The recipes are: Festive Chickpea Tart (pictured above; not in any of my current cookbooks), Autumn Puree (ed&bv), Lemon Broiled Green Beans (ed&bv), Traditional Cranberry Sauce (ed&bv), and Chocolate Pumpkin Pie (ed&bv). These recipes can all be found here in this seriouseats.com feature. There are a couple of other vegan Thanksgiving recipes to check out in the link too!
Another suggestion, if you'd like to serve a tofu dish, this Olive Oregano Wine Baked Tofu would be an amazing addition to your menu (recipe link is in the post). AND... I'll also post another dessert recipe for you, in case you mightn't want to serve two pies in a meal. Check back in the next couple of days for that recipe!
Also, I have another link that I forgot to mention in an earlier post. I did an interview with Cathleen Woods of vegan-nutritionista.com. If you're interested to know more about me, and how I manage this vegan stuff as a mom, click through to have a little read.
(btw, the Chickpea Tart is pictured drizzled with Balsamic Maple Sauce from ed&bv. That sauce is also splendid with this tart, and so if you want to make this sauce to pair with this tart, you can get it here on Vegan.com (scroll down a wee bit).
I'll update this post soon with the dessert recipe I've mentioned! Until then, get working on your shopping list! :)
Friday, November 21, 2008
Vegan Thanksgiving Recipes
Our Canadian Thanksgiving was in October, and unfortunately I wasn't posting regularly to offer up some dishes for a Thanksgiving celebration. I'm here to help for US Thanksgiving, however, and have a selection of recipes to bring to the table.
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20 comments:
Wow! I bookmarked that recipe. Sounds great.
I'm glad you're back blogging again. I missed your posts.
That chickpea tart sounds incredible!! I can't wait to try it out. :)
Wow, I really want to make this tart, it looks fantastic. Dreena, I am so excited you are working on a 4th cookbook - I adore both Vive and ED+BV, and just now ordered TEV! Your vegan recipes have by far been my favorite of any I've tried, especially your cookies!!! Anyway, I check your site regularly and just wanted to finally let you know what a huge fan I am :) Keep up the wonderful and inspiring work!
Question about Biscotti. I made your Choco Cinna Nut Biscotti the other night. It was a big hit. If I wanted to make non-chocolate biscotti, how would I sub-out the cocoa?
Angie
that tard looks great. i really want that recipe!! i love the autumn puree too. it's not overwhelmingly sweet so the veggies are really the start of the dish.
i haven't made this chocolate pumpkin pie yet because i'm between that one and your pumpkin cheesecake. i can't decide between the two!! which one do you like better?
i can't believe i wrote "tard." i meant tart haha i love my typing skills
That tart is soooo good. I serve it with your cranberry sauce. It makes me happy and sometimes I even share!
I've been wanting to try your pump/choc pie & Thanksgiving is the perfect time! Thanks for the interview link, I'll check it out!
Oooh, oooh, I'm going to try the chickpea tart asap. Tonight I'm making the veggie sizzle burritos and smoky avocado sauce from EDBV. Yum!
I made the chickpea tart twice last year for the holidays and it was delicious! I am going to make it again this year and have a question: could the tart be put together and then refrigerated for a day before going into the oven?
Thanks everyone, I hope you make some of these dishes and have a lovely Thanksgiving!!
Carrie, I missed you too. xo!
Mercedes, that is very kind. Thank you so much and I hope your copies of my books get well worn. :)
Angie, you will need to sub in something to adjust for the removal of the dry cocoa powder. A nice twist would be to use 1/3 cup of almond meal (ground almonds) and then use a touch of almond extract in the wet ingredients (about 1/4 - 1/2 tsp). Or, if you want to keep them more neutral in flavor, simply try a little extra flour (not 1/3 cup, maybe 1/4 cup) - something like kamut flour would give a nice texture, but other flours could be used. I haven't tried these subs, but it should work out okay. Bake mad!!
Ha! Joanna, I laughed when I read your second comment. As long as you didn't mistype the word as "turd" I think all is well - he! As for choosing pies, I bounce back and forth myself, but b/c I love chocolate so much, I make the chocolate pie more often. Plus, it's a very rich pie, so if you are serving 6 or more people, it 'stretches' a little further, if you serve it with a scoop of vanilla ice cream - a little slice satisfies the sweet tooth very nicely!!
Lynda B, absolutely! That will help with advance prep for a big holiday dinner, and all you need to do is give it a wee extra baking time after refrigerating, maybe 5 or so extra minutes.
O, I completely forgot about the tart, but now I really must make it asap! It would fit in quite nicely with all the other chickpea dishes I have been eating lately: your sundried tomato and olive hummes, the tamari roasted chickpeas and the lemon chickpea lentil soup (I LOVE chickpeas!).
I like the look of your Festive Chickpea Tart. I click to see more! Thanks>
Love, love the tart and the chocolate pumpkin pie. I made them both several times last year and hope to do the same this year.
Great interview! Most people don't realize how challenging it can be to raise children vegan. Or, for that matter, to find enough time in the day to make healthy meals.
I had to put one of your YouTube videos on my blog today, because I made the vegan chocolate chip cookies after seeing your demonstration, and they turned out wonderfully!
Dreena: I have a quick question for you. When you call for "pumpkin pie mix" in that chocolate pumpkin pie, do you mean just the plain canned pumpkin, or something with other ingredients in it? I would think the chocolate chips and sugar add enough sweetness, but I wanted to be sure not to leave anything out! Thanks!
Veggie Guy, oh, you've got that right! I definitely spend a lot of time on healthy food prep - but it's worth it to create good habits early - and I see that already in our kids. Thanks for the flattering words about my cookies on your blog!! :)
MCH, yes, I do use a canned pumpkin pie mix, rather than plain canned pumpkin. The one I use is by Farmer's Market, here's the link: http://www.farmersmarketfoods.com/products/product_detail.php?id=2
This mix is very nice, not only is it organic, but it uses evaporated cane juice rather than white sugar. The mix adds just the right blend of spices to the pie, which simply makes it very easy rather than measuring out specific spices yourself. Hopefully you can find this brand - you'll love it (and it's also very thick, unlike some pumpkin pie mixes that can be watery).
Thanks, Dreena! I'm glad I checked! I always thought those mixes had milk them, but I'll check the label of whatever I buy... Thanks again.
Sounds great.
Wishing you a wonderful Thanksgiving.
The main entree is always the challenging party of Thanksgiving & Christmas! Thanks for another great idea!!
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