Here it is mid-November already, and I’m thinking about some dishes that can make our up-coming family holiday dinners delicious and memorable.
I used to think that it just wouldn’t seem like Thanksgiving or Christmas if we didn’t have the turkey, and the gravy, and the pumpkin pie, and so on. It turns out that the holiday meals we have had since I became vegan have been the most delicious and memorable ones ever! And, we can still have many of the favorites…..stuffing, gravy, pumpkin pie!
So, between now and Christmas, I’ll be sharing some of the delicious foods I’ve been preparing over the holiday seasons. Last Thanksgiving, we had the most delicious mushroom gravy over a vegetarian nut loaf! I think it’s even more delicious than turkey gravy! Skeptical? Try it!
Here’s a Thanksgiving Menu for a wonderfully-delicious holiday meal. I don’t think anyone will miss the turkey!
First course? How about Pumpkin Soup? Make it several days in advance, and simply heat it up on the big day! How easy is that!?
- 1 T. olive oil
- 1 cup finely chopped onion
- 1 clove garlic, finely chopped
- 1 medium-sized leek, white parts only, chopped
- 1 cup chopped apple or pear
- 3 T. sugar
- 3/4 t. ground cinnamon
- 1/2 t. ground ginger
- 1/4 t. ground nutmeg
- 1/2 t. salt, plus more to taste
- 1 15-oz can low-sodium vegetable broth
- 2 cups water
- 2 15-oz cans pumpkin puree
- 1/2 cup coconut milk
- 1/2 cup almond or soy milk
- Ground pepper to taste
- A little cayenne and fresh dill or parsley, for garnish
In a medium-large stock pot, heat the olive oil over medium-high heat. Add the onion and garlic, and cook for 3-4 minutes, or until the onion is translucent. Add the leek, apple, sugar, spices and salt, and cook for 1-2 minutes, stirring constantly, until the leek is softened. Add the vegetable broth and water. Bring the mixture to a boil and then turn down to a simmer for about 15-20 min, or until the apple pieces are very tender.
Stir in the pumpkin puree. Working in batches, puree the mixture in a blender until smooth, adding a bit of the coconut milk and almond milk to each batch until all has been added. Return the soup to the pot and heat over low heat, stirring constantly, to desired temperature. Add salt and pepper to taste. Garnish with a sprinkle of cayenne pepper and fresh herbs of your choice.
For the main course…..Go to the My Favorite Recipe page for some delicious recipes for Vegetarian Nut Loaf, Mushroom Gravy, Vegan Stuffing, and Maple-Glazed Brussel Sprouts.
Finish with a wonderful Vegan Pumpkin Pie!
- 3/4 pound silken (soft) tofu
- 1 16 ounce can pumpkin puree
- 1 1/2 tsp cinnamon
- 3/4 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/3 cup oil
- 1 tsp vanilla
- 1 cup brown sugar
- 1 1/2 tbsp molasses
- 1 pre-made pie crust (vegan margarine works just fine for pie crust!)
Tofu Whipped Topping (Yields 1 cup)
- 12 oz silken tofu (firm or extra-firm)
- ¼ cup canola oil
- 1/3 cup pure maple syrup
- 1 tablespoon non-dairy milk
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons lemon juice
- Pinch of salt
Blend all the ingredients together in a food processor or blender until VERY smooth. Refrigerate for several hours before serving.
Note: The perfect tofu for this recipe is the silken tofu that’s packaged in an aseptic, vacuum-packed box. You’ll find it on the shelf, not the refrigerated section.)
HAPPY THANKSGIVING and…… JOYFUL EATING!