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What is everyone planning for thanksgiving. I made too much the year before last so this year I am cutting back a little. My menu so far:
Main Dish - Celebration loaf by field roast
Salad - dark greens with apples, cranberries, and balsimic
Side Dish 1 - Stuffing
Side Dish 2 - Roasted Root Veggies and Squash
Side Dish 3 - Maple glazed corn
Dessert - Blueberry pie and pumpkin pie
Drink - Spiced Cranberry Apple Punch with orange slices
You mean it isn't a requirement to make too much food on Thanksgiving? I never got that memo ;-).
Spinach dip with wheat thins (made with Tofutti sour cream and Nayonnaise)
Dill dip and rye bread (ditto above)
hummus stuffed cherry tomatoes
veggies, maybe with hidden valley ranch dip (is that vegan?)
My neighbor is going to bring a nut loaf and mashed potatoes
Punk rock chick pea gravy from Vegan with a Vengeance or mushroom gravy
Vegetarian sausage, apple and walnut stuffing
Sweet potato casserole
Steamed green beans with minced onion
Candied carrots with dried cranberries
Cranberry molds from the latest Vegetarian Times magazine, because my normal cranberry relish uses jell-o, which is obviously not vegetarian
Pecan pie, not vegan, because it has eggs
Cranberry upside down cake, recipe from a blog somewhere that I have favorited at home
Some kind of non-dairy vanilla ice cream
I think I might be forgetting something. I go a little crazy over Thanksgiving, :-D
This may or may not be on Thanksgiving. I may do this with a group of friends the following weekend, and take a smaller amount of food to my parents' house for the day itself. What I am not going to do is spend all day at my parent's house cooking while my dad makes the turkey and their yucky stuffing but otherwise everyone sits in a different room watching tv and ignoring me. If my neighbor stays in town, I am hosting the meal on Thanksgiving and inviting my family, although they may not come since I am not making a turkey. My kids are going to be at their dad's house this year anyway, so I am not subjecting myself to all that.
Reading these, I'm getting hungry. :D
I expect I'll be spending the day with my parents. They are not vegetarian, so they will have a bit of ham or turkey breast for themselves, I imagine. The rest of the table will likely include, in no particular order,
- a Quorn turk'y roast
- some sort of vegetarian gravy (maybe)
- a bean soup or stew, probably lentil, or black-eyed pea
- baked yams (eaten plain, w/margerine, salt and pepper)
- dressing/stuffing (meatless and baked in a pan, not stuffed in a turkey)
- steamed vegetables (perhaps broccoli)
- rolls or bread
- pickles and (yuck) olives
- cranberry sauce
- pumpkin pie (afterwards)
I think there is sometimes a stereotype of the poor vegetarians and vegans getting nothing to eat at Thanksgiving time, but that has never been a problem for me, and it doesn't seem to be a problem here, either, judging by the delicious and abundant menus! :)
Ooohh, can you point me towards a recipe for hummus-stuffed cherry tomatoes? Or perhaps a recipe isn't necessary; do you just use store-bought hummus and hollow out the little tomoatoes? Sounds yummy!
We're hosting this year for seven people: two vegan, one omni (mostly vegetarian), and four omnivores - three of whom hate all vegetables. Oy!
I'm considering making the chickpea-cranberry pot pie (by Dreena Burton) from the December issue of VegNews and also her chocolate-pumpkin pie from Eat, Drink & Be Vegan (touchstone not working). My uncles say they will be happy without turkey so long as there's pasta and cheese. I'm now wondering if I could make vegan (nut/seed-based) stuffed shells that everyone can eat without tipping them off and just provide parmesan for them to sprinkle.
Besides Thanksgiving itself, we'll have 2 house guests for 8 days. My husband and I are the ones of 7 who can really cook. Eating out is also problematic. I'm stressing out.
Amy, I just hollow out cherry tomatoes and stuff with store bought hummus, generally. I could make hummus, but this way is faster. They are yummy and both decadent and healthy tasting. Yum!
Chanale, I am stressing out on your behalf. Good luck! I have to say, I would just buy a lot of lunchmeat--real or fake--and bread, along with fresh fruit, and tell everyone to help themselves.
I'm wondering if it's possible to pipe the hummus in with one of those fancy tips so it looks all swirly or star-like? The hummus would have to be pretty creamy, but I guess one could always thin it with a bit of olive oil if necessary.... although that adds a ton of fat! But hey! otherwise very healthy!!!!
sussabmax - Our kitchen isn't equipped for meat (nothing fleishig) so real lunch meat is out, and no one would touch the fake lunch meat, but I think they would eat PBJs. Breakfast cereal and fruit are two other things that they're willing to eat.
amy - That would look really chic.
The hummus talk makes me wonder if my guests would enjoy that (I know they'll eat pita bread). My newest cookbook has a whole chapter on hummus, and the first recipe I tried was amazing.
^chanale, what is that cookbook, if you don't mind my asking? I wouldn't mind trying to make homemade hummus.
The piping does sound nice, although more time-consuming, of course.
Hummus is really easy to make. Just put some cooked garbanzo beans in food processor or good quality blender, and add some tahini (optional, but yummy), lemon juice, garlic (I use lots and lots), and olive oil, and blend. Cumin is good to add, and/or cilantro. Roasted red peppers are also a good addition.
Hummus is good for guests with pita bread! Also, maybe a tray of chopped veggies for them to dip.
Oh my goodness, I just found this recipe on the website for my kids' lunchboxes (www.laptoplunches.com). This looks so good! I may have to do this for a entree. Although, I don't know, I don't want to give up my stuffing and gravy or my sweet potato casserole. This looks so good, though!
Stuffed Portabella Mushrooms
6 large portabella mushrooms
6 cups corn bread stuffing (Use recipe above, substituting corn bread croutons for whole wheat or prepare your favorite stuffing recipe.)
2 lbs of sweet potatoes, peeled and cubed
¾ cup milk (or soy milk)
3 Tbs. butter
Salt and pepper
Makes Six Servings.
1. Lightly coat baking dish with olive oil. Set aside.
2. Using a paring knife, remove the stems from the mushrooms.
3. Use spoon to gently hollow the undersides of the mushrooms.
4. Finely chop the removed mushroom pieces and set aside to use later in preparation of the stuffing.
5. Place mushrooms hollowed side up into baking dish. Set aside.
6. Prepare stuffing. Be sure to add mushroom pieces to your recipe.
7. Steam sweet potato cubes until tender.
8. Mash sweet potatoes. Add butter, milk, salt, and pepper to taste. Set aside.
9. Fill each mushroom with 1 cup of mashed sweet potatoes, spreading to the edge of the mushroom.
10. Top with corn bread stuffing.
11. Bake for 40 minutes at 425°F.
12. Remove from oven. Top with cranberry sauce and serve.
#2 mmm. I think I have to add stuffed cherry tomatoes to my menu now. They sound amazing. I think I have some spritz cookie dough dispensers that would work for making the hummus pretty.
Amy - Sorry, I thought my response posted (weeks ago). The hummus recipes were from Eat, Drink & Be Vegan by Dreena Burton (title touchstone not working - go through the author touchstone). I've only had the book a month and have already made 8 or so batches of hummus.
Well, I just finalized our Thanksgiving menu just one day in advance. I know it should have been done a long time ago, but it has been a disheartening process with my extended family's extreme pickiness (it makes me appreciate my husband and preschooler all the more). I tried my best to make sure there are 2+ things each person would be willing to eat.
spiced sweet potatoes (Veganomicon by Isa Chandra Moskowitz)
cranberry sauce (Eat, Drink & Be Vegan)
mashed potatoes & punk rock chickpea gravy (Vegan with a Vengeance)
pumpkin baked ziti with sage-breadcrumb topping (Veganomicon)
baked pasta casserole (Recipes from the Moon)
desserts (& toppings)
apple cobbler (The Joy of Vegan Baking)
chocolate pumpkin pie (ED&BV)
macadamia maple butter cream (ED&BV)
vanilla whipped cream (Moosewood Desserts)
ice cream (dairy & vegan)
Most of those are vegan. The lacto-vegetarian ones are the pasta casserole (6 c. of cheese - holy smokes), vanilla whipped cream, and some of the ice cream. I recently discovered an organic soy frozen yogurt that has such a wonderful taste and texture; the chocolate-hazelnut was my favorite - swiss dark chocolate wasn't bad but didn't have as good a mouth feel.
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