Thanksgiving recipes

[Guest guest]

-

" Abbey Levine " <abbey

 

If you're still looking for great veggie Thanksgiving

recipes, here are several we received in a forwarded email from

Alicia Silverstone!

 

IF YOU OWN A WEB SITE and want to partner with us,

visit www.abbeysvegetarianrecipes.com/partnering.html.

 

________________

 

Vegan Alternatives To Turkey!

________________

 

Today there are natural, healthier alternatives that have become

wildly popular and taste so good you won't miss your turkey a bit.

The two most popular brands, Tofurky (1-888-TOFURKY) and UnTurkey

(1-800-335-1959) are now available in many stores, or from calling

their toll-free numbers.

 

There are many other less traditional vegan " Holiday Items " that you

can serve as well, such as: BBQ Seitan, Spice Roast, Thanksgiving

Casserole, Thanksgiving " Meat " Loaf, and a Holiday LentilLoaf -- and

I'm listing the recipes below!

 

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SPICE ROAST

(Serves 6)

 

NOTE:

Wheat gluten or wheat protein is a delicious substitute to meat. It

is delicious baked and has a chewy, meat-like texture. It can be

purchased in most health food stores.

 

2 cups vital wheat gluten (460 ml)

2 tablespoons nutritional yeast (30 ml)

1 teaspoon thyme (5 ml)

1 teaspoon marjoram (5 ml)

2 cups vegetable broth (460 ml)

1 tablespoon soy sauce (15 ml)

1 small onion, sliced

2 cups hot water (460 ml)

2 tablespoon soy sauce (30 ml)

 

Combine first 4 ingredients in large bowl; make a well in the center

of the mixture. Combine vegetable broth and soy sauce, add to dry

ingredients and knead. Transfer mixture to a 9 " x 5 " x 3 " non-stick

loafpan. Add sliced onion to top of loaf. Combine hot water and soy

sauce; pour over loafpan. Cover with foil and bake at 350° for 1-1/2 hours.

Let cool before slicing.

 

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B-B-Q SEITAN

 

 

1 1/4 lbs of raw seitan (1 box of Seitan Quick Mix)

1/4 cup of oil (60 ml)

1 1/2 cup of B-B-Q sauce of your choice (350 ml)

Seasonings of your choice when mixing the seitan for frying

 

Directions:

Heat oil in a medium heat and fry seitan pieces for a few minutes on

each side lightly browned. Place seitan in a 9 inch baking dish.

Pour B-B-Q sauce on top of the seitan then spread with spoon to

cover surfaces.

 

Gently add enough water so that Seitan pieces are almost floating.

Cover and bake at 350 degrees for one hour. Add more water if

necessary to keep seitan very moist. (follow the recipe for the

basic Seitan),1 box 280z to 2 cups of water(460 ml). Serves: 4

 

Preparation time: 2 Hours (MOST OF THE TIME IS IN COOKING)

 

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THANKSGIVING CASSEROLE

 

2 cups cooked brown rice (or substitute lentils) (460 ml)

1/2 cup cashews or walnuts (120 ml), chopped

2 slices of whole wheat bread, chopped into small cubes

1 cup vegetable broth (230 ml)

1/2 cup soy milk (120 ml)

2 Tbsp. nutritional yeast (30 ml)

1 rib celery, diced small

1 small onion, finely chopped

3 Tbsp. olive oil (45 ml)

herbs to taste: sage, marjoram, thyme, rosemary, pepper

(or veggie " poultry " seasoning)

 

Directions:

Preheat oven to 350 degrees. Spray a 8- or 9-inch square casserole

dish with cooking spray. While rice is cooking, saute celery and

onion in the olive oil. Mix well all ingredients in a large bowl.

Spread into casserole dish, and bake for 45 minutes. Tastes even

better topped with vegan gravy! Serves: 8 Preparation time: 30 min

 

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HOLIDAY LENTIL LOAF

 

1 small onion

1 clove garlic

2 stalks celery

2 tsp sage (10 ml)

3 cups cooked lentils (690 ml)

3 cups cooked wild rice (690 ml) (you can use a wild rice

brown rice mix here too)

1/2 cup chopped walnuts (120 ml)

1/4 cup whole wheat breadcrumbs (60 ml)

2 Tbsp vinegar (30 ml)

2 egg equivalents

2 Tbsp whole wheat flour(30 ml)

fresh ground black pepper and sea salt

 

Directions:

Preheat oven to 350 F. Chop onion and celery finely,

and crush the garlic clove. Spray a fraying pan with non-stick spray,

and saute the onion, garlic and celery until onion is translucent.

Add the sage.

 

Combine all ingredients in a large bowl and mix well.

Spray a loaf pan with non-stick spray and fill the loaf pan with

the mixture. Press down. Bake 30 minutes covered, 10 minutes

uncovered. Let stand for 5-10 minutes before cutting and serving.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

SEITAN AT IT'S BEST

 

1 lb. seitan

2 bell peppers (I Like to use green and red)

2 portobella mushrooms

1 yellow onion

1 baguette/ 4 sub rolls

8 oz rice cheese

chopped up lettuce

sliced tomatoes

sliced avocados

some soy mayo, mustard or whatever you like!

 

Directions:

 

Toast baguette with cheese while vegetables cook. Put a bit of oil in

a skillet and throw in the onion and pepper. Let cook for about

5 minutes and throw in the seitan and mushrooms too. Let cook until

tender. Put vegies and seitan in the bread and top as you please.

Serves: 4 Preparation time: 20

 

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THANKSGIVING " MEAT " LOAF

 

Substitute for 2 eggs (N-er-gy Egg Replacer)

1 Tbsp soy sauce(15 ml)

1 box med. firm silken tofu (350 g)

3/4 cup chopped walnuts (180 ml)

1 packet dried onion soup mix (1.5 oz)

1 tsp oil (5 ml)

1 1/2 cups chopped onion (350 ml)

2/4 cup chopped celery (120 ml)

2 cups chopped mushrooms (460)

oregano, bazil & ground cumin (approx 1-2 tsp each (15-30 ml)

to suit taste)

1 1/2 cups bread crumbs (350 ml)

 

Directions:

 

Mix egg substitute, soy sauce, tofu & onion soup mix together in

blender. Add walnuts & blend until smooth. Saute vegetables until

onions are transparent (add other diced veggies if you wish - ie

peppers, carrots etc). Add herbs/spices while vegetables are frying. Mix

blender

ingredients, cooked vegetables & bread crumbs together in a large

bowl. Press into a greased loaf pan.

 

Bake at 350 degrees F. for 45 minutes. Let cool slightly. Turn loaf

out and slice. This has become a standard dish at my parents house

when all sorts of eating habits must be catered to. Even the most

obstinate meat eaters love it. It is also excellent the next day cold on a

sandwich with a bit of mustard.

 

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A Special thanks to Alicia Silverstone for these wonderful recipes.

[Guest guest]

Bruce,

That's cool. I'll be there in spirit. Will you be printing recipes that

you could put on the web so my body can partake too? If not I'll put up

Victoria's as I offered earlier.

 

Nick

 

-

" Chef Sprout " <chef_sprout2001

<rawseattle >

Friday, October 28, 2005 3:39 PM

[RawSeattle] Thanksgiving Recipes

 

 

> I'll be teaching a full thanksgiving class full of

> delicious, easy-to-make recipes on november 19 (see

> rawseattle.org for more details) Or you can come just

> for the feast. Many, many folks on this list can

> attest to the value of my classes and the delight of

> my food. Please join a group of satisified souls (and

> stomachs!)

> Bruce, a.k.a. Chef Sprout

>

> A featured presenter at the International Festival of

> Raw and Living Food from 2000 to 2004, and an invited

> Keynote Speaker at this year's Grand Opening of the

> Living Light Culinary Institute, Bruce empowers you to

> make fast, easy and delicious live-food! Learn to

> Balance your Body Type, Eat Locally with the Seasons,

> Manage your Blood Sugar with a Low-Glycemic diet and

> many more Live-Food Success Secrets while enjoying

> Exquisite Vegan Cuisine made from Farm-Fresh, Organic,

> Whole Food Ingredients!

>

> " Bruce's classes really helped me to develop my own

> style. " - Heather, chef at Chaco Canyon Cafe

>

>

>

>

>

> FareChase: Search multiple travel sites in one click.

> http://farechase.

>

>

>

>

>