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Archive for the ‘Canadian Thanksgiving’ Category

SHIITAKE TORNADOES FOR CANADIAN THANKSGIVING

Posted by Zel Allen's nutgourmet on October 3, 2013

SourceURL:file://localhost/Users/zelallen/Desktop/SHIITAKE%20TORNADOES%20copy%202.doc

SHIITAKE TORNADOES IN

CASHEW CREAM SAUCE

SourceURL:file://localhost/Users/zelallen/Documents/Zel’s%20Documents/GONE%20VEGAN%20FOR%20THE%20HOLIDAYS/CHRISTMAS/Main%20Dishes/Shiitake%20Tornadoes%20in%20Cashew%20Cream%20Sauce.doc

Shiitake Tornadoes in Cashew-Cream Sauce copy

Picture-perfect, this sumptuous and very festive main dish makes a showy presentation on the Thanksgiving holiday table. Adorned in black sesame seeds, these 12 striking globes rise up from a rosy pool of seductive cashew sauce and entice the inquisitive palate.

To ease the holiday stress, have the cooked brown rice ready and make both the tornadoes and the sauce the day before. Stored them separately and assemble the dish shortly before serving. Briefly warm the tornadoes in a 350-degree F. oven and the sauce on the stovetop.

Presentation is everything with this dish. It’s so simple, yet makes these sesame coated balls look amazing. Hunt for long sprigs of rosemary to poke into each “tornado.” I just know that when you bring this dish to the table, you’ll hear some very pleasing ooohhs and aaaahhhs.

Present the tornadoes on a recessed platter that will hold a pool of sauce and allow you to garnish the edges. If you can’t locate black sesame seeds, roll the tornadoes in toasted or natural sesame seeds and they will still make an awesome main dish.

Yield: Makes 12 balls; 8 to 12 servings

Tornadoes

8 ounces shiitake mushrooms, stems discarded, caps cut into quarters

1 onion, chopped

1 tablespoon tamari

1 1/2 teaspoons dried tarragon

3/4 cup water

1/2 cup pitted kalamata olives

3 cups cooked short-grain brown rice

1 cup old-fashioned rolled oats

1/2 cup walnuts, coarsely ground

1/4 teaspoon salt

Freshly ground pepper

1 cup black or regular sesame seeds

12 long sprigs fresh rosemary, for garnish

6 cherry tomatoes, cut in half, for garnish

1.    To make the tornadoes, preheat the oven to 350 degrees F. Line a 17 1/2 x 12 1/2-inch rimmed baking sheet with parchment paper and set aside.

2.    Combine the mushrooms, onion, tamari, and tarragon in a large, deep skillet. Add water and cook and stir over medium-high heat for 10 to 12 minutes, or until the mushrooms are cooked and the onion is softened and transparent. Add 1 or more tablespoons of water as needed to prevent burning.

3.    Transfer the mushroom mixture to a food processor and add the olives. Process until smooth and creamy, stopping occasionally to scrape down the work bowl. Spoon the mixture into a large bowl.

4.    Add the rice, oats, walnuts, salt, and pepper and mix well. Pour the black sesame seeds into a deep, medium bowl.

5.    Using your hands, form the mushroom mixture into balls about 1 1/2 inches in diameter. Roll each one in the sesame seeds to coat well. Place the coated balls on the prepared pan and bake for 30 minutes.

Cashew Cream Sauce

2 1/2 cups vegetable broth

1/4 cup unsalted tomato paste

1 to 2 tablespoons tamari

2 cloves garlic, crushed

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon dried thyme

1/2 teaspoon dried marjoram

Pinch cayenne

1/2 cup cashews, finely ground

2 teaspoons freshly squeezed lemon juice

Salt

Freshly ground pepper

1.    To make the sauce, combine the vegetable broth, tomato paste, tamari, garlic, garlic powder, onion powder, thyme, marjoram, and cayenne in a 2-quart saucepan. Bring to a boil over medium-high heat. Decrease the heat to medium and simmer 1 to 2 minutes.

2.    Add the cashews, whisk and cook for 4 to 5 minutes, or until the sauce has thickened. The sauce will continue to thicken upon standing. Add extra vegetable broth to thin the sauce as needed. Before serving, stir in the lemon juice, salt, and pepper.

3.    To serve, spoon the sauce into a large, deep platter and arrange the tornadoes over the sauce. To garnish, poke a rosemary sprig into each tomato half and push them into the tops of the tornadoes, so they stand upright.

Note: If not serving immediately, refrigerate the tornadoes and sauce separately. Warm the tornadoes in a preheated 350-degree F. oven for 12 to 15 minutes before serving. Heat the sauce in a saucepan over medium heat for 4 to 5 minutes.

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APPLES, ROOT VEGETABLES, & STRAWBERRY ICE CREAM MAKE CANADIAN THANKSGIVING IRRESISTIBLE AND MEMORABLE

Posted by Zel Allen's nutgourmet on October 7, 2012

Tami Noyes and hubby have been vegan since 2004 but welcome all diners to their table. When Tami started testing recipes for cookbook authors, she fell in love with vegan cuisine and is now the author of two beautiful cookbooks. American Vegan Kitchen is packed with familiar comfort foods we turn to for everyday dining pleasure. Her new book, just published is Vegan Sandwiches Save the Day! Tami considers sandwiches the best thing since sliced bread! When she’s not in the kitchen, Tami spends time blogging at Vegan Appetite.

As the fall colors build and the leaves fall, our taste-buds turn to apples and cinnamon. Made with mostly whole grain, this cake is a healthier alternative than some others. The addition of cashews creates a rich and delicate cake batter. We enjoy this lightly spiced apple-dotted cake for breakfast, an afternoon snack, or for dessert. For even more indulgence, top with maple frosting after cooling.

APPLE CAKE
Yield: 1 (6-inch) cake

3/4 cup nondairy milk
2 tablespoons cashew pieces
2 tablespoons nondairy vanilla yogurt
2 tablespoons canola oil
1 tablespoon ground flax seed
1 teaspoon maple extract
1/2 teaspoon vanilla extract
120 g (1 cup) whole wheat pastry flour
60 g (1/2 cup) all-purpose flour
3/4 cup sugar
2 teaspoons cornstarch
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
3/4 cup peeled, diced apple

Spray a 6-inch cake pan with nonstick cooking spray. Preheat the oven to 350 degrees F.

Combine the milk, cashews, yogurt, oil, flax seed, and extracts in a blender and process until completely smooth.

Combine the remaining ingredients in a medium bowl. Whisk. Pour the wet ingredients into the dry ingredients and stir together. Pour the mixture into the prepared cake pan. Bake the cake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 15 minutes, then remove the cake from the pan and let cool on a wire rack. Garnish with powdered sugar if desired.

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Author of more than 20 cookbooks (many best sellers), Robin Robertson has been vegan since 1988. She was a chef and caterer and presently consults and contributes a regular column to VegNews Magazine. She has been a contributing editor and columnist for Vegetarian Times and contributed to numerous magazines. Bold flavors and global cuisine is her passion as well as writing and teaching about healthy plant-based cuisine. Her newest cookbook Fresh from the Vegan Slow Cooker has just been released. Visit Robin Robertson’s Global Vegan Kitchen for more awesome website and a peek at her library of cookbooks. The following recipe is from Robin’s new Vegan Slow Cooker book.

MAPLE-DIJON GLAZED ROOT VEGETABLES

This dish is ideal for Thanksgiving dinner – or anytime. I like to use more carrots because they’re popular and colorful, with a lesser amount of turnips and parsnips, but you can change the ratio however you like.

Slow Cooker Size: 4-quart
Cook Time: 6 to 8 hours on Low
{gluten-free}
{soy-free}

4 large carrots, cut into 1-inch chunks
1 medium turnip, peeled and cut into 1-inch cubes
1 large parsnip, peeled and cut into 1-inch pieces
4 shallots, halved
1 tablespoon olive oil
3 tablespoons maple syrup
2 tablespoons water
1 tablespoon Dijon mustard
Salt and freshly ground black pepper

1. Lightly oil the insert of the slow cooker. Combine the carrots, turnip, parsnip, and shallots in the cooker.
2. In a small bowl, combine the oil, maple syrup, water, and mustard in a cup, stirring to blend, then pour it over the vegetables. Season with salt and pepper to taste and stir to combine.
3. Cover and cook on Low for 6 to 8 hours, or until the vegetables are soft. Stir once about halfway through the cooking time, if possible. Serves 4

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Debra Walton subscribes to the Hippocrates mantra to let food be our medicine. She holds a nursing degree, but though she is the mom of 5 “awesome children” and granny to 9 little ones, she is working on furthering her education seeking degrees in Health, Healing, and Nutrition. Debra follows a plant-based diet and teaches food preparation and nutrition to spread the word about the health benefits of a vegan lifestyle. Look for more delicious recipes on Debra’s delightful blog The Health Seeker’s Kitchen.

TENDER GREEN BEAN WITH MUSHROOM & LEMON PEEL

Serves 6 as a side dish.

Sauté:
1 Portabello Mushroom, diced
2 tab. yellow onion diced
1/4 tsp. oregano
1 tsp. olive oil
salt & pepper

Steam:
1 lb. fresh tender green beans
1/4 cup water

Sauce:
Juice of 1/2 lemon
2 tab.Vegenaise
1/8 tsp. dried dill
Rind of 1 lemon (I use a lemon zester to make long thin slices)

Cook mushroom, onions and oregano in olive oil and season with salt & pepper. Cook until mushrooms look soft and turn color. Remove from pan.

Add 1/4 cup water to pan you cooked mushroom in. Add green beans and simmer with lid on until water has disappeared. Remove green beans and put in bowl.

Mix sauce well and stir into green beans. Add mushroom mixture.
Add rind of lemon to green beans and mix. Enjoy.

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NON-DAIRY RAW STRAWBERRY BANANA ICE CREAM

Ingredients:
Cashew cream (recipe below)
14 regular pitted dates (soak in water until soft and reserve 1/4 c. water)
1/2 cup fresh squeezed orange juice (about 1 very large orange)
1/4 cup fresh squeezed lemon juice (about 2 large lemons)
1 cup sliced bananas (about 2 small)
1 1/2 cups frozen strawberries (keep frozen)

Cashew Cream
1 1/2 cups raw cashews (soak in water for 2-4 hours)
1/2 cup water

Drain soak water and place cashews in blender. Add 1/2 cup water and blend until smooth.

Directions:
1.) Make cashew cream and leave in blender.
2.) Drain dates reserving 1/4 cup liquid and add both to cashew cream. Blend until smooth.
3.) Add remaining ingredients to blender and blend until smooth.
4.) Put ice cream in Cuisinart ice cream maker. In about 10 minutes ice cream will be ready to eat or put in freezer for an additional hour for a more firm texture.
5.) You can also pour ice cream into a container and freeze until ready.
6.) Enjoy!!

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MOUTH-WATERING MAIN DISHES FOR CANADIAN THANKSGIVING!

Posted by Zel Allen's nutgourmet on October 6, 2012

Guest host Kathy Hester brings scrumptious slow cooker main dishes to the Thanksgiving table that can be prepared without last minute stress. Kathy blogs at The Healthy Slow Cooker where you can find tasty, from-scratch recipes and helpful advice on choosing just the right slow cooker for you. Kathy is the author of The Vegan Slow Cooker Book and when she’s not cooking, she develops recipes and does free-lance writing for several blogs like One Green Planet as well as magazines. Look for her new, not yet published cookbook The Great Vegan Bean Book.
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Every family seems to have a special recipe for sweet potato casserole. This one is less sweet than the sticky sweet casserole of my youth. It skips the caramel and marshmallow sometimes included. You could add vegan versions of both in if you really want to. After all, any day is a holiday when you get to eat sweet potato casserole!

HOLIDAY SWEET POTATO CASSEROLE

8 large sweet potatoes, cut in chunks
1 1/2 (355 ml) cups water
1/4 to 1/2 cup (60 top 120 ml)non-dairy milk (plain or vanilla)
1/4 to 1/2 teaspoon cinnamon (to taste)
1/4 teaspoon grated nutmeg
1/8 teaspoon allspice
pinch ground cloves

topping:

2 tablespoons (28 g) vegan margarine
3 tablespoons (45 ml) olive oil
3/4 cup (170 g) packed brown sugar
1/4 cup (30 g) whole wheat flour (*use gluten-free flour instead)
3 tablespoons (45 ml) non-dairy milk or water
1/2 cup (55 g) pecans, chopped

The night before: Cut sweet potatoes. Make the topping by combining the ingredients and mixing thoroughly. Store topping and sweet potatoes in fridge overnight. Chop pecans and store in a covered bowl, unrefrigerated, overnight.

In the morning: Add sweet potatoes and water to an oiled crock. Cook on low for 6 – 8 hours.

30 to 45 minutes before serving: Turn slow cooker to high. Mash sweet potatoes in crock. Add spices and part of the non-dairy milk. Add the rest of the milk if the potatoes are still too stiff, but leave out if they are runny. Drop spoonfuls of pre-mixed topping. As the topping begins to melt, spread with the back of a spoon across the top to make it more even.

Serve once the topping is melted and the dish is heated throughout.

Yields: 8 servings
Total Prep Time: 15 minutes
Total Cooking Time: 6 to 8 hours
Soy-free, gluten-free

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I seem to be on a streak of ugly but packed-full of flavor recipes this month.

I guess the veggies that are available in January aren’t quite as flashy as some of the summer ones. That, and well, stews aren’t always pretty – but you can’t beat a one dish meal for an easy dinner.

In my next incarnation, I think I’ll add a handful or two of chopped greens to shake things up a bit.

You can really add any veggies you have on hand, too. I’m all about options and using what you have on hand. Yellow lentils instead of red, potato in place of turnip, and even carrot would all work just as good as the listed ingredients.

SLOW COOKER INDIAN SPICED CHICKPEA QUINOA STEW
gluten-free, soy-free

serves 4 to 6

4 to 5 cups water
1 can diced tomatoes (or 1 1/2 cups fresh or frozen)
1 can chickpeas, rinsed (or 1 1/2 cups fresh or frozen)
1/2 cup red lentils
1/2 cup quinoa, rinsed
1 cup peeled turnip, chopped
1 cup sweet potato, chopped
1/2 cup celery, chopped (about 1 stalk)
1 tablespoon not-chicken bouillon
3 cloves garlic, minced
1 teaspoon turmeric
2 teaspoons garam masala
salt, to taste

The night before: Chop veggies and store in the fridge.

In the morning: Put everything in the slow cooker and cook on low 6 to 9 hours. Taste, re-season if needed (you may not even need the salt if your bouillon is salty.)

This is a good one to make if you are going to be away from the house a little longer than usual. If your slow cooker runs hot add a little extra water if it will be cooking longer than 9 hours.

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Guest Host Carrie Forrest is a graduate student in public health nutrition and the author of the blog Carrie on Vegan. Through her writings, step-by-step photo guides and recipes, Carrie inspires readers to prepare plant-based recipes that are 100% delicious. Carrie firmly believes that superior health is achievable through nutritional excellence and specializes in whole-food, simple recipes that are low in added fats, sugars and salt.
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BUTTERNUT HARVEST STEW

I think fall might be my favorite season. I love the coolness in the air and the transition to warmer clothes. As a homebody, I like the shorter days that force me indoors to cook, read books or just cozy up to the fireplace. What I love most of all about fall is the introduction of fall fruits and vegetables, and butternut squash heads the list. Tips: If you cannot find pumpkin pie spice, use ground cinnamon instead. A medium butternut squash will weigh 2 to 3 pounds.

6 Servings

Ingredients:

1 medium butternut squash

1 large onion

1 cup button mushrooms

4 cloves garlic

¼ cup water

3 tablespoons pumpkin pie spice

1 tablespoon no-salt seasoning

1 tablespoon dried oregano

4 cups low-sodium vegetable broth

1½ cups cooked or canned cannellini beans

Vegan Cream Sauce

Directions:
1. Peel, seed, and cube squash.

2. Chop onion. Slice mushrooms. Mince garlic.

3. In a large pot, bring water to a boil. Add onions and cook for a few minutes over medium heat. Add mushrooms and cook until softened. Add garlic, pumpkin pie spice, no-salt seasoning, and oregano. Stir in butternut squash and vegetable broth. Add water if necessary to cover vegetables.

4. Bring soup to a boil. Reduce heat to low, cover, and simmer for 20 minutes or until squash is tender.

5. Rinse and drain beans. Stir into soup and cook just long enough to heat through. Remove from heat. Using a hand immersion blender, process stew to desired consistency. Stir in Vegan Cream Sauce and serve hot.

Non-Dairy Cream Sauce

This sauce is the equivalent of heavy cream and can be stirred into savory soups and stews to add richness and flavor. I love using it in my Harvest Butternut Stew. Tip: I use soy milk in this recipe for an extra creamy texture, but you can substitute your favorite non-dairy milk.

6 servings

Ingredients:

1 cup raw unsalted cashews

2 cups unsweetened non-dairy milk

Directions:
Combine cashews and non-dairy milk in a high-speed blender and process until smooth. Refrigerate for up to 3 days.

Posted in Canadian Thanksgiving, cashews, Celebrations, Holiday Recipes, Main Dishes, pecans | Tagged: , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a Comment »

Mac -n-Cheese–all Melty and Vegan for Canadian Thanksgiving

Posted by Zel Allen's nutgourmet on October 5, 2012

Nicole Abramowski, blog host of Vegan Nom Noms, says few can resist a melt-in-the mouth taste of vegan mac-n-cheese, especially on special holidays when food favorites are a must. Smith Graduate Nicole loves to sample life in far away places and has lived in England, the Czech Republic, Massachusetts, and now resides in Berlin, Germany, a place she has discovered is a vegan paradise. At Vegan Nom Noms shares recipes, food photography, and all things cool.
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This is probably my most-requested recipes by non-vegans whenever I make it for the holidays. Though there are more vegan mac-n-cheese recipes than you can through a stone at out there on the interwebz, this one has pretty basic ingredients, no need for a blender and is super addicting. I even served it to my very non-vegan family at Thanksgiving, including extended relatives, and several of them commented on how good it was and gobbled it all up. Surprise, it’s vegan! Every year I have a phase where I eat this every week for a few months. I’m pretty sure I will become a mac-n-cheese one day. There’s nothing better, now that the cold is creeping in, to curl up with a bowl of noodley saucy goodness! Nutritional yeast, please marry me.

Without further ado, the recipe! I actually make it two different ways, depending what I want that day. One is baking it like below, but I also sometimes throw the veggies in during the last few minutes the noodles are boiling, strain it, set aside, whisk together the sauce, then throw everything together and warm it up again on the stove. Top with some crunchy onions if you’re feeling fancy. Both the baked version and the saucy version have a special place in my heart. One picture is saucy, but you can find photos of the baked version here on my Vegan Nom Noms blog

VEGAN MAC-N-CHEESE

- 1/2-3/4 lb pasta (I usually just fill the baking tray I’m using halfway with pasta and use that amount)
- 1/2 (110ml) cup soymilk
- 1/4 (60 ml) cup water
- 1/4 (60 ml) cup soy sauce
- 1 cup (240 ml) nutritional yeast
- 3/4 teaspoon paprika
- 1/4 teaspoon cumin
- 2 cloves garlic, minced (or 3/4 teaspoon garlic powder)
- 3/4 teaspoon salt
- 3 tablespoons vegetable or canola oil
- 3 tablespoons margarine
- 1 teaspoon mustard
- 1 1/2 teaspoons cornstarch
- 2 carrots, shredded (optional)
- 1 medium onion, diced small (optional)
- 1/2 cup frozen peas (optional)
- 3/4 cup frozen chopped green beans (optional)
- enough french fried onions to cover top of mac-n-cheese

Preheat oven to 350 degrees F (180 degrees C). Boil water in a medium-sized sauce pan and cook pasta (I like to use shells for this dish). While pasta is cooking, combine everything but the french fried onions in a large bowl and mix together. Try and break up the margarine chunks as much as you can, but they’ll just melt in the oven when it’s cooking so it doesn’t need to be perfect. You can put the veggies in frozen, they’ll cook in the oven too.

Once the pasta’s done, drain and add to the “cheese” sauce. Stir until all the pasta is covered and then pour into a baking dish and top with the french fried onions. Bake uncovered for 25-30 minutes until onions are browned and top of the pasta looks crispy. Eat and enjoy!

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FEASTING ON CRANBERRIES, ALMONDS, AND QUINOA FOR CANADIAN THANKSGIVING!

Posted by Zel Allen's nutgourmet on October 5, 2012

Guest host for this delicious Canadian Thanksgiving recipe contribution is Judith Kingsbury, the Savvy Vegetarian who embraces all manner of vegetarian lifestyles. She encourages those new to the vegetarian path to take a relaxed, balanced approach to learning the ins and outs of cooking vegetarian–sage advice to nurture the calm side of life to balance those times when we may feel super-stressed. The Savvy Vegetarian website is packed with recipes and cooking advice, articles, shopping savvy, favorite cookbooks, cookbook reviews, and much more.
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QUINOA WITH TOASTED ALMONDS AND DRIED CRANBERRIES

Quick & Easy, Healthy, Low Fat, Gluten Free Quinoa Casserole Recipe

This quinoa stove-top casserole cooks quickly because the almonds and quinoa are roasted, and then boiling water is added. The quinoa should be drained well before roasting.

Low Fat, Gluten Free: Even though quinoa has more fat than most grains, and almonds have fat,  because there’s just a dab of oil, this is still a low-fat, healthy recipe.

But not boring! Quinoa has lots of flavor, and the veggie cube, cinnamon & bay leaf, almonds and cranberries add even more flavor. And, of course quinoa is always gluten free.

Total Prep And Cook Time: 30 minutes

Yield: 4 – 6 Servings

Nutrition Data, 62g Serving: 253 cal, 34g carb, 10g fat, 300mg sodium, 5g fiber, 9g protein, low Cholesterol. Estimated glycemic load 18

Ingredients:
1 cup quinoa

1/2 cup slivered blanched almonds

1 tsp vegetable oil

1 1/2 cups boiling water

1 vegan vegetable bouillon cube

1/2 tsp salt

1 cinnamon stick

1 bay leaf

1/2 cup dried cranberries

Directions:
Soak the quinoa 15 minutes in cold water.

Stir the quinoa with your hand, pour off most of the water and drain through a fine mesh strainer.

Shake dry in the strainer, then set the strainer over a bowl or pitcher.

Heat a wide bottomed pan on medium heat and add the oil.

Stir and toast the sliced almonds until golden, then remove from pan.

Add the quinoa. Stir and toast until dry and turning color.

Add boiling water, veggie cube, salt, bay leaf and cinnamon stick, and dried cranberries.

Bring back to boil, cover, turn the heat to simmer, cook for 10 minutes or until all the water is absorbed.

Remove from heat and allow to sit five minutes with the lid on.

Fluff gently with a fork and serve.

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AWESOME RAWSOME TREATS FOR CANADIAN THANKSGIVING!

Posted by Zel Allen's nutgourmet on October 4, 2012

Avid blogger Lisa Pitman, is a social worker by day, but remains fully engaged in the vegan community during her leisure hours. She holds a Raw Chef Certificate from Matthey Kenney OKC and contributes recipes to One Green Planet and tests recipes for several cookbook authors. She was a vegetarian from childhood and became vegan in her teens. Today she is passionate about her vegan lifestyle, knowing her food choices leave a lighter footprint on the planet. Lisa follows a gluten-free diet also free of refined sugars, oils, and flours. For a taste of more of Lisa’s culinary delights, visit her vibrant blog at Vegan Culinary Crusade .

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I am so happy that vegan food blogs have connected me to amazing people around the world AND has helped me to discover the incredible versatility of the great pumpkin. Seriously, a few years ago I never would have imagined making waffles, pancakes, scones, oatmeal, cheesecake and smoothies with pumpkin. But now it seems like the only way to celebrate the season.

After prepping and baking a couple of pie pumpkins and adding it to everything I could think of, I still had a few cups left of perfect puree.

I planned to freeze the leftovers, but as soon as I thought about using my precious freezer space, I decided to make it worth it by turning the pumpkin into a delicious batch of Chai Pumpkin Ice Cream (recipe below). That’s what you would do, right?

So, I have enjoyed a scoop here and there over the last few weeks but all the pumpkin MoFo posts (I’m looking at you Shellyfish) have inspired me to break out that pumpkin pint and fancy it up.

A spicy, cinnamon, ginger cookie recipe from Sweet Gratitude caught my eye. I knew it would turn my chai pumpkin ice creem into something spectacular.

I weighed out some medjool dates. Then, I combined raw almonds, grated ginger, cinnamon, nutmeg, clove, vanilla and a pinch of salt, in my food processor.

Until the texture was like a crumbly pie crust. Next I rolled the batter out on a Silpat sheet or wax paper.

Then I cut out circles (make sure you have even numbers). And transferred the cookies to a plate covered with wax paper. Put the plate in the freezer to firm up for 30 minutes.

Rolled the “in-between” extra dough into fantastic ginger-almond-date balls.

Assessed the flavour.

Before I started assembling the cookies I let the ice creem soften at room-temperature for 30 minutes (right, so take it out when you put the cookies in). Then I topped half of the cookies with small scoops of chai pumpkin ice creem.

Added the top. Pressed the cookies together and smoothed the sides of the ice creem.

I just kept scooping and squishing until all the cookies were partnered up and hugging some pumpkin.

Then I had to assess the flavour again. Working in quality control in this kitchen is one fantastic job. So, there you have it, raw, vegan pumpkin pie ice creem sandwiches.

CHAI PUMPKIN ICE CREAM

1 1/2 cup pumpkin puree
1 1/2 cup raw cashews, soaked 4 hours and drained
1 1/2 cup water
1 TBSP chai spice (I used Arvinda’s Masala Chai but you could use pumpkin pie spice instead)
2/3 cups agave syrup
2 TBSP maple syrup
2 tsp vanilla extract
1 TBSP lecithin
1/4 cup coconut oil, melted

Combine all of the ingredient, except the coconut oil and lecithin in your blender. Blend until very smooth. Add the lecithin and coconut oil and pulse until incorporated. Chill in your fridge for two hours or in the freezer for 30 minutes. Churn in your ice cream maker for 25 minutes (or in accordance with manufacture’s instructions).
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AUTUMN APPLE CRISP

Over the years I’ve been able to share my passion for apples with my niece and nephews. They can easily recognize JonaGolds and Mutsu’/Crispin and know the “eye to the sky” technique for gently picking each piece of fruit without harming the tree.

Although I am jealous of people who live in places where mangoes grow in their yards and papaya is fresh and fragrant, I am also grateful I live in a city where apple thrive. We have heritage varieties like maiden’s blush, ribston pippin and northern spy.

My favourite treat – apple crisp. I never ask for cake. I just prefer the sweet, apple cinnamon combination. The recipe below is perfect for my celebration as it is both vegan and raw. When you have great ingredients you really don’t want to mess with them.

P.S. I don call adding Vanilla Coconut Bliss messing with anything.

I first tasted this raw version of my favourite treat when Nicole made a cake for our Harvest Brunch. Although I have loved the cooked version for years, this recipe reigned supreme.

RAW APPLE CRISP
adapted from Heathy’s recipe on Sweetly Raw

Serves 4

Crust:
1 cup almonds
1/2 cup walnuts
3 TBSP medjool dates, pitted

In a food processor, pulse the ingredients until they form a coarse meal. Press half of the mixture into single serving ramekins, mini pie plates or springform pans. Reserve the remaining crumble.

Filling:
3 medium apples, cored and coarsely chopped
1/4 cup medjool dates
2 TBSP raisins
1 tsp cinnamon
1/4 tsp ground ginger

In a food processor, puree one apple and the remaining ingredients until smooth. Add the two remaining apples in the food processor and pulse until they break down into small pieces. Do not over blend – you want some apple bits.

Pour the filling onto the prepared crust. Sprinkle the reserved crumble mixture on top. You can enjoy the crisp right away, chill it in the fridge, or warm it in your oven or dehydrator. It is super simple, full of flavour and nutrition – and a great addition to any fall tradition.

Posted in almonds, Canadian Thanksgiving, cashews, Celebrations, Desserts, Holiday Recipes, walnuts | Tagged: , , , , , , , , , , , , , , | Leave a Comment »

GLAZED RUTABAGAS & CARROT-RAISIN MUFFINS FOR A DIVINE CANADIAN THANKSGIVING!

Posted by Zel Allen's nutgourmet on September 30, 2012

Sam Houghton, the creative Quantum Vegan blogger, took on a curious challenge the moment she bought a vegetable she didn’t know what to do with. Today’s familiar mantra is “Search and ye shall find,” –the internet, that is, and that’s exactly what Sam did. The result is an innovative, yet easy recipe that makes rutabagas a stand-out side dish for the Canadian Thanksgiving celebration.

Healthy muffins are always a nutritional bonus, but how about muffins that are delicious, chock full of sweet raisins, shredded carrots, chunky walnuts, AND are really healthy! Serve them for breakfast on Thanksgiving morning and enjoy a great start to the festive day.

Sam’s lively blog features a host of recipes, product reviews, and book reviews. Her Lifestyle feature offers a glimpse into everything from eating disorders to all manner of vegan living. You can also find Sam on Twitter and Facebook.

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Rutabagas were on sale recently and I decided to buy one, as I am often wont to do with sale vegetables. Of course, once I had it on hand I had no idea what to do with it, and for once my cookbooks didn’t have many suggestions. But it’s the beauty of today’s social media world that you can put out a call for rutabaga recipes on twitter and have half a dozen responses before lunch time. Thanks to cookinvegan, I settled on a maple mustard glaze that sounded amazing.

MAPLE-MUSTARD-GLAZED RUTABAGAS
serves 2 as a side

Ingredients
1 pound rutabaga, peeled and cut into chunks

1/2 tbsp. Dijon mustard
1 tbsp. maple syrup
1 clove garlic, crushed
1/2 tsp. mustard seed
1 tbsp. olive oil

Directions
1) Preheat the oven to 400°F. In a bowl big enough to hold the rutabaga, mix all the glaze ingredients together until well blended.

2) Add the rutabaga pieces and mix until well coated.

3) Spread the rutabaga on a baking sheet, drizzling with any remaining glaze. Roast for 30-40 minutes, stirring once, until the glaze darkens and the rutabaga is tender.

I wound up making two separate batches of glaze and turning one into a marinade for tempeh a la Veganomicon. I added about 6 tbsp. of water to the glaze to make it a marinade and marinated 1/2 block of tempeh for an hour before panfrying it for about ten minutes. The flavor took really well and some green beans were all we needed to complete the meal!

So now that I know how tasty rutabaga is, I’ll be using it more in the future!

WHEAT-OAT CARROT MUFFINS
Substitutions in baking don’t always work out the way you intend them to. Sometimes you wind up with a total mess, while other times you get a nice surprise. I’d put these muffins somewhere in between. The substitutions I made were out of necessity, and the only complaint I had was that they didn’t rise very much. So they were a success, albeit a bit of a “rustic-looking” success!

The original recipe came off the back of a box of Hogsden Mills hot cereal and called for some of the cereal as a dry ingredient. The rest was pretty simple, and the only non-vegan ingredients were some milk and an egg, so adapting it was a snap. However, I found myself in an interesting position the second time I wanted to make a batch. We were very nearly out of both whole wheat pastry flour and spelt flour, my two go-to flours for muffins; and there wasn’t a whole lot of the dry cereal left, either. The only thing to do was improvise.

I looked around at what we did have and wound up swapping wheat bran for the cereal and oat flour for the regular flour. I also added some raisins, which weren’t included in the original muffin recipe. As usual, I used maple syrup instead of sugar and applesauce instead of oil–both of which I’d tried the first time around and had success with. The result was a dense and tasty muffin that was good with all sorts of different “toppings:” almond butter, sunflower butter, raspberry jelly and even chocolate raspberry peanut butter!

As sort of an added bonus, these are healthy muffins that don’t taste healthy. There’s very little sugar and a lot of whole grains, plus the carrots and raisins. The batter winds up very chunky and can just about support a half a cup of nuts, but I wouldn’t add anything else for fear of them falling apart. Also, if you don’t have any oat flour hanging around, you can make your own by grinding regular oats in a blender (about 1 1/4 cups to make 1 cup of flour).

Wheat Oat Muffin Batter

Wheat Oat Muffins with Carrots & Raisins
Author: Sam
Recipe type: snack
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins

Serves: 6-12

Ingredients
1 cup wheat bran
1 cup oat flour
2 Tbsp baking powder
½ tsp baking soda
1 Tbsp maple syrup
½ cup nondairy milk
1 Tbsp ground flax seeds mixed with 3 Tbsp water
¼ cup unsweetened applesauce
1 tsp pure vanilla extract
1 cup shredded carrots
½ cup raisins
½ cup chopped walnuts, optional

Instructions
Preheat the oven to 400F. Grease or line a small 12-cup or a large 6-cup muffin tin.

In a large bowl, combine the wheat bran, oat flour, baking powder and baking soda, stirring well to combine.

Add the nondairy milk, maple syrup, flax seed mixture, applesauce and vanilla. Stir until moistened. (Batter will be thick.)

Fold in the carrots, raisins and walnuts (if using). The batter should look chunky and “rustic.”

Divide the batter equally between the prepared muffin tins. Bake for 20-22 minutes, until the tops are browned and a toothpick inserted in the center comes out clean. These don’t rise very much, but they’re tasty and hearty!

Posted in Breakfast Dishes, Canadian Thanksgiving, Holiday Recipes, Side Dishes, Vegan for the Holidays, walnuts | Tagged: , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments »

CORNBREAD, BUTTERNUT, CANNELLINI, & ARTICHOKES FOR CANADIAN THANKSGIVING

Posted by Zel Allen's nutgourmet on September 29, 2012

Today’s tempting Canadian Thanksgiving recipes come from a true Canadian who lives in Ontario. Lisa Turner, a vegetarian for 22 years, knows how to treat a vegetable with love and creativity. In these irresistible recipes she incorporates a medley of flavors, colors, and textures to reflect the foods of the harvest celebration. Lisa blogs at Lisa’s Kitchen where she specializes in Indian cooking with vibrant flavors and dazzling colors. Lisa’s recipes for Canadian Thanksgiving are just as delectable for our U.S. Thanksgiving.

ROASTED BUTTERNUT SQUASH, HERBED CANNELLINI, AND ARTICHOKES WITH FENNEL AND PARSLEY SALAD

Making a healthy vegetarian entrée look like a gourmet dish isn’t the result of elaborate and technical procedures. Rather, it’s the product of quality ingredients, simple but appealing food combinations, and inviting contrasts in color and texture, all assembled with care, attention, creativity and a love for food. Of course, a fancy menu-style name might impress your guests as well!

This lovely meal, for example, is no less elegant and delicious for all its true simplicity and ease. Tender roasted golden orange butternut squash is mixed with a baked casserole of creamy cannellini beans, delicate artichokes, sweet cherry tomatoes and fresh herbs, and served with a fresh crunchy and slightly tart fennel and parsley salad for a meal that is stunning for its visual appeal, wonderful taste and wholesome nourishment … all with no more than twenty minutes of preparation, apart from the roasting time, and only a little attention and care during the cooking.

As is so often the case when I cook with squash, I was inspired by the fact that I could no longer stand looking at the uncooked squash that I picked up on a whim a little while ago and that just sat forlornly in my pantry ever since. I adapted the recipe itself from one given by a self-described “Dog Shaman” from South Africa who otherwise advocates a vegan diet for dogs. I don’t endorse canine veganism myself (and I know my cat would strongly disapprove of a feline equivalent), but I’m quite happy to try his human food.

Salad:
• 1 fennel bulb, cored, trimmed and sliced
• 1 large cup fresh Italian parsley leaves
• 1/4 cup olive oil
• juice of 1 lemon
• 1/4 teaspoon sea salt
• fresh ground black pepper to taste

Squash and Cannellini:
• 1/2 cup dried cannellini beans (1 1/2 cups cooked or 1 14 oz can)
• 1 butternut squash, halved, seeded and scored into bite-sized pieces
• olive oil
• leaves from 1 sprig of fresh rosemary, or 1/4 teaspoon dried
• leaves from 1 sprig of fresh thyme, or 1/4 teaspoon dried
• fresh ground black pepper

Other ingredients:
• 5 or 6 large oil-marinated artichokes, coarsely chopped
• 1 cup cherry or grape tomatoes, halved
• 1/2 cup dry white wine
• small handful of torn fresh basil leaves, or 1/4 teaspoon dried
• 1/4 teaspoon dried oregano
• 1/2 teaspoon sea salt
• fresh ground black pepper
• olive oil
• vegan Parmesan cheese (optional)

Instructions:
• Rinse the beans and soak overnight covered in several inches of cold water with a little lemon juice added. Drain and add to a medium saucepan. Cover with fresh cold water or vegetable stock, and bring to a boil. Immediately reduce the heat to low, cover, and let simmer for 1 to 1 1/2 hours or until the beans are soft. Drain and mash gently with a potato masher. Set aside.

• Prepare the salad in advance to allow the lemon juice and olive oil to mellow the strong flavour of the fennel. Combine all the salad ingredients in a bowl and toss gently. Set aside at room temperature, tossing again occasionally.

• Pre-heat an oven to 400°. Prepare the squash by cutting in half lengthwise, scraping out the seeds, and scoring deep crosses at bite-sized (about 1-inch) intervals into the flesh. Place the halves on a baking sheet open side up and drizzle the squash with olive oil, a few sprinkles of water, rosemary, thyme and fresh ground black pepper. Place in the oven and roast for 40 to 50 minutes or until the squash is tender and browned.

• Meanwhile, combine the beans, artichokes, tomatoes, wine, basil, oregano, salt and pepper in a small oven-safe casserole dish. Drizzle with olive oil. After the squash has been roasting for 10 to 15 minutes, place the casserole dish uncovered in the oven beside the squash and bake for 20 to 30 minutes or until the liquid has evaporated and the beans are still moist but not dry. Remove from oven and set aside until the squash is finished.

• Remove the cooked squash from the shell and stir into the bean mixture. If using, scatter the vegan Parmesan cheese on top and place the casserole dish under the broiler for a minute or two.

• Toss the fennel and parsley salad one more time and serve with the squash, cannellini and artichoke mixture. For an added special touch, reserve the squash shells and scoop the squash, cannellini and artichoke mixture into the shells for serving.

Makes 4 to 6 servings

CLASSIC CORNBREAD

Considering it seems that I put hot chillies and/or jalapeños in pretty much everything I make, my regular readers might be surprised to learn that my very favorite cornbread consists of little more than cornmeal. But my regular readers will also know that I love the sweet taste and crunch of cornmeal, and this dense and filling bread will satisfy any cornmeal craving. For a satisfying snack, serve slices of this cornbread with a bit of vegan butter. It also goes well as a side with any spicy Mexican meal.

Simple, dense and filling, classic cornbread loaded with plenty of cornmeal flavor and crunch — a great snack or addition to Thanksgiving or a spicy Mexican meal.

Ingredients:
• 3 cups coarse yellow cornmeal
• 1 cup unbleached all-purpose flour
• 1/4 teaspoon sea salt
• 3 tablespoons sesame oil or olive oil
• 1/4 – 1/2 cup brown sugar, honey or other sweetener, to taste
• 2 – 3 cups of water

Instructions:
• Preheat an oven to 325° and grease a loaf pan with oil.

• Combine the cornmeal, flour and salt in a large bowl. If you are using a dry sweetener, mix in to the dry ingredients. Add the oil and rub it into the dry ingredients with your hands. If you are using a liquid sweetener, add it now and stir to combine. Gradually stir in the water until the mixture resembles a thick cookie dough — you may not have to use more than 2 cups of water.

• Heat the prepared loaf pan until hot but not smoking. Transfer the batter to the pan and bake for 30 minutes. Increase the heat to 350° and bake for another 50 to 60 minutes or until the bread begins to brown and small cracks form on the top of the loaf.

• Remove the bread from the oven and cool on a metal rack for 10 minutes. Gently remove the loaf from the pan and cool for another 30 minutes on the rack. Cut into 3/4-inch to 1-inch slices and serve.

Makes 8 to 10 slices

Posted in Canadian Thanksgiving, Celebrations, Guest Posts, Holiday Recipes, Main Dishes, Salads and Salad Dressings, Side Dishes | Tagged: , , , , , , , , , , , , , , , , , , , , , , | Leave a Comment »

 
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