Thanksgiving is a time for giving, being thankful, and eating great food! And for most people turkey is a huge part of the holiday. But, if you’re a vegetarian like me, Tofurkey (http://www.tofurky.com) is what’s on the table. It’s time for vegetarians to stop letting the turkey eaters bring us down because there are so many delicious vegetarian items out there that will leave you full and satisfied. Thanksgiving is a holiday we can ALL be thankful for!
Brussels Sprouts with Wild Mushrooms
1 tbsp olive oil
2 - 3 shallots, thinly sliced
10 Brussels sprouts, outer leaves removed, sliced in half
6 or 7 mushrooms, cleaned and sliced
2 sprigs fresh thyme, leaves removed
Splash of white wine
Salt and pepper to taste
1. In a small pan heat olive oil and add shallots, cooking until translucent, 4 or 5 minutes. Add Brussels sprouts and cook until browned and just tender, 6 - 10 minutes, depending on the size of the sprouts.
2. Remove shallots and sprouts to a bowl and set aside. Add more oil to the pan in necessary and add mushrooms and thyme leaves, cooking until tender, 5 or 10 minutes, depending on the type of mushroom you use. Add a splash of white wine and salt and pepper to taste. Return shallots and sprouts to the pan and cook until just heated through.
Mushroom Thyme Gravy
1/3 cup dried mushrooms (shiitake or mixed)
2 cups vegetable stock
3 tablespoons butter
1 1/2 tablespoon minced shallot
3 tablespoons flour
3 tablespoons soy sauce
1/2 cup light cream
1 tablespoon sherry
1 tablespoon minced fresh thyme salt & pepper
1. Bring vegetable stock to a boil. In a small bowl pour stock over mushrooms. Let soak for 20 minutes.
2. Remove mushrooms from bowl, setting the stock aside for later. Mince or thinly slice the mushrooms.
3. In a medium saucepan melt the butter. Add the minced shallot and sauté for 5 minutes over medium heat until softened. Add the flour to the butter/shallot mixture stirring constantly. Cook for a 2 minutes. 4. Gradually add 1 1/2 cups of the reserved vegetable stock(leaving mushroom sediment out), stirring well to incorporate after each addition. Cook over medium heat until thickened. 5. Add the reserved mushrooms, soy sauce, cream, sherry & thyme to the gravy. Cook for a few more minutes until heated through and thickened to desired consistency. Season to taste with salt & pepper.
6 cups firmly packed diced whole grain vegan bread
1 1/2 tablespoons olive oil
1 large red onion, chopped
2 large apples, peeled and diced
3 scallions, thinly sliced
1/4 cup chopped fresh parsley
1 tablespoon fresh thyme leaves
5-6 leaves fresh sage, thinly sliced, to taste
3/4 cup finely chopped walnuts
Salt and freshly ground pepper to taste
1 1/2 cups apple juice
1. Preheat the oven to 375 degrees. On a large baking sheet, spread the diced bread out in a single layer and bake 10 to 12 minutes until dry and lightly toasted. Set aside.
2. In a large skillet heat the oil and sauté the red onion and sauté over medium heat until golden. Add the diced apple and sauté for 5 more minutes.
3. In a large bowl, combine the bread cubes, the onion and apple mixture, and all the remaining ingredients except the apple juice. Toss to combine. Slowly pour in the apple juice while stirring to evenly moisten the mixture. Transfer the mixture to an oiled shallow baking pan.
4. Bake 25-30 minutes, stirring once in the middle of the baking time. When the stuffing is golden brown but still moist, it's ready!
Sweet Potato Gnocchi with Apple Cider Sauce
3 pounds sweet potatoes, scrubbed
Salt and freshly ground pepper
2 cups apple cider
3/4 cup plus 2 tablespoons all-purpose flour
2 large egg yolks, beaten
2 tablespoons unsalted butter
2 garlic cloves, finely chopped
4 sage leaves, coarsely chopped
1. In a saucepan, cover the sweet potatoes with water, add salt and bring to a boil. Cover and simmer until tender, about 30 minutes; let cool slightly.
2. Meanwhile, in a small saucepan, simmer the apple cider over moderately high heat until reduced to 1/2 cup, about 20 minutes.
3. Peel the sweet potatoes and puree them in a food processor. Transfer 3 1/3 cups of the puree to a large bowl. Lightly beat in the flour and egg yolks and season with salt and pepper. Spoon the dough into a pastry bag fitted with a 1/2-inch round tip. Working in 3 batches over a large saucepan of simmering water, pipe out the dough, cutting it into 3/4-inch lengths. Cook the gnocchi for 45 seconds. Using a slotted spoon, transfer the gnocchi to a baking sheet.
4. In each of 2 large skillets, melt 1 tablespoon of the butter. Add half the gnocchi to each and cook over moderate heat until golden, about 2 minutes. Add the garlic and sage and cook for 1 minute. Stir in the reduced cider and serve.