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What are you cooking for Thanksgiving? Here's the top recipes we found. Enjoy!
For the Pumpkin Crème:
1/3 cup cornstarch or arrowroot
1/4 cup water
3/4 cup canned coconut milk, mixed well before measuring
1 (15-ounce) can pumpkin purée
3/4 cup maple syrup
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
For the Vanilla Cake:
3 cups all-purpose flour (or gluten-free all-purpose flour plus 1 1/2 teaspoons xanthan gum)
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
1 3/4 cups soy, almond or rice milk
1 cup canola oil
1/4 cup white or apple cider vinegar
1 tablespoon pure vanilla or almond extract
For the espresso soak:
1/2 cup amaretto
1/4 cup water
3 tablespoons instant espresso
12 ounces semisweet chocolate chips (dairy-free), ground in a food processor or finely chopped
1. To make the Pumpkin Crème: In a small bowl, thoroughly mix cornstarch and water with a whisk or fork and set aside.
2. In a medium saucepan, whisk together coconut milk, pumpkin purée, maple syrup, pumpkin pie spice and salt, and heat over medium heat until it just begins to boil, about 5 minutes. Slowly drizzle cornstarch mixture into the saucepan, whisking continuously. Cook until the mixture becomes very thick, about 5 minutes, whisking frequently. Pour the crème into a bowl and let cool about 15 minutes. Cover the bowl with plastic wrap so that the plastic wrap is touching the top of the crème. Refrigerate for a few hours or overnight.
3. To make the Vanilla Cake: Preheat oven to 350 degrees. Lightly grease three 8- or 9-inch round cake pans or one 9-by-13-inch pan and line the bottoms with parchment paper.
4. In a large bowl, whisk together flour, sugar, baking soda and salt. In a separate bowl, whisk together nondairy milk, oil, vinegar and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not overmix.
5. Fill each prepared cake pan evenly with batter. Bake for 18 to 20 minutes, or until a toothpick inserted in the center of the cake comes out mostly clean, with a few crumbs clinging to it. Rotate the cakes halfway through the baking time. Cool the cakes completely before assembly.
6. To make the Espresso Soak: In a small bowl, whisk amaretto, water and espresso until espresso dissolves.
7. To assemble: In a large bowl or trifle dish, place one layer of cake (trim to fit) at the bottom and drizzle it with the Espresso Soak. Spread a layer of Pumpkin Crème on top and generously sprinkle with ground chocolate. Repeat this process for 2 more layers until all components are used up. You could also cut the cake into mini rounds for individual servings in mini trifle dishes or ramekins.
Yield: 1 (8-inch) trifle or 6 to 8 mini-trifles.
Harvest-Stuffed Portobello Mushrooms
1 large yellow onion, small dice
1 cup cashews
2 tablespoons olive oil, plus extra for brushing
4 cloves garlic, minced
1 cup cooked brown rice (or grain of choice)
1 can lentils, drained and rinsed
1/4 cup breadcrumbs
1/2 cup vegetable broth
1 teaspoon dried basil
1 tablespoon fresh thyme leaves plus extra for garnish
6 portobello mushrooms, stems and gills removed
1 tomato, sliced in thin rounds
Freshly ground black pepper
1. Preheat oven to 350 degrees Fahrenheit.
2. In large skillet, sauté the onions and cashews with 2 tablespoons olive oil over medium high heat. Season with salt and pepper to taste, and sauté until onions are soft and lightly browned. Add garlic and let cook a few more minutes.
3. In a large bowl combine onion mixture, brown rice, lentils, breadcrumbs, vegetable broth, basil and thyme. Mix together and season to taste with salt and pepper. (The stuffing can be made up to three days in advance and stored covered in the refrigerator.)
4. Brush both sides of mushroom caps lightly with olive oil and place top-side down on an oiled sheet pan. Stuff mushrooms with about 1/2 cup lentil cashew stuffing, then press one tomato slice on top of the stuffing. (The mushrooms can be stuffed and assembled on a baking tray the day before you plan to bake and serve them.)
5. Bake for approximately 30 minutes, or until the stuffing is browned and the mushroom begins releasing juices. Garnish with extra fresh thyme leaves.
Yield: Serves 6.
Curried Lentil, Squash and Apple Stew
Infused with curry spices and chock-full of wilted spinach, butternut squash and sweet chunks of apple, this unique lentil stew is fragrant and flavorful beyond belief.
2 tablespoons olive oil
1 onion, diced
1 carrot, peeled and diced
3 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon curry powder
1 1/2 teaspoons sea salt
1/2 cup dried lentils
2 1/2 cups vegetable broth
2 tablespoons tomato paste
3 cups peeled butternut squash (1/2-inch cubes)
1 large unpeeled apple, diced
5 ounces baby spinach
1. In a large pot, heat oil over medium-high heat, and sauté onion and carrot until almost soft. Add garlic, ginger, curry and salt, and let cook a few more minutes until fragrant.
2. Stir in lentils, broth and tomato paste. Bring to boil, cover and simmer for 25 minutes. Add squash and apple, cover and simmer for another 25 minutes, or until vegetables and lentils are tender. Remove lid and stir in spinach until wilted. Add salt to taste and serve.
Yield: 6 servings.
1 pound brussels sprouts
3 tablespoons dry sherry
1 tablespoon soy sauce (low-sodium if desired)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons peanut or canola oil
1/3 cup thinly sliced shallot
1 tablespoon minced garlic
1/4 cup roasted pine nuts
1. Trim the ends off the brussels sprouts and remove and discard any discolored outer leaves. Shave a scant 1/4-inch-thick slice off one side of each sprout and put cut side down. Cut scant 1/4-inch-thick slices to make about 6 cups. Transfer the brussels sprouts to the colander of a salad spinner and rinse under cold water. Put the colander into the salad spinner and spin to remove excess water. Combine the sherry and soy sauce in a cup. Combine the salt and pepper in a small dish.
2. Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the shallots and garlic and stir-fry no more than 10 seconds, until the aromatics are fragrant. Add the brussels sprouts, sprinkle with the salt mixture and stir-fry for 1 minute, just until the brussels sprouts are bright green. Swirl the sherry mixture into the wok, cover and cook 1 minute, until almost all the liquid has evaporated. Uncover and stir-fry for 2 minutes, until the Brussels sprouts are crisp-tender and the liquid has just evaporated. Sprinkle with the pine nuts.
Advance preparation: The brussels sprouts can be sliced, washed and dried a day in advance. Store them in a plastic container in the refrigerator. The pine nuts can be roasted several days ahead. You can also make this dish earlier in the day, but do not add the pine nuts. Reheat in a medium oven and sprinkle with pine nuts before serving.
Yield: 6 servings.
Chipotle carrot soup via SheKnows.com
This vegetarian Thanksgiving soup recipe will spice up the palates of your turkey-free guests. Distinctively smoky chipotle gives the usual carrot soup a mouthwatering depth of flavor.
Mix all ingredients in a large bowl and let sit over night.
1 pound green beans, both ends removed, cut into pieces about 2-inches long
1 cup pineapple juice
1/2 teaspoon ground cumin
2 bay leaves
1/4 cup maple syrup
2 tablespoons soy sauce
2 tablespoons olive oil
1 pound sweet potatoes, peeled and cut into 1-inch cubes
Zest from 1 washed lemon, to yield about 2 teaspoons
3 cups baby arugula or watercress
1 teaspoon sesame seeds, toasted
1. Place the green beans in boiling salted water and cook until al dente.
Remove and place in ice-cold water so they keep their bright green color. Drain.
2. Place the pineapple juice, cumin and bay leaves in a small saucepan. Simmer on low heat until reduced by half.
3. Pour the pineapple juice reduction in a bowl and mix with maple syrup and soy sauce.
4. Place the olive oil in a pan over high heat, add the sweet potatoes and cook until golden brown on all sides.
5. Place the sweet potatoes in a bowl and add the green beans, lemon zest and the maple-pineapple dressing. Toss until mixed. Mixing the dressing with the sweet potatoes while they are still warm allows even distribution of the dressing throughout the salad. Cool to room temperature.
6. Place the arugula or watercress on the bottom of a plate and place the vegetables on top. Sprinkle with the toasted sesame seeds. Serve immediately.
Yield: 6 servings.
Nutritional information per serving: 253 calories; 3 grams protein; 39 grams carbohydrates; 10 grams fat.
Whisk ingredients together well. Season with sea salt and black pepper to taste.
Toss dressing with arugala and sunflower sprouts. Plate arugala and sunflower sprouts and top with pear, SaviSeed and red onion.
Vanilla Cashew Icing:
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