Monday, November 22, 2010

Vegetarian Thanksgiving Menu

Thanksgiving and all the holidays can be challenging for a Vegetarian. I thought I would take the opportunity to share some great recipes that I have found and am planning to use this Thanksgiving.

Vegan Hot Spinach and Artichoke Dip
This is one of my favorite appetizer recipes. I translated the original recipe to Vegan last year and couldn't even taste the difference. Have had lots of compliments on this at parties by both Vegan, Vegetarian, and meat eating friends and family.

  • 16oz canned Artichoke hearts in water, drained
  • 1 cup frozen spinach
  • 1 cup Vegenaise
  • 1/2 cup grated soy Parmesan
  • 1/2 cup of Tofutti "Better than sour cream"
  • 1/2 clove garlic, crushed
  • 2 tblsp lemon juice
  • 1/8 tsp white pepper
  • 8oz Tofutti "better than cream cheese", softened
  • paprika

  • Preheat Oven to 350°
  • Combine all ingredients in blender or food processor until well mixed.
  • Pour into larger baking/casserole dish. 
  • Bake until heated through. About 30-60 mins depending on oven and depth of casserole dish.
  • Serve with pita chips, crackers, baguette slices, or vegetables.



Thanksgiving Seasonal Salad
A fresh, crisp and tangy salad. The combo of dried cranberries,goat cheese, and nuts is decadent tasting. It encompasses all the tastes of the holiday season.

  • Fresh Baby Spinach leaves
  • 1/2 cup of dried Cranberries
  • 1 pear julienned with skin
  • 4oz goat cheese
  • Balsamic Vinaigrette of choice
  • 1/2 cup candied or plain pecans or walnut diced
  • Toss clean spinach in bowl with desired amount of balsamic dressing (*Can skip this step and leave dressing on the side if you prefer)
  • Layer the rest of ingredients into bowl and toss until mixed well.
  • Serve cold.


Gardein Pot Pie
Ellen's chef Roberto Martin's Vegan Pot Pie looks absolutely fabulous. This is what I am bringing as my main course this year.

  • Gardein Scallopini cut into 1/4inch pieces
  • 6 cups vegan chicken stock
  • 1 cup yellow onion diced
  • 1 cup carrots, peeled and diced
  • 1 cup peas
  • 3/4tsp Thyme, minced
  • 3/4tsp Sage, minced
  • 3/4tsp Sea Salt
  • 3/4tsp Fresh ground pepper
  • 1tblsp Nutritional yeast flakes
  • 1tblsp Tamari Soy sauce
  • 3-4tblsp Scanola oil
  • Puff Pastry sheet rolled out to 12x10
Roux Ingredients:
  • 3/4 cup flour
  • 3/4 cup Earth balance butter

  • Pre-heat oven to 375°
  • Brown Gardein Scallopini in a sauté pan with 1tblsp scanola oil. Season with salt and pepper, remove from pan and set aside.
  • In separate pan melt Earth balance. Add flour and whisk constantly until light brown color. Cool and set aside.
  • In 5.5 qt Stock pot cook onions in scanola oil for 3 mins. Add carrots, sage, thyme, salt and pepper. Continue to cook for 5 mins. Add already boiling stock and simmer for 5 mins. Whisk in yeast flakes.
  • Add the roux mixture a bit at a time and continue to cook as sauce begins to thicken. Stir in Gardein Scallopini, tamari and peas. Pour mixture into a large shallow pan to cool.
  • Once mixture is cool, pour into individual ramekins, glass pie pan, or small casserole dish. Cover mixture with puff pastry and seal edges. Cut small slits. Bake for 35 mins or until internal temperature reaches 165°
Makes 6 servings. 15 mins of prep time and 50 mins of cook time.

Hope your friends and family enjoy these recipes. A happy, healthy and environmentally friendly Thanksgiving to you and yours. BTW no animals were harmed in the making of these products. ☺

If you have a great Vegan or Vegetarian recipe for the holidays, please share it in the comment section below. Thanks!

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