Turkey
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 Allrecipies.com 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
Directions:
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!
Thursday, November 26, 2009
Tuesday, November 17, 2009
Oatmeal Spice Muffins
Adapted from Easy Oatmeal Muffins on AllRecipes.com
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
Topping
your favorite strusel mix of oats, flour, sugar & spices mixed with a fat (Earth Balance in our house)
Directions:
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.
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
Topping
your favorite strusel mix of oats, flour, sugar & spices mixed with a fat (Earth Balance in our house)
Directions:
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.
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.
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.
Friday, October 30, 2009
Chocolate Cranberry Orange Scones (Vegan)
3 cups all-purpose flour
2 Tbsp baking powder
1/4 cup + 1 tablespoon turbinado sugar
1/4 tsp salt
1/3 cup vegetable oil
1/2 cup soy cream
3/4 vanilla soy milk plus 2 tsp apple cider vinegar (mix together and let sit for several minutes)
zest of one large orange
Preheat oven to 400 degrees F.
In a large mixing bowl, sift together the flour, baking powder, sugar, salt, chocolate chips and cranberries. In a small bowl mix the oil, soy cream, and milk with vinegar and zest a large orange in to the liquids, whisk together. Add wet to dry and mix until just combined; the dough should be clumpy and not sticky. Even if there is still a light dusting of flour, that's okay. Drop by large spoonfuls onto a greased cookie sheet and pat the tops just a little bit to round them out; sprinkle with a bit of turbinado sugar. Bake 12-15 minutes until slightly browned on the bottom and firm on the top.
Variations I haven't tried yet:
Berry Scones: Fold in 1 1/2 cups fresh berries.
Maple Walnut: Add 2 tsp of maple extract to the liquid ingredients, add 2 Tbsp of sugar, fold in 1 1/2 cups of walnuts.
Modified from - Urban Drivel: Vegan Orange Chocolate Chip Scones
2 Tbsp baking powder
1/4 cup + 1 tablespoon turbinado sugar
1/4 tsp salt
1/3 cup vegetable oil
1/2 cup soy cream
3/4 vanilla soy milk plus 2 tsp apple cider vinegar (mix together and let sit for several minutes)
zest of one large orange
Preheat oven to 400 degrees F.
In a large mixing bowl, sift together the flour, baking powder, sugar, salt, chocolate chips and cranberries. In a small bowl mix the oil, soy cream, and milk with vinegar and zest a large orange in to the liquids, whisk together. Add wet to dry and mix until just combined; the dough should be clumpy and not sticky. Even if there is still a light dusting of flour, that's okay. Drop by large spoonfuls onto a greased cookie sheet and pat the tops just a little bit to round them out; sprinkle with a bit of turbinado sugar. Bake 12-15 minutes until slightly browned on the bottom and firm on the top.
Variations I haven't tried yet:
Berry Scones: Fold in 1 1/2 cups fresh berries.
Maple Walnut: Add 2 tsp of maple extract to the liquid ingredients, add 2 Tbsp of sugar, fold in 1 1/2 cups of walnuts.
Modified from - Urban Drivel: Vegan Orange Chocolate Chip Scones
Thursday, October 29, 2009
Vegetable Tortilla Soup
bunch of green onions, chopped
3 large carrots, sliced
4 medium zucchini, sliced
celery heart, including leaves, chopped
1 cup frozen white corn kernels
1 cup chopped frozen spinach
1 cup salsa
2 cans kidney beans, drained
15 oz can tomato sauce
salt & pepper
6 corn tortillas, chopped
Put all ingredients in crockpot and cook on low for 7-8 hours. Serve with sliced avocado & hot sauce on top.
3 large carrots, sliced
4 medium zucchini, sliced
celery heart, including leaves, chopped
1 cup frozen white corn kernels
1 cup chopped frozen spinach
1 cup salsa
2 cans kidney beans, drained
15 oz can tomato sauce
salt & pepper
6 corn tortillas, chopped
Put all ingredients in crockpot and cook on low for 7-8 hours. Serve with sliced avocado & hot sauce on top.
Tuesday, October 27, 2009
Vegan Chocolate Chip Cookies & Vegan Cranberry Spice Cookies
Modified from:
Happy Vegan Chocolate Chip Cookies
Ingredients (use vegan versions):
2 cups unbleached flour
2 tsps baking powder
1/2 tsp.salt
cinnamon to taste (optional)
vegan chocolate or carob chips - put in as many as you like
1 cup raw sugar (turbinado #1, sucanat works too but sucks up a lot of the moisture)
1/2 cup canola or vegetable oil
1 teaspoon vanilla
1/4 cup water
Directions:
VERY IMPORTANT-make sure all ingredients are at room temperature. It will work if they're not at room temp but it works MUCH better if they are. Also while your oven is pre-heating put the cookie sheets you are going to use on top of the oven so they get preheated as well. Preheat oven to 350.
In a large bowl mix flour, baking powder, salt, cinnamon (if you choose). Add chips. Make a well in the center and set aside.
In a medium size bowl mix vegan sugar and oil. Mix it well. Add the vanilla and then add the water. Mix it well. Add the wet to the well in the dry. Mix it well but be careful not to overwork it. Add more chips if you need to. Spoon onto ungreased cookie sheets. Put them in the oven. Bake for 5 minutes and then flip and rotate the sheets.(top to bottom,and 180 degree rotation) Bake another 4 minutes and check them.
The cookies are done when they seem a little bit softer then you want them to be. They will harden up some as they cool. I usually go in two minute increments from here untill they get to where I like them.
Take them out when they are done and move them to wire cooling racks. If they split or come apart when you try to remove them let them sit on the pan for 2 minutes before transferring them to the racks.
These cookies have come a long way, lots of time and tasting spent on getting them to where they are now. Vegans and non vegans LOVE them. In the words of my 6 year old son-Mom, you're the greatest because you know how to make the best cookies. Enjoy and let me know if you have questions. Sweet travels.
Serves: almost two dozen
Preparation time: 15 mins?-10 to 12 cooking time
My notes:
For Chocolate chip cookies:
I used cinnamon, added about 1/4 cup of flax meal to the dry ingredients, half a bag of semi-sweet vegan chocolate chips and cooked for about 8 minutes total. Cookies were very soft but stayed together nicely.
For Cranberry Spice cookies:
I replaced 1/2 cup of the flour with wheat germ, added about 1/3 cup flax meal, used a big sprinkle of cinnamon, ground cloves and ground allspice and added about a cup of dried cranberries.
Happy Vegan Chocolate Chip Cookies
Ingredients (use vegan versions):
2 cups unbleached flour
2 tsps baking powder
1/2 tsp.salt
cinnamon to taste (optional)
vegan chocolate or carob chips - put in as many as you like
1 cup raw sugar (turbinado #1, sucanat works too but sucks up a lot of the moisture)
1/2 cup canola or vegetable oil
1 teaspoon vanilla
1/4 cup water
Directions:
VERY IMPORTANT-make sure all ingredients are at room temperature. It will work if they're not at room temp but it works MUCH better if they are. Also while your oven is pre-heating put the cookie sheets you are going to use on top of the oven so they get preheated as well. Preheat oven to 350.
In a large bowl mix flour, baking powder, salt, cinnamon (if you choose). Add chips. Make a well in the center and set aside.
In a medium size bowl mix vegan sugar and oil. Mix it well. Add the vanilla and then add the water. Mix it well. Add the wet to the well in the dry. Mix it well but be careful not to overwork it. Add more chips if you need to. Spoon onto ungreased cookie sheets. Put them in the oven. Bake for 5 minutes and then flip and rotate the sheets.(top to bottom,and 180 degree rotation) Bake another 4 minutes and check them.
The cookies are done when they seem a little bit softer then you want them to be. They will harden up some as they cool. I usually go in two minute increments from here untill they get to where I like them.
Take them out when they are done and move them to wire cooling racks. If they split or come apart when you try to remove them let them sit on the pan for 2 minutes before transferring them to the racks.
These cookies have come a long way, lots of time and tasting spent on getting them to where they are now. Vegans and non vegans LOVE them. In the words of my 6 year old son-Mom, you're the greatest because you know how to make the best cookies. Enjoy and let me know if you have questions. Sweet travels.
Serves: almost two dozen
Preparation time: 15 mins?-10 to 12 cooking time
My notes:
For Chocolate chip cookies:
I used cinnamon, added about 1/4 cup of flax meal to the dry ingredients, half a bag of semi-sweet vegan chocolate chips and cooked for about 8 minutes total. Cookies were very soft but stayed together nicely.
For Cranberry Spice cookies:
I replaced 1/2 cup of the flour with wheat germ, added about 1/3 cup flax meal, used a big sprinkle of cinnamon, ground cloves and ground allspice and added about a cup of dried cranberries.
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