Seems like Daughter and I are on a vegan-go-round for the holidays this year. We have both lost a lot of weight and inches with our new and improved lifestyle so, maybe this new kick will surely stick. No, we’re not living on carrots and celery sticks however, we are loving all the green, red, yellow, purple, and orange stuff that goes along with our new way of eating and thinking. Gone are the golden shades of crispy fried brown that we use to crave and in with a brand new colorful philosophy…eating a little bit greener and lot more kinder!
Now, what to do about that turkey thing. According to an article in Vegetarian Journal, Vol. 30, Issue Four 2011, Charles Stahler states that 48% of our 5-12 million adult Americans often do look for and choose vegetarian meals while probably around 5 percent are true vegetarians who never consume meat, fish, or poultry. And, approximately half of these are vegans who choose not to eat dairy or eggs as well. In simpler words…we’re working hard to keep everyone, including the turkey, happy this Thanksgiving!
The turkey choice may still be up in the air, but here’s a couple of vegan friendly ‘traditional’ dishes we will be able to sneak by any carnivore. Bon AppeVegan!
Smiley Face
Di’s Cornbread Stuffing Serves 8
3 Tablespoons Earth Balance non dairy butter
2 garlic cloves, minced
1 large onion, diced
3 stalks celery, finely chopped
1 green bell pepper, finely chopped
1 skillet of vegan cornbread (check out http://www.Veganapalooza.blogspot.com)
10 slices stale whole wheat bread crumbs, crumbled
1/4 cup nutritional wheat flakes, get them at the health nut store
1 tablespoon ground sage or more
2 teaspoons salt
4 cups low-sodium vegetable broth
Directions:
1. Preheat oven to 375 degrees
2. In a large saucepan, melt the margarine over medium low heat. Add the garlic, onions, celery, and green pepper. Cover and cook, stirring frequently, for about 15 minutes are until veggies are slightly transparent.
3. Crumble the cornbread into a large mixing bowl. Add bread crumbs, veggies in their broth, nutritional yeast, sage and salt and mix until all ingredients are combined. Stir in the 4 cups of vegetable broth, one cup at a time until the stuffing is moist. Taste, and adjust seasonings.
4. Generously spray a baking pan with non stick spray. Add the cornbread stuffing and bake for 30-40 minutes or until golden brown. Don’t forget the cranberry sauce!
Daughter’s (Deconstructed) Green Bean Casserole Serves 8
For the fried onions:
2 medium onions, peeled and thinly sliced into half moons
2 cups soy milk
Oil for frying
All-purpose flour
Salt to taste
For the green beans:
1 lb fresh green beans, cleaned and left whole
Pot of boiling, salted water
For the Mushroom Celery Gravy:
1 Tablespoon olive oil
2 cups mushrooms, sliced
2 stalks celery, diced
1 pinch salt
4 Tablespoons Earth Balance butter
4 Tablespoons flour
1 1/2 cups soy milk, Tip: Don’t use the discarded soy milk you soaked the onions in!! Trust me…
1/4 teaspoon salt
1/2 teaspoon thyme
Black pepper
Extras:
Scallions for tying the green bean bundles
Freshly ground pepper for garnish
Directions:
1. Soak the thinly sliced half moon onions in the 2 cups of soy milk for at least 10 minutes
2. Heat 1-2 inches of oil in a skillet or preferably a wok on medium heat
3. Put some flour in a bowl, grab some onions (shake off excess soy milk) and toss in the flour with a couple of forks. Be generous with the flour so they won’t get soggy. Test the oil by placing an onion or two in and if it bubbles up…it’s ready! Fry for about 7-9 minutes or until golden brown, crispy, and beautifully caramelized. Drain on paper towel and sprinkle with salt while they are hot. Set aside.
4. For the green beans, blanch green beans in a pot of boiling, salted water for about 2 minutes. Take them out and shock them in a bowl of ice water, Drain and set aside.
5. For the gravy, sauté the mushrooms and celery in the olive oil for about 2 minutes or until tender. Season with the salt. Transfer to a bowl. In the same pan(don’t rinse out), melt Earth Balance over a low heat. Add the flour and whisk well to make a roux. Raise the heat and slowly add in the 1 1/2 cups soy milk. Whisk until it thickens and forms a smooth sauce. Add salt, thyme, and black pepper to taste. If needed, adjust thickness of sauce by adding more soy milk. Add in the celery and mushrooms.
6. For serving, cut the scallions in half and use them to carefully tie up little bundles of green beans (reheat the green beans before tying if they are cold). Pour the gravy into a low serving dish, place the green bean bundles on top of gravy, and sprinkle the fried onion rings on top. Enjoy!
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