THE PERFECT BITE FOR CANADIAN THANKSGIVING!
Posted by Zel Allen's nutgourmet on September 27, 2012
Thanksgiving guests might arrive desperately hungry and raring to eat. No worry! With Cobi Kim as your vibrant video host you’ll have the “perfect bite” ready to tame those growling tummies. Cobi’s guest post features her stunning video with all the details you’ll need to create Thanksgiving Won Tons. Visit Cobi’s Veggietorials blog where visitors can learn how to assemble her colorful vegan delights with ease.
Turn your Thanksgiving or any holiday leftovers into the perfect bite! Check out my video to see how to whip up an easy Quinoa & Cauliflower Mash that tastes like creamy mashed potatoes, but has more fiber per serving. Oven Roasted Butternut Squash gives a sweet balance to the savory fillings like Vegan Stuffing with Collard Greens. Roll it up and fry it to savor the day after Thanksgiving without eating another turkey sandwich. I dipped my hot won ton pockets of goodness in cranberry sauce for a sweet and tart twist or smother them with gravy.
THANKSGIVING WON TONS
QUINOA & CAULIFLOWER MASH
1 cup steamed or roasted cauliflower
1 cup cooked quinoa
2 tablespoons vegan butter
2 tablespoons nutritional yeast
3 cloves garlic
Salt to taste
Puree until almost smooth, but do not over process.
Oven Roasted Butternut Squash
1 small squash, cut into small cubes
Arrange squash in an even layer on a cookie sheet lined with foil. Spray squash lightly with olive oil and sprinkle a little salt, nutmeg and cinnamon to taste. Roast for 35-45 minutes in a 400-degree oven. Puree and adjust seasoning.
VEGAN STUFFING MIX– I always doctor mine up with onions, celery and water chestnuts. I added some cooked collard greens after I fluffed the stuffing.
Field Roast, Tofurky or your favorite faux meat
Wonton Pi or Mandu wrappers, Egg roll-Spring roll-Lumpia wrappers If you’re trying to keep it plant based, check the ingredients to avoid ovo/lacto. I use a local brand made without animal products.