Food & Drink Magazine

Something Borrowed...Recipes for Thanksgiving

By Yonni @vegandthecity
Well, I promise to have some of my own creations soon, but here are some vegan recipes I wanted to share with you in the meantime!
Yummy Nut Roast (from Veg Web)
    1 1/2 cups leeks, finely chopped
    1/4 cup oil 
    6 medium mushrooms, finely chopped
    4 large tomatoes, peeled and chopped
    1 cup ground almonds
    1 cup ground cashews
    1 cup ground hazelnuts
    1 large green apple, cored and grated
    1 1/2 cups fine breadcrumbs
    3 tablespoons chopped fresh parsley
    1/4 teaspoon paprika
    1 teaspoon basil
    1 teaspoon thyme
    1/2 teaspoon sage
    3 teaspoons Ener-G Egg replacer + 3 tablespoons water
    3 tablespoons tamari
1. Preheat oven to 400 degrees F and oil a 9x5" loaf pan. Gently saute leeks in oil until soft but not browned. 
2. Put leeks into a large bowl and add all remaining ingredients except for egg replacer and tamari. Mix well. Add egg replacer and tamari to other ingredients, stir well, and allow to stand for 10 minutes. 
3. Firmly pack into prepared pan. Place loaf pan in a baking dish, and add water halfway up the loaf pan.  (You might need to replenish the water bath periodically).  
4. Bake for 1 hour, then reduce heat to 350 degrees F for another 1 1/2 hours. The top should be dark brown but not black. Allow roast to stand for 5 minutes before loosening sides and turning out onto serving platter.
Serves: 4-6, Preparation time: 3 hrs total

Wheat-Free Pecan Pie (from VegNews)

This version is chock-full of pecans, but other nuts can be used to suit personal tastes and seasonal availability.This version is chock-full of pecans, but other nuts can be used to suit personal tastes and seasonal availability. By Beverly Lynn BennettServes 8What You Do for the Pie Crust:
  • 1-1/2 cups barley flour
  • 2 tablespoons arrowroot
  • 1/2 teaspoon sea salt
  • 1/3 cup olive oil
  • 2 tablespoons maple syrup
  • 3 tablespoons almond milk or other non-dairy milk
What You Do for the Filling:
  • 3 cups pecan pieces
  • 2/3 cup barley malt syrup
  • 2/3 cup maple syrup
  • 1 tablespoon vanilla
  • 1 teaspoon cardamom
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon sea salt
  • 1/4 cup flax seeds
  • 1/2 cup almond milk or other non-dairy milk
  • 1 tablespoon arrowroot
What You Do:
  1. In a bowl, combine barley flour, arrowroot and salt. Using a pastry blender or fork, cut in olive oil and maple syrup until it resembles coarse crumbs. Add almond milk 1 tablespoon at a time, until dough comes together to form a ball.
  2. With your hands, press pie crust into a 9-inch glass pie pan, evenly and firmly to cover the bottom, sides and outer rim. Press fork into the outer edge of crust to decorate. Place prepared pie crust on a cookie sheet and bake at 350 degrees for 7 minutes. Remove pie crust from oven; place the pecans in pre-baked crust, and bake an additional 7 minutes.
  3. Meanwhile, in a saucepan, combine barley malt syrup, maple syrup, vanilla, cardamom, cinnamon, ginger and salt. Simmer over low heat for 5 minutes and remove.
  4. In a coffee grinder, pulverize flax seeds to a fine powder. Transfer to a food processor, add almond milk and arrowroot, and process to form a gummy mixture. Add spiced syrup mixture and process for 1 minute to thoroughly combine. Pour over the pecans.
  5. Bake pie for 30 more minutes. Remove from oven, place on a rack and allow to cool before cutting with a sharp knife. 

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