Thanksgiving recipes

[Guest guest]

Forwarded from EnglandGal

Recipes supplied by Robert Cohen - i4crob

-- http://www.notmilk.com

 

MARINATED MUSHROOMS

 

Ingredients

 

2 12-oz. packages mushrooms

1 lemon

Progresso Red Wine Vinegar

Salt, pepper, basil, oregano to taste

3 cloves finely minced garlic

 

Method

 

Empty mushrooms into large bowl with enough water to cover. Soak for about 30

seconds, turning until dirt and fertilizer are removed. Rinse mushrooms.

 

Bring 2 quarts of water to a boil. Cook the mushrooms for 5 minutes and

drain. (The liquid can be stored for later use as a starter for a rich veggie

bouillon).

Put mushrooms into bowl and add 1 cup red wine vinegar, 1 tbl. fresh lemon

juice, salt, pepper, and herbs to taste. Let marinated mushrooms sit in

refrigerator so that all the flavors merge.

 

CRANBERRY NUT RELISH

 

Ingredients

 

2 bags raw cranberries

2 cups sugar

2 cups water

¾ cup raw whole cashews

¾ cup raw whole walnuts

 

Method

 

Mix sugar and water well and bring to a boil in a 5-quart pot. When mixture

boils, add cranberries and cook for 10 minutes, stirring frequently. When

cranberries begin to burst, remove from heat, stir in nuts (they will soften

from the heat to the most remarkable texture). Pour relish into your fanciest

serving dish and refrigerate.

 

VICCHYSOISSE

 

Ingredients

 

2 quarts homemade soymilk (you can reconstitute

soymilk from unflavored soymilk powder)

4 medium size potatoes

1 medium size leek

6-8 vegetarian bouillon cubes (to taste)

 

Method

 

Bring soymilk to boil in 5-quart soup pot. Peel potatoes and cut into 1/8 "

thin slices. Cut leek in half lengthwise and wash each piece well (leeks are

grown in sand so

they must be carefully cleaned). Finely dice leeks. Add potatoes and leeks to

boiling soymilk and cook until potatoes are soft. Add bouillon cubes. Remove

from

heat and puree in a blender until smooth. Adjust seasoning by adding salt and

freshly ground pepper. Can be served hot or cold.

 

TWO POTATO DISHES

 

The white potatoes and sweet potatoes are cooked at the same time – you'll

see why.

 

Method

 

Preheat oven to 400 degrees. Wrap 8 large baking potatoes and 3 large sweet

potatoes individually in aluminum foil. Bake for 90 minutes. Test the

potatoes for doneness by inserting a fork or knife (they will be soft to the

touch).

 

Unwrap and remove skin from sweet potatoes and place in a large bowl. Mash

with maple syrup to taste (½ cup or more) and mix well. Set aside.

 

Remove aluminum foil and slice baked white potatoes in half. Scoop out the

white part of potato, taking care not to break the shells. Spoon the sweet

potato mixture

into the empty shells.

 

Sauté 5 cloves of whole peeled garlic and one medium chopped red onion in one

stick of soy-based margarine until the onions and garlic begin to caramelize

(turn brown). Mash garlic and onion mixture into the potatoes. Add salt and

pepper to taste.

 

Heat both potato dishes before serving.

 

LEMON EGGPLANT

 

This dish is unique! It is guaranteed to become one of your favorite recipes.

Any liquid can be used to flavor eggplant. For this dish I chose lemon sauce.

You can substitute equal amounts of marinara sauce of fermented black bean

with garlic sauce, etc. There are a thousands of variations.

 

Ingredients

 

two large Eggplants

three cups of flour

four cups of breadcrumbs

oil for frying

6-8 veggie bouillon cubes

3 cups of water

1 cup of white wine

lemon

 

Method

 

First cook the lemon sauce. Add 6-8 bouillon cubes (to taste) to 3 cups of

boiling water. Add the wine and 1-2 tbs. of freshly squeezed lemon juice.

Cook until reduced by 1/2. Taste and add more lemon or bouillon cube to your

taste.

 

Now for the eggplant. Instead of using a traditional " egg-wash " use flour and

water. Prepare three bowls. In the first, put in two cups of flour. In the

second, add one cup of flour to a quart of water and stir well. In the third,

add the bread crumbs.

 

Heat the oil in a large saute pan until ready for frying.

 

Peel and cut the eggplant into 1/4 inch slices. Dredge in flour. Then, dip

the floured

eggplant slices in the " eggless wash. " Coat with breadcrumbs and fry in hot

oil until golden brown. Turn once or twice to see that each side is cooked.

Remove each

piece from the oil and drain well.

 

Now for the magic.

 

Add one cup of that magnificent lemon sauce to your largest saute pan. Heat

until the sauce bubbles. Add the eggplant, and cook until most of the liquid

evaporates. Turn the eggplant over so that the remainder of the sauce is

absorbed into each eggplant piece.

 

You would imagine that eggplant cooked in liquid would turn soft, but just

the opposite happens. If the pieces are not eaten for dinner, count your

blessings. This is the best leftover in vegan cuisine.

 

Serve between two slices of bread or make the best vegan sub/hero/hoagie the

following day.

 

Have a wonderful Thanksgiving!