Have a Veggie Thanksgiving

Farm Sanctuary's Adopt-A-Turkey Project

Serves 8

Squash

4 acorn squash
1 ½ Tbsp olive oil
½ tsp sea salt
½ tsp black pepper

Polenta

5 cups water or light vegetable stock
1 ½ cups polenta
1 tsp minced garlic
2 tsp minced fresh sage, or ½ tsp dried sage
½ tsp ground pepper
1 Tbsp nutritional yeast
1 tsp sea salt

Seitan Bourguignon

1 ½ cups pearl onions
1 Tbsp minced garlic
2 tsp olive oil
½ lb portobello mushrooms, cut into 1-inch cubes
2 tsp minced fresh thyme
2 tsp minced fresh rosemary
1 tsp minced fresh sage
1 tsp dried tarragon
2 bay leaves
2 cups dry red wine
2 cups dark vegetable stock
2 Tbsp tomato paste, or ¼ cup reconstituted sun-dried tomatoes
1 Tbsp Dijon mustard
1 turnip, peeled, and cut into 1-inch cubes
2 parsnips, peeled, sliced lengthwise, and cut into ½-inch pieces
2 carrots, peeled, sliced lengthwise, and cut into ½-inch pieces
1 celery root, peeled, and cut into ½-inch dice
1 cup winter squash, peeled, seeded, and cut into 1-inch cubes
6 to 8 chestnuts, halved
8 ounces prepared seitan, cut into 1-inch cubes
1 ½ tsp ground pepper
4 tsp tamari soy sauce
2 Tbsp cornstarch or arrowroot, dissolved in ¼ cup cold water
Sea salt to taste

8 fresh rosemary sprigs, for garnish
Chopped fresh parsley, for garnish

To prepare the squash

Preheat the oven to 400°. Line baking pan(s) with parchment paper.

Cut the acorn squash in half lengthwise (from tip to stem) and scoop out seeds and strings. Make a slice on the bottom of each half so it sits flat. Coat squash cavities with oil. Sprinkle with salt and pepper. Place halves, cut side down, in prepared pan(s) and roast until tender but still firm, about 30 minutes.

To prepare the chestnuts

Preheat the oven to 350°. Using a sharp knife cut an X in the top of each chestnut. Place in a single layer in a baking disk. Bake 30-45 minutes. Cool, and then peel and cut in half.

To make the polenta

In a large saucepan, bring the water to a boil. Gradually whisk in the polenta and whisk constantly for 5 minutes. Reduce heat to a simmer and add the remaining ingredients. Continue cooking, whisking every 5 minutes, until the polenta starts to pull away from the sides of the pan, about 15 minutes. Set aside and keep warm.

To make the seitan bourguignon

In a large saucepan, sauté the onions and garlic in the oil over medium heat until they lightly brown, about 5 to 7 minutes. Add the mushrooms and seasonings and sauté for 2 minutes. Add all the remaining ingredients except the cornstarch mixture and salt. Cover and simmer until the root vegetables are just tender, about 30 minutes. Stir in the cornstarch mixture and cook for about 5 minutes. Remove from heat. Adjust the salt.

Heat the squash in a 350° over for 10 minutes, or until warm. Fill each with ¾ cup of polenta, then top with ¾ cup of seitan bourguignon. Insert a rosemary spring in the top of each squash half. Sprinkle with parsley and serve.

Southern Oregon Animal Rights Society
Vegan Cooking Series - Fall Entertaining
MeadowBrook Farm Talent, Oregon

Farm Sanctuary's Adopt-A-Turkey Project

Ingredients

2 acorn squash
1/3 cup orange juice
1/2 cup toasted pecans chopped
2 Tablespoons margarine
2 to 3 Tablespoons maple syrup

Directions

Place pecans on baking sheet in a single layer. Bake for 4 to 5 minutes at 250°, stirring occasionally to toast pecans. Remove pecans and allow to cool. Cut acorn squash in slices about 1-inch thick. Place the slices into a baking dish with the orange juice. Cover pan with foil and bake for 30 to 40 minutes at 350° until almost tender. Sprinkle squash with toasted pecans and dot with margarine. Drizzle with maple syrup. Put squash back into oven until brown (about 10 minutes).

veganfusion.com

Serves 4

Ingredients

2 medium Acorn squash
1 C Wild rice
4 C Filtered water or vegetable stock
½ tsp Sea salt
1 Tbl Olive oil
1 medium Onion, diced (1 C)
½ C Celery, chopped
1 Tbl Garlic, minced
1 C Pecans, toasted & chopped
½ C Cranberries, dried
1 Tbl Italian parsley, minced
½ tsp Sage, fresh, minced
¼ tsp Rosemary, fresh, minced
¼ tsp Thyme, fresh, minced
1 tsp Vegetarian Worcestershire sauce (optional)
1 tsp shoyu, or to taste
¼ tsp Crushed red pepper flakes
Sea salt, to taste
Black pepper, ground to taste

Directions

1. Preheat oven to 375°. Rinse squash well, slice in half, scoop out seeds and place face down on a well oiled baking sheet. Bake until a knife can pass easily through any part of the squash, approximately 45 minutes. Set aside.
2. Place wild rice and 4 C filtered water or stock in a large pot and bring to a boil. Cover, reduce heat to simmer and cook until rice kernels are open and just soft and chewy, approximately 50 minutes. Drain well.
3. While squash and rice are cooking, place oil in a large sauté pan on medium high heat. Add onion, celery and garlic, cook for 5 minutes, stirring frequently. Add remaining ingredients and cook for 5 minutes, stirring frequently. Add water or stock if necessary to prevent sticking. Place in a large bowl with drained wild rice and mix well. Stuff into squash and bake for 10 minutes.

Serving Suggestions

Serve with Mushroom Gravy as part of a festive meal with Cranberry Sauce and green salad.

Variations

Substitute roasted chestnuts for pecans. Add ½ C corn and ½ C sliced mushrooms.

Farm Sanctuary's Adopt-A-Turkey Project

Baked portabella mushrooms lend a hearty texture to this enticing holiday entrée. These ones are smothered in gravy. Who can resist?

Holiday Portabella

4 portabella mushrooms, cleaned and stems removed

MARINADE:
1/3 cup olive oil
½ teaspoon sea salt
¼ teaspoon black pepper

GARNISH: Fresh, minced parsley and dried cranberries

Preheat oven to 400 degrees F. Place mushrooms (stem side down) on an oiled baking pan. Drizzle evenly with marinade and place in the oven. Bake for 15 minutes. Remove and drain juices. (Reserve to use to make gravy below.) Serve topped with gravy and garnished with parsley and dried cranberries.

Serves 4

© 2008 Natural Kitchen Cooking School

Vegan Gravy

Rich, flavorful and satisfying, this gravy with top off your holiday meal in style!

1 tablespoon sesame oil
¼ cup unbleached flour
½ teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon onion powder
2 teaspoons dried, rubbed sage
1½ cups soup stock (mushroom cooking liquid can be used)
½ cup mirin rice cooking wine
Sea salt and black pepper to taste

In a sauce pan, heat sesame oil on medium heat. Add flour and stir for several minutes until the flour is golden. Add oregano, thyme, onion powder and sage. Sauté several minutes more. Slowly add soup stock and mirin, whisking constantly. Increase heat to medium high and bring to gentle boil. Reduce heat to simmer on low until desired consistency is achieved.

Makes 2 cups

© 2008 Natural Kitchen Cooking School

Bistro 1896 - Asheville, NC, photo credit FoodtopianSociety.com

Ingredients

50 wonton wrappers
5-6 peeled and finely diced fresh apples
1 cup sun-dried cranberries (finely chopped)
Baked pumpkin puree
½ cup cream cheese
Brown sugar to taste
Cinnamon to taste

Directions

Soften cream cheese. In a bowl mix cranberries, apples and pumpkin puree. (Bistro 1896 uses locally grown apples and pie pumpkins.) Lay out wonton wrappers. Divide cream cheese and the pumpkin, cranberry and apple mixture in the center of each wonton. Sprinkle cinnamon and brown sugar to taste. Lightly moisten the edges of each wonton wrapper and fold into triangles. Fold back the long ends of the triangle and pinch together. Fry wontons in 350 degree oil for 5-6 minutes. Take out of oil carefully and drain excess oil from wontons. Allow wontons to rest a minute, then serve with honey-orange sauce.

Honey-Orange Sauce

In a pot, combine honey, oranges, and cook over medium heat until thickened, stirring often.

Kip, messyvegetariancook.com

Basic Pasta Dough

3 cups (375g) pasta flour
1 tsp salt
3 tbsp extra virgin olive oil
Up to 1 cup (240ml) of water

Ravioli Stuffing

350g (approx 1.5 cups) pumpkin puree (steamed or roasted)
100g (1 cup) okara
10g (1/4 cup) nutritional yeast
35-40g (1/4 cup) vegan mozzarella
2-3 tbsp freshly chopped sage
2-3 cloves minced garlic
2 tbsp lemon juice (approx half of a lemon)
1 tbsp tomato paste
1/2 tsp tahini
1/2 tsp salt

Directions

1. To make your pumpkin puree, get the oven going at 200 C (400 F). Slice a small to medium sized pumpkin in half and remove the seeds. Cut each half in half again. Halve the halfs again if your pumpkin is, like, 8 feet wide. Stick on a tray and roast for half an hour or so, or until the flesh is soft. Remove and allow to cool before peeling the skin away from the flesh with a spoon (it will come away very easily).
2. To prepare your pasta dough mix the flour and salt in a large bowl. Add the olive oil and mix in the flour until there are no large chunks of flour-oil mass left. Add the water slowly, mixing with the flour until you achieve a smooth dough. You’re better off with a drier dough than a floppy lump of of moisture, so take it easy with the water flow. You can use either a dough mixer or your hands, whichever you prefer. Ensure the ingredients are evenly mixed and set the dough aside in a covered bowl for at least 15 minutes, or while you prepare the ravioli stuffing.
3. Throw all the other ingredients in a bowl with the pumpkin and mash it up. Tricky, I know.
4. If you’re using a pasta maker, follow the instructions as per its instruction manual (yes, I sometimes read them). If you haven’t yet invested in a pasta maker, what’s wrong with you? Sike. Get out the rolling pin and get busy. Break the dough into 4 or 5 chunks and roll each out to approx 1-2mm in thickness. To do this, you’ll have to keep a bowl of flour on hand to continually dust both your surface and the sheet of pasta with which you’re currently working.
5. To make the actual ravioli, place a line of about 1/2 tbsp filling about an inch from the edge along one rectangular sheet of dough, leaving 1.5-2 inches between each. Brush around the edges with water and fold the other half over the top. Press and seal around the edges. Using a pastry cutter, cut around the edges to make individual raviolis.
6. Collect any remaining dough, roll out and follow the steps again. Repeat until no dough is left.
7. Cook the pasta for just a few minutes in boiling water. Don’t overcook!
8. If this is a pain in your arse, stuff some shells instead. Or go buy a pasta maker, or one of those clever ravioli gadgets or something.

Farm Sanctuary's Adopt-A-Turkey Project

Ingredients

4 slices whole wheat bread, cut into ½ inch cubes
1 Tablespoon canola oil
2 stalks celery, with leaves, finely chopped
1 large carrot, finely chopped
1 medium onion, finely chopped
3 garlic cloves, minced
1 ¼ pounds firm tofu
1 cup nutritional yeast
½ cup tahini
½ cup finely chopped fresh basil or 1 teaspoon dried basil
¼ cup finely chopped fresh oregano or 1 teaspoon dried oregano
½ teaspoon turmeric
3 Tablespoons tamari
¼ teaspoon pepper

Directions

Preheat the oven to 350°. Lightly oil a 9 ½ X 5 ½ inch loaf pan. Put the bread cubes on an ungreased baking sheet and bake for 5 to 7 minutes. Stir the bread and bake until lightly browned, 3 to 5 minutes more. Heat the oil in a large frying pan over medium heat. Add the celery, carrot, onion, and garlic and cook until almost tender, 4 to 6 minutes. Remove from the heat. Put the tofu in a large bowl, and mash well. Add the nutritional yeast, tahini, basil, oregano, turmeric, tamari, and pepper and stir until well mixed. Add the toasted bread cubes and the cooked vegetables and mix well. Press the mixture firmly into the prepared loaf pan. Bake until browned on top, 50 to 60 minutes. Let the loaf stand for 5 minutes, then invert onto a serving platter. Recipe from May All Be Fed, Diet For a New World by John Robbins.

potatogoodness.com

Serves 4

Ingredients

1 pound (3 medium) yellow-flesh potatoes, cut into 3/4-inch chunks
1 small butternut squash (about 1 pound), peeled, seeded and cut into 1-inch chunks
Salt
3 tablespoons butter, divided
8-10 fresh (2 to 3-inch) sage leaves, stacked and cut across into ¼-inch strips
½ cup 1 percent milk (approximate)
Freshly ground black pepper, to taste

Directions

In 3-quart saucepan, cover potatoes and squash with water; add 1 teaspoon salt. Bring to boil over high heat; reduce heat, cover and cook until tender, 12 to15 minutes. Meanwhile, add 2 tablespoons of the butter and the sage to small skillet or saucepan over medium heat. Tilting pan and watching closely, cook about 3 minutes, until butter foams and begins to brown; keep warm. Thoroughly drain potatoes and squash, return to pan and shake 1 to 2 minutes over low heat. Roughly mash with hand masher leaving mixture chunky. Over low heat, gently mix in remaining tablespoon butter and enough milk for consistency desired. Season with salt and pepper. Spoon into serving bowl and drizzle with brown butter and sage.

Farm Sanctuary's Adopt-A-Turkey Project

Ingredients

1 head garlic
1 teaspoon olive oil
5 large baking potatoes, peeled and cubed
2 Tablespoons margarine
1/2 cup soymilk
salt and pepper to taste

Directions

Preheat oven to 350°. Cut top off of garlic, leaving a flat surface. Brush cut part of garlic with olive oil and sprinkle with salt and pepper. Wrap garlic loosely in foil and bake for 30 to 40 minutes or until garlic is tender. Cool, then squeeze garlic out of skins. Boil potatoes until tender. Drain and mash well. Add garlic, margarine, soymilk, salt and pepper. Mix thoroughly.

Susan Burke March, MS, CDE, author Making Weight Control Second Nature: Living Thin Naturally

Ingredients

Eggplant, fresh, unpeeled, 2 cups, cubes
Peppers, sweet, red, raw, sliced, 2 cup
Zucchini, 1-2 cups, sliced (green or yellow squash—if not available, substitute broccoli and/or cauliflower)
Onions, raw, 1 cup, sliced (red is best)
Olive Oil, 1 tbsp (3 teaspoons, divided)
Sesame Oil, 1 tsp
Rosemary, fresh, 1 tbsp chopped (or 2 tsp dried)
Thyme, fresh, 2 tsp (or 1 tsp dried)
Garlic, fresh, one head, top cut off, or 10 cloves
Parmesan cheese, grated, 3 tbsp, optional

Directions

Wrap garlic in tin foil (first drizzle with a teaspoon of olive oil). Meanwhile, in a jellyroll pan sprayed with cooking spray, toss vegetables with remaining olive oil and sesame oil and fresh herbs. Roast uncovered in pre-heated oven (370 degrees F) for 20 minutes. Remove and unwrap garlic, mash in a small bowl, then add to vegetables, mix, and roast for an additional 10-15 minutes. Sprinkle with 1/3 cup of Parmesan cheese (optional) and serve.

Laura Joseph Mogil, www.theinspiredchef.blogspot.com

8 servings

Ingredients

1 pound red-skinned potatoes, unpeeled, scrubbed, cut into 1-inch pieces
1 pound celery root (celeriac), peeled, cut into 1-inch pieces
1 pound carrots, peeled, cut into 1-inch pieces
1 pound parsnips, peeled, cut into 1-inch pieces
1 large rutabaga, peeled, cut into 1-inch pieces
2 turnips, peeled, cut into 1-inch pieces
2 red onions, cut into six sections each
2 tablespoons chopped fresh rosemary
1/3 cup olive oil
6-8 garlic cloves, peeled
2 leeks (white and pale green parts only), cut into 1-inch-thick rounds
1 tsp. Kosher salt, or to taste
½ tsp. pepper

Preparation

Heat oven to 400 degrees Fahrenheit. Coat two heavy large baking sheets with a thin layer of vegetable or olive oil. Combine all the ingredients except garlic and leeks in very large bowl (I used two plastic bags); toss to coat. Divide vegetable mixture evenly between prepared baking sheets covered with a thin layer of vegetable of olive oil. Place one sheet on each oven rack (position one on top and one on bottom). Roast 30 minutes. Add garlic and leeks and return to oven

Continue to roast until all vegetables are tender and brown in spots, stirring and turning occasionally, about 30 minutes longer (keep checking to make sure they don’t’ burn).

Keep the Beat™ Recipes: Deliciously Healthy Dinners from the National Heart, Lung, and Blood Institute

Serves 4

Ingredients

4 cups baby carrots, rinsed and split lengthwise if very thick (or frozen presliced carrots)
2 Tbsp soft tub margarine
2 Tbsp soft tub margarine
1?2 tsp ground cinnamon
1/8 tsp salt

Directions

1. Place the carrots in a small saucepan. Add just enough water to barely cover the carrots. Cover. Bring to a boil. Reduce heat to medium. Cook for 7–8 minutes, just until the carrots are easily pierced with a sharp knife.

2. While the carrots are cooking, combine margarine, brown sugar, cinnamon, and salt in a small saucepan, and melt together over low heat (or put in a microwave-safe bowl and microwave for a few seconds on high power, until margarine is mostly melted). Stir well to combine ingredients.

3. Drain carrots, leaving them in the saucepan. Pour cinnamon mixture over carrots. Cook and stir over medium heat for 2–3 minutes, just until the carrots are thoroughly coated and the glaze thickens slightly. Serve warm.

Farm Sanctuary's Adopt-A-Turkey Project

Ingredients

1 pound green beans, trimmed
1 to 2 cloves garlic, minced
1 Tablespoon fresh ginger root, minced
1 Tablespoon olive oil
1 Tablespoon red wine vinegar
¼ cup sliced almonds

Directions

Steam green beans until tender but still crisp, about 5 minutes. Drain and set aside. Sauté garlic and ginger in olive oil until they just start to brown. Add the beans and vinegar to the pan and sauté until the beans are well-coated and warmed. Sprinkle with salt and pepper and sliced almonds.

The Blue Heron Ranch Cookbook by Nadia Natali

Ingredients

8 cups fresh cranberries, rinsed and picked over
1 12oz can frozen orange juice, undiluted
1 cup honey
1/4 tsp cinnamon

Directions

Combine ingredients in a medium pot. Bring to a boil, then turn down the heat and simmer for 10 minutes. Let cool before serving.

Vegetarian Cookbook for Cheese Lovers by Tonya Buell

Serves 6

Ingredients

1 bunch of spinach, rinsed and torn into pieces
½ cup chopped walnuts, toasted
½ cup dried cranberries
½ cup crumbled blue cheese
2 tomatoes, chopped
1 avocado, peeled and chopped
1 small onion, thinly sliced
Dressing:
2 tablespoons red raspberry jam
1 tablespoons red wine vinegar
1/3 cup olive oil
Salt & pepper to taste

Directions

In a large bowl toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and onion. In a small bowl whisk together the jam, vinegar, olive oil, salt and pepper. Pour the dressing over the salad immediately before serving, and toss lightly. Makes 6 servings.

Jodi Torpey, www.westerngardeners.com

Serves 6-8

Ingredients

1 small-to-medium pumpkin
Worcestershire or soy sauce
Salt and pepper
2 3/4 cups quick cooking wild rice mix
3-5 sliced scallions
3-4 sliced carrots
1 1/2 cups kidney beans, rinsed and drained
1/2 cup pine nuts (or shelled, roasted pumpkin seeds)
1/3 cup shelled sunflower seeds

Preparation

1. Prepare wild rice according to package instructions. While it’s simmering prepare the pumpkin.
2. Cut a medium-sized circle in the top of the pumpkin.
3. Remove the seeds and pulp; clean thoroughly. Save seeds to roast.
4. Season inside of pumpkin with Worcestershire or soy sauce.
5. Let rice cool slightly and then mix together with the remaining ingredients.
6. Add salt and pepper to taste.
7. Stuff pumpkin with the rice mixture; cover tightly with the pumpkin lid.
8. Set pumpkin on a baking sheet in a preheated 425-degree oven.
9. Bake for about 1 hour or until the pumpkin is soft and lightly charred.
10. Serve hot; remove lid and scoop out large spoonfuls of stuffing and soft pumpkin for each serving.

Melissa Graham, www.monogrammeevents.com

Ingredients

3 large carrots
1 tablespoon extra-virgin olive oil, plus more for sautéing
1/2 yellow onion, finely chopped onion
3/4 teaspoon cumin
3/4 teaspoon salt
1 1/2 cup quinoa, cooked according to the package
3 tablespoons quinoa or all-purpose flour

Directions

Peel and slice the carrot approximately 1/2 inch thick. Cover with water in a small saucepan and bring the water to a boil. Add a pinch of salt and reduce to a simmer. Cook until tender approximately 20 minutes. Drain and then puree in a food processor or mash until smooth. Heat the olive oil in a sauté pan over medium high heat. Cook the onion until softened and lightly caramelized, approximately 6 minutes.. Add the cumin and cook for another minute. Mix the carrot puree, quinoa, onions and flour in a medium bowl. Form into cakes 2-inches in diameter and sauté in olive oil until golden on each side.

Farm Sanctuary's Adopt-A-Turkey Project

Ingredients

2 cups flour
1/3 cup cornmeal
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup soy margarine
1 cup sweet potato, cooked and
mashed
1/2 cup soymilk
2 tablespoons maple syrup

Directions

1. In a medium bowl, combine flour, cornmeal, baking powder, and salt. Cut in margarine with a pastry blender (or two knives) until mixture resembles a coarse meal. Add sweet potato, soymilk and maple syrup and stir until moist.
2. Knead dough 5 times on a floured surface. Pat dough into a 9-inch square and cut into 16 squares. Place on a baking sheet and bake at 400 ° for 15-20 minutes.

Keep the Beat™ Recipes: Deliciously Healthy Dinners from the National Heart, Lung, and Blood Institute

Serves 4

Ingredients

2 boxes (16 oz each) frozen pureed winter (butternut) squash
2 medium apples (try Golden Delicious or Gala)
1 Tbsp olive oil
1?2 tsp pumpkin pie spice
2 cans (12 oz each) fat-free evaporated milk
1?4 tsp salt
1/8 tsp ground black pepper

Directions

1. Place the frozen squash in a microwave-safe dish. Cover loosely. Defrost in the microwave on medium power for 5–10 minutes, until mostly thawed.
2. Meanwhile, peel then shred the apples using a grater or food processor, or peel and finely chop apples into thin strips. Set aside 1?4 cup.
3. Warm oil in a 4-quart saucepan over medium heat. Add all but 1?4 cup of the apples. Cook and stir until apples soften, about 5 minutes.
4. Stir in thawed squash and pumpkin pie spice.
5. Add the evaporated milk about 1?2 cup at a time, stirring after each addition.
6. Season with salt and pepper.
7. Cook and stir over high heat just until soup is about to boil.
8. Ladle into individual soup bowls. Top each with a tablespoon of the unused apples. Sprinkle with additional pumpkin pie spice if desired, and serve.

Vegetarian Cookbook for Cheese Lovers by Tonya Buell

Serves 8-10

Ingredients

5 cups Pumpkin Puree
2 cups vegetable stock
2 cups whipping cream
½ teaspoon garlic powder
½ teaspoon onion powder
4 ounces elbow macaroni
½ teaspoon pumpkin pie spice
½ cup minced fresh parsley
¼ cup chopped fresh cilantro
¼ cup butter or margarine, softened
½ cup plain yogurt
½ cup sour cream
¼ cup shredded mozzarella cheese
¼ cup almonds, toasted

Directions

In a large saucepan mix the pumpkin, vegetable stock, cream, garlic powder, and onion powder. Bring to a boil. Stir in the macaroni, and cook for 10 to 12 minutes, or until the macaroni is tender but firm. Reduce the heat to low. Stir in the pumpkin pie spice, parsley, and cilantro. Gradually stir in the butter or margarine, yogurt, and sour cream. Continue stirring, and add the mozzarella cheese. Serve topped with almonds.

Laurel Clark, School of Metaphysics, www.som.org

Ingredients

1 pumpkin
Apple juice
nutmeg
salt

Directions

Cut the pumpkin in half. Scoop out seeds. (Seeds may be rinsed and baked at 250 degrees with salt and some oil for a crunchy treat!). Bake the pumpkin at 350 degrees until soft. With a spoon, scoop out the pumpkin flesh and put into a blender with some apple juice. Puree until desired consistency. (use more or less juice depending on how thick or thin you want the soup to be. Season with a good-quality nutmeg and salt.

Warm on top of the stove if needed and serve.

Farm Sanctuary's Adopt-A-Turkey Project

Serves 8

Ingredients

2 large cloves garlic, finely chopped
2 tablespoons olive oil
12 cups vegetarian broth
8 cups sweet potatoes, cubed
½ teaspoon pepper
½ teaspoon salt
2 tablespoons fresh rosemary, finely chopped
2 cups non-dairy milk

Directions

1. Using a large stock pot, sauté the garlic in olive oil over medium-high heat until lightly browned and fragrant.
2. Add broth and potatoes and bring to a boil. Cover and cook over low heat until potatoes soften, about 30 minutes.
3. Using a blender or food processor, puree soup in batches. Return to pot and add remaining ingredients. Stir and warm thoroughly over medium-low heat.

Lindsay Nixon, happyherbivore.com

Ingredients

6 cups cubed whole wheat bread
1 large onion, chopped
4 ribs of celery, chopped
1 cup vegetable or mock chicken broth
1 ½ tsp of each of the following dried herbs: oregano, thyme, parsley, basil and powdered sage

Variations

Add in any of the following additional ingredients: 1 cup chopped apple, 1 cup dried cranberries soaked overnight in fresh orange juice, 1 cup chopped chestnuts or walnuts, 1 cup sliced mushrooms or 12 ounces of cooked vegan sausage, crumbled.

Directions

Leave bread out overnight so it becomes hard and stale. Preheat oven 350 F. Transfer bread cubes to a plastic bag, spray once or twice with cooking spray, add spices and toss for a minute. Open bag and respray once or twice, then seal it and shake again until cubes are evenly coated. Saute celery, onions and mushrooms if using in ½ cup of water over medium heat until celery is soft and onions are translucent, about 5 minutes. Transfer to a large bowl and combine with bread cubes and remaining ingredients, except broth. Stir to combine then transfer to a square casserole dish or pan. Drizzle with ¼ cup broth or less. Bake for 30 minutes, checking every 30 minutes and adding more broth as necessary to prevent stuffing from drying out.

At Home: A Caterer's Guide to Cooking + Entertaining by Steve Poses

This is a marvelously nutty, fruity and toothsome vegan alternative to your sausage-laden Thanksgiving stuffing that will earn you vegetarian gratitude without jeopardizing the admiration of carnivores.

do ahead Stuffing can be made up to two days in advance and heated in a 350° oven just before serving.

Ingredients

4 cups chopped onions
1 cup chopped carrots
1 cup chopped celery
1 apple, peeled, cored and cubed
finely grated zest of 1 orange
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh sage
3 tablespoons chopped fresh parsley
1 1/2 cups wheat berries
1/4 cup plus 1 teaspoon vegetable oil
4-5 cups vegetable stock
1/4 cup rolled oats
1 cup toasted pecan pieces
1/2 cup dried cranberries
1/2 cup golden raisins
1/4 teaspoon ground nutmeg
1 teaspoon salt
1/2 teaspoon pepper

Directions

1. Toast wheat berries in a dry, heavy pot over moderate heat until berries crackle and pop, tan and release a nutty fragrance, about 5-7 minutes. Remove wheat berries and set aside.

2. In the same pot, heat 1/4 cup oil over moderate heat. Add onions, carrots and celery and cook until vegetables just start to brown, about 10-15 minutes. Add toasted wheat berries and cook 3-5 minutes. Add 4 cups stock and bring to a simmer. Reduce heat and cover, cooking over low heat until wheat berries are al denté, about 3 hours. If stock is absorbed but wheat berries are not yet cooked, add additional stock.

3. Preheat oven to 350°. Place remaining 1 teaspoon oil ina small bowl and gently swirl to coat sides. Add rolled oats and mix well. Transfer to a rimmed baking sheet and bake until toasted, about 25 minutes. Remove and set aside. Leave oven on if serving stuffing right away.

4. Add apple, orange zest, pecans, cranberries, golden raisins, thyme, sage, parsley, nutmeg, salt and pepper to cooked wheat berries. Transfer half of the stuffing mix to the work bowl of a food processor and pulse to coarsely chop. Resist the urge to chop it any finer; leaving it coarse will give it a more satisfying consistency. Mix the chopped and unchopped wheat berries and transfer to a casserole. Top with toasted rolled oats.

5. Bake until piping hot, about 25 minutes.

recipelion.com

Ingredients

5 1/2 cup slices or chunks of hard, dry baguette or leftovers from handmade bread
1 tablespoon butter
1 1/4 cup onion, minced
2 cloves of garlic, minced
2 1/2 cup boiling water
3/4 cup dried figs, chopped
1/2 cup dried apricots, chopped
4 tablespoon fresh rosemary, minced
4 tablespoon fresh thyme, minced
1 1/4 teaspoon salt
1 tablespoon cracked black pepper

Directions

1. Put the bread in a large bowl and set aside. Melt the butter in a small saucepan. Add the onions and garlic and saute until translucent, about 3 or 4 minutes.

2. Add the boiling water and pour the mixture over the bread. Turn the pieces to make sure they are all soaked. Let stand for 10-15 minutes more until the bread is cool enough to handle and the water has been absorbed.

3. Squeeze the bread in your hands, further breaking it down, until you form a thick paste.

4. Add the fruits, herbs, salt and pepper and continue squeezing to incorporate them into a paste.

The Vegan Table: 200 Unforgettable Recipes for Entertaining Every Guest at Every Occasion by Colleen Patrick-Goudreau

This gravy is perfect for mashed potatoes, stuffed squash, or biscuits and gravy! You can puree it to make a smooth, creamy concoction, or leave it chunky. As the latter, this gravy is fantastic as a side dish, served over quinoa, or as a topping for “Salisbury” tofu or tempeh.

Ingredients

1 tablespoon olive oil
1 yellow onion, chopped
1 pound Cremini mushrooms (about 20 mushrooms), sliced thinly
2 cups vegetable stock (store-bought or homemade page X)
3 tablespoons flour or other thickener
2-3 tablespoons tamari soy sauce
1/2 teaspoon dried thyme
Freshly ground black pepper

Directions

Heat the oil in a large skillet and sauté the onion and mushrooms over high heat, stirring frequently, until they begin to turn translucent and a little golden brown and the mushrooms soften, about 15 minutes.

In the meantime, in a separate bowl, whisk the flour into the stock along with the tamari, thyme, and black pepper. When there appear to be no lumps, add it to the onion mixture and cook over low-medium heat, stirring constantly until thickened.

For smooth gravy, puree it in a blender or food processor. You may want to play a little with the flavor and add more tamari or pepper to taste. Reheat the mixture if necessary on low heat in a saucepan.

Makes 3 cups

Serving Suggestions and Variations

Instead of nondairy butter, you may use olive or toasted sesame oil.
Though I do think the flavor is better with the use of oil or nondairy butter in this case, if you want to eliminate the oil altogether, you can sauté the onions in stock or water. It might just take a little longer. To aid the process, cover the mushrooms when cooking them to help them “sweat.”

Compassionate Cooks Tip

Shitake, oyster, and other exotic mushrooms, though more expensive, are also great candidates for this gravy.

Farm Sanctuary's Adopt-A-Turkey Project

Ingredients

2 Tablespoons cornstarch
3 Tablespoons soy sauce
1 ½ cups water
½ teaspoon garlic granules
2 Tablespoons tahini

Directions

Place the cornstarch in a 1-quart saucepan and stir in the soy sauce to make a smooth, thin paste. Gradually whisk in the water and garlic granules. Place the saucepan over medium-high heat and cook the gravy, stirring constantly with a wire whisk until it thickens and comes to a boil. Remove the saucepan from the heat, and beat the tahini into the gravy using the wire whisk. Cover the saucepan and set aside.

Recipe from Vegan Vittles by Joanne Stepaniak.

The Joy of Vegan Baking: Compassionate Cooks Traditional Treats and Sinful Sweets by Colleen Patrick-Goudreau

This delicious, fragrant bread is perfect as dessert or a side dish for a winter holiday meal. Full or mini loaves make great gifts for co-workers, neighbors, and mail carriers. (Trust me! Our mail is never late!)

Ingredients

3 tablespoons ground flax seeds or 4 1/2 teaspoons Ener-G Egg Replacer (equivalent of 3 eggs)
1/2 cup water (6 tablespoons if using Ener-G)
2 cups granulated sugar
1/2 cup canola oil
1/2 cup applesauce
1 14-ounce can pumpkin puree
3 cups unbleached all-purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Directions

Preheat oven to 350° F. Lightly oil two 8x4x2-inch loaf pans or four 6x3x2-inch mini-loaf pans.

In a food processor or in a bowl using an electric hand mixer, whip the flax seeds (or egg replacer powder) and water together, until thick and creamy.

In a large bowl, stir together the sugar, applesauce, “flax eggs,” and pumpkin.

In a medium bowl, stir together the flour, cloves, cinnamon, nutmeg, baking soda, baking powder, and salt. Thoroughly combine the dry ingredients, then add them to the wet. Stir until just combined.

Spoon the batter into two standard-size loaf pans. Bake for 55-60 minutes or until a toothpick or knife comes out clean. If using mini-loaf pans, you will want to check for doneness after 30 minutes. Let the bread cool for at least 20 minutes before removing from the loaf pan. This is important, as the bread is still baking and needs time to coalesce in the hot pan.

Yield 2 standard-size loaves or 4 mini loaves

Serving Suggestions and Variations

Make it totally fat-free by elminating the oil and using 1 cup applesauce.
Add 1 cup semisweet chocolate chips and/or 1 cup walnuts. These would be folded in after the wet and dry ingredients are combined.

Vegetarian Cookbook for Cheese Lovers by Tonya Buell

Ingredients

4 eggs
1 2/3 cups sugar
1 cup vegetable oil
1 15-ounce can of pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon salt
Frosting:
3 ounces cream cheese, softened
½ cup butter or margarine, softened
1 teaspoon vanilla extract
2 cups powdered sugar

Directions

Preheat oven to 350. In a large mixing bowl combine the eggs, sugar, oil, and pumpkin puree. Beat with an electric mixer until light and fluffy. Sift the flour, baking powder, baking soda, cinnamon, and salt into a bowl. Gradually stir into the pumpkin mixture until thoroughly combined. Spread the batter evenly into a 10 x 15-inch baking pan. Bake for 25 to 30 minutes, and let cool.

In a medium bowl beat together the cream cheese and butter or margarine. Stir in the vanilla. Slowly add the powdered sugar, beating with an electric mixer, until the mixture is smooth. Spread evenly on top of the bars. Cut into squares and serve. Makes 2 dozen.

Farm Sanctuary's Adopt-A-Turkey Project

Have Ready 1 pie crust, pre-baked

Pie Filling

1 10.5 oz package silken tofu (firm)
1 1/2 cups unsweetened cooked pumpkin (canned or pureed)
1/2 cup maple syrup
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves

Directions

Preheat oven to 350°. Crumble tofu and place in food processor or blender. Add remaining ingredients and process the mixture until it is completely smooth and creamy. Pour the blended mixture into crust. Smooth out top. Bake on oven center rack for 45 minutes. Cool before cutting.

Recipe from Vegan Vittles by Joanne Stepaniak.

Healthy Cuisine by Ana Amat

Ingredients

One nine-inch unbaked almond pie crust (recipe below)
1/2 teaspoon ground ginger
2 cups of pumpkin (16 ounce can)
1/4 teaspoon nutmeg
1 can of condensed milk (14 ounces)
2 tablespoons honey
Two eggs
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon fresh grated ginger

Directions

In a food processor, blend all ingredients until dough clumps together. Chill 15 minutes. Roll out dough on wax paper dusted with either cornstarch or tapioca flour (Sold at specialty stores such as Whole Foods). Transfer to a 9-inch tart pan.

Almond Pie Crust

1 cup almond meal
1/4 cup powdered sugar
2 tablespoons chilled butter
1-1/2 tablespoons of cream or non-dairy cream

Directions

In a large mixing bowl, combine all ingredients and mix well.
Pour into unbaked almond pie crust and baked in a preheated 375-degree oven for approximately 35 to 40 minutes or until inserted knife comes out clean.
Cool, and garnish with whip cream, if desired.

Kristen Suzanne, KristensRaw.com

The Crust

2 cups pecans
1/2 cup raisins
pinch nutmeg

Using your food processor, fitted with the "S" blade, process the pecans until they are coarsely ground. Add the raisins and nutmeg and continue processing until the mixture begins to stick together when pressed between two of your fingers. Press the crust firmly into the bottom of a 9-inch round glass pie dish or spring form pan. Place the crust in the freezer while you make the filling.

The Filling

3/4 cup cashews, soaked 1 - 2 hours, drained and rinsed
2/3 cup pecans, soaked 6 - 8 hours, drained and rinsed
1/2 cup water
1/2 cup extra virgin coconut oil
1/2 cup + 2 tablespoons raw agave nectar
4 dates, pitted, soaked 30 minutes, and drained
1 1/2 tablespoons pumpkin pie spice
1 teaspoon vanilla extract
1/4 teaspoon maple extract
5 cloves, crushed
2 pinches turmeric
dash Himalayan crystal salt
2 1/2 cups chopped carrots
2 tablespoons soy lecithin

Using a blender, blend the cashews, pecans, water and coconut oil until creamy. Add the agave, dates, pumpkin pie spice, vanilla and maple extracts, cloves, turmeric and salt to the blender and blend until incorporated. Add the carrots and blend until smooth. Add the soy lecithin and blend briefly until incorporated. Pour the mixture on top of the pie crust and smooth the top with a small offset spatula. Place the pie in the freezer to set for an hour or so. Transfer to the refrigerator until you're ready to eat. Store leftover pie in a covered container in the refrigerator.

Hannah Kaminsky, author of My Sweet Vegan, BitterSweet

Ingredients

1/2 Pound Crusty Bread
1 Cup Pumpkin Puree
1 Tablespoons Cornstarch
1/2 Cup Dark Brown Sugar, packed
3/4 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Nutmeg
1/2 Teaspoon Ground Ginger
Pinch Salt
1 Cup Plain Soymilk
1 Tablespoons Dark Rum
1/4 Cup Crystallized Ginger, Chopped Finely

Directions

Preheat your oven to 350 degrees and lightly grease a 9 x 13 inch baking dish.

First, slice your bread into 1 inch cubes, and set aside.

Whisk together the pumpkin puree, cornstarch, sugar, spices, and salt in a large bowl. Once smooth and thoroughly combined, slowly drizzle in the soymilk and rum, and stir until the mixture is homogeneous. Toss in the bread cubes and crystallized ginger, and use a wide spatula to gently coat the bread with the pumpkin. Pour the lumpy mixture into your prepared pan, and smooth the pieces down into an even layer. Let stand for 10 minutes at room temperature for the liquids to soak in a bit, and then bake for 45 – 50 minutes. The edges should appear set, but the interior will remain quite soft and moist. Good bread pudding should be very moist, so be careful not to over bake it!

Let cool for about 15 minutes before serving. You can either take the time to make nice, neat slices like I did, or just grab a large spoon and scoop it out onto plates. It will taste good no matter what, so it doesn’t matter if it’s bit a ugly! Serve warm with caramel, whipped creme, or maybe even fudge sauce.

Farm Sanctuary's Adopt-A-Turkey Project

Ingredients

4 cups peeled and sliced tart apples
2 Tablespoons lemon juice
½ cup packed brown sugar
¼ cup dairy-free margarine
¼ cup whole wheat flour
½ cup quick cooking rolled oats
1 teaspoon ground cinnamon

Directions

Preheat oven to 375°F.
Place apples in 3 quart baking dish and toss with lemon juice. In a medium bowl, combine remaining ingredients thoroughly to make the topping. Spread topping over apples. Bake uncovered for 30 minutes. Serve piping hot with soy ice cream.

Farm Sanctuary's Adopt-A-Turkey Project

Streusel

1/2 cup soy margarine
1/2 cup brown sugar
1/4 teaspoon salt
3/4 teaspoon baking powder
3/4 cup rolled oats
1 cup flour

1. Combine margarine and sugar until mixture appears fluffy.
2. Add remaining streusel ingredients and mix well. Set aside.

Filling

6 apples, peeled and sliced
1/3 cup sugar
2 teaspoons cornstarch
2 tablespoons apple cider

1. Combine apples with sugar, cornstarch and cider.
2. Pour apple mixture into a greased baking dish.
3. Crumble streusel dough over the apple mixture and bake at 375 ° for 40 minutes, or until streusel is golden brown.

Fresh 'n Fun Thanksgiving Feast e-book by Dr. Ritamarie Loscalzo

Ingredients

4 cups apples, cored, peeled if desired and thinly sliced or shredded.
1 large lemon, juiced
½ cup dates
2 tablespoons coconut butter or ½ cup fresh coconut flesh
¼ - ½ cup water or coconut water
1 teaspoon cinnamon
Pinch salt
1 recipe pie crust, pressed into a 9 inch pie plate

Directions

Core and slice or shred apples.
Juice lemon and pour over apples to completely cover and prevent oxidation.
Blend one cup apples with dates, coconut butter and the lemon juice that was
poured over the apples.
Add water as needed for blending. Mixture should be thick and creamy, but
pourable.
Sprinkle cinnamon over remaining apples and mix well.
Put apple slices into a bowl.
Pour blended apple mixture over sliced apples and mix well.
Spoon apple mixture into prepared crust.
If desired, roll out remaining crust and cut into 1 inch wide sections and place
crust sections over the top of pie filling, creating a lattice work design.
Refrigerate pie for an hour or more to set.
Serve with “ice cream”, for pie a la mode

Options

Replace coconut butter with almond or cashew butter and put pie in the
dehydrator for a couple of hours.
Dehydrate left over crust for a couple of hours and crumble over top of pie for
an apple crumble pie.
Eliminate topping for a simpler recipe.
Make a nut cream and spread over top. Decorate with sliced apples.

Sarah Schatz, www.heartofcooking.com, adapted from Gut and Psychology Syndrome by Dr. Natasha Campbell-McBride

Serves 8-12

Crust

2 handfuls of dates, about 8-10
½ cup hot water
1 cup almond flour, almond or hazelnut meal
2 Tbsp butter or coconut oil, softened

Fruit filling

5-6 apples, peeled, cored and thinly sliced
½ cup dried apricots, halved and soaked
1 Tbsp lemon juice
1 tsp cinnamon
½ tsp ginger
¼ tsp cardamom
¼ cup honey or other natural sweetener, to taste

Directions

1. Soak the dates in the hot water to soften them, or soak them ahead of time in cold water for about an hour.

2. Fill your 9 inch pie dish halfway up with the cut up apples or other fruit such as plums or berries. Drain the apricots and add them to the apples. Add the lemon juice, honey and spices and stir until well combined.

3. To make the crust, blend the dates with 1 cup of almond flour or other nut meal and the butter or coconut oil.

4. With your hands, shape the mixture into a ball, put it on a large sheet of baking paper or cling film. Roll it out into a round pancake shape large enough to cover the top of the pie pan. Lift up the baking paper with the rolled out pastry and carefully flip it over the fruit. Make sure that the pastry covers all of the fruit, trim off any excess and fill any holes with it.

5. Bake in the oven at 300 F for about 40-50 minutes, or until crust is golden brown and cooked through.

The Soyfoods Council, Elizabeth Karmel, author of Taming the Flame: A Southern Girl's Sassy Guide to Grilling and BBQ

Serves 6

Ingredients

16-ounce container silken tofu
1 cup confectioner’s sugar
1 cup Scharffen Berger Cocoa or other Best Quality Cocoa*
1 teaspoon vanilla
1 tablespoon corn syrup
6 individual, prepared graham crust pie shells
½ pint of heavy whipping cream, whipped
Fresh Raspberries for garnish
Shaved chocolate or mini chocolate chips for garnish

Directions

Combine tofu, confectioner’s sugar, cocoa, vanilla and corn syrup in a blender. Blend until smooth, then chill for 30 minutes.

Spoon into individual pie shells and chill loosely covered in the refrigerator until ready to serve. Top with whipped cream and garnish with raspberries and shaved chocolate just before serving.

* For a darker, more bittersweet flavor, use unsweetened cocoa

Sarah Schatz, www.heartofcooking.com, adapted from Nourishing Traditions by Sally Fallon

Serves 8-12

Ingredients

1 gluten-free almond pie crust
4 Tbsp butter or coconut oil, softened
3 eggs
1/3 – 1/2 cup honey or other natural sweetener
1 Tbsp vanilla extract
1 Tbsp arrowroot powder or almond flour
2 cups crispy pecans

Directions

1. Line a 9 inch pie pan with your choice of gluten-free pie dough.

2. Cream butter with eggs and honey with a mixer. Beat in the vanilla and arrowroot or almond flour. Fold in pecans. Pour into the pie shell.

3. To avoid the crust getting burned, cover edges of pie pan with strips of aluminum foil until they just over the edges of the pie crust.

4. For almond pie crust, bake at 350 for about 35-45 minutes or until firm. Or for coconut crust, bake at 325 for 45 minutes or until firm.

Gluten and Grain-Free Almond Pie Crust

Ingredients

1 ¾ cups blanched almond flour, or almond meal
¼ teaspoon sea salt
¼ cup coconut oil
2 Tablespoons honey
1 teaspoon vanilla extract

Directions

1. In a medium bowl, combine almond flour and salt.

2. In a small bowl, combine oil, honey and vanilla. (Melt oil if needed over low heat). Stir wet ingredients into dry

3. Pat dough into a 9 inch glass pie dish. For pumpkin or pecan pie, add the filling and then bake according to recipe directions.

Dominique Hoffman, nutrition coach and chef, zizania.biz

Ingredients

1 can regular coconut milk
1/4 c raw sugar (brown or white) or agave nectar
1 1/2 c soy milk
½c water
2 tsp vanilla extract
¾ c amber rum
2 tsp freshly ground cinnamon
½ tsp freshly ground nutmeg
pinch salt

Directions

In a blender, pour coconut milk, soy milk, and water and run on very low for 5 minutes to mix the liquids well.

Pour into a mixing bowl, reserve ½ c in a small bowl. Add spices and vanilla to the small bowl and stir until well blended. Pour this mixture into the bigger bowl, add rum and salt. Stir well, cover and place in the refrigerator overnight for the flavors to develop.

Serve cold, decorated with a thin wedge of orange.

Kip, messyvegetariancook.com

Ingredients

1 cup soft (or firm silken) tofu (230g, 8 1/4 oz)
1 small banana, sliced and frozen
1 cup non dairy milk
1/3 cup maple syrup (75ml)
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp mixed spice (or ground nutmeg + cloves + ginger)
Pinch of salt (use black salt for a more "eggy" flavour)
1-2 ounces of dark rum (15-30ml)
Extra nutmeg to top (optional)

Directions

Place all ingredients in a blender and blend on high speed until smooth and creamy. Refrigerate for an hour or more to allow the flavours to develop.
Serve cold with a pinch of ground nutmeg on top.