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Topic: Vegetarian Thanksgiving  (Read 4624 times)
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Grizelda
« on: October 06, 2005 01:03:20 PM »

Seeing as it's Canadian Thanksgiving this weekend... I thought I would start a thread for Veg'ns that like the fall feast! What do you make for Thanksgiving, what are your favorite recipies, what do you stuff yourself with when you don't stuff a bird?

I love stuffing (that's been made outside of a turkey) and mashed potatoes with mushroom gravy, yum! Also, my Mom makes this really great turnip dish. I will try and find the recipe to post.
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bella_violet
« Reply #1 on: October 06, 2005 05:19:57 PM »

Traditionally I make a Quorn roast...and vegetarian gravy...and have mashed potatoes, rolls, vegetables etc...

but this year with my life changes...I'll probably have the quorn roast...and perhaps 1/4 cup mashed potatoes and veggie gravy...and a CRAP load of vegetables...
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forknspoon
« Reply #2 on: October 06, 2005 05:56:57 PM »

I make cornbread dressing, lots of veggies, a fake turkey out of rice and puff pastry, and sometimes sweet potatoes.
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« Reply #3 on: October 06, 2005 05:58:47 PM »

i'm big on stuffing an acorn squash or a small pumpkin with a rice and nut stuffing and i can never get enough of mashed potatoes.  Smiley  also a fan of the mushroom gravy...
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Grizelda
« Reply #4 on: October 07, 2005 12:41:20 PM »

The most delicious way to eat turnips:

Turnip Puff

1 large turnip
2 tablespoons butter
1 tablespoon brown sugar
1 egg beaten
2 tablespoons flour
1/2 tsp baking powder
1 cup bread crumbs
Salt and pepper

Cook turnip in slightly salted water. Drain well and mash with 1 tablespoon of butter and the sugar. Cool.

Mix flour, baking powder, 1/4 tsp salt and 1/8 tsp pepper together. Stir into the mashed turnip. Add the beaten egg and combine. Place in a buttered casserole.

Mix 1 tablespoon melted butter and a little salt and pepper with the bread crumbs. Sprinkle the crumbs over the turnip. bake at 350 degrees for about 35-40  minutes.
« Last Edit: October 07, 2005 12:43:11 PM by Grizelda » THIS ROCKS   Logged
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« Reply #5 on: October 07, 2005 01:46:06 PM »

I make a Tofurky. You blend tofu (I use a few blocks) and toss in spices (poultry seasoning is a must), sauteed onion, garlic, a couple table spoons of arrowroot to each block. Then once its all mixed together place a round bowl upside down on a tray. Place 2/3's of the tofu all aound it so you form the "body" take the remaining tofu and sculpt legs. Once your "turkey" is molded refriderate for a day. This will let the water dry out and the turkey keep its form. Then make whatever you want to baste it with and bake/baste every 20 minutes for an hour or so. I fed this to meat eaters and they loved it. Its so hilarious too cuz you can make it look so real. A friend puts the Tofurky brand sandwich slices on the outside of hers and it really looks like a turkey.

I also love sweet potato pie, garlic mashed potatoes with cashew or mushroom gravy, biscuits, stuffing....mmm.. thanksgiving. PM me if you want some recipes.
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« Reply #6 on: October 10, 2005 07:38:52 AM »

I found a cheese and nut-loaf that I make for thanksgiving dinners.  I always double the recipie, even though there are only 3 veggies in my familiy (including me), because a lot of people like it, and it makes the BEST leftover sandwiches!

I also love to stuf fmyself on greenbean casserole.  If you've never had it, it's greenbeans, cream of mushroom soup, and those little onion crsip-things on top!  So yummy!
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« Reply #7 on: October 10, 2005 07:45:11 AM »

I'm just wondering, as a teen I don't want to a. make my mom go out of her way to make me something special since I won't (obviously) eat the main dish on thanksgiving  and b. don't want to get in her way trying to make myself something while she's running around crazy trying to prepare for guests to arrive.

any ideas on something I can make myself possibly the night before or very quickly that could replace turkey so that I don't get lots of questioning looks from adults as I only have bread and potatoes and such on plate? Most of them know I'm a vegetarian but think it's just a "phase". I could always go with PB and J or something but as it's a holiday I'd like something more exciting Smiley
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« Reply #8 on: October 10, 2005 09:23:29 AM »

my dad's vegetarian, and we always made stuffed squash and/or stuffed mushrooms for thansgiving. The stuffing is a combo of bread crumbs, cooked wild rice, quinoa,  parmasan cheese, an egg, fresh herbs, sauteed chopped mushrooms and some celery and garlic and onion, and butter. Just kind of throw stuff in until it tastes good, vegans can leave out the cheese and butter and egg. Cut the squash in half and scoop out the seeds and bake until soft or take the stems out of the mushrooms, fill with stuffing (don't pack it too tight!), top with more cheese if desired, and bake until brown, about 20 minutes at 400 degrees. Yum!

It's pretty easy to do, you could even make it the night before owalkerjillo and bake it when everything else is getting baked. You might want to make extra...it's always very popular.
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« Reply #9 on: October 11, 2005 11:32:59 AM »

just as a little add-on to the baked squash and pumpkin stuff, i LOVE microwaving the squash...it takes an hour off the process and you can finish it up in the oven if you want to dry it out or crisp it up or do whatever you like better about cooking it in the oven.  you can cook a whole scooped-out acorn squash in, like, ten minutes or so and then stuff and bake in the regular oven, too...when stove and.or oven space is at a premium, it really saves time and implements.
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bella_violet
« Reply #10 on: October 11, 2005 11:50:32 AM »

I'm just wondering, as a teen I don't want to a. make my mom go out of her way to make me something special since I won't (obviously) eat the main dish on thanksgiving  and b. don't want to get in her way trying to make myself something while she's running around crazy trying to prepare for guests to arrive.

any ideas on something I can make myself possibly the night before or very quickly that could replace turkey so that I don't get lots of questioning looks from adults as I only have bread and potatoes and such on plate? Most of them know I'm a vegetarian but think it's just a "phase". I could always go with PB and J or something but as it's a holiday I'd like something more exciting Smiley

You could get a Quorn faux turkey roast and pop it in the oven with the turkey...it only takes like an hour (or less) and is a great alternative with very little cooking involved  Wink
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« Reply #11 on: October 11, 2005 01:15:38 PM »

I'm so glad this thread was started because I was getting ready to start one.  Here's my problem.  I am a very new vegan.  I have said that I will do thanksgiving at my home this year. I will have 10 people here (7 of which are vegan/veggie) and I need some ideas to make this a yummy holiday.  I was just going to get a couple of Tofurkeys and then do a bunch of sides. So any help will be greatly appreciated, and I will definitely check this thread hourly for ideas  =).  I'm going to start testing stuff out now so I'll have a good idea of what I need and I'm not freaking out when everyone is sitting down at the table!
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« Reply #12 on: October 11, 2005 01:22:31 PM »

oh i just realized thanksgiving is coming up...its my first vegetarian thanksgiving (ive been vegetairian since March Smiley) but i guess i can always scrounge something...meats a big thing in my extended family :yuck!: and being the first vegetarian i have to put up with alot.
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jilybrat
« Reply #13 on: October 11, 2005 01:28:53 PM »

my mom makes turkey and whatnot. but since i'm vegetarian instead of cooking the stuffing inside she cooks it in tinfoil and makes dressing logs.
the stuffing is:
day old bread
poultry seasoning
celery
onion
margarine melted and poured over. 
(i know i'm missing something, but that's basically what it is)

mix it all up and cook inside tinfoil. when done take it and scrunch it all up and compact it into a log (hense dressing log) wrap back up tight in tinfoil and put in the fridge.  serve cold. it is sooooo good i want to make some now. 
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« Reply #14 on: October 11, 2005 03:05:35 PM »

Delicious gravy:

Sorry, I figured this out myself so no real measurements. This amount will feed 4 people.

1/2 onion chopped and sauteed
1 1/2 c cashews sauteeed
1/2 cup broth (veggie-duh)


Put all those items in a blender along with a dash of salt or tamari and spices. You may need to add more broth if your blender won't blend.  Once its all blended put it in a saucepan and let it simmer on low. IF the consistancy is too runny mix a tablespoon of arrowroot or cornstarch with water and add a little bit at a time until it thickens up. Feel free to use less cashews and add tahini. This recipe is flexible and fool proof.
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sarchan
« Reply #15 on: October 12, 2005 07:26:57 PM »

i'm big on stuffing an acorn squash or a small pumpkin with a rice and nut stuffing and i can never get enough of mashed potatoes.  Smiley  also a fan of the mushroom gravy...

The squash sounds really good.  And I'm definitely with you on the mashed potatoes and mushroom gravy. Btw, annette, I adore your icon, my family had a black cat that we loved very very much, and he got hit by a car this past summer.  Sorry for being sad.

Anyway, it's my first Thanksgiving as a vegetarian (been veg. since January).  It's kind of a scary thought, just because I hate to inconvenience other people, especially my family.  I'm the only vegetarian.
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« Reply #16 on: October 12, 2005 08:57:49 PM »

thanks for the compliment to my girl, anubis.  she's the best cat ever.  Smiley
and if you're worried about inconveniencing people, maybe you should volunteer to make one sort of hearty thing, like the stuffed squash, that you can eat (and be sure to have enough of) and that other people will enjoy, as well.  then you don't have to worry about nasty turkey guts on the stuffing or whatever, because you made your own--and you won't look inconvenient, but rather quite helpful!
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« Reply #17 on: October 12, 2005 09:06:39 PM »

goodness, you guys! i shouldn't have read this thread... i'm stuck at work for another hour, but now all i wanna do is go home and make mashed potatoes and mushroom gravy!


i'm suddenly very very hungry for vegetarian thanksgiving food!  Wink
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Imdee
« Reply #18 on: October 13, 2005 09:33:24 AM »

My brother and sister in law are vegetarians.  When they come to my parents house for Thanksgiving, they usually bring some type of vegetarian main dish.  I think nut loaf is a favorite, but I really don't know what is in it.  Then they eat whatever vegetable side dishes we have.  That way everyone eats what they like, and no one is inconvenienced. 
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grannystylee
« Reply #19 on: October 13, 2005 09:48:45 AM »

I'm just wondering, as a teen I don't want to a. make my mom go out of her way to make me something special since I won't (obviously) eat the main dish on thanksgiving  and b. don't want to get in her way trying to make myself something while she's running around crazy trying to prepare for guests to arrive.

any ideas on something I can make myself possibly the night before or very quickly that could replace turkey so that I don't get lots of questioning looks from adults as I only have bread and potatoes and such on plate? Most of them know I'm a vegetarian but think it's just a "phase". I could always go with PB and J or something but as it's a holiday I'd like something more exciting Smiley
 
Here are 2 ideas.  If you have access to a natural food store or food co-op, look for chicken style seitan, it looks like chunks of white bird meat. 
      One kind comes packed in both in what looks like a tofu container and there is a type that is sometimes in the freezer section.  The first kind you could simmer in the broth it comes in w/little chunks of celery,carrot..till the broth reduces (it is salty and faux chikenish.)  the frozen kind is more plain and is good sauteed with onion and garlic or at it's best 'maple glazed' I make this a lot for hollidays mmmm (PM me for directions) any of these can be made a day or two ahead (a good idea)
   Also there are the packeges tofurkey deli slices.
Good for you for sticking to your beliefs and being considerate.  Always be considerate but never apologetic!
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« Reply #20 on: November 02, 2005 08:28:22 AM »

I was thinking maybe we could get a thread going with vegetarian Thanksgiving recipe ideas (I'm aware of the previous thread but thought this would be more catalystic). I'm planning a menu and know that some of you must be doing the same. I'll start.

Butternut Squash Soup

Ingredients:
1 large butternut squash
1 onion, chopped
cup chopped celery
cup chopped carrot
cup chopped leek
2 cloves garlic minced
4 tablespoons butter
3 1/2 cups vegetable stock
1/2 teaspoon parsley or rosemary depending on personal preference
salt and black pepper to taste
1/4 teaspoon cayenne pepper
1 (8 ounce) packages cream cheese (I may substitute soy yogurt or silk tofu)
cup white whine

Directions:
  • Cut squash in half, remove seeds. Drizzle with olive oil, 1 clove minced garlic, salt and pepper. Roast on tray in 375 degree oven for 45 minutes. Let cool, peel and cube.
  • In a large saucepan, saute onions, garlic, celery, carrots, leeks in butter until tender.
  • Add squash, parsley, black pepper, salt and cayenne.
  • Bring to boil; cook 20 minutes, or until squash is tender.
  • Add white wine and continue to cook for 2 minutes.
  • Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.
  • When serving top with crutons, toasted crushed walnuts, fresh parsley or a dollop of sour cream...whatever your pleasure.

 
« Last Edit: November 02, 2005 08:30:03 AM by LivinEasy » THIS ROCKS   Logged

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« Reply #21 on: November 02, 2005 12:52:31 PM »

Vegan Pumpkin Bread
2 cups pumpkin (i used a 15 oz can)
4tbl plus 8tbl water
1/3 cup water
1 cup oil (i used vegetable oil)
3.5 cups flour (white)
3 cups...yes three of sugar
1tbl pumpkin spice
2tsp baking soda
1.5 tsp salt
preheat oven and grease two 5X9 in pans
dissolve starch in water then add other water, oil and pumpkin.  in another bowl combine all other ingredients (dry)  then mix everything really well distribute in pans and cook for about an hour...sort of guess and check, check with a toothpick..enjoy!!
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heide
« Reply #22 on: November 02, 2005 02:53:54 PM »

There are some recipes in the new Vegetarian Times that I'm going to try for our veggie t-giving, but it's not legal to reprint them without permission.   Undecided  I'm going to see if I can find a recipe that I used a few years ago to share with you, it was for mashed sweet potatos baked with ginger and brown sugar and it was delicious.
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« Reply #23 on: November 02, 2005 03:24:25 PM »

it was for mashed sweet potatos baked with ginger and brown sugar and it was delicious.

Yum, yes, please share if you can find the recipe.
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heide
« Reply #24 on: November 03, 2005 04:02:28 AM »

I can not find that recipe! So annoying.  Here are a couple that look delicious too, though:

Teri, AOL WFD Board
Gooseberry Patch, Farmhouse Christmas

3 lbs Sweet Potatoes, Peeled
1/4 cup butter
1/4 cup light brown sugar, firmly packed
1 tsp salt
1 tsp orange zest, grated
1/4 tsp black pepper
3 TBS orange juice
1 TBS vanilla extract
1/2 cup pecans, chopped

Boil sweet potatoes in water until tender; drain. Cool slightly, then cut into 1/4" slices. Arrange the slices in a greased. broiler proof 13x9" baking dish, overlapping slightly. In a small saucepan, melt butter over low heat. Add brown sugar, salt, orange zest, pepper, orange juice and vanilla; stirring until combined. Heat, but do not allow to boil. Remove from heat and brush sauce evenly over potato slices. Broil 6" from heat until golden, about 6 to 7 minutes. Sprinkle with pecans. Makes 6 servings.


Baked Sweet Potatoes with Lime and Ginger
INGREDIENTS:

2 pounds sweet potatoes
Freshly ground white pepper
1/2 cup light or dark brown sugar
2 tablespoons butter
1 tablespoon fresh lime juice
3 tablespoons dark rum
1 tablespoon grated orange rind
1 tablespoon minced ginger, fresh or candied
3/4 teaspoon Jamaican pepper (allspice)
1/4 teaspoon nutmeg
1 teaspoon salt
PREPARATION:

Preheat the oven to 400 degrees Fahrenheit. Bake the sweet potatoes for thirty to forty minutes (or boil them in their skins).

When cool enough to handle, peel the sweet potatoes and slice them into half-inch rounds.

Arrange the slices in two layers in a shallow baking dish, grating the pepper over them.

In a saucepan over medium-low heat, melt the butter, brown sugar, juice of one lime, rum, orange zest, ginger, other spices, and salt, until sugar is dissolved. Pour this mixture over the sweet potatoes. Bake 45 minutes at 350 degrees Fahrenheit, basting occasionally.

This dish may be best prepared ahead of time and reheated before serving. The same glaze would be delicious with acorn or other baked squash."

We're going to have 3 Thanksgivings again this year:
-One with our parents and maybe my brother and his family too, at our house.  It'll be all vegetarian.  We'll do this the weekend before T-Giving because our families all scatter around for the official T-Giving dinner.
-Official T-Giving at a relative's house (carnivores, but they're very veg-friendly)
-Our 3rd annual Day-After-T-Giving-Veggie-Pot-Luck at our house.  All of our friends come over with something vegetarian or a drink or something.  Tons of fun, karaoke, good food, good friends, good times.  If any of you are in CT and want to join us, let me know and I'll include you on the invite!  Smiley
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philodendron5
« Reply #25 on: November 03, 2005 04:12:34 AM »

Sweet Potatos are my favorite! The way I cook them is makes them taste more like desert than a dinner side dish though  Grin

I bake them like a regular potato and then peel them. I then mash them up in a pyrex bowl and add maple syrup (cause when you live in VT you use maple syrup in everything tasty) and nutmeg... and STRAWBERRIES! The strawberries are so good... The sweet potatos even taste delicious cold the next day.


mmm... sweet potatos.
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« Reply #26 on: November 03, 2005 06:41:17 AM »

Hmm..the sweet potatoes with lime and ginger sounds interesting..never had anything like that.

I wanted to share another recipe I plan on using. I'm going to put these out as snacks while we're cooking (to keep everyone's fingers out of the pots.) I must warn you, these nuts are highly addictive.

Sweet and Spicy Almonds

Ingredients:
1 egg white
1 tbspn. water
3 cups whole blanched almonds
1/4 cup sugar
2 tspn cumin
1 tspn coriander
2 tspn coarse salt
1 1/2 tspn red pepper (not the flakes)

Directions
  • Preheat oven to 275F.
  • Whisk egg white and water together until foamy. Add almonds and toss to coat.
  • Put almonds in colander to drain.
  • Stir together spices and sugar. Add almonds and toss to coat thoroughly.
  • Spread almonds on the sheet pan in a single layer; bake for 30 minutes.
  • Gently stir almonds.
  • Reduce the oven temperature to 200F. and continue to bake for another 30
    minutes, until almonds are dry and nicely toasted.
  • Set aside to cool completely, about 15 minutes.


This recipe is easily doubled. The nuts also store well in tupperware.
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white trash hero
« Reply #27 on: November 03, 2005 07:06:53 AM »

i love nutloaf...im not sure of the reicipe,im sure its easy to find..
i have it for xmas..being english we dont celebrate thanksgiving
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« Reply #28 on: November 03, 2005 07:10:30 AM »

I've never had nutloaf and was actually wondering about it's tastiness factor. I'll have to check some recipes out...
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linzogonzerelli
« Reply #29 on: November 03, 2005 07:21:41 AM »

Quote
There are some recipes in the new Vegetarian Times that I'm going to try for our veggie t-giving, but it's not legal to reprint them without permission.

Just an FYI, a good friend of mine wrote a cookbook and she told me that there are no copyrights on recipies.  She had a favorite recipe from Cooking Light and she called them to ask if she needed to change the recipe "just a little" to be okay copyright-wise.  They told her that you cannot copyright a recipe and even sent her publisher the recipe!

Just thought this was worth mentioning...
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heide
« Reply #30 on: November 03, 2005 07:24:20 AM »

Quote
There are some recipes in the new Vegetarian Times that I'm going to try for our veggie t-giving, but it's not legal to reprint them without permission.

Just an FYI, a good friend of mine wrote a cookbook and she told me that there are no copyrights on recipies.  She had a favorite recipe from Cooking Light and she called them to ask if she needed to change the recipe "just a little" to be okay copyright-wise.  They told her that you cannot copyright a recipe and even sent her publisher the recipe!

Just thought this was worth mentioning...

That is really good to know, thanks so much for sharing that info!
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« Reply #31 on: November 03, 2005 12:41:27 PM »

I think a stuffed pumpkin is about the prettiest centerpiece dish you can make for a holiday table.  Just make sure you get one that is not too huge, and that is an actually yummy variety.  Carving pumpkins have very little flavor.  I would stuff with couscous with nuts, craisins, chopped apples, french lentils, spices and small diced vegetables of your choice moistened with vegetable broth.

Hmm, I'd also make stuffed mushrooms. 

Maybe a nice lasagna, layered with pumpkin, mixed cheeses and a sage-butter sauce. 
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« Reply #32 on: November 03, 2005 01:12:01 PM »

oooh anna, tell me more!

How do you cook the pumpkin?

And the lasagna, I need details...
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surya
« Reply #33 on: November 03, 2005 01:28:16 PM »

Here is a yummy Sweet Potatoe Coconut soup I make all the time, which is going to be the starter for my first ever thanksgiving (I've just moved to New York from the UK). Since I'm originally from asia, I like the asian flavorings in this (ie, the lemon and the coconut).

Sweet Potatoe Coconut soup
1 medium sized onion (red ones are nicer)
2-3 cloves garlic
3 large sweet potatoes
1 can coconut milk
2 lemons
salt to taste
Oil for sauteing

Start by chopping the onion and garlic, and peeling and cubing the sweet potatoe: you're going to be liquidising the whole thing later, so the smaller the cubes, the quicker your soup will cook. Heat the oil and saute the onion and garlic until they are translucent, then add the sweet potatoe cubes and turn them so that they coated in the garlicy-oniony oil. Shake the can of coconut milk (the milk and cream occasionally separate), then add this to the pan. You'll probably find that the coconut milk doesn't quite cover the veggies, so add enough water/milk/cream to cover the veggies by 1/2 an inch or so. Bring to the boil, turn to a simmer and cook (half covered with the lid) until a fork goes in easily into the sweet potatoes: it takes about 15 mins. to get the sweet potatoes this soft. Then puree the whole soup (I like it quite smooth), add salt, the juice of two lemons (taste after putting in one to see if its lemony enough for you). You can garnish with a swirl of cream or stir in some chopped cilantro, or top with peanuts, but its great as it is.

I suddenly realised that this is vegan too (if made with water or soy milk/cream)!
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« Reply #34 on: November 03, 2005 01:54:16 PM »

For the pumpkin, I would get a sugar pumpkin (around 5 lbs) and cut the top off and scoop the guts.  I don't know how much filling you'd need-- depends on the size of the pumkin.  I would precook the french lentils-- you probably only want a cup of them.  Then combine with maybe 2 cups of couscous, 2 cups of mixed dice veggies (onion, celery, carrot, red pepper, maybe some frozen greens), 1/2 cup each diced apple, craisins, toasted pecans, 2 cups of broth, maybe 1T of dried poultry seasonings, salt to taste-- combine and dump in pumpkin.  Put the cap back on the pumpkin, plunk it in a sturdy baking dish and bake in a 325 oven for 80 - 100 minutes.  Serve by scooping out the filling and then carving the pumpkin into wedges.

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white trash hero
« Reply #35 on: November 06, 2005 05:00:08 AM »

could you use something else in stead of sweetpotatoe..i hate sweetpotatoe
...could you use normal potatoe? i hte carrots,parsnips,sweed..they all taste the same oh and butternut squash

i know another reicipe  stuffed peppers there super yummy

use 1 pepper per person or one per 2people if served with rice etc
block of feta
olive oil
garlic(do to taste i use one per pepper)
chillis (remove the seeds!!!)

half the peppers and scoop out the middle
fill the halves with finely chopped chillis,chopped garlic you could just shove in half a clove
break the feta into pieces and sprinkle into the pepper halves
pour a bit of olive oil into the half peppers
shove undfer a grill until the pepper skin starts going a bit black

you can do the same with aubergines and mix the aubergine filling with the garlic,chili and feta!
« Last Edit: November 06, 2005 05:54:55 AM by white trash hero » THIS ROCKS   Logged
rumrasin033003
« Reply #36 on: November 06, 2005 07:34:06 AM »

I make a spinach casserole every thanksgiving, and it is sooo good there is NEVER any left over!

10 oz pack of frozen chopped spinach, thawed and drained
1 cup flour
2 lightly beaten eggs
1 cup milk
1/2 small onion, finely chopped ( feel free to use more if you like a lot of onion)
2 tbsp Parmesan cheese, grated
a pinch of garlic salt
2 cups sharp cheddar, shredded

lightly beat eggs, combine everything, and pour into a lightly greased baking dish. Bake at 375. The recipe says 40-45 min, but it usually takes a lot longer for me, between an hour and an hour and ten min. Just watch it. This is not vegan (obviously ) sorry... oh, and I usually add a pinch of salt..

This would really be good for dinner anytime,  I just happen to make it on Thanksgiving  Wink


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brookem
« Reply #37 on: November 06, 2005 08:18:57 PM »

try adding ground pecans to soups and casseroles. it adds extra protein and the oil from the nuts adds to the flavour. i find pecans better than walnuts or almonds as the flavour is more subtle.
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« Reply #38 on: November 07, 2005 04:56:41 AM »

Sweet Potatos are my favorite! The way I cook them is makes them taste more like desert than a dinner side dish though  Grin

I bake them like a regular potato and then peel them. I then mash them up in a pyrex bowl and add maple syrup (cause when you live in VT you use maple syrup in everything tasty) and nutmeg... and STRAWBERRIES! The strawberries are so good... The sweet potatos even taste delicious cold the next day.


mmm... sweet potatos.

I've never tried sweet potatoes in this way... I MUST now though!  My boyfriend is obsessed with the lil taters... and we love syrup & strawberries, so what could go wrong?  Num!
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heide
« Reply #39 on: November 21, 2005 03:41:56 AM »

We had a Thanksgiving dinner at our house this past weekend, because everyone is traveling out of state for the real T-Giving this year...  It was all vegetarian and all delicious!

Here's the sweet potato recipe I made, based on rough memory of a recipe I used some years ago.  ALl of the measurements are estimates and can be adjusted according to what tastes and textures you prefer:

Peeled and cut 5 sweet potatos, boil til tender
Drain, whip with blender, adding 1/2 C margarine, 1/8 C brown sugar, 1/8 C orange juice, grated ginger to taste (I used tons of ginger)
Transfer to baking dish (this makes a lot -- It just fit into a 2 1/2 Quart dish for me)

Make topping:
Melt around 1/2 C margarine
Add around 1/2 C brown sugar, stir to melt sugar
Stir in a bunch of finely chopped pecans, somewhere between 1/2 C and 1 C
Spread topping across top of potatos

Bake until topping is hard -- I baked at 400 because I was baking Quorn Roasts at that temp and I just threw the taters in with them.  I think I baked for about 30 minutes.  Everything is mostly already cooked before it goes in the oven, so it's just a question of getting it nice and hot to blend the flavors and get the topping crispy.  Yum!

We also made a Veat dish that my mother-in-law came up with a while ago and makes for most family dinners now.  This is another really simple one that can easily be adjusted for all ingredients depending on taste:

2 packages Veat
2 packages sliced baby bella mushrooms
Sweet onion  -- around 1 smallish, or half of one large
garlic if you want it
onion powder
oil or cooking spray
Dried cranberries

This is basically a stir-fry.  You sautee the Veat, using plenty of cooking spray, add the mushrooms and onion, stir til cooked down, keep adding cooking spray as needed for moisture (or use oil), add any seasonings you want, like onion powder or garlic, and add as many cranberries as you want.  It will all be smooshed together almost like stuffing and is delicious!

We served: the sweet potatos, Veat dish, a vegetarian stuffing, green beans with almonds, Quorn Roast, and vegetarian brown gravy (that Haines stuff from a packet that you just mix with water).  It was a great dinner!  Quorn has a great turkey-like taste and texture.
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« Reply #40 on: November 21, 2005 06:22:27 AM »

I've never had nutloaf and was actually wondering about it's tastiness factor. I'll have to check some recipes out...

Nut loaf is a very tasty alternative to a non-veg. family's main dish, and it makes great leftovers!  I use the Cheese and Nut loaf recipie in Vegetarian Cooking for Dummies.
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« Reply #41 on: November 28, 2005 08:05:19 AM »

I know Thanksgiving is over but thought this may still be helpful for people looking for upcoming holiday meals (does it ever end?) We had an entirely vegetarian meal and no one missed the turkey. In fact, most of the dishes actually ended up being vegan. I have recipes for everything listed and would be happy to share.

Potato Leek Soup
Simple Greens with Mustard Dressing

Cranberry Apple Sorbet

Green Beans with Cashews and a Honey Terryaki Dressing (my favorite dish of the evening)
Spicy Cranberry Chutney
Glazed Carrots
Corbread and Biscuit Stuffing
Roasted Garlic Mashed Potatoes with Shitake Mushroom Gravy
Kasha with Bowtie Pasta (roasted buckwheat...so delicious)

Pumpkin Pie
Chocolate Mousse with Rasberries

---------------
All of the dishes were deceptively simple. My girlfriend and I spent the day cooking but it was all relatively low stress.


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