Thanksgiving Menu 2008

HAPPY THANKSGIVING

Here is our Thanksgiving Menu from this year 2008. For lack of time and sick kids I am posting just the list and will add recipes later. Thanks for understanding. :-)

Creamy Split Pea Soup
Tofurky & Gravy
Oven Roasted Garlic Mashed Potatoes
Cornbread Stuffing
Baked Orange Acorn Squash with Hazelnuts
Green Bean Casserole
Cranberries
Vegan Ice Cream
Pecan and Pumpkin Pie

Happy Holidays 2008

Lentil & Kale Soup

2 cups of cooked lentils
1 tbsp oil
1 onion
3 clv garlic

4 leafs of Kale
2 Tomatoes
1 lg Carrot
2-3 stalks of Celery
Salt
Pepper
1 tbsp oil
1 tbsp flour

Saute Onion and garlic over oil add all the rest and cook for about 20 minutes.

Acorn Squash Risoto

3 cups of cooked Rice
1 Acorn Squash - pealed, cubed
1 Onion
4 clv Garlic
1 tbsp Oil for sauteing
1 tsp Pumpkin Spice
splash of White Wine (optional
1 cup Orange Juice
1/2 tsp Salt or more to taste

Saute Onion and garlic 1 min.
Add squash and cook till soft. Here you can add the wine or water and stir occasionally.
Add the rice, pumpkin spice, salt and orange juice and mix together. Cover and let cook on low till it's all nice and fused together and the juice absorbs in the rice and squash.

I would say it's all cook in about 15-20 minutes. The only pain is peeling the squash :-) I cut it in half and then into strips along the ribs and then use a potato peeler.
It's a great recipe for fall and you can use it for one of your Thanksgiving dishes.
Enjoy

Endive Salad

4 nice firm Endives
1 Orange
1/2 cup slivered Roasted Almonds
1 grated Carrot

1 small Lemon
2-3 tbsp Flax seed Oil
Salt to taste - 1/2 tsp

Optional - You can also add either
4 oz crumbled Blue Cheese = Lacto
or
1 cup Dried Cranberries = still vegan

Squeeze and mix lemon juice with the flax seed oil and salt and whisk in a salad bowl.
Cut the Endives into circles.
Peal the orange, take apart and cut into small pieces.
Grate the carrot and mix with all the veggies into the dressing.
Mix in the almonds and one or both of the optional items (Cheese or dry cranberries)

ENJOY!

Seaweed & Cucumber Salad

1 cup of dry Wakame Seaweed
1 English Cucumber
2 tbsp Roasted Sesame Seeds

5 tbsp Seasoned Rice Vinegar
1-2 tbsp Soy Sauce
2 tbsp Mirin

Soak Wakame in hot water, cover and let stand until it expands and soften. If you have the one in longer strips, break it into smaller pieces before soaking.
Wash the cucumber and peel the skin with potato peeler so it makes green and white stripes.
Cut one end of the cucumber and use either grater to slice the cucumber into thin slices OR I like to use the potato peeler and slice it with it. It created 1/2 slices and very thin. (I hope this make sense)

Mix the Vinegar, Soy Sauce, and Mirin.
Add the drained soft Wakame and Cucumber and mix well.
Sprinkle with Sesame Seeds and chill for a little before serving.

Cauliflower & Potato Curry (Variation on Gobi Aloo)

Oil
1 diced Onion
2-3 cloves of Garlic
1/2 head f Cauliflower - Take apart in small pieces
2 large or 4 small-medium Potatoes - Cut into small cubes
1 cup Green Peas (Can use frozen)
I large Apple (I like Green or Gala)

2 tsp Yellow Curry Powder
1 tsp Turmeric
1 tsp Chili Paste (Optional)
1 tsp Coriander
1 tsp Cumin

1 cup Veggie Stock or just Water (You will need little salt if you use only water)
1/2 can Coconut Milk


Saute Onions and Garlic over 1 tbsp of Oil until soft.
Add all the spices and cook for about 2 minutes.
Add Potatoes and Cauliflower and coat with the spices very well.
Add water and cook until soft about 10 minutes.
Add Peas and Coconut Milk and cook shortly on low until the frozen peas are soft and warm. About 2 minutes.
Do not overcook the Coconut Milk. It'll cause it to loose the great flavor.

Serve over steamed rice.

Simple Potato Dumplings

3-4 large potatoes
- grated on small grater
Semolina flour
Salt


Grate the raw potatoes. Start mixing the semolina flour into the potatoes until you get thick dough like for gnocchi. Add little salt.

Boil Large pot of water. Add salt.

Use a table spoon to make dumplings and drop them into the boiling water. About 5-6 at the time. Do not over crowd the pot. They are done when floating on the surface.
Place in bowl with some warm olive oil to prevent sticking.

Red Cabbage Salad

1/2 small head of red cabbage
- grate or cut on potato grater
2-3 carrots
- grate on small grater (like for ginger or such veggies)
1-2 apples
- peal and grate on potato grater

Dressing:
1 lemon
2 tbsp olive oil
1 tsp sugar
salt to taste
2 tbsp or to taste of Horseradish pickled or freshly grated

Mix all together and chill. Taste great the next day.