Vegan Thanksgiving Menu with Recipes

[Guest guest]

These Thanksgiving recipes are vegan and were shared on a

cooking show today on www.3abn.org Click on recipes and it will take you

to them.. They looked so delicious. These 3 sisters also have a cookbook

that I love. It is called Cooking Entrees with the Micheff Sisters and you

can pick it up at any www.adventistbookcenter.com or online. Amazon also

carries it.

http://www.amazon.com/s/ref=nb_ss_gw/104-4488772-1524734?url=search-alias%3Daps & \

field-keywords=cooking+entrees+with+the+micheff+sisters

 

Enjoy and Happy Thanksgiving everyone,

Judy

 

3ABN Recipe Collection

 

Micheff Sisters " Thanksgiving Cooking " - 07132

 

Cranberry Orange Salad

2 c. fresh cranberries

1 c. mandarin oranges

1 c. sliced grapes

1 c. diced apples

1/2 c. pure maple syrup

1. Grind the cranberries in a food processor. Mix all the rest

of the ingredients together and add the ground cranberries.

 

2. Let the mixture chill in the refrigerator for at least one

hour. Serve in a pretty glass bowl and garnish with sliced oranges.

 

Yield: 10 half-cup servings

 

This cranberry salad will keep in the refrigerator for about a

week. Pick an apple that does not turn brown easily. I use Cortland apples

in this recipe. To make individual servings, cut orange in half and scoop

out the pulp and fill the orange cavities with cranberry salad. Garnish with

a piece of parsley and a pecan half. Enjoy!

 

Linda Johnson

 

 

 

Green Bean Supreme

3/4 c. Wondra flour

3 c. soy milk

1 tsp. salt

1 tsp. VegeSal

2 Tbsp. Smart Balance Light margarine - or any soy margarine

1 c. chopped fresh mushrooms

6 c. cut green beans

2 c. oven baked onion rings - or canned French-fried onion

rings

1. In a small bowl, combine the flour, soy milk, salt and

VegeSal. Stir until well blended, and set aside.

 

2. In a medium saucepan, over moderate heat, melt the

margarine and add the chopped mushrooms. Saute for about 3 min., or until

mushrooms are tender. Add the soy milk mixture and continue stirring until

thickened.

 

3. Remove from heat and add the cut green beans. Mix well and

pour into a small baking dish. Bake at 350 degrees for 20 - 30 minutes, or

until hot and bubbly.

 

4. Remove from oven and cover with prepared onions. Return to

oven for 3 - 5 minutes, to heat up the onions. Serve hot.

 

Yield: 14 half-cup servings

 

This is a Thanksgiving meal tradition for many families. If

you are making this the day before, just remember not to add the onion rings

until the last 3 - 5 minutes of baking.

 

Cinda Sanner

 

 

 

Oven Baked Onions

Cut an onion into medium-sized slivers. Drop into a bowl of

all-purpose flour and coat well with the flour. Place in a single layer on a

baking sheet that has been sprayed with a non-stick baking spray. Spray all

the onion slivers with the non-stick baking spray. Bake in a 425 degree oven

for about 10 minutes, or until onions are browned and crispy.

 

Cinda Sanner

 

 

 

No Gobble Turkey

1 medium onion, finely chopped

2 Tbsp. olive oil

8 oz. package mushrooms, finely chopped

1 c. celery, finely chopped

1/2 c. slivered almonds

5 c. herb-seasoned stuffing

1 tsp. ground sage

2 1/2 Tbsp. McKay's chicken-style seasoning

4 c. hot water

1-2 c. Creative Cuisine gluten shreds

8 Creative Cuisine gluten steaks

2 sheets puff pastry

1. In a large skillet, saute onion in olive oil till onions

are translucent. Add celery, and when almost tender, add almonds and

mushrooms. Cook, stirring frequently, until mushrooms are tender. Add

stuffing and sage. In a separate bowl, mix hot water with chicken-style

seasoning and gluten shreds, and add to skillet. Mix well and set aside.

 

2. In a 9 x 13 " glass baking dish, place six of the gluten

steaks in the center of dish, arranging them in twos lengthwise. Set aside

one cup of the stuffing mix and then mound the remaining stuffing mix over

the gluten steaks, shaping like a turkey.

 

3. Take the remaining steaks and cut each cutlet down the

center, making the shape of a turkey leg. Wrap in puff pastry. Place on the

mound of stuffing where drumstick should be.

 

4. Use the scraps from the gluten steaks to shape " wings " on

the " turkey " . Cover " turkey " with remaining puff pastry sheet, shaping it

around the " legs " and " wings " . Take a fork and prick all over to give it the

look of the skin of a turkey. Make a crease down the center. Decorate around

the edges with the remaining stuffing. Bake for 15 - 20 minutes at 400

degrees, or until golden.

 

Yield: 8 cups

 

Serve warm on platter, garnishing all around with broccolini,

cherry tomatoes and baby roasted potatoes!

 

Brenda Walsh

 

 

 

Fluffy Crescent Rolls

1 c. warm water

1 tsp. sea salt

1/4 c. canola oil

1 Tbsp. yeast

1/4 c. maple syrup

1/4 c. apple sauce

3 c. white wheat flour

1. In a medium bowl, put warm water, sea salt, maple syrup,

apple sauce and mix together. Add 1/2 the flour and all the yeast and mix

into the liquids. Slowly add enough of the flour to make a soft dough. Since

all flours are not the same, be sure not to add more flour than needed.

 

2. Knead until the dough is soft. Put the dough in a bowl that

has been sprayed with vegetable spray and cover with a towel. Place the bowl

in a warm place.

 

3. When the dough has doubled in size spray the counter with

vegetable oil spray and place on the counter. Gently pull the dough in a

circle and spread with soy margarine. Cut into 20 pie-like pieces and roll

up from the edge to the middle.

 

4. Spray a cookie sheet and lay the rolls 2 inches apart.

Cover with a towel and put in a warm place until doubled in size. Bake at

350 degrees to 25 minutes or until lightly browned.

 

Yield: 20 rolls

 

This dough recipe can also be made into sweet rolls, bread

sticks, pizza crust or bread. If using to make bread, add 1 tablespoon of

gluten flour. These dinner rolls are light and soft and can be frozen for up

to a month.

 

Linda Johnson

 

 

 

Mashed Potato Nests with Chicken Gravy

6 c. diced potatoes

1/2 c. soy milk, plain

1 Tbsp. soy margarine

1/2 c. soy sour cream

2 large, peeled raw potatoes

1. In a medium pot, boil potatoes in salted water until

tender. Drain and transfer to a mixing bowl. Add the soy milk, soy

margarine, and soy sour cream. Mash with a potato masher or an electric

mixer until creamy. Spoon into prepared potato nests and sprinkle with

parsley or chives. Serve hot.

 

2. To prepare potato nests, shred the two large, peeled

potatoes. Spray a muffin tin with nonstick baking spray. Place the potato

shreds evenly in each muffin cup in a nest-like fashion. Spray again with

the nonstick baking spray and place in a 375 - 400 degree oven for 15

minutes, or until potato nests are golden and crispy. Remove from oven and

fill with the mashed potatoes. Serve with Chicken Gravy on the side and

drizzled over the top.

 

Yield: 10 potato nests, or 10 half-cup servings

 

This is an unusual and elegant way to serve mashed potatoes.

My husband Joel loved the different textures of the crunchy nests with the

fluffy and smooth mashed potatoes. I used the regular muffin sized cups.,

but you could also use the larger size, or even the very small ones if you

wanted to serve these as an appetizer. Either way, i am sure you and your

family and guests will love them!

 

Cinda Sanner

 

 

 

Chicken Gravy

3 c. water, or potato cooking water

1/2 c. Wondra flour

1/2 tsp. salt

3 Tbsp. McKay's chicken style seasoning

1 Tbsp. Smart Balance margarine or soy margarine

Combine all ingredients and heat, stirring constantly, until

thickened.

 

Cinda Sanner

 

 

 

Sweet Potato Pie

1 14-oz. pkg. silken tofu

1 14-oz. pkg. extra-firm tofu

3 c. sweet potatoes, baked with skins removed and mashed

2 tsp. cinnamon

1 tsp. ginger

1/4 tsp. cloves

1/2 tsp. nutmeg

1 tsp. salt

2 tsp. vanilla

1 c. Florida Crystas

1/4 c. non-dairy creamer

1 pie crust, unbaked

1. Preheat oven for 350 degrees. Blend all ingredients (except

the pie crust) in a food processor until smooth and creamy.

 

2. Pour into pie shell and bake for 1 to 1 1/2 hours, or until

a toothpick inserted in the center comes out clean.

 

Yield: one 9-inch pie

 

This is an old southern favorite that tastes very similar to

pumpkin pie. It is also good baked without the crust in in individual

custard baking dishes! For added dining pleasure, serve with a dollop of

non-dairy whipped topping! " Ya'll gonna luv it! "

 

Brenda Walsh