Re:American Thanksgiving 2009 - 26 November recipes

[Guest guest]

Well, today was Thanksgiving here. We went to our second holiday event this

year.

 

 

 

Last Sunday we went to a catered vegan pre-Thanksgiving event that a local

chef did as a fund-raiser for an animal sanctuary. Turtle Mountain donated

the tofurkeys and he did everything else - appetizers, sides and desserts.

There were about 70 people.

 

 

 

Today we went to the annual picnic in the park. (We’re in south Florida and

the temperature was in the low 80’s.) Again, there was a nice turnout – at

LEAST 50 people00

 

 

 

Saturday night at EarthSave down in Miami we will have the special

Thanksgiving vegan potluck, with desserts provided by Whole Foods and a

local bakery.

 

 

 

So what did I make (NOT spicy).

 

 

 

Today I made my “kitchen sink” uffing. I started with a loaf of good

multi-grain bread, made with flax and other seeds. I tore it up in pieces

and heated it in the over to dry it out. I cut up and sautéed a large onion

and several stalks of celery, plus some shredded carrot. I added in

craisins, chopped walnuts, bits of apple and dried apricot. I seasoned it

with sage, parsley, poultry seasoning and a little apple cider vinegar. I

mixed everything together and moistened it with a good veggie stock and

baked it covered for about half an hour, then uncovered it to crisp it a

little, stopping to stir in after about 15 minutes. Then I left it on a

keep warm heat until it was time to go.

 

 

 

Here is what I plan to bring to EarthSave:

 

 

 

Crockpot Mixed Vegetable Bake

 

 

 

Adapted from vegetarian southern crock pot recipes at

http://southernfood.tqn.com <http://southernfood.tqn.com/>

 

 

 

2 cans Creamed corn – 17 oz each

 

2 cans/bags frozen Green beans; cut – 16 oz each

 

2 cans/bags frozen Peas – 16 oz. Each

 

1 can Tomatoes – 17 oz

 

½ cup Mayonnaise (use Nayonnaise or other soy/no egg mayonnaise to make

vegan)

 

1 tsp Tarragon

 

1 tsp Basil

 

½ tsp Salt

 

Pepper

 

 

 

Combine all ingredients in crock pot. Mix well to blend herbs. Cover and

cook on low 4 – 6 hours.

 

 

 

 

 

 

 

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~.~

 

(my signature) from Maida

 

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