VT Thanksgiving: Main Dishes

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Stuffed Thanksgiving Pumpkins

Vegetarian Shepherd's Pie

 

* Exported from MasterCook *

 

Stuffed Thanksgiving Pumpkins

 

Recipe By : Vegetarian Times Complete Thanksgiving Cookbook, page 142

Serving Size : 8 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Vegetables

 

Amount Measure Ingredient -- Preparation Method

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8 baby pumpkins

1/3 cup vegetable stock or water

1/2 cup finely chopped on ion

2 large garlic clove -- minced

1/2 teaspoon dried sage leaves

1/2 teaspoon dried thyme

1 cup whole-wheat bread crumbs

1/4 cup toasted pine nuts -- (optional)

1/3 cup finely chopped celery

1/4 cup chopped dried apricots

1/2 cup grated part-skim mozzarella cheese -- (optional)

Low-sodium soy sauce or salt to taste

 

MAKES 8 SERVINGS

 

Look for miniature pumpkins at the supermarket from late October through

December. Hollowed out, they make charming tureens for individual servings

of soup or this delicious herb and vegetable stuffing.

 

Preheat oven to 350F. Slice off the top 1/2 inch of each pumpkin and scoop

out the seeds. Bake pumpkins for 15 minutes.

 

In a large skillet over medium-high heat, heat stock or water to simmering

and add onion. Stir well and cook, stirring frequently 8 minutes, or until

onions are softened but not browned, Add garlic, sage, thyme and bread

crumbs, Cook, stirring, 1 minute, then remove from heat and stir in

remaining ingredients. Lightly fill pumpkins with stuffing. (Any

remaining stuffing maybe baked separately in a lightly oiled baking dish.)

 

Bake 15 minutes, or until stuffing is lightly browned and heated through.

Be careful not to overbake pumpkins, because they will split.

 

Per serving: 152 Calories; 6g Protein; 4g Fat; 28g Carbohydrate; 0mg

Cholesterol; 249mg Sodium; 5g fiber.

 

 

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* Exported from MasterCook *

 

Vegetarian Shepherd's Pie

 

Recipe By : Vegetarian Times Complete Thanksgiving Cookbook, page 105

Serving Size : 4 Preparation Time :0:00

Categories : Pies And Pastry Potatoes

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

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***MASHED POTATOES***

6 medium russet potatoes

peeled and quartered

1/2 cup buttermilk -- or as needed

2 tablespoons freshly grated Parmesan cheese

Salt and freshly ground black pepper -- to taste

***SUN-DRIED TOMATO GRAVY***

1/2 cup sun-dried tomatoes

2/3 cup water

2 teaspoons olive oil

1 medium onion -- chopped

1 large green pepper -- chopped

1 small red pepper -- chopped

2 cloves garlic -- minced

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon ground cumin

2 tablespoons soy sauce

1/2 cup dry textured vegetable protein granules

3/4 cup water

***HASH***

1 teaspoon olive oil

1 large onion -- chopped

2 medium carrots -- chopped

2 tablespoons water -- up to 4

2 cups cooked lentils

2 cloves garlic -- minced

1/2 teaspoon dried oregano

1 tablespoon Worcestershire sauce

***GARNISHES*** -- (optional)

2 tablespoons grated Cheddar cheese

Paprika

 

MAKES 4 SERVINGS

 

This recipe lends itself to creativity. If you decide to experiment with

different versions of the three components of the dish, use this formula as

a guide: For 4 servings, use 4 cups vegetable hash, 1/2 cup gravy and 6

medium potatoes, cooked and mashed.

 

Boil potatoes in water to cover for 3 minutes or until easily pierced with

the tip of a paring knife. Drain potatoes and return to cooking pot.

Shake potatoes over medium heat for a minute or two, until dry. Mash well

then stir in buttermilk and Parmesan. Season with salt and pepper.

 

To make the gravy place tomatoes in a small pot and cover with 2/3 cup

water. Bring to a simmer and cook, covered, for minutes, or until

softened. Remove tomatoes and chop, reserving cooking liquid.

 

In a medium-sized saucepan, beat oil over medium-high heat. Saute onion,

peppers and garlic until lightly browned, adding basil, oregano and cumin

during cooking. Add tomatoes and their cooking liquid, soy sauce. TVP and

3/4 cup water. Cover and simmer about 15 minutes.

 

To make hash, in a large saucepan, heat oil over medium-high heat. Saute

onion for 1 minute. Add carrots and water; saute until onion is

translucent and carrots are tender, about 8 minutes. Stir in lentils,

garlic, oregano and Worcestershire sauce. Cook 1 or 2 minutes, then remove

from heat,

 

To assemble, preheat oven to 350F. Lightly butter a 2-quart gratin dish.

Spread hash in dish, then spoon gravy over hash. Spread mashed potatoes

over gravy If desired, sprinkle with grated cheese and a dusting of

paprika. Bake for 30 minutes, until bubbly and fragrant.

 

VARIATIONS:

 

Substitute potato cooking water for buttermilk in the mashed potatoes. Add

a bit of olive oil; the fruitiness of the oil nicely complements the earthy

flavor of the potatoes.

 

A head of roasted garlic puree makes a mellow aromatic addition to mashed

potatoes.

 

For a decorative touch, spoon or pipe mashed potatoes around outer edge of

the dish, leaving the center open.

 

Per serving: 245 Calories; 12g Protein; 4g Fat; 45g Carbohydrate; 2mg

Cholesterol; 662mg Sodium; 7g fiber.

 

 

 

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