4 lbs. sweet potatoes (around 8 medium)
2 tbsp olive oil
1 tsp dried thyme
1/2 tsp rubbed sage or dried cut rosemary
1/2 tsp salt
non-dairy milk as needed
Scrub the potatoes and use a fork or knife to prick holes in each. Bake on a foil-lined pan at 350F for 90 minutes, then remove from the oven and let cool for 15-20 minutes. Peel the potatoes and place in a large bowl and add the olive oil, herbs, and salt. Use a fork or potato masher to mash to desired consistency, adding non-dairy milk as needed. Serve as is or spoon into a baking dish and bake uncovered at 400F for 20 minutes.
For sweet rather than savory: substitute dairy-free margarine for the olive oil and add some combination of the following instead of the herbs: maple syrup, brown sugar, allspice, cinnamon, ginger, or nutmeg.
Showing posts with label Thanksgiving. Show all posts
Showing posts with label Thanksgiving. Show all posts
Thursday, November 22, 2012
Simple Bread Stuffing
24 oz. French bread, cubed*
2 1/2 cups good vegetable stock (homemade or boxed)
3/4 cup chickpeas with skins removed
1/4 cup non-dairy margarine
2 tsp dried rubbed sage
1/2 tbsp dried thyme
1 tsp dried minced onion
1/2 tsp black pepper
1/2 tsp red chili flakes
1/2 cup roughly chopped raw walnuts
The bread should ideally be a few days old. If not, heat in a 200°F oven for an hour or more until dry and crusty. Lay the bread in a large pyrex dish and set aside.
Add the chickpeas to a blender carafe and blend with 3/4 cup of the stock. Melt the margarine and add it, along with the rest of the stock and the sage, thyme, onion, pepper, and red chili, to the carafe, and blend until combined. Pour the mixture over the bread and add the walnuts, then stir to thoroughly combine. Flatten the mixture slightly and bake at 350°F for 50-55 minutes, until the top is crunchy.
Alternatively, you can reduce the margarine to 2 tbsp and cook 1 pound of cremini mushrooms with 2 tbsp olive oil and and 2 tbsp minced garlic over medium heat in a large pan, then add to the stuffing before baking.
* I use 2 baby boules from Whole Foods.
2 1/2 cups good vegetable stock (homemade or boxed)
3/4 cup chickpeas with skins removed
1/4 cup non-dairy margarine
2 tsp dried rubbed sage
1/2 tbsp dried thyme
1 tsp dried minced onion
1/2 tsp black pepper
1/2 tsp red chili flakes
1/2 cup roughly chopped raw walnuts
The bread should ideally be a few days old. If not, heat in a 200°F oven for an hour or more until dry and crusty. Lay the bread in a large pyrex dish and set aside.
Add the chickpeas to a blender carafe and blend with 3/4 cup of the stock. Melt the margarine and add it, along with the rest of the stock and the sage, thyme, onion, pepper, and red chili, to the carafe, and blend until combined. Pour the mixture over the bread and add the walnuts, then stir to thoroughly combine. Flatten the mixture slightly and bake at 350°F for 50-55 minutes, until the top is crunchy.
Alternatively, you can reduce the margarine to 2 tbsp and cook 1 pound of cremini mushrooms with 2 tbsp olive oil and and 2 tbsp minced garlic over medium heat in a large pan, then add to the stuffing before baking.
* I use 2 baby boules from Whole Foods.
Tuesday, November 20, 2012
Thanksgiving Tempeh
2 8-oz. packages tempeh, diced
1/4 cup vegetable broth
2 tbsp balsamic vinegar
3 tbsp olive oil
3 tbsp low-sodium tamari
1 tbsp dried rubbed sage
1/2 tbsp dried thyme
1/2 tbsp dried cut rosemary
2 tsp dried minced onion
2 tsp mild paprika
15-20 coarse grinds black pepper
In a large ziploc bag, combine the broth, vinegar, olive oil, and tamari, then add the sage, thyme, rosemary, onion, paprika, and pepper. Add the tempeh, then seal the bag and mix until the marinade is evenly distributed over the tempeh. Place the bag on a large plate and refrigerate overnight (or up to 48 hours)
When ready to cook, preheat the oven to 350°F and line a baking pan or casserole dish with foil. Spread the tempeh in an even layer and cover with additional foil. Bake for 20 minutes, then turn the tempeh and bake uncovered for an additional 15 minutes.
1/4 cup vegetable broth
2 tbsp balsamic vinegar
3 tbsp olive oil
3 tbsp low-sodium tamari
1 tbsp dried rubbed sage
1/2 tbsp dried thyme
1/2 tbsp dried cut rosemary
2 tsp dried minced onion
2 tsp mild paprika
15-20 coarse grinds black pepper
In a large ziploc bag, combine the broth, vinegar, olive oil, and tamari, then add the sage, thyme, rosemary, onion, paprika, and pepper. Add the tempeh, then seal the bag and mix until the marinade is evenly distributed over the tempeh. Place the bag on a large plate and refrigerate overnight (or up to 48 hours)
When ready to cook, preheat the oven to 350°F and line a baking pan or casserole dish with foil. Spread the tempeh in an even layer and cover with additional foil. Bake for 20 minutes, then turn the tempeh and bake uncovered for an additional 15 minutes.
Saturday, August 18, 2012
Cranberry Sauce
1/2 cup water
1/2 cup cane sugar
3 cups (12 oz) cranberries
1/4 tsp ground cinnamon
1/4 tsp dried ginger
big pinch of salt
juice and zest from half a navel orange
1/2 tsp vanilla
Combine water and sugar in a saucepan over medium heat and simmer until sugar is dissolved. Add the cranberries, cinnamon, ginger, salt, orange juice and orange zest and simmer until cranberries begin to burst, around 15 minutes. If the cranberries are slow to burst, they can be lightly crushed against the side of the pan with a fork. Stir in the vanilla, then remove from heat and let set in a bowl or mold.
1/2 cup cane sugar
3 cups (12 oz) cranberries
1/4 tsp ground cinnamon
1/4 tsp dried ginger
big pinch of salt
juice and zest from half a navel orange
1/2 tsp vanilla
Combine water and sugar in a saucepan over medium heat and simmer until sugar is dissolved. Add the cranberries, cinnamon, ginger, salt, orange juice and orange zest and simmer until cranberries begin to burst, around 15 minutes. If the cranberries are slow to burst, they can be lightly crushed against the side of the pan with a fork. Stir in the vanilla, then remove from heat and let set in a bowl or mold.
Sunday, February 26, 2012
Pumpkin Pie
1 can (15 oz) pumpkin puree
3/4 cup cane cane sugar
2 tsp pumpkin pie spice
1/2 tsp salt
1/2 block water-packed silken tofu
1 1/2 cup cashew cream*
1 pie crust (graham cracker or dough)
Preheat oven to 425°F.
Combine pumpkin, sugar, spices, salt, tofu, and cashew milk in a blender. Pour the mixture into the pie crust and bake for 15 minutes, then reduce temperature to 350°F and bake for another 45-50 minutes. If there is any remaining batter, pour into a small ramekin and bake alongside the pie for a lovely custard.
*Note: To make cashew cream, soak 1 cup of cashews in water for at least 8 hours, drain, and then blend cashews with 3/4 cup warm water.
3/4 cup cane cane sugar
2 tsp pumpkin pie spice
1/2 tsp salt
1/2 block water-packed silken tofu
1 1/2 cup cashew cream*
1 pie crust (graham cracker or dough)
Preheat oven to 425°F.
Combine pumpkin, sugar, spices, salt, tofu, and cashew milk in a blender. Pour the mixture into the pie crust and bake for 15 minutes, then reduce temperature to 350°F and bake for another 45-50 minutes. If there is any remaining batter, pour into a small ramekin and bake alongside the pie for a lovely custard.
*Note: To make cashew cream, soak 1 cup of cashews in water for at least 8 hours, drain, and then blend cashews with 3/4 cup warm water.
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