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Does anyone have any ideas of vegan dishes I could bring to the family gathring? This will be my first veggie Thanksgiving, since the last time I ate meat(turkey) was last year's Thanksgiving.<br><br><br><br>
Thanks in advance.<br><br>
Mel
 

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<a href="http://www.care2.com/channels/solutions/food/1713" target="_blank">Cornicopia Squash</a><br><br><br><br><div class="quote-container"><span>Quote:</span>
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Pretty acorn squash shells overflow with a hearty blend of apples, onions, chickpeas, kidney beans, dried apricots and cranberries, seasoned with fresh thyme and baked with a little wine and [agave nectar] until meltingly tender: this eye-catching recipe just sums up the glorious flavors and colors of the autumn season.<br></div>
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The perfect answer for a festive meatless Thanksgiving main dish or as a sumptuous side fit for any autumn feast, Autumn Cornucopia Squash is easy to make ahead to bake on the day. Either way, it is sure to be the star of the show.<br><br><br><br>
INGREDIENTS<br><br><br><br>
2 tablespoons olive oil<br><br>
2 medium onions, sliced thinly<br><br>
1 15.5-ounce can chickpeas, drained<br><br>
3 cups canned red kidney beans, drained and rinsed<br><br>
2 tart apples (Granny Smiths are perfect), cored and chopped<br><br>
1 cup dried cranberries<br><br>
1 cup dried apricots, snipped into 1/2-inch pieces<br><br>
1/2 cup port, brandy, dry white wine, or red wine<br><br>
1/4 cup [agave nectar]<br><br>
1 tablespoon fresh thyme leaves<br><br>
salt and freshly-round black pepper, to taste<br><br>
8 small acorn squashes (about 1 pound each), with top third cut off and reserved for lids, seeds removed<br><br>
fresh thyme sprigs for garnish<br><br><br><br>
1. In a large heavy-bottomed skillet over medium-high heat, heat the oil and add onions, sautéing until medium-brown (about 10 minutes). Add chickpeas, kidney beans, apples, dried fruits, port and [agave nectar], and bring to a simmer. Remove from heat.<br><br><br><br>
2. Add thyme leaves, salt, and freshly-ground pepper to taste. (This filling may be kept covered and refrigerated for up to 3 days.)<br><br><br><br>
3. Preheat oven to 350F. Stuff squash halves with filling and place on a baking tray. Bake uncovered for 25 minutes. Then cover with squash-top lids and bake 20 to 30 more minutes, until squashes are tender.<br><br><br><br>
4. Garnish with thyme sprigs and serve.<br><br><br><br>
Serves 8.<br></div>
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<br>
 

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The link below is to VegWeb, a great resource for recipes of all kinds. If you click on <b>Events/Holidays</b>, then <b>Thanksgiving</b>, you'll hopefully find something that interests you. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"><br><br><br><br><a href="http://vegweb.com/index.php?PHPSESSID=ea0501080cbb63fa9785842abc47e442&action=recipes" target="_blank">http://vegweb.com/index.php?PHPSESSI...action=recipes</a>
 

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I "veganized" my traditional dishes.<br><br>
Turkey - became tofurky and I added a nut loaf<br><br>
vegan stuffing<br><br>
cranberries<br><br>
vegan mashed potatoes<br><br>
vegan gravy<br><br>
vegan biscuits<br><br>
green bean casserole<br><br>
candied yams<br><br>
fruit salad<br><br>
large green salad<br><br>
olives (variety)<br><br>
pickles<br><br>
pumkin pie<br><br>
sweet potato pie<br><br>
apple pie<br><br>
variety of vegan wines, beer and liquors<br><br>
water, juice, tea, coffee<br><br><br><br>
You can take whatever you traditonally made and make them vegan.
 

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I got the gravy situation sorted out for you right here:<br><br><br><br><a href="http://images.netgrocer.com/jpegs/5100002555.JPG" target="_blank">http://images.netgrocer.com/jpegs/5100002555.JPG</a><br><br><br><br>
Franco-American Mushroom Gravy. As tasty as it is vegan.
 

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Discussion Starter #6
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>troub</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br><a href="http://www.care2.com/channels/solutions/food/1713" target="_blank">Cornicopia Squash</a></div>
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OMG that sounds so good. Must make that.. <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D"><br><br><br><br>
And I wonder if I can find that gravy in my local supermarket. I'll have a look-see next time I'm out.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Cassiopeia</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
And I wonder if I can find that gravy in my local supermarket.</div>
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I get it from A&P. If that helps. <img alt="" class="inlineimg" src="/images/smilies/bow.gif" style="border:0px solid;" title=":bow:"><br><br><br><br>
Cheers!<br><br>
TJ
 

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Or even something simple like a big casserole of scalloped potatoes or a nice salad or a dessert.<br><br><br><br>
That reminds me, I better start thinking about our menu!<br><br><img alt="" class="inlineimg" src="/images/smilies/book2.gif" style="border:0px solid;" title=":book:"><img alt="" class="inlineimg" src="/images/smilies/yes.gif" style="border:0px solid;" title=":yes:"><img alt="" class="inlineimg" src="/images/smilies/thinking.gif" style="border:0px solid;" title=":think:">
 

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On my website, (<a href="http://gfcf.bravehost.com" target="_blank">http://gfcf.bravehost.com</a>) there is a recipe for vegan stuffing (it's in a bird, but I just cook for my family... The stuffing itself is vegan. It's wild rice based and really nice. Look under side dishes, or also poultry.
 

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I'm making thanksgiving Vegan this year ^^ Nobody has to know but me (and most of them will have real turkey... bleh).<br><br>
This is what I'm making:<br><br><a href="http://slumberland.org/wp/2003/11/26/tofurky-its-whats-for-dinner" target="_blank">Turkeyish Stuffing Pie</a><br><br>
Made with this <a href="http://vegetarian.allrecipes.com/az/75090.asp" target="_blank">Chicken Seitan</a> and this <a href="http://veggierevolution.blogspot.com/2005/11/vegan-holiday-stuffing-without-bird.html" target="_blank">Stuffing.</a><br><br>
Most of the side dishes are vegetables, so that's cool. Mashed potatoes will be made with EB and rice milk. I'm also baking biscuits from scratch and making <a href="http://www.sunrise-soya.com/?p2=page2.jsp&page2=194" target="_blank">Pumpkin Pie</a> for dessert. It should be a very good year!
 

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Here's what I'm serving:<br><br><br><br>
- cheese and nut loaf (I'm not vegan, but you can find a vegan nut loaf recipe here <a href="http://www.boutell.com/vegetarian/nut-roast.html" target="_blank">http://www.boutell.com/vegetarian/nut-roast.html</a>)<br><br>
- cranberry sauce<br><br>
- mushroom gravy<br><br>
- turkey gravy<br><br>
- stuffing<br><br>
- mashed squash with ginger<br><br>
- potatoes roasted in margarine with rosemary<br><br>
- cauliflower and broccoli<br><br>
- pumpkin pie<br><br>
- apple pie<br><br>
- homemade bread
 

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Thanks for the squash recipie Troub. The fruit in the stuffing gives it a nice sweet flavor. I served it with a mixed green salad and fresh cranberry relish.<br><br><br><br><a href="http://www.veggieboards.com/gallery/showimage.php?i=7237&catid=member&imageuser=21804" target="_blank">http://www.veggieboards.com/gallery/...mageuser=21804</a>
 
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