Vegan Thanksgiving Recipes
We hope you are staying warm. We had a fabulous Vegan Canadian Thanksgiving Dinner last month.
Folks are always asking what we eat, so this month I am sharing what our celebration feast looked like. For our American friends, you may want to try these out for your Thanksgiving celebration this month. Also some great ideas for the upcoming Christmas/Holiday season.
We hear this all the time, “What do you guys eat? The grandchildren had thirds, of this dessert!!! In a large mixing bowl:
Gramma’s Inspired Apple, Cranberry, Apricot Crisp
* cut up 12 (washed, cored and chopped) apple
* 2 cans of Cranberries
* 2 cups of thawed, frozen Apricots
* 1 teaspoon Suede Hills Green Stevia Powder
* 1 teaspoon vanilla extract
* zest of one washed lemon
* juice of 1/2 the lemon
* 1 1/2 teaspoons ground cinnamon or to taste
* 1 teaspoon ground nutmeg
* 1/2 teaspoon ground cloves
Mix the ingredients thoroughly. Pour into a 9 x 13 pan, lightly sprayed with Olive Oil. Then make the topping.
TOPPING:
In a bowl mix together:
* 3 cups oats
* 1 cup Brown Rice Flour
* 1/2 cup Buckwheat ground into flour (use a coffee grinder)
* 3/4 teaspoon Pink Himalayan Salt
* 1/2 teaspoon ground cinnamon
* 4-6 Tablespoons Olive Oil
Stir well. Sprinkle over the fruit mixture in the pan. Next drizzle Pure Maple Syrup in a criss cross fashion over the top.
BAKE for 1 hour at 350 degrees F.
** Use a piece of foil or a tray under your pan to catch any of the bubbling over fruit juices. It just makes clean up so much easier! ENJOY!!!! We sure did!
The main meal consisted of:
Mashed Potatoes from our garden; we use some of the water the potatoes were cooked in, and a bit of Himalayan Salt, and that is it! They are very creamy.
Roasted Veggies In a large bowl toss together 2 cups of each: 1 inch cubes of your favorite Squash, Yam, Beets, and Parsnips. I added 2 large onions cut in large chunks. Next I added several whole cloves of our Garlic. ( I should have added more, they were popular!) I drizzled 6 Tablespoons of Olive Oil over the veggies and sprinkled them with 2-3 teaspoons dried ground Thyme. Spread the veggies out on 2 cookie sheets lined with tin foil that have been lightly sprayed with Olive Oil. Make sure the veggies are in a single layer so they cook evenly. Bake at 400 degrees F for 35-45 minutes. Stir once during cooking.
Steamed Brussel Sprouts (for Phil)
Steamed Peas (I love the bright green contrast)
Vegan Stuffing
(Though we generally do not eat gluten, we used Sprouted Grain Bread for this recipe.)
* Sautee 2 large onions in Olive Oil in a frying pan until transparent. Set aside.
In a large bowl:
* Tear 2 loaves of the bread into small chunks
Pour the onion mixture over the bread pieces and stir. Next mix in:
* 3 generous tablespoons of dried ground sage
* 1 teaspoon of Himalayan Salt (or to your taste)
* ground black pepper to your liking.
Stir together.
* Add Almond milk to moisten, 1/4 cup at a time. The mixture should be moist but not wet.
Bake in the oven in a covered, lightly oiled pan for 30-40 minutes or until heated through.
***Great thing with vegan food is that you do not have to concern yourself with under cooking, because everything could be eaten raw anyway!