Ah…. The Thanksgiving Day feast! No November topic is as enlivening as the conversation about what we will serve! Whether you eat a plant-based diet, don’t like turkey, or your son is bringing his vegan boyfriend to the celebration for the first time, EHY teachers share their cruelty-free recipes for your eating enjoyment… Read on!
Adopted from Precision Nutrition
¼ tsp cinnamon
2 tsp maple syrup
½ tsp pure vanilla extract
¼ cup mixed dry, roasted, unsalted nuts
2 pears peeled, halved length-ways, core removed
Combine all of the ingredients except pears in a mixing bowl. Evenly spoon mixture into the center for the four pears where the core was removed. Place in a covered casserole dish or on a plate with plastic-wrap and microwave until pears begin to soften (approximately 2 minutes). Coo for a couple of minutes and serve. Yields 2 large or 4 small servings.
Green Bean Casserole
1 cup raw cashews, soaked in water for at least 2 hours and drained (skip the soaking step if you have a Vitamix or other high-speed blender)
3 cups vegetable broth, purchased or homemade
1⁄2 cup all-purpose flour
2 tablespoons nutritional yeast flakes
2 tablespoons olive oil
1-pound green beans, trimmed and cut into 2-inch pieces (about 4 cups)
1 small onion, finely chopped
1 teaspoon salt, plus a pinch
4 cups sliced cremini mushrooms
1 tablespoon onion powder
freshly ground black pepper
1 (6-ounce) can fried onions
Preheat the oven to 375°F. Lightly grease a 9-by-13-inch casserole dish.
- Combine the cashews, broth, flour, and nutritional yeast in a blender. Puree until completely smooth; this can take up to 5 minutes depending on the strength of your machine. Periodically stop the machine to prevent it from overheating, and scrape down the sides of the blender jar with a rubber spatula make sure you get everything.
- Meanwhile, heat a large sauté pan over medium-high heat. Heat the olive oil, then sauté the green beans and onion with a pinch of salt until the green beans are softened, about 5 minutes. Add the mushrooms and sauté 7 to 10 minutes more. The mushrooms should have released most of their moisture.
- Add the blender mixture to the pan, along with the onion powder, remaining 1 teaspoon salt, and a few grinds of black pepper. Cook, stirring often, until thickened, about 10 minutes. Add half of the fried onions.
- Transfer the green bean mixture to the casserole and top with the remaining fried onions. Bake until browned and bubbly, 22 to 25 minutes. Let cool for a few minutes before serving.
Basic Bread Stuffing
Adapted from Joy of Cooking
1-pound sliced firm white sandwich, French, or Italian bread, including crusts, cut into 1/2 –inch cubes (10 cups lightly packed bread cubes)
¼ to ½ cup (1/2 to 1 stick) butter (I use Earth Balance)
2 cups chopped onions
1 cup finely chopped celery
¼ to ½ cup minced parsley
1 tablespoon minced fresh sage or 1 teaspoon dried sage
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
¾ teaspoon salt
½ teaspoon black pepper
1/3 to 1 cup vegetable stock or broth
- Preheat oven to 400F. Toast bread cubes on a large baking sheet, stirring several times, until golden brown, 5 to 10 minutes.
- Place toasted bread cubes into a large bowl.
- Heat butter in a large skillet over medium-high heat until melted.
- Add onion and celery to melted butter, cooking and stirring, until tender, about 5 minutes.
- Remove from heat and stir in parsley, sage, thyme, salt, and pepper.
- Add to the bread cubes and toss until well combined. Stir in stock or broth, a little at a time, until the stuffing is lightly moist but not packed together. You don’t want it to be soggy.
- Adjust the seasonings to your liking.
- Place in a greased baking dish. For a softer stuffing, cover with aluminum foil; for a crispy crust, dot with butter and bake uncovered. Bake for 30 to 45 minutes.
Southern White Gravy
Adapted from Uncle Jerry’s Kitchen
5 tablespoons Earth Balance
4 tablespoons all-purpose flour
2 cups unsweetened plain soy milk (I prefer West Soy Soy Milk)
- Heat butter in a large, heavy bottomed skillet over medium heat. Add flour and combine. Add ¼ teaspoon salt and about 10 grinds of pepper.
- Stir until the flour is about the color peanut butter (it may not be exact). And ½ of the milk, reduce heat to medium low.
- Allow to come to a simmer, stirring constantly to avoid sticking. Slowly add the remaining milk and continue to whisk until grave has thickened. You will know gravy is done if you can lightly cover back of spoon with gravy, then run finger through gravy. If the gravy stays separated, it is ready.
- Add more salt and pepper if needed. (At Thanksgiving, I also add about a teaspoon of sage to gravy as well).