A Plant-Based Thanksgiving

 I get a lot of questions about what we serve for Thanksgiving since we don't have turkey gracing our table.  I thought I would just share the recipes we use to just to give an idea of what it could be.  Our dinner is simple but delicious, and while not "traditional", each dish has the traditional version in mind. 

I didn't know I would be making this post when we ate, so I don't have pictures of each dish.  BUT...I did happen to take a picture of my plate.  The only dish not pictured: the cranberry sauce

While the following recipes are tweaked variations of someone else's, I can't remember whose, and since the tweaks have been many and are years old, it would be hard for me to go back and give credit where credit is truly due, and for that, I apologize.  I'm so thankful for the many food-bloggers out there who have been my inspiration and provided such wonderful recipes!

Thanksgiving Lentil Loaf

• 1 1/2 cups dry lentils
• 3 cups broth
• 2 cups (packed) finely chopped or grated sweet onion (1 large)
• 1 1/2 TBLS minced garlic
• 1 1/2 cups finely chopped celery
• 1 1/2 cups grated carrot
• 8 oz baby bella mushrooms, chopped fine
• 1 TBLS fresh thyme, plus 1 1/2 tsp dry
• 1 1/2 tsp dried: thyme, oregano, and sage
• 1 tsp salt
• 1/4 cup flaxmeal
• 3/4 cup oatflour
• 3/4 cup cornmeal (coarse is best)

• 1/4 cup ketchup
• 2 TBLS unsweet applesauce
• 2 TBLS balsamic vinegar
• 2 tsp brown sugar (opt)

--Cook lentils in broth until tender.  Remove 1 cup and mash the remaining.  Add whole lentils back into bowl and recombine.

--Steam/saute onion and garlic until soft.  Add celery, carrot and mushroom.  Cook for 3-5 minutes, until the mushroom start to release their juices and carrots soften. 

-- Add the herbs and cook until fragrant, 2-3 minutes.  Add salt.

--Stir the flaxmeal, oatflour and cornmeal into the lentil mixture.  Add the veggie mixture and stir until mixed well.  If it's dry, add a 1-2 TBLS of water.

--Press firmly into a 9x5 oiled loaf pan (trick: put some parchment paper down in order to lift it out easily!).  **You can chill it at this point up to 2 days ahead.

--Make the glaze by mixing the ketchep, applesauce and vinegar.  Spread on top of loaf.

--Bake uncovered @350 for 1 hour.  Let it cool for 20 minutes and then lift it out and continue to let it cool for another 20-30 minutes before slicing.  Serve with gravy (recipe below)

Gravy

Yield: 2 cups (more than enough for the loaf -- I always have tons of extra, but it makes a great salad dressing of sorts!)

• 1 small onion, chopped
• 2 tsp minced garlic
• 2 cups broth
• 2 TBLS nutritional yeast
• 2 TBLS soy sauce
• 1 TBLS Worcestershire sauce
• 3/4 tsp dried: rosemary, thyme, and sage
• 3 TBLS cornstarch + 1-2 TBLS water at the end

-- Steam/saute onion and garlic 5-7 minutes until soft

-- Add remaining (minus cornstarch and water)

-- Bring to a boil, reduce heat and simmer for 30 minutes

-- Carefully puree

-- Mix the cornstarch and water together and then add to the gravy, stirring constantly

-- Heat 3-5 minutes until thick

**You can prep this up to 2 days ahead

Harvest Grain "Stuffing" 

Yield: 6 cups

(I just have to say that while I love the flavor of stuffing, I never liked the soggy bread texture, so I created this version, easily made GF by using rice)

• 1/2 package Trader Joes Harvest Grain Blend, or 1 1/2 cups Israeli couscous, or other grain
• 3 cups broth
• 1 1/2 cups finely chopped carrot
• 1 1/2 cups finely chopped celery
• 1 1/2 cups finely chopped onion
• 1 TBLS minced garlic
• 3/4 tsp dried: rosemary, thyme, and sage
• 1/2-3/4 cup extra broth
• 3/4 cup raisins
• 1/2 tsp salt, to taste
• 1/4 tsp pepper, to taste

-- Cook grain according to directions

-- Steam/sauté carrot, celery and onion until soft, 5-7 minutes.  Add garlic, 2-3 minutes.  Add herbs and cook til fragrant, 2-3 minutes.

-- Add cooked grain with a little extra broth, stirring to gain a thick creamy texture.  Add more to your liking.

-- Add raisins and s&p to taste. (The raisins add a natural sweetness that I love, but if the stuff you love is raisin-free, feel free to leave it out!)

**You can prep this up to 2 days ahead, just leave out the raisins until you're ready to reheat and serve.

Slightly Spiced Smashed Sweet Potatoes

Yield: 4-5 cups (I usually double this as it's the crowd favorite!)

• 8 cups cubed sweet potatoes (washed well, skins on)
• 1/3 cup sugar-free apple sauce
• 2-3TBLS brown sugar (opt)
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg

-- Combine all in a crockpot and set to high for 4 hours (Alternatively, you can cook the potatoes however you wish and then add everything to them and mash them)

Garlic Mashed Cauliflower Potatoes

Yield: 4-5 cups

(While I've made this with only cauliflower before, it ends up being too "runny" and I found that using half cauliflower and half potatoes not only added the starch needed to make them creamy, but the little flecks or red and purple add some visual texture)

• 1 large head of cauliflower, stem and core removed
• 1 1/2 lb multi-colored baby potetoes
• 2 heads roasted garlic (or 3 TBLS minced garlic in a pinch)
• s&p to taste

-- Make sure cauliflower florets aren't too large, and half any potatoes that are larger than an inch

-- In an InstantPot with a silicone colander in place and a cup of water in the bottom, put the potatoes in first, topping with the cauliflower

-- Set on High Pressure for 3 minutes, quick release when done

--Carefully transfer to food processor along with the garlic and puree until creamy

--If you don't have access to an instant pot, you can steam the potatoes and cauliflower and you can also just simply mash them my hand for a more rustic look

Maple-Balsamic Roasted Green Beans with Rainbow Carrots

• 1 lb fresh green beans, washed and trimmed
• 1 lb rainbow carrots, skinned, halved and sliced lengthwise
• 1 small red onion, sliced thin (opt)
• 1/4 cup balsamic vinegar
• 1/4 cup maple syrup
• 1 TBLS Dijon mustard
• 1 1/2 tsp dried rosemary & thyme
• s&p to taste

-- Mix vinegar, maple syrup and mustard in a small bowl with the herbs

-- Combine the bean, carrots and onion in a large bowl, or a ziplock bag.  Add the dressing mixture and stir until well coated

-- Roast @ 400 for 45 minutes, shaking/stirring once mid way through

Cranberry Sauce with Apple and Orange

• 2 12oz bags fresh cranberries
• 1 1/2 cups orange juice
• 1/2 cup water
• 1/3 cup brown sugar 
• 3 cups chopped granny smith apples
• 1 tsp cinnamon
• zest from 1 large orange (use the orange for some of the juice!)

-- Combine cranberries, liquids and sugar in a saucepan and heat over medium until berries begin to pop

-- When most berries are burst, add the apples, cinnamon and zest and cook over medium another 5-10 minutes until thickened

-- Remove from heat and cool, and then chill.

Oher items we always have:

• Corn
• Rolls/Bread
• Baby gherkins
• Dessert 

Lasagna Mac Stew

This was a recipe I tried from somewhere and tweaked to our liking.  Being plant-based, we don't often eat a lot of "Italian", and I've since given up on laboriously slaving over a gorgeous "lasagna" and having it devoured in a fraction of the time.  So when I saw this "lasagna" mac recipe, I was intrigued.  Spoiler alert: it tastes nothing like lasagna, but it's still a fun stew the boys especially enjoy.

Lasagna Mac Stew
Serves 6-8

• 1 lg onion, chopped
• 1 TBLS minced garlic
• 1 1/2 TBLS each: basil and oregano
• 1 tsp sage
• 1 1/4 dry brown lentils, picked over and rinsed
• 1 15oz can diced tomatoes
• 1 30oz can crushed tomatoes
• 8-10oz frozen spinach, thawed and squeezed out, or fresh
• 6 cups broth
• 1 lb elbow mac or other short pasta, cooked
• 1 TBLS red wine vinegar for the end
• S&P to taste

-- In a large pot, saute onion 5-7 minutes until soft.  Add garlic 1-2 minutes.  Stir in spices, 1 minute.

-- Add lentils, tomatoes, spinach and broth.  Bring to a boil, reduce heat and simmer 30-40 minutes until lentils are soft.

-- Add cooked noodles and stir in vinegar.   Season to taste. 

You can put everything (minus cooked pasta and vinegar) in the crockpot on high for 5-6 hours and add the pasta and vinegar at the end as you would per the directions.

NOTE: I've tried cooking the noodles in the soup once the lentils are done and while it works, it just takes longer and I would just rather cook the pasta while the soup is simmering and add it in already done. Also, if using fresh spinach, wait until the end to add and wilt that.

Black Bean Pasta Sauce

Here's a quick, easy, and oh so hearty, pasta sauce.  If you don't have time to sit and babysit it while it simmers, just use the crockpot! It may stick to the sides a little, but it's worth the soaking time later on.

Black Bean Pasta Sauce
Use with 1 lb pasta

• 3 cans black beans, rinse and drain
• 2 15oz cans tomato sauce/puree
• 1 can tomato paste
• 1/2-1cup water
• 1 small onion, chopped
• 1 TBLS minced garlic
• 2 tsp oregano and basil
• 1 tsp cumin and paprika

-- Heat and simmer, covered, on the stove for an hour until onions are soft.  Mash slightly and serve over cooked pasta, or mix the pasta right into the sauce

Crockpot on high for 3 hours (or low for 6)

New Recipes for 2020

Well, once again, YEARS have gone by with no action from me on this blog, and yet it is still being used as a resource-- YAY!  Last time I posted, I added 20 New Favorites, and as the years have gone by, our little family has come across more recipes that now regularly frequent our table.  So I thought I would ring in the new decade by adding some of these new favorites.
Like last time, I decided to just share the recipes sans pictures -- better to have a recipe without a picture than no recipe at all, right? All recipes are also in the main index.

A very happy and healthy 2020 to you all!

Aromatic Stew
Beans & Greens Stew
Black Bean Pasta Sauce
Butternut Squash Stew (simple)
Carrot Tomato Soup
Cumin Lentil Salad
Elegant Butternut Squash Stew
Herbed Lentil "Salad"
Indian Spiced Lentil Salad
Italian Baked Beans and Greens
Keema Lentils with Cucumber Relish
Lasagna Mac Stew
Lemon Millet White Bean Salad
Lentil & Squash Moroccan Stew
Pepper & Kale Butternut Squash Stew
Perfect Pintos(crockpot)
Poor man's Paella
Red Bean Sweet Potato Curry
Simple Black BeanStew
Slow Cooker Black Bean Soup
Southern Styled Black Eyed Peas
Sweet Mesquite Lentils
Sweet Potato Cauliflower Lentil Curry
TJ's Easy Chili
Vegan Hungarian Goulash
Yellow Split Pea Carrot Salad

Lemon Millet White Bean Salad

This is a quick and easy main dish type salad to throw together. The fresh herbs really make this dish, so don't skip them! Pair with a simple salad or a pureed vegetable soup.  Also, don't let the millet turn you off -- this dish is so flavorful and one of my favorite uses of this grain.

Lemon Millet White Bean Salad
Serve 6-8

• 2 cups dry millet
• 4 cups vegetable broth
• 2 tsp minced garlic
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 cans white cannellini beans, rinse/drain
• 4 large lemons, zested and juiced
• 1/2 cup fine chopped red onion
• 1/2 cup chopped fresh parsley
• .5oz package fresh dill, finely chopped (6 TBLS)
• 2 TBLS balsamic vinegar

-- Cook millet according to package directions (like rice) in broth with garlic, salt and pepper. Fluff and cool slightly.

-- Combine lemon juice, zest, onion, herbs and vinegar. Drizzle over millet and gently mix in with beans.

-- Season with a little extra salt and pepper to taste.  Serve slightly warm, room temp, or chilled.

Southern Styled Black Eyed Peas

I love beans and rice fixed pretty much any way, so this is total comfort food for me.  I don't often use black eyed peas or collard greens, so this is one of our family favorites.  The smoky notes usually gained with ham is accomplished with the use of liquid smoke (a vegan-kitchen's secret weapon).  You do need to soak the beans (there IS a way if you forget!).  Different methods for cooking are all below, the crockpot is my personal favorite as it yeilds the creamiest beans.  I serve this over rice, but you could serve it alongside, or on, cornbread, grits, polenta or any other whole grain!

Southern Styled Black Eyed Peas
Serves 6-8

• 1 lb black eyed peas (2 full cups) soaked overnight in large bowl with plenty of water, rinsed and drained well
• 4 cups broth/water
• 1 lg onion, chopped
• 2 TBLS minced garlic
• 1 TBLS balsamic vinegar
• 1 tsp each: thyme, paprika, oregano, smoked paprika
• 1 cup chopped celery
• 2 lg bell peppers, diced (or 1 bag frozen)
• 1/2 tsp liquid smoke
• 1 lg bunch collard greens, cleaned, de-ribbed, and chopped
• Whole grain for serving 

-- Stovetop: Sauté onion and garlic 5-7 minutes in large pot.  Add remaining, except liquid smoke and collard greens.  Boil, reduce heat, cover and simmer until thick.  Stir occasionally.  Add liquid smoke and collard greens, heat through til wilted.

-- Pressure Cooker/InstantPot: only 2 cups liquid.  10 minutes high pressure, 10 minutes natural release.  15 minutes high pressure if you forget to soak your beans. :D   Add liquid smoke and collard greens, heat through til wilted.

-- Crockpot: 8-10 hours on low (check occasionally for desired consistency).  Add liquid smoke and collard greens, heat through til wilted.

Poor Man's Paella

Before we went plantbased, I had the pleasure of eating real authentic paella made by a true Spaniard.  It was so incredibly delicious, and a few years back I decided to try and come up with something that even slightly resembled what I ate so many year prior.  I'm not 100% sure if I succeeded since it's been so long, but what I came up with is now a family favorite.  I hope you enjoy it as much as we do.

Poor Man's Paella
serves 6-8

• 2 cups rice
• 4 cups broth
• 1 TBLS cumin
• 1 tsp smoked paprika
• 1/2 tsp tumeric
• 1/4 tsp ginger
• 1/4 tsp cinnamon
• 1 large red onion, sliced
• 1 TBLS minced garlic
• 4 cups cubed eggplant (1 lb)
• 4 cups sliced zucchini
• 2 bell peppers, any colored, diced
• 1 can fire roasted tomatoes
• 2 cups frozen peas
• 2 cans white beans, rinsed and drained
• 1 TBLS cumin
• 1 TBLS oregano
• 1 tsp smoked paprika
• 1/2-1 tsp salt
• 1 TBLS lemon  juice, at the end

-- Cook the rice with the spices (cumin, smoked paprika, turmeric, ginger, cinnamon).

-- Meanwhile, steam/saute the onion and garlic 5 minutes.  Add the eggplant, zucchini and bell peppers and continue sautéing until soft.  Add the spices and heat til fragrant, 2 minutes. Add the tomatoes, with juice, peas and beans.  heat through and add lemon juice.

-- Transfer cooked vegetables to a large bowl, add the rice and gently incorporate being careful to not mush the rice. Season with salt and pepper to taste.