYI)
Fresh Green Beans (olive oil, garlic)

Do any of you have any killer recipes for vegan stuffing?  

Gourds

Hi-

I have a couple of questions about gourds-

A friend just gave me a bagful that she had bought to be decorative in her kitchen for Halloween.

a) Can you eat them? Are they like squash?

b) recipes - ideas?

I checked the memories but couldnt find anything.

Ill try to take a pic...


Any suggestions welcome :)

Your Vegan Green Bean Casserole Questions, Answered!

Alton Brown (my Food Network crush) is my end-all, be-all source for "normal" recipes that I can then veganize.  He approaches cooking scientifically and everything he makes seems to be perfect.  I found his "Best Ever Green Bean Casserole" recipe, and I plan on making it.  I can't say that I've tried it yet, but this dude is a genius and I trust him.  Easily veganizable, too!  I am lazy and will probably use canned fried onions for the topping, but you ambitious types might do your own.   I recommend crimini mushrooms - I've made GB casseroles in the past with them and they give a super rich flavor.


For the topping:
2 medium onions, thinly sliced
1/4 cup all-purpose flour
2 tablespoons panko bread crumbs
1 teaspoon kosher salt
Nonstick cooking spray 

For beans and sauce:
2 tablespoons plus 1 teaspoon kosher salt, divided
1 pound fresh green beans, rinsed, trimmed and halved
2 tablespoons unsalted butter Earth Balance or other vegan margarine
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken vegetable broth
1 cup half-and-half plain soycream OR soymilk OR other non-dairy milk (UNSWEETENED)

 

Preheat the oven to 475 degrees F.

Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.

While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the Earth Balance in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the non-dairy milk. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

Green Onion and Mushroom Stuffing

Original recipe taken from Natural Health Magazine

8 oz whole-grain bread, cut into 3/4 inch cubes
8 oz french baguette, cut into 3/4 inch cubes
Nonstick canola oil cooking spray
3 Tbsp Earth Balance butter
3 Tbsp canola oil
1 pound cremini mushrooms, sliced
2 bunches green onions, finely chopped
4 celery stalks, finely chopped
2/3 cup chopped parsley
1 Tbsp chopped fresh oregano
2 tsp chopped fresh sage
2 tsp chopped fresh thyme
1 1/2 tsp sea salt, plus more to taste
3/4 tsp fresh ground black pepper, plus more to taste
1 3/4 cups veggie broth (Possibly a little more to moisten, original recipe calls for 1 egg)

RecipeCollapse )

pumpkin pudding or mousse?

Anybody got a vegan version of something similar to this? Normally I'd just wing something with cornstarch, soy milk, sugar, pumpkin and the spices but do you know of anything really good?

Pumpkin Mousse Recipe courtesy Dave Lieberman (Food Network)

1 (15-ounce) can pumpkin
3 cups heavy cream
3/4 cup superfine sugar
1/2 teaspoon pumpkin pie spice
1 tablespoon vanilla extract
Ginger snaps, for garnish


Combine pumpkin, 1 cup cream, sugar and spice in a medium saucepan. Simmer over medium heat for 5 minutes. Cool fully.
Whip remaining heavy cream and vanilla to soft peaks and fold into cooled pumpkin mixture. Pour into a serving dish and crumble the ginger snaps over top before serving.

Veggie Cassoulet

I had no idea what a cassoulet was until somebody posted this recipe in another community and tonight I made it for dinner.

I googled it and learned that "Cassoulet is the most famous dish from South west France. Cassoulet can be translated as 'bean pot stew' or 'white bean stew' or 'meat and bean casserole'".

Read more...Collapse )