Guest guest Posted October 14, 2007 Report Share Posted October 14, 2007 Prosage and Jalapeno Dressing, Cranberry Sauce, Corn on the Cob, Oriental Coleslaw, and more, but not sure what else. I'll have to give it some more thought. Pink Lemonade or Sparkling Grape Juice Pumpkin Pie, Ms. Smith Mince Meat Pie and Pecan Chocolate Fudge(recipe off the Jet-Puffed Marshmallow Creme, 7-Ounce Jars ) Judy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 14, 2007 Report Share Posted October 14, 2007 oh yes, I remembered something else, my family has asked for me to make the Iranian Rice with Lima beans and dill weed. Judy - wwjd vegetarian_ group Sunday, October 14, 2007 8:39 PM Ideas for Thanksgiving Dinner Prosage and Jalapeno Dressing, Cranberry Sauce, Corn on the Cob, Oriental Coleslaw, and more, but not sure what else. I'll have to give it some more thought. Pink Lemonade or Sparkling Grape Juice Pumpkin Pie, Ms. Smith Mince Meat Pie and Pecan Chocolate Fudge(recipe off the Jet-Puffed Marshmallow Creme, 7-Ounce Jars ) Judy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2007 Report Share Posted October 15, 2007 oooh mushroom crepes! sounds divine! who's got a recipe? ************************************** See what's new at http://www.aol.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2007 Report Share Posted October 15, 2007 Hi, Guess I'll use this as a chance to say hi and introduce myself, and maybe the recipe below will be useful to some. It's one of our family favorites, and since I'm the only vegetarian of us all, I guess that works! The kids say they like it better than the turkey. My name is Susann and I've been veg since age 35, which is going on 15 years now. Ten years ago I also gave up smoking and have since run two marathons and eight half marathons, and done a fair bit of climbing and backpacking. Even then there were people who insisted that a meatless diet is unhealthy, especially for women, and will have adverse effects in the long term. Ha ha! OK, here's the recipe. I make it every Thanksgiving. It's not difficult but does take some time - and oh, is it worth it! Serve on an elevated pie plate for easy slicing. Hope you enjoy! ) HARVEST VEGETABLE TORTE - Layers of mashed sweet potato, sauteed wild mushrooms and a mixture of spinach and ricotta cheese, baked in a delicious pastry INGREDIENTS: 3 medium sweet potatoes 2 tbs. butter, softened 2 large eggs, beaten lightly 2 tbs. olive oil 1 cup chopped leeks 1 pkg. cremini mushrooms, coarsely chopped 4 cloves garlic, minced 2 tbs. chopped fresh thyme (or 1/2 tsp. dried) 1 15-oz. container part skim ricotta 1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry 3 large egg whites 1/4 cup chopped fresh dill or parsley 1/4 tsp. red pepper flakes 1 pdg. (17 1/4-oz.) frozen puff pastry, thawed Egg wash (1 beaten egg mixed with 1 tsp. water) Fresh herb sprigs for garnish DIRECTIONS: Preheat oven to 375 degrees. Peel and quarter sweet potatoes. Place in large pot, cover by 1 inch with cold salted water and simmer until tender, about 20 minutes. Drain, transfer to medium bowl and while still warm, coarsely mash. Using electric mixer, beat in butter, eggs, salt and pepper to taste until smooth. In large skillet, heat oil over medium heat. Add leeks and cook, stirring often, until softened, about 10 minutes. Add mushrooms and garlic ad cook, stirring often, until mushrooms release their liquid. Allow to evaporate. Stir in thyme and season with salt and pepper to taste. Remove pan from heat and let cool. In medium bowl, mix ricotta cheese, spinach, egg whites, dill, red pepper flakes and 1/2 tsp. salt until blended. Unfold one puff pastry sheet and place on lightly floured surface. Roll out until you can cut a 14-inch circle. Transfer dough to ungreased 8 1/2- or 9-inch springform pan and press gently to fit into bottom and over sides (allow a little overhang to fold over top of pie). Spoon sweet potato mixture onto pastry and pat into even layer. Spoon mushroom mixture over potatoes and spread evenly. Top with spinach-ricotta mixture (filling may come slightly over top of pan). Carefully fold pastry overhang on top of filling and brush with egg wash. Unfold second puff pastry sheet and prepare as above. If you wish to make 'leaves' or other decorations for top of pie, trim some of the overhang and reserve. Place circle of dough over top of pie, and press edges into pan to seal. Brush top with egg wash. Using a small sharp knife or razor blade, either slash top of pie into a crosshatch pattern, or make small leaf-shaped cutouts (or any shape you desire that matches your pattern). Use reserved dough to make leaves or other raised decorations as you wish. Seal with egg wash. Bake for 35-40 minutes. When well-browned, loosely cover top with foil (you may find the edges brown first; if so, you can ring the pie with foil to let the rest of the top continue baking uncovered). Reduce heat to 350 degrees. Carefully remove the side of the springform pan and brush sides of pie with egg wash. Bake until sides are golden, about 30 minutes. Remove from oven and let cool slightly before cutting into wedges and serving. Garnish with herb sprigs as desired. (Note: this torte is delicious with vegetarian gravy, stuffing, cranberry sauce and all the traditional Thanksgiving trimmings!) Pinpoint customers who are looking for what you sell. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2007 Report Share Posted October 15, 2007 Hi Susann and nice to meet you! That recipe sounds wonderful I might just bring that to my girlfriend's house this year! Thanks for sharing Whitney On Oct 15, 2007, at 9:05 AM, Susann Thiel wrote: > Hi, > Guess I'll use this as a chance to say hi and introduce myself, and > maybe the recipe below will be useful to some. It's one of our > family favorites, and since I'm the only vegetarian of us all, I > guess that works! The kids say they like it better than the turkey. > > My name is Susann and I've been veg since age 35, which is going on > 15 years now. Ten years ago I also gave up smoking and have since > run two marathons and eight half marathons, and done a fair bit of > climbing and backpacking. Even then there were people who insisted > that a meatless diet is unhealthy, especially for women, and will > have adverse effects in the long term. Ha ha! > > OK, here's the recipe. I make it every Thanksgiving. It's not > difficult but does take some time - and oh, is it worth it! Serve > on an elevated pie plate for easy slicing. Hope you enjoy! ) > > HARVEST VEGETABLE TORTE - Layers of mashed sweet potato, sauteed > wild mushrooms and a mixture of spinach and ricotta cheese, baked > in a delicious pastry > > INGREDIENTS: > 3 medium sweet potatoes > 2 tbs. butter, softened > 2 large eggs, beaten lightly > 2 tbs. olive oil > 1 cup chopped leeks > 1 pkg. cremini mushrooms, coarsely chopped > 4 cloves garlic, minced > 2 tbs. chopped fresh thyme (or 1/2 tsp. dried) > 1 15-oz. container part skim ricotta > 1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry > 3 large egg whites > 1/4 cup chopped fresh dill or parsley > 1/4 tsp. red pepper flakes > 1 pdg. (17 1/4-oz.) frozen puff pastry, thawed > Egg wash (1 beaten egg mixed with 1 tsp. water) > Fresh herb sprigs for garnish > > DIRECTIONS: > Preheat oven to 375 degrees. > > Peel and quarter sweet potatoes. Place in large pot, cover by 1 > inch with cold salted water and simmer until tender, about 20 > minutes. Drain, transfer to medium bowl and while still warm, > coarsely mash. Using electric mixer, beat in butter, eggs, salt and > pepper to taste until smooth. > > In large skillet, heat oil over medium heat. Add leeks and cook, > stirring often, until softened, about 10 minutes. Add mushrooms and > garlic ad cook, stirring often, until mushrooms release their > liquid. Allow to evaporate. Stir in thyme and season with salt and > pepper to taste. Remove pan from heat and let cool. > > In medium bowl, mix ricotta cheese, spinach, egg whites, dill, red > pepper flakes and 1/2 tsp. salt until blended. > > Unfold one puff pastry sheet and place on lightly floured surface. > Roll out until you can cut a 14-inch circle. Transfer dough to > ungreased 8 1/2- or 9-inch springform pan and press gently to fit > into bottom and over sides (allow a little overhang to fold over > top of pie). > > Spoon sweet potato mixture onto pastry and pat into even layer. > Spoon mushroom mixture over potatoes and spread evenly. Top with > spinach-ricotta mixture (filling may come slightly over top of > pan). Carefully fold pastry overhang on top of filling and brush > with egg wash. > > Unfold second puff pastry sheet and prepare as above. If you wish > to make 'leaves' or other decorations for top of pie, trim some of > the overhang and reserve. Place circle of dough over top of pie, > and press edges into pan to seal. Brush top with egg wash. > > Using a small sharp knife or razor blade, either slash top of pie > into a crosshatch pattern, or make small leaf-shaped cutouts (or > any shape you desire that matches your pattern). Use reserved dough > to make leaves or other raised decorations as you wish. Seal with > egg wash. > > Bake for 35-40 minutes. When well-browned, loosely cover top with > foil (you may find the edges brown first; if so, you can ring the > pie with foil to let the rest of the top continue baking > uncovered). Reduce heat to 350 degrees. Carefully remove the side > of the springform pan and brush sides of pie with egg wash. Bake > until sides are golden, about 30 minutes. Remove from oven and let > cool slightly before cutting into wedges and serving. Garnish with > herb sprigs as desired. > > (Note: this torte is delicious with vegetarian gravy, stuffing, > cranberry sauce and all the traditional Thanksgiving trimmings!) > > > > > > > Pinpoint customers who are looking for what you sell. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2007 Report Share Posted October 15, 2007 Yes, I guess it IS time to start thinking about Thanksgiving recipes!!! This is one of my standard appetizers. My son, who has " gourmet " tastes, always compliments me on this. He says he's had a similar appetizer at PF Chang's ( a very expensive, trendy, fusion chain restaurant) and mine is every bit as good, if not better! My notes: I don't use the rice, and probably because of that, I don't need near as many lettuce leaves. I've used Yves and other brands of " turkey " slices, as Tofurky is not easily available here. One reason I like this is that I can make this the day before and let it marinate in the frige. One less thing to have to actually make the big day. Just cook for 5 minutes or so, (a nice job for a helpful guest to oversee), turn out on a nice serving dish surrounded with the lettuce leaves and let guests fix their own. Korean Barbecued Tofurky > > Recipe By : CONVENIENTLY VEGAN , Debra Wasserman > Serving Size : 4 Preparation Time :0:00 > Categories : Seitan > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 4 cups Tofurky cut into 1/2-inch thick strips > 1 Tablespoon toasted sesame seeds > 1 Tablespoon sesame oil > 1 Tablespoon maple syrup or apple juice > 1 teaspoon minced garlic > 1/4 teaspoon ginger powder > 1 medium onion -- chopped > 3 cups warm cooked brown rice > 20 lettuce leaves -- (20 to 32) > Salsa or Korean hot pepper paste -- to taste > - (Available in some Asian markets) > > (Thanks to Reed Mangels, Ph.D., R.D., for sharing this delicious recipe!) > > Combine sesame seeds, oil, sweetener, spices, and onion in a glass > baking dish. Add the Tofurky strips and toss to coat with the > marinade. Cover and refrigerate 2-6 hours, stirring occasionally. > Heat a non-stick frying pan over medium-high heat and add the Tofurky > mixture and marinade. Cook, stirring constantly, about 5 minutes. To > serve, place about 3/4 cup cooked rice, 5-8 lettuce leaves, and a > fourth of the Tofurky on each plate. To eat, fill a lettuce leaf with > rice, Tofurky, and salsa or hot pepper paste to taste. Roll up and > eat with your fingers. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2007 Report Share Posted October 15, 2007 Mushroom crepes? Vegetarian Paella? I need to think myself. . Lori Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2007 Report Share Posted October 15, 2007 sounds delish! What time should we be there? amy ************************************** See what's new at http://www.aol.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2007 Report Share Posted October 15, 2007 This is my first Thanksgiving hosting! Here's my tentative course menu! Appetizers: Fresh crudites with zucchini dip Fresh fruit platter Soup: French onion soup or Apple Pumpkin Soup (undecided) Salad: Seven layer salad Entree: Three sisters stew in individual pumpkin bowls Veggie sides: Herbed corn Smashed sweet potatoes with apples Glazed baby carrots Potato sides: Garlic-brie mashed potatoes Stuffing (type not yet decided) Bread: Sweet potato bread Cornbread Dessert: Pumpkin Pie Caramel apple pecan pie Red velvet cake Beverages: Sparkling grape juice Hot apple cider (I'm pregnant, no alcohol for me this time around! But if I weren't, a lot of these recipes would be cooked in wines or other tasty cordials) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2007 Report Share Posted October 15, 2007 Sounds great, but you did not give the address or time you are serving! LOL I hope everything goes well and your stress level stays down. Katie electrokittie <electrokittie wrote: This is my first Thanksgiving hosting! Here's my tentative course menu! Appetizers: Fresh crudites with zucchini dip Fresh fruit platter Soup: French onion soup or Apple Pumpkin Soup (undecided) Salad: Seven layer salad Entree: Three sisters stew in individual pumpkin bowls Veggie sides: Herbed corn Smashed sweet potatoes with apples Glazed baby carrots Potato sides: Garlic-brie mashed potatoes Stuffing (type not yet decided) Bread: Sweet potato bread Cornbread Dessert: Pumpkin Pie Caramel apple pecan pie Red velvet cake Beverages: Sparkling grape juice Hot apple cider (I'm pregnant, no alcohol for me this time around! But if I weren't, a lot of these recipes would be cooked in wines or other tasty cordials) oneSearch: Finally, mobile search that gives answers, not web links. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2007 Report Share Posted October 27, 2007 Pick the Apple Pumpkin Soup and PLEASE invite me. LOL With Imagination, Anything Is Possible, Janis Abbe ************************************** See what's new at http://www.aol.com Quote Link to comment Share on other sites More sharing options...
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