Vegan Mofo #16: Canadian Thanksgiving

As many of you know my husband is Canadian so this year I decided that I would cook up a Canadian Thanksgiving, kind of a test run for the “real” Thanksgiving.  However, last week my husband was really sick so I have been postponing making dinner.  Finally last night everyone felt fine and I had everything I needed to put together our Canadian Thanksgiving dinner. 

For dinner I made a Thanksgiving Tart, Roasted Brussels Sprouts, Roasted Japanese Yam and Roasted Noochie Purple Cauliflower. The best part of this meal (besides eating it) was how easy it was to make.  I turned my oven on to preheat to 400F and put everything together. 

For the Thanksgiving Tart:

(I adapted from this recipe)

Serves 4

What You Need:

1 tablespoon olive oil

1 cup onion, diced

3/4 cup celery, diced

5 cloves garlic, minced

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1 14-ounce can white kidney beans, rinsed (reserving 1/4 cup)

3/4 cup walnuts

2 tablespoons fresh lemon juice

2 teaspoons shoyu

1-1/4 cups frozen chopped spinach

3-1/2 tablespoons apple juice sweetened dried cranberries

1 teaspoon dried thyme

1 9-inch prepared spelt pie shell, thawed

1/2 tablespoon olive oil (for brushing)

1 teaspoon shoyu (for brushing)

 

What You Do:

1. Preheat oven to 400 degrees. Heat oil in a skillet over medium heat. Add onion, celery, garlic, salt, and pepper, and cook for 7 to 9 minutes until onions soften and begin to caramelize. Set aside.
2. In a food processor, add white beans (except 1/4 reserved cup), walnuts, lemon juice, and shoyu, and pulse to lightly chop (do not purée). Remove half of chopped mixture from food processor and transfer to a large bowl.
3. Transfer sautéed onions to the remaining mixture in food processor. Purée until smooth, scraping down sides of bowl as needed.
4. Transfer purée to bowl with lightly chopped beans and walnut mixture. Add spinach, cranberries, thyme, and cup of reserved beans. Stir to combine and transfer to prepared pie shell, spreading evenly.
5. Combine oil and tamari, and brush on top of pie and crust.  Bake for 35 minutes until lightly browned. 

 

 

This weekend I also made Happy Herbivore’s Low Fat Chocolate Glazed Doughnuts.

 

 

Don’t forget to sign up to participate in the Vegan Care Package Swap Here

Also there is a great Wild Garden Hummus Giveaway going on as well- Find out how you can win HERE