thanksgiving recipes From Citrus-Roasted Tofu Holiday Wild Rice With Cranberries and Pecans Garlic Mashed Potatoes With Wild Mushroom Gravy Roasted Garlic and Onion Buttah Poblano Cornbread Stuffing Cranberry Sauce Apple of My Eye Pie
Citrus-Roasted Tofu By VegKItchen with Nava 40 min 8 Orange Marinade Juice of 1 orange Juice of 1 lemon 2 tbsp reduced-sodium soy sauce ½ cup orange marmalade 1 tbsp yellow mustard ½ tsp dried tarragon Several grindings of black pepper Roasted Tofu 2 tbsp water or white wine Two 14-16 oz tubs of extra-firm tofu 8-10 baby carrots, quartered lengthwise 1-2 cloves garlic, minced (optional) 1 3 cup slivered almonds ¼ tsp curry powder 1 4 cup minced fresh parsley 1. Preheat the oven to 425ºF. 2. Cut each block of tofu into 8 slices (about ½-inch thick) crosswise. Blot well between several layers of paper towel or clean tea towel. 3. Combine the ingredients for the marinade in a small mixing bowl and whisk together. 4. Arrange the tofu in a single layer on a parchment-lined roasting pan. Spoon the marinade generously over the surface of the tofu. Roast for 15 minutes, or until the tofu begins to turn golden. 5. Carefully flip the tofu with a spatula, and spoon more marinade over the surface (you will likely have a bit left over). Roast for 15 minutes longer, or until the tofu is firm and golden. 6. Meanwhile, heat the water or wine in a small skillet. Add the carrots, garlic, almonds, and sauté over medium heat, stirring frequently, until both are golden. Remove from the heat. 7. When the tofu is done, transfer to a rectangular or oval serving platter or two, depending on their size, with the slices slightly overlapping one another. Sprinkle the carrot-almond mixture evenly over their surface, followed by a sprinkling of parsley. Serve at once, passing around the additional marinade to those who d like more of it. Reprinted with permission, 2015 by Nava Atlas, Sterling Publishing Co., Inc. Photo by Susan Voisin, Source: VegKItchen with Nava, Photo: UCDIM website
Holiday Wild Rice With Cranberries and Pecans By 40 min 40 min 8 8 ¾ cup brown rice ¾ cup wild rice 1 small to medium butternut squash, peeled seeded and diced 2 shallots, peeled and diced 2 tbsp fresh thyme leaves 2 tbsp of parsley (optional) 1 cup cranberries 1 cup pecan pieces zest of 1 orange salt and pepper to taste 1. Heat a medium sauce pot over medium heat. Add the shallot and sauté for 2 minutes. Then add the rice and the appropriate amount of water as directed on the rice package. Add 1 ½ tsp salt, cover, and bring to a boil. 2. Once boiling, stir, lower the heat to medium-low, cover, and simmer until cooked through--follow time directed on rice package. 3. Meanwhile, preheat the oven to 450 F. Toss the peeled and diced butternut squash in water and spread over a baking sheet. Bake in the oven for 15 minutes. Turn and spread squash again and bake for another 10 minutes. In the last 2-3 minutes sprinkle the pecans over the butternut squash to toast. 4. Once the rice and roasted acorn squash are ready, toss together with orange zest, parsley, thyme and cranberries. Then add salt and pepper to taste and serve at room temperature! The Regents of the University of California Davis Campus, IPHI 2015, All rights reserved. Reprinted with permission,.
Garlic Mashed Potatoes with Wild Mushroom Gravy By Rouxbe ing 15 min 45 min 4-5 Garlic Mashed Potatoes 2 lbs russet potatoes, peeled and cubed 1 cup Roasted Garlic & Onion Buttah ¼ cup unsweetened non dairy milk Wild Mushroom Gravy 1 small red or white onion, diced 3 cloves garlic, minced 2 tbsp fresh rosemary, minced 1 ½ tbsp fresh thyme, minced 3 cups wild mushrooms of choice e.g. shimiji, trumpets, chanterelles or inoki, cleaned 1 ½ cups madeira or marsala wine 2 cups vegetable stock 3 tbsp dried mushroom powder (dried mushrooms ground in spice grinder) 2 ½ tbsp tamari 1 ½ tbsp apple cider vinegar freshly ground black pepper, to taste 3 tbsp nutritional yeast 3 tbsp gluten free Flour ½ cup vegetable stock Garlic Mashed Potatoes 1. To cook the potatoes, place them into a medium sauce pan, cover with salted water and simmer until tender. Strain and return to the pan. You can also simply steam the potatoes until tender. 2. To finish the dish, while the pan is still on the hot burner, add the Roasted Garlic & Onion Buttah and non-dairy milk. 3. Using a potato masher, mash until mixed thoroughly and smooth. 4. Serve as is with Wild Mushroom Gravy or pipe into potato shells for twice baked potatoes. Wild Mushroom Gravy 1. To start the gravy, bring a fry pan to medium high heat. Add the onions, stirring occasionally. When the onions begin to become translucent and stick, add the garlic and fresh herbs. for 30 seconds or so and add the mushrooms. Stir well for 2 minutes until mixture begins to stick. 2. Next, add the wine, pouring evenly around the pan and deglaze. for another 4 to 5 minutes until the liquid is reduced by half. Follow by adding the vegetable stock, dried mushroom powder, tamari, vinegar, freshly ground black pepper and nutritional yeast. 3. Bring to a simmer and lower heat to medium low. Allow to simmer an additional 4 minutes before adding the slurry. 4. Make a Slurry by mixing together the gluten-free flour and the vegetable stock. While stirring the hot gravy with a fork or a whisk, slowly add the slurry. This will help prevent lumps. 5. Simmer an additional 2 minutes, stirring occasionally and then remove from heat. Serve Garlic Mashed Potatoes. Reprinted with permission, 2015 by Rouxbe ing Photo: UCDIM website, Chef Chad Sarno
Roasted Garlic and Onion Buttah By Rouxbe ing 15 min 2 ½ cup ¼ cup raw garlic, peeled 2 cups shallot or white onion, peeled and cubed 2-3 cups vegetable stock 2 sprigs fresh rosemary or fresh thyme freshly ground black pepper, (to taste) 1 ½ cups raw cashews, soaked in 3-4 cups of warm water until softened, then drained ¼ cup non dairy milk 1. Preheat the oven to 400ºF. 2. To prepare the flavor base, in a casserole dish, pour in the garlic and onion. Add vegetable stock until garlic and onion are just barely floating. The liquid should cover them completely. Add the herbs and freshly ground black pepper. 3. Place the dish in the oven, and cook for approximately 35 to 40 minutes. Be sure to check every 15 minutes or so to ensure you do not burn the edges at all. Be careful, since burnt garlic can make this dish bitter. Stir occasionally if needed. 4. Remove the casserole dish from the oven as soon as all liquid has nearly evaporated and the onion and garlic are just caramelized. Remove the herb sprigs. 5. To finish the buttah, in a food processor, add the roasted onions and garlic, cashews and non dairy milk. Blend until smooth. 6. Store in a sealed container in the refrigerator. For longer storage you can place the buttah in ice cube trays or larger blocks in the freezer for later use. 7. Add to Garlic Mashed Potatoes for a wonderful oil free, low sodium mash, or spread on your favorite whole grain bread or for a healthy twist on garlic bread. Reprinted with permission, 2015 by Rouxbe ing Photo:
Poblano Cornbread Stuffing By Love and Lemons 55 min 4-6 Stuffing 1 batch of cornbread, coarsely crumbled 1 medium yellow onion, chopped ½ cup chopped carrots ½ cup chopped celery ¼ - ⅓ cup chopped poblanos or jalapeños (depending on spice level) 2 cloves garlic, minced scant ¼ cup chopped fresh sage 1 tbsp dried oregano ¼ cup white wine (or 1 tbsp white wine vinegar) ½ cup corn (frozen works fine) ½ cup chopped scallions ¼ cup dried currants ½ cup thinly sliced kale salt & pepper ½ cup almond milk, unsweetened 1 ½ tbsp maple syrup For The Cornbread 1 cup cornmeal ½ cup all purpose gluten free blend ½ cup almond flour 2 tsp baking powder 1 cup almond milk ¼ cup maple syrup ½ tsp salt Cornbread 1. Preheat the oven to 350ºF 2. Whisk together the dry ingredients. In a separate bowl, whisk wet ingredients. 3. Using a large spoon, mix both together (do not overmix) 4. Pour into a 8 8 baking dish and bake for approx. 25 minutes or until a toothpick comes out clean. Stuffing 1. Heat a large skillet over medium heat. Add onions, cook for a few minutes until they start to soften. Add carrots, celery, salt and pepper, and continue cooking until the vegetables soften. About 5 minutes. Add poblanos, garlic, sage, oregano and cook a few minutes more. Deglaze the pan with a splash of white wine. Add the corn, scallions, currants and kale (and some more salt) and cook for just another few minutes until the kale wilts down. Remove the pan from the heat and set aside. 2. Whisk together almond milk, and maple syrup. Set aside. 3. Place crumbled cornbread in a large bowl, add the cooked veggies from the pan, and toss it all together. Pour almond milk mixture on top and toss again. Taste and adjust seasonings, keeping in mind that it will taste (a lot) less spicy once it s baked. 4. Pour into a 11 9 (or similar) pan lined with parchment paper and bake for approximately 15-utes. You want the inside to remain soft, and the outside just slightly crisped. I turned my broiler on for the last 2-3 minutes to get a nice golden crust. Reprinted with permission, 2015 by Love and Lemons. Photo: Love and Lemons
Sautéed Brussels Sprouts with Caramelized Onions By 15 min 2-3 3 cups fresh Brussels sprouts, washed and sliced in half 1 onion, chopped 2 tbsp sesame seeds Pecans for garnish (optional) 1. Preheat the oven to 425ºF 2. Heat a heavy skillet over medium-high heat, add sesame seeds and toast for about 3-5 minutes, or until golden brown and fragrant. Remove from pan and set aside. 3. Add 1 tbsp of water and onions to hot pan and cook until caramelized soft and nicely browned around the edges. Remove onions and set aside. 4. Add 1 tbsp water to hot pan and add Brussels sprouts, placing them face down. for 7-9 minutes, and when Brussels sprouts are beautifully caramelized, adding a splash of water to help the caramelizing process at the very end, remove from heat and place in a large bowl. 5. Combine onions and toasted sesame seeds with the brussels sprouts and toss to coat. Serve warm. The Regents of the University of California Davis Campus, IPHI 2015, All rights reserved. Reprinted with permission,.
Cranberry Sauce By Plant Powered Kitchen 1 cup 1½ cup fresh cranberries, rinsed ½ cup pure maple syrup ¼ tsp sea salt 1 tsp balsamic vinegar (optional) 1. In a pot on medium-high heat, combine ingredients and bring mixture to a boil, stirring occasionally. Once boiling, reduce heat to simmer for 10 15 minutes, stirring occasionally, until cranberries have broken down. (Reduce heat is sauce is sticking or is simmering too rapidly.) 2. Once sauce has thickened, taste test, and add balsamic vinegar for a touch of sourness if desired. Serve warm or chilled. Makes about 1 cup. 3. Note: Frozen cranberries can also be used; just continue simmering until cranberries break down into entire mixture thickens and becomes deeper in color. The Regents of the University of California Davis Campus, IPHI 2015, All rights reserved. Reprinted with permission,.
Apple of My Eye Pie Apple Pie Filling By Plant Powered Kitchen 15 min 50 min 1 pie 2 tsp freshly squeezed lemon juice 3 tbsp pure maple syrup 3 tbsp tapioca starch flour ¼ cup sucanat 1 ¼ tsp ground cinnamon ⅛ - ¼ tsp freshly grated nutmeg ⅛ tsp ground allspice ⅛ tsp sea salt 6 cup peeled, cored, and thinly sliced apples 1 double piecrust (Refer to: Gluten Free Pie Crust recipe card) Splash of nondairy milk, to brush pastry 1-2 tsp unrefined sugar, for sprinkling 1. Preheat the oven to 400ºF 2. In a bowl large enough to hold all the apples, combine the lemon juice with the maple syrup and tapioca starch flour, stirring or whisking well to incorporate fully. Stir in the sugar, cinnamon, nutmeg, allspice and salt. 3. Add the apple slices to the mixture and toss to coat. 4. Transfer the filling to the bottom piecrust. 5. It can be challenging to transfer the top crust to the pie, so I opted for a faux-lattice top crust design by cutting the crust into about 1" strips and spacing them out somewhat evenly over the pie filling in one direction, then the opposite direction, and pinching the edges together. If you choose a traditional full top crust, be sure to cut a few slits to allow the steam to exit while baking. Brush top crust with the milk and sprinkle a tsp or two of sugar over the top. 6. Place the pie in the oven (with a baking sheet on the rack underneath to catch any drippings) and bake for utes. Then lower heat to 350 F and bake for another 30 to 35 minutes, until the top is lightly browned and the juices are thickened and bubbling. Watch that the outer edges don t brown too fast. To check for doneness, pierce through the pie (where open or vented) with a skewer or sharp knife. If the apples are not tender when pierced, allow to cook for another 5 minutes. 7. Remove from the oven, transfer to a cooling rack, and allow to cool for an hour or more before serving. Reprinted with permission, 2015 Plant Powered Kitchen Photo: Plant Powered Kitchen
Gluten Free Pie Crust By Plant Powered Kitchen 40 min 2 crust 1 ½ cups almond meal ¾ cup rice flour ½ cup tapioca starch flour ¼ cup arrowroot powder ¼ cup maple syrup ½ tsp sea salt 2 tsp xanthum gum 1 ½ cups + 1 ½ tbsp of almond butter 7 ½ - 8 tbsp ice-cold plain nondairy milk 1. Preheat the oven to 425ºF 2. In a food processor, combine everything except the almond butter and milk. Process for a few seconds to mix the ingredients. 3. Add the almond butter, and pulse briefly to begin to break up and incorporate. 4. Add a few tbsp of the milk, pulsing, and continue to add 1 tbsp at a time. 5. Remove the dough from the processor and divide in half. 6. When ready to use, you can try rolling/pressing out one half of dough between a layer of parchment paper and plastic wrap, then transferring the dough to the pie plate. However, I found it much easier to put the ball directly into the pie plate, and press it all around the bottom and sides of the plate with my hands. Do what works best for you. 7. Meanwhile, prepare your top crust by placing the second half of dough (slightly flattened) on a large piece of parchment paper. Cover with a large sheet of plastic wrap and press dough into a large circle (a little larger than your pie plate) using your hands. You can try using a rolling pin, but I found using my hands was much easier. Set aside. Reprinted with permission, 2015 by Plant Powered Kitchen Photo:
thanksgivig recipe shopping list Citrus-Roasted Tofu Beverages 2 tbsp water or white wine Canned and Jar Goods ½ cup orange marmalade Two 14- to 16-ounce tubs extra-firm tofu Oils and Dressings 1 tbsp yellow mustard 8 to 10 baby carrots, quartered lengthwise 1 to 2 cloves garlic, minced (optional) juice of 1 orange juice of 1 lemon Sauces and Condiments 2 tbsp reduced-sodium soy sauce (or tamari) Snacks 1 3 cup slivered almonds ½ tsp dried tarragon ¼ tsp curry powder ¼ cup minced fresh parsley several grindings of black pepper Reprinted with permission, 2015 Holiday Wild Rice With Cranberries and Pecans ¾ cup brown rice ¾ cup wild rice 1 small to medium butternut squash, peeled seeded and diced 2 shallots, peeled and diced zest of 1 orange 1 cup cranberries Snacks 1 cup pecan pieces 2 tbsp sesame fresh thyme leaves 2 tbsp parsley (optional) salt and pepper to taste Garlic Mashed Potatoes With Wild Mushroom Gravy Baking Goods 3 tbsp nutritional yeast Beer, Wine and Spirits 1 ½ cups madeira or marsala wine Canned and Jar Goods ½ cup vegetable stock 2 cups vegetable stock 1 cup Roasted Garlic & Onion Buttah 3 tbsp gluten free flour 3 tbsp dried mushroom powder (dried mushrooms ground in spice grinder) 3 cups wild mushrooms of choice e.g. shimiji, trumpets, chanterelles or inoki, cleaned ¼ cup unsweetened non dairy milk Oils and Dressings 1 ½ tbsp apple cider vinegar 2 pounds russet potatoes, peeled and cubed 3 cloves garlic, minced 1 small red or white onion, diced Sauces and Condiments 2 ½ tbsp tamari 1 ½ tbsp fresh thyme, minced 2 tbsp fresh rosemary, minced freshly ground black pepper, to taste
thanksgivig recipe shopping list Roasted Garlic AND Onion Buttah Poblano Cornbread Stuffing Cranberry Sauce Canned and Jar Goods 2 to 3 cups vegetable stock ¼ cup non dairy milk ¼ cup raw garlic, peeled 2 cups shallot or white onion, peeled and cubed Snacks 1 ½ cup raw cashews, soaked in 3 to 4 cups of warm water until softened, then drained 2 sprigs fresh rosemary or fresh thyme freshly ground black pepper, to taste Baking Goods ½ cup almond flour 2 tsp baking powder 1 cup cornmeal Beer, Wine and Spirits ¼ cup white wine (or 1 tbsp white wine vinegar) Frozen Foods ½ cup corn (frozen works fine) 1 cup almond milk ½ cup almond milk, unsweetened ½ cup all purpose gluten free blend 1 batch of cornbread, coarsely crumbled ½ cup chopped carrots ½ cup chopped celery 2 cloves garlic, minced ¼ cup dried currants ½ cup thinly sliced kale 1 medium yellow onion, chopped ¼ -⅓ cup chopped poblanos or jalapeños (depending on spice level) scant ¼ cup chopped fresh sage ½ cup chopped scallions 1 ½ cups fresh cranberries, rinsed Sauces and Condiments 1 tsp balsamic vinegar (optional) ½ cup pure maple syrup ¼ tsp sea salt Sautéed Brussels Sprouts With Caramelized Onions 3 cups fresh Brussels sprouts, washed and sliced in half 1 onion, chopped Snacks Pecans to garnish (optional) 2 tbsp sesame seeds Sauces and Condiments 1.5 tbsp maple syrup ¼ cup maple syrup Reprinted with permission, 2015 1 tbsp dried oregano ½ tsp salt salt and pepper
thanksgivig recipe shopping list Apple of My Eye Pie Gluten Free Pie Crust Baking Goods 1 to 2 tsp unrefined sugar, for sprinkling 3 tbsp tapioca starch flour 6 cups peeled, cored, and thinly sliced apples ¼ cup sucanat 1 double piecrust splash of nondairy milk, to brush pastry 2 tsp freshly squeezed lemon juice Sauces and Condiments 3 tbsp pure maple syrup Baking Goods 1 ½ cups almond meal ¾ cup rice flour ½ cup tapioca starch flour 1 ½ cups + 1 ½ Tbsp of almond butter 7 ½ to 8 tbsp ice-cold plain nondairy milk ¼ cup maple syrup 2 tsp xanthum gum ¼ cup arrowroot powder ½ tsp sea salt ⅛ tsp ground allspice 1 ¼ tsp ground cinnamon ⅛ to ¼ tsp freshly grated nutmeg ⅛ tsp sea salt Reprinted with permission, 2015