A Crafts Community For Craft Ideas & DIY Projects - Craftster.org
Help | About | Contact | Press | Advertise | Cookie Policy | Terms | Site Map
Welcome, Guest.
Please login or register.
Random Tip: Do you have an idea for improving the Craftster swap process?  Suggest and discuss it here on the Talk About The Swap Process board.
Total Members: 318,336
Currently Running With Scissors:
280 Guests and 6 Users
Home Craftster Community Crafting Articles Craft Tutorials My Craftster Crafting Calendar City Guides Craft Shop

Pages: 1 2 [3] 4 5  All
Jump to page:
  Show Images Only     Send this topic  |  Print  |  Bookmark  
Topic: Vegetarian Thanksgiving  (Read 6145 times)
Tags for this thread:  Add new tag
Share the love... Pin it Submit to reddit add to Wists
Offline Offline

Posts: 660
Joined: 03-Feb-2005

Eat Cheese. Be Happy.

View Profile WWW
« 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

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

  • 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

Save the Sea Turtles
Offline Offline

Posts: 154
Joined: 03-Apr-2005

View Profile
« 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!!

\          /     |***    -----|       /\      | \    |
   \     /       |***    |  --       /-- \    |   \  |
     \ /         |****  |----|     /     \   |    \ |
« 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.
Offline Offline

Posts: 660
Joined: 03-Feb-2005

Eat Cheese. Be Happy.

View Profile WWW
« 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.

« 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

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

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
« 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.

Meatwad: I'm satan's onion... or scallion, something like that.

Frylock: I think you mean minion.

Meatwad: oh yeah, that's right.
Offline Offline

Posts: 660
Joined: 03-Feb-2005

Eat Cheese. Be Happy.

View Profile WWW
« 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

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)

  • 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.

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
Offline Offline

Posts: 660
Joined: 03-Feb-2005

Eat Cheese. Be Happy.

View Profile WWW
« 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...

« Reply #29 on: November 03, 2005 07:21:41 AM »

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...
Threads you might like:
Pages: 1 2 [3] 4 5  All Jump to page:
  Send this topic  |  Print  |  Bookmark  
Jump to:  

only results with images
include swap threads
advanced search

Latest Blog Articles
Tute Tuesday: Fold Out ATC
I'm Meltingggg!
Meatless Monday: Croissant Bread Pudding

Comparison Shopping

Support Craftster
Become a
Friend of Craftster

Buy Craftster Swag
Buy Craft Supplies
Comparison Shopping

Craftster heartily thanks the following peeps...

Follow Craftster...

Powered by MySQL Powered by PHP Powered by SMF 1.1.11 | SMF © 2006-2009, Simple Machines LLC
SimplePortal 2.3.5 © 2008-2012, SimplePortal
Valid XHTML 1.0! Valid CSS!

Copyright ©2003-2017, Craftster.org an Internet Brands company.