Following the results of Tuesday's election, it would be easy to write about it and give you my opinions, but your Facebook newsfeed is filled with your friends' opinions. So, instead, I am looking forward to one of my favorite holidays, which is less than two weeks away!
As a vegetarian, a question I often get is, "how do you eat Thanksgiving food?" The answer is very simple. With the massive quantities of food found on my family's Thanksgiving table (enough to feed a small army), it is easy to be a vegetarian and enjoy Thanksgiving. With the wide array of mashed potatoes, mac and cheese, stuffing (which can be made with vegetarian sausage and tastes the same), collard greens, casseroles, salads, bread, and numerous desserts, I never go hungry on Thanksgiving. This goes back to a common theme of my vegetarian articles, that it's easier than you may think to be a vegetarian. Here are some recipes for some great vegetarian Thanksgiving dishes!
Yellow Squash Casserole
Ingredients:
- 4 cups sliced yellow squash
- 1/2 cup chopped onion
- 35 buttery round crackers, crushed
- 1 cup shredded Cheddar cheese
- 2 eggs, beaten
- 3/4 cup milk
- 1/4 cup butter, melted
- 1 teaspoon salt
- ground black pepper to taste
- 2 tablespoons butter
Directions:
- Preheat oven to 400 degrees F (200 degrees C).
- Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
- In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
- Bake in preheated oven for 25 minutes, or until lightly browned.
ALL RIGHTS RESERVED © 2016 Allrecipes.com
Baked Sweet Potatoes
Ingredients:
- 2 tablespoons olive oil
- 3 large sweet potatoes
- 2 pinches dried oregano
- 2 pinches salt
- 2 pinches ground black pepper
Directions:
- Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or non-stick baking dish with olive oil, just enough to coat.
- Wash and peel the sweet potatoes. Cut them into medium size pieces. Place the cut sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with oregano, and salt and pepper (to taste).
- Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes or until soft.
ALL RIGHTS RESERVED © 2016 Allrecipes.com
Honey Mustard Brussel Spout Slaw
I know there are some strong feelings on brussels sprouts, but I encourage you to reevaluate. Until a couple years ago, I thought they were repulsive, but they really just get a bad reputation.
Coleslaw:
- 1 pound Brussels sprouts
- ⅓ cup slivered almonds, toasted (hickory smoked almonds would be great if you can find them)
- ⅓ cup tart dried cherries or cranberries, chopped
- ⅓ cup finely shredded Parmesan cheese
Honey mustard dressing:
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 garlic clove, pressed or minced
- ¼ teaspoon sea salt
Instructions:
- Shred the sprouts: First, cut off the tough ends of the sprouts and any browning outer leaves. Then shred them in a food processor using the slicing blade, pressing the sprouts against the blade with the provided plastic pusher. If you don't have a food processor, slice them as thinly as possible using a sharp chef's knife, then give them a few extra chops for good measure.
- If you are using raw almonds, toast them over medium heat for three to four minutes, stirring frequently, until they are fragrant and turning golden on the edges.
- Whisk together the olive oil, vinegar, honey, mustard, and garlic until emulsified. In a medium serving bowl, toss the shredded sprouts with the almonds, chopped dried fruit, Parmesan and dressing. Serve.
Source: http://cookieandkate.com/2013/honey-mustard-brusse...
Stuffing Muffins
Ingredients:
- 8 cups bread cubes (about 1 loaf)
- 3 tablespoons vegan butter
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 ½ cups celery, diced
- 1 tablespoon ground flax seed
- 1 teaspoon thyme
- 1 teaspoon rosemary
- salt and pepper to taste
- 2½ - 3 cups vegetable broth
- oil to grease muffin tin
Instructions:
- Preheat oven to 375 degrees. Spread bread cubes out on baking sheet in an even layer. Bake until toasted (about 10 to 15 minutes). Transfer bread to large bowl.
- Heat the vegan butter in a skillet over medium heat. Once the butter has melted, add the onion, garlic, and celery. Cook, stirring often, until the vegetables are very soft, about 10 minutes. Add mixture to bowl with bread cubes.
- Stir together the ground flax seed and 3 tablespoons warm water in a small bowl. Let sit for 5 minutes to bloom and then add to the bowl with the bread. Add thyme, rosemary, salt and pepper into bowl with bread. Add the vegetable broth, one cup at a time, and toss together. Allow to absorb for a minute before adding more broth. If the bread is too soggy, do not add the full amount.
- Lightly grease the mini muffin tin. Spoon mixture into each spot, packing it down and filling it slightly above the top. Bake for 18 to 20 minutes, until the edges are browned. Remove from oven and let sit until cool enough to handle.
Source: http://cooking.nytimes.com/recipes/1017806-stuffin...
Happy Thanksgiving everyone!
