November 11th, 2008

where the wild things are

vegan fusion Thanksgiving menu

What's everyone planning for Thanksgiving this year?

I'd love to see your recipes and menu ideas! I've been having a lot of fun just dreaming stuff up. I have yet to decide on anything.

I subscribe to the Vegan Fusion mailing list, and they've just sent their holiday menu out, courtesy of Vegan Fusion World Cuisine. It looks incredibly yummy!

The Vegan Fusion recipes tend to be a bit on the fancy side with a lot of unusual or semi-expensive ingredients, but I like their recipes for the holidays. I'm fine with going the extra mile once or twice a year.

The menu:

- Spinach stuffed mushrooms with a lemon herb marinade

- Organic mixed green salad with a toasted pecan vinaigrette

- Pistachio blue corn crusted tempeh with shiitake mushroom gravy

- Acorn squash with wild rice pilaf

- Cranberry sauce

- Pumpkin pie with dairy-free maple whip

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do go on
  • ageless

Making Apple Sauce Less Sweet

Our neighbors gave us a whole ton of apples (red, yellow, green) and bunches of pears (winter and regular). We decided to make and can apple-pear sauce. So far I've just got the fruit cut up and cooking down, but it's already way too sweet! Is there something I can add to it to cut down on the sugar? It's seriously just apple-pear mash right now, I haven't added anything!

Pumpkin Nog Smoothies!

Before I get any hopes up, you'll need an ice cream maker for this.
I know - the recipe sounds WEIRD, but also strangely delicious, you have to admit. And if you’re like me, then you suck down plenty of pumpkin and nog-flavored stuff, especially during the fall/winter. Considering the ingredients, you'd think it'd taste more like a shake, but it's definitely more of a smoothie-worthy drink.
I took the basic recipes from my ice cream maker and screwed around with it until I could finally put pumpkin in it, because I'm kind of obsessed with the stuff. I’d imagine if you use some non-dairy cream for the last cup of the nog-flavored milk, it’d turn out as more of an ice cream. Warning – the more pumpkin you use, the more pumpkin texture. Have fun!


2 c nog-flavored non-dairy milk (Vitasoy/Silk)
1/2 to 3/4 c sugar (I used 3/4 c and it came out tasting really sweet)
1/4 to 1/2 tsp pumpkin pie spice
1 tsp brandy extract
1 tsp rum extract
up to 1/2 c pumpkin puree (I could imagine pumpkin pie mix being okay, too)

In a mixing bowl, beat sugar, pumpkin pie spice and one cup of non-dairy milk with a hand-held mixer for one to two minutes. Add rest of ingredients, mix. Dump into your ice cream maker and let it go for half an hour. Even my husband was taken by the fact that I didn't screw it up. I was proud ;) Also - it'll probably taste better if you let it 'mature' in the freezer for a couple hours.