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| Here are a few recipe ideas for your Thanksgiving meal! Vegetarian Stuffing 6 cups diced bread 2 tbsp. olive oil 1 medium onion, diced 3 stalks celery, sliced 2 large carrots, peeled and thinly sliced ¼ tsp. rosemary ¼ tsp. thyme ¼ tsp. sage ¼ cup chopped fresh parsley 3 tbsp. raisins ¼ cup each, walnuts and pecans salt to taste 1 ½ cups vegetable stock ½ to ¾ cup apple (optional) Preheat the oven to 350 degrees. Place the diced bread in a 9x13 inch baking pan and place in the oven for about 15 minutes, until the bread is well toasted. Meanwhile, warm the olive oil in a saucepan and sauté the onion, celery, and carrots over medium heat until onion is translucent. Remove the bread from the oven and add the onion mixture, herbs, parsley, raisins, optional apple, nuts, and salt. Carefully drizzle the stuffing with the vegetable stock and toss gently. Bake uncovered, for 20 to 30 minutes; season with black pepper. 6-8 servings. Green Bean Gratin 4 tbsp. olive oil 2 tbsp. flour 1 cup milk 1 tsp. sugar ½ tsp. salt freshly ground pepper to taste 2 tbsp. finely chopped yellow onion 1 cup light sour cream 2 pounds fresh green beans, trimmed ¼ cup toasted slivered almonds 2 cups grated swiss cheese 2 cups dry breadcrumbs Preheat oven to 350 degrees. In a medium saucepan over medium heat, heat 2 tablespoons of olive oil. Add flour and stir until bubbly. Add milk and stir until thickened, about 2 minutes. Add sugar, salt, pepper, and onion. Fold in sour cream and set aside. In a medium pan over medium heat, add beans and ½ cup water. Cover and cook until tender-crisp, about 5 minutes. Drain well. Place beans in 7 ½ by 11 ¾ inch baking dish or gratin dish lightly coated with oil. Add sauce and almonds and mix well. Sprinkle the cheese on top. Do not stir. In a small skillet over medium heat, heat the remaining oil and stir in crumbs. Sprinkle on top of gratin dish. Bake uncovered, until bubbly, 30 to 35 minutes. Parmesan and Chive Potato Gratin 3 pounds cubed, unpeeled potatoes 6 garlic cloves, peeled and thinly sliced 1 cup nonfat milk 2 tbsp. butter ½ tsp salt, or to taste ½ tsp. black pepper Crust topping 1 cup grated parmesan cheese ¼ cup dry breadcrumbs ¼ cup fresh chives or green onions Place potatoes and garlic in a large saucepan; cover with cold water and bring to a boil over high heat. Reduce heat; simmer, uncovered, until potatoes are tender when pierced with a knife (about 20 minutes). Drain; return to pot over low heat. Add milk, butter, salt, and pepper. Mash the potatoes with a potato masher to desired consistency. Preheat broiler. Transfer potatoes to a shallow 1 ½ quart ovenproof casserole or baking dish. Combine the cheese, breadcrumbs, and chives; sprinkle over the potatoes. Broil 4-5 inches from heat source until cheese melts and starts to brown (3-4 minutes). Pumpkin Roll 1 cup sugar 3 eggs 1 cup, cooked, puréed sugar pie pumpkin 1 tsp. lemon juice 1 cup flour 1 tsp. baking powder 2 tsp. cinnamon 1 tsp. Ginger ½ tsp. nutmeg ½ tsp. salt Filling: 8 oz. cream cheese, softened 4 tbsp. oil 2-3 tbsp. honey ½ tsp. vanilla extract In a large bowl, combine the eggs and sugar, beating well. Add the prepared pumpkin puree and lemon juice, mixing until blended. In a separate bowl, combine the flour, baking powder, spices, and salt. Add to the egg mixture, mixing well. Spread the batter into a greased and wax paper lined 10x15 inch jelly-roll pan. Bake at 350 degrees for 15 minutes. Remove from oven and cool for 15 minutes. Place cake on a clean towel sprinkle liberally with powdered sugar. Cool 10 minutes longer. From 10 inch side, roll cake up in the towel; set aside. While cake is cooling in the towel, prepare the filling. Beat together the cream cheese, oil; stir in honey and vanilla and blend until smooth. Unroll the cake, evenly spread filling over the cake. Roll cake up (without the towel). Wrap in plastic wrap. Cover, and chill at least 1 hour. Slice before serving. Vegan Pumpkin Cookies ½ cup olive oil 1 cup sugar 2 cups cooked, pureed sugar pie pumpkin 1 tsp. vanilla extract 2 cups flour ½ tsp. salt 1 tbsp. baking powder ½ tsp. cinnamon Pour oil into a mixing bowl. Add the sugar and pumpkin; mix well. Add vanilla, flour, salt, baking powder, and cinnamon; mix well. On a greased baking sheet, drop cookie mixture by the tablespoon. Bake at 375 degrees for 10-12 minutes, until done. Autumn Roasted Vegetables 3-4 small potatoes 1 large carrot, peeled and cut into chunks 1 small onion, cut into wedges 1 cup cauliflower florets 2 tsp. olive oil 2 tsp. balsamic vinegar freshly ground pepper Preheat oven to 425 degrees. In a roasting pan, toss the vegetables with the olive oil and vinegar. Sprinkle on the pepper. Roast for 30-35 minutes, stirring once or twice, until the vegetables are lightly browned and tender. Sprinkle with extra balsamic vinegar. Serve warm or at room temperature. Baked Sweet Potatoes 2 medium sweet potatoes 1 cup fresh squeezed orange juice 2 tbsp. brown sugar ¼ tsp. nutmeg 4 tbsp. finely chopped walnuts Bake the sweet potatoes (skin on) at 350 degrees until tender when pierced with a fork, about 45 minutes to 1 hour. Remove from oven and wrap in damp paper towels. Increase the oven temperature to 450 degrees. Allow the sweet potatoes to cool for at least 10 minutes. Peel off the skin and slice into ½ inch thick rounds. Place into a greased shallow baking dish and pour the orange juice all over. Mix the brown sugar and nutmeg and sprinkle atop each slice. Top each slice with the chopped walnuts. Bake in the oven for 10 minutes, or until the sugar is melted and the walnuts slightly toasted; serve immediately. |