There is no time quite like the holidays.Families gather together to create new memories, festive decorations hang in every storefront window, and of course, endless amounts of cookies, pies, and delicious home cooked meals await you on the dining room table.
One of the most famous holiday meals is the classic turkey dinner served with a side of buttery corn, or shepherd’s pie with a piece of pumpkin pie and ice cream for dessert. Sounds delicious!
…But not to everybody.
For those who opt not to eat animal products, the holidays can be difficult. Christmas morning brunch buffets filled with scrambled eggs, bacon, and sausage or dinner parties with menus consisting of ham and cheesy potatoes can leave any vegan or vegetarian’s plate looking a little bit empty.
But just because these classic meals contain animal products, that doesn’t mean vegetarians or vegans can’t enjoy a more animal friendly version! If you or somebody you know prefers to stray from butter, cheese, or other animal products, but still wants to enjoy the buttery taste of mashed potatoes or some cheesy stuffed shells, here are few animal friendly recipes that taste just like the real deal!
Vegan Shallot and Thyme Spiced Mashed Potatoes
2 pounds yukon gold potatoes – quartered and peeled if desired
1 tablespoon olive oil2 shallots- peeled and thinly sliced
3 Tablespoons earth balance
1/2 tsp salt, plus more to taste1 tablespoon fresh thyme, stems removed
pepper
3/4- 1 cup coconut milk
Method:
Place potatoes in a large pan and fill with enough water to cover them. Place over medium heat and boil 25-20 minutes or until tender. Heat olive oil over medium high heat in a skillet. Add shallots and reduce to low heat, stirring frequently until lightly brown and tender, approximately 15 minutes. When potatoes are tender drain well, add earth balance and 1/2 cup coconut milk and mix with a hand mixer or mash with potato masher. Add additional coconut milk 2 tablespoons at a time until desired consistency is reached, season to taste. Garnish with additional shallots and thyme as desired.(http://sunnyvegan.com/shallot-and-thyme-mashed-potatoes/)
Vegan Mushroom Gravy
1-8oz tray button mushrooms, sliced
2 tbsp non-hydrogenated vegetable spread (here we used Earth Balance Garlic & Herbs Spread)
½ tsp lemon pepper
1 tsp dry rosemary, chopped
1-2 sage leaves, chopped
1 tsp onion powder
1 tsp smoked paprika
⅛ tsp salt
2 cups vegetable or mushroom broth
1 cup water
1 ½ to 2 tbsp corn starch plus 2 tbsp cold water
Method:
In a large sauce pan, sauté sliced mushrooms in vegetable shortening at medium heat for about 5 minutes. Add lemon pepper, dry rosemary, sage, onion powder, smoked paprika and salt. Continue cooking for about 3 more minutes
Add broth and water. Bring to a boil, reduce heat and simmer, covered for 30 minutes
Strain sauce using a small mesh colander (reserve the mushrooms) and return strained sauce to heat
In a small bowl, dissolve corn starch (use 1½ tablespoons for thinner gravy and 2 tablespoons if you like it thicker) in 2 tablespoons of water. Pour into sauce, stirring constantly. Bring to a quick boil, reduce heat and cook for 1-2 minutes until it thickens
Add mushrooms to gravy.
(http://mayihavethatrecipe.com/2012/11/11/ideas-for-a-vegan-thanksgiving-…)
Vegan Pumpkin Pie
CRUST:Add to food processor:2 cups almond meal flour (I use Bob’s) or ground walnuts*8 soft pitted dates (soak first if they are dry)1 tsp cinnamon
Puree until it begins sticking together. Press into a deep ceramic pie dish. Note: You don’t need to grease or line the dish first. The raw crust won’t stick.
FILLING:Add to a small pot:1.5 cups coconut milk1.5 cups pumpkin puree1/2 cup coconut sugar (which is low glycemic index)20 drops vanilla liquid stevia1/2 tsp sea salt2 to 3 tsp cinnamon1/4 tsp ginger1/4 tsp ground nutmeg1/8 tsp ground cloves
Optional (for chai flavor): 1/2 tsp cardamom
Simmer till coconut sugar is just dissolved.
Add:
4 tsp agar powder (Not flakes! You would need far more if you use flakes!)
Whisk agar powder vigorously while simmering for about one minute. Pour over crust. Refrigerate to set.
(http://www.thespunkycoconut.com/2012/09/vegan-pumpkin-pie/)