Thursday, November 26, 2009

Dairy Free Thanksgiving 2009

10 lb Butterball
roasted at 325F for 3 hours
basted with Earth Balance every 30 minutes

Giblet Gravy
giblets from 10 lb turkey
3/4 of a giant onion, peeled and wedged
2 lg carrots, peeled and cut in to 1" chunks
3/4 cup sliced celery
chicken broth
fresh ground pepper
turkey drippings
1/3 cup cornstarch
1/3 cup flour
1/3 cup soy creamer

Rinse giblets and neck. Combine giblets, onions, carrots, celery and 1 cup of water. Cover and bring to a boil over high heat and then reduce to simmer for 15 minutes. Uncover and stir often over high heat until liquid has evaporated and giblets and vegetables are browned and begin to stick to pan, 15-20 minutes longer.
Add 1 quart broth and fresh ground pepper (about 1/3 teaspoon) to pan and scrape brown bits free. Cover, reduce heat and cook 1 hour.
Pour broth through fine strainer in to a measuring cup - if necessary add water to make 1 quart of stock. Remove meat from neck and chop all giblets fine. Feed vegetables to the dog.
When turkey is finished cooking add pan juices to broth. Add hot water to the roasting pan and scrape off bits, pour in to broth.
Bring broth to boil and whisk in cornstarch mixed with equal amount water. If you want it thicker whisk together flour and soy creamer and whisk in to gravy. Season to taste.

Pecanified Sweet Potatoes
These are very loose estimates.
4 large sweet potatoes, baked
mixed with Earth Balance and some brown sugar

Top with a mix of:
1/3 cup Earth Balance, melted
2/3 cup flour
1 cup pecans
1 cup loose packed brown sugar
pinch of salt
1/2-1 teaspoon fresh ground nutmeg
big pinch ground cloves

Bake at in a 2 quart dish at 350 for 40 minutes. Place a piece foil or a baking sheet under the dish in case it drips.

Trader Joe's Cornbread Stuffing
Followed box directions using Earth Balance and adding 1/4 of a giant onion, chopped and an equal amount fine chopped celery that has been sauteed in Earth Balance until translucent. Baked at 350F for 40 minutes

Dairy-Free Mashed Potatoes
5 lb bag of red potatoes
Earth Balance
TJ's soy creamer

Boil whole potatoes (cut large ones in half) in water to cover until they break apart when pricked with a fork. Warm soy creamer and Earth Balance in microwave. Mash potatoes, add EB and creamer as needed. Season with salt and pepper.

Other players:
good old canned Ocean Spray jellied cranberry sauce
steamed cauliflower
dairy-full holiday sauce (Hollandaise Sauce)

And the start of the show. The very best dairy-free rolls I have ever had/made. I followed Angie's Perfect Dinner Rolls on with dairy-free subs.

Divine Dairy Free Dinner Rolls

2 1/2 cups warm plain Silk soymilk
4 teaspoons active dry yeast
1/2 cup sugar
2 eggs
1/2 cup Earth Balance, softened
2 teaspoons salt
7 cups all-purpose flour, or as needed
1/2 cup Earth Balance, melted

1. Pour milk into a large mixing bowl, and sprinkle yeast over the surface. Allow to rest for 5 minutes. Beat in the sugar, eggs, 1/2 cup butter, and salt; blend thoroughly. Gradually stir in the flour to make a soft dough. Cover bowl, and set in a warm place until dough doubles in size, about 1 hour.
2. Punch down the dough, cover the bowl, and allow to rise again. Repeat this step two more times.
3. Break off 2 to 3 inch size pieces of dough, roll lightly into round shape, and place in prepared baking dish, edges touching. Repeat to make 36 dough balls. Cover and let rise until doubled in size.
4. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
5. Bake rolls in preheated oven until tops turn golden brown, 10 to 15 minutes. When rolls are finished baking, drizzle melted butter over the top, and serve warm.

Notes: This makes TONS of rolls. I filled my 10x15 baking dish to the brim. We will have lots of leftovers for mini Thanksgiving leftovers sandwiches. My 4 year old loved helping me make the dough balls but it is a very, very stick dough so we kept spraying our hands with cooking spray to keep from sticking to the dough. Remove the rolls from the oven when they are golden - they will continue to cook for a bit after you remove them from the oven. Carefully pull rolls apart with metal tongs. You do not need the full 1/2 cup of melted butter for the tops - maybe 1/4 at the most. These rolls were really fabulous!

Tuesday, November 17, 2009

Oatmeal Spice Muffins

Adapted from Easy Oatmeal Muffins on

Makes 12 small muffins

1 cup soymilk
1 cup oats
1 egg
1/4 cup vegetable oil
1 tablespoon pure vanilla
1 cup all-purpose flour
1/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon fresh grated nutmeg
1/2 teaspoon cloves
2 teaspoons cinnamon
1/2 teaspoon salt
1/4 cup flax meal

your favorite strusel mix of oats, flour, sugar & spices mixed with a fat (Earth Balance in our house)

1. Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
2. In a medium bowl, combine soymilk and oats; let soak for 15 minutes.
3. In a small bowl, beat together egg and oil; stir in oatmeal mixture. In a third bowl, sift together flour, sugar, baking powder, flax meal, spices and salt. Stir flour mixture into wet ingredients, just until combined. Spoon batter into prepared muffin cups until cups are 2/3 full (less than 1/4 cup per muffin). Top with strusel.
4. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Wednesday, November 4, 2009

Chicken Curry Coconut Soup

large onion, chopped
small bunch of celery, sliced
4 large carrots, sliced
1 red pepper, chopped
chicken from a leftover roasted chicken - boiled in water to cover and removed from the bone + broth
3-4 tablespoons low sodium organic chicken broth paste
3-4 tablespoons red curry paste
14 oz can of chickpeas
14 oz can coconut milk
1/2 cup soy creamer

Cook vegetables for 10 minutes, stirring frequently. Add chicken, broth, pastes, and chickpeas. Cook until vegetables are tender. Add coconut milk and soy creamer and heat through. Serve with naan bread.

Tuesday, November 3, 2009

Vegan Zebra Enchiladas

Vegan Zebra Enchiladas
olive oil
1/2 large onion, chopped
1 red bell pepper, chopped
heart of celery, including leaves, chopped
6 oz mushrooms, chopped
3 small zucchini, chopped
1/2 package soy chorizo
12 corn tortillas
tofu sour cream (recipe below)
Trader Joe's enchilada sauce

Preheat oven to 350

Spray a 9x11 baking pan with oil.

Using a small amount of olive oil cook onion, celery, red pepper and mushrooms over med-high heat until the onion is translucent, add the chopped zucchini and remove soy chorizo from casing and crumble in to pan. Heat through.

Microwave the corn tortillas for 1 minute (wrap in paper towels with a wet paper towel placed on top).

Scoop about 1/2 cup of filling in to each tortilla and pack in to prepared pan. Top each enchilada with a large scoop of tofu sour cream and then drizzle enchilada sauce over the top (looks like a zebra!).

Cook at 350F for 25-30 minutes or until bubbly hot.

Tofu Sour Cream
8 oz silken tofu
1/4 cup vegetable oil
2 teaspoon maple syrup
Juice of 2 limes
1/2 teaspoon salt, or to taste
Mix all ingredients in a blender or food processor until smooth.