Zel's Vegan NutGourmet

Zel Allen Goes Nuts for Good Health

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.

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