TREASURED VEGAN DELIGHTS FOR CANADIAN THANKSGIVING!
Posted by Zel Allen's nutgourmet on September 28, 2012
Today’s post is from guest host Dianne Wenz, VLC, HHC, AADP, a Holistic Health Counselor, Vegan Lifestyle Coach and Plant-Based Nutrition Specialist. Dianne coaches people from across the country to help them improve their health and wellbeing, and she helps people make the dietary and lifestyle changes needed to go vegan. Dianne lives in New Jersey, where she runs the busy MeetUp group Montclair Vegans. Through the group she hosts monthly potlucks, runs charity bake sales and organizes guest speaker events. An avid cook and baker, Dianne also teaches cooking classes to local clients. She writes the weekly Meatless Monday column on the New Jersey website Hot From the Kettle and is a contributing writer on ChicVegan To explore more of Dianne’s endeavors, visit Dianne’s website and blog at Veggiegirl
Growing up I was never very fond of Thanksgiving. I wasn’t too crazy about any of the food that was served, but I felt that I needed to fake it and pretend that I liked every morsel of it. But now that I’m an adult, and a vegan, it’s become my favorite time of the year. The foods that I despised as a child are now some of my favorites. I usually invite my vegan friends over, and we have a feast fit for royalty. While the menu changes from year to year, stuffing, stuffed mushrooms and roasted Brussels sprouts are so well loved that they’ve become Thanksgiving traditions.
• 1 Tbsp. olive oil
• 1 lb. assorted mushrooms (like chanterelle, shIitake, and crimini), sliced
• 1 large onion, diced
• 2 to 3 cups celery stalks, chopped
• 1/4 cup chopped fresh Italian parsley
• 2 Tbsp. chopped fresh sage
• 2 Tbsp. chopped fresh thyme
• 8 oz. baby spinach leaves
• 10 cups 1-inch cubes day-old bread with crust
• 1 1/2 teaspoons fine sea salt
• 1 teaspoon coarsely ground black pepper
• 1 cup vegetable broth (plus more, if stuffing is too dry)
1. Heat olive in heavy large skillet over medium-high heat. Add sliced mushrooms and sprinkle with a little salt. Sauté until mushrooms are tender and beginning to brown, about 8 minutes. Remove mushrooms from heat and set aside in a large bowl.
2. Add onions and celery. Sauté until vegetables are tender, about 8 minutes. Add all herbs and sauté 1 minute longer. Add the spinach and toss until just wilted, about 1 minute. Add vegetables to bowl with mushrooms.
3. Preheat oven to 350°F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard. Transfer to very large bowl and cool.
4. Lightly oil a 13” x 9” baking dish. Stir vegetable mixture into the bowl with the bread cubes. Add the broth, salt and pepper, tossing to combine even. Add more broth, ¼ cup at a time if the mixture seems to dry. Transfer stuffing to prepared dish.
5. Bake stuffing uncovered until cooked through and brown and crusty on top, about 50 minutes. Let stand 10 minutes and serve.
• 1 1/2 pounds Brussels sprouts
• 1/8 cup olive oil
• ½ teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/2 cup slivered almonds
1. Preheat the oven to 375 degrees.
2. Cut the Brussels sprouts in half and remove any stems and brown leaves.
3. In a large bowl, toss together the Brussels sprouts, olive oil, salt, and pepper. Spread the sprouts out in 9” x 13” baking dish or roasting pan
4. After 20 minutes, stir the Brussels sprouts with a spatula or large spoon to prevent burning and ensure all sides roast evenly. Add the almonds to the dish with the sprouts.
5. Continue to roast the Brussels sprouts for about 20 – 25 more minutes, until they are browned and fork tender.
• 12 to 16 large cremini or button mushrooms, stems removed and chopped
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• Salt and black pepper
• 1/4 cup dried breadcrumbs
1. Preheat the oven to 400 degrees.
2. Heat the oil in a skillet over medium heat. Add the garlic and cook until softened, 30 seconds. Add the mushrooms stems and salt and pepper to taste. Cook, stirring until the mixture is softened, and well combined, about 3 minutes.
3. Remove from the heat and mix in the breadcrumbs. Add more olive oil if the mixture seems to try.
4. Stuff the mushroom caps with the stuffing and arrange in a greased shallow baking pan. Bake until the mushrooms are tender and the stuffing is hot, about 20 minutes