cranberry

Thanksgiving Vegan Style

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The Hubz and I were lucky to be invited to a wonderful vegan Thanksgiving potluck on Saturday night at some (hopefully) new friends home.  We were a little nervous at first since we didn’t know anyone and I am a bit shy (yes me) when I first meet people but it ended up being a really wonderful experience.  Everyone was super friendly and we felt completely welcomed.  For the potluck I made my Thanksgiving Tart with a few twist- I actually made the crust and I added mushrooms to the mix. I had leftover crust so I made a rustic tart with roasted pear, apples and cranberries as well.

Along with my Thanksgiving Tart we had stuffed tomatoes, whipped sweet potatoes, shredded Brussels sprouts with candied pecans, stuffing, mushroom gravy and rolls- everything was really delicious.  For dessert we had cupcakes, pumpkin cheezecake, cranberry apple crisp and my rustic tart- I split a little bit of everything except the cupcake (which I am sure were delicious). I’m looking forward to the next potluck!

Table of Goodies

Heather's Plate

Payton's Plate

Payton's Dessert Plate

How are you celebrating Thanksgiving this year? What will you be making?

Recipe: Root Vegetable Samosa with Spicy Cranberry-Pear Sauce

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Root Vegetable Samosa

with Spicy Cranberry-Pear Sauce

Makes approx 12 samosas, serving 4-6

Ingredients:

  • For the Samosas:
    • 1 sweet potato, small dice
    • 1 parsnip, small dice
    • 1 carrot, small dice
    • 1 Tbsp olive oil
    • 2 tsp cumin
    • 1/2 tsp granulated garlic
    • 2 tsp madras curry powder
    • 1/2 tsp hot paprika
    • pinch of cayenne
    • 1 tsp salt
    • 1/2 tsp black pepper
    • 1/2 package of phyllo dough (usually found the freezer section and contains too rolls)
    • 1/3 cup melted vegan margarine
  • For the Sauce:
    • 1/4 cup of onion, minced
    • 1 Tbsp olive oil
    • 1 pear, minced
    • 3 thai chilies, minced
    • 2 Tbsp sweet soy sauce
    • 1/2 cup cranberries
    • 1/3 cup brown sugar
    • 2 Tbsp rice vinegar
    • 1/4 cup ketchup

Directions:

  1. Preheat oven to 350F. In a medium bowl toss the sweet potato, parsnip and carrot with the olive oil and spices.  Pour out on to a sheet pan in a single layer and make for 25-30 minutes; until fork soft. Place back in the bowl and set aside until ready for filling.
  2. To make the samosas first line a baking sheet with parchment then  place one sheet of phyllo on a board brush the  phyllo sheet lightly all over. Place another sheet of phyllo over the first one and repeat. Repeat a third time.
  3. Next, slice the layered phyllo sheets into two columns. Place a spoonful of the filling on the bottom edge of one column, and fold the phyllo dough in triangles like a flag. If the filling spills out, just tuck it in with your fingers and keep rolling. When you finish, use your fingers to brush some extra margarine on the outer layer for a golden brown color when baking.
  4. Repeat steps 3 and 4 until all the filling is gone (makes approx. 12)  Bake for 30-35 minutes until brown and crispy.
  5. For the sauce heat 1 tablespoon of olive in a medium skillet on medium-high heat.  Add in the pear, onion and chilies; cook for 8-10 minutes until the pear and onion start to caramelize.  Stir in the sweet soy sauce and cook for 1 minute.  Stir in the rice vinegar and cook for 1 more minute.  Stir in the cranberries, brown sugar and the ketchup and cook for 3-5 minutes until the sauce has thickened and is bubbly. Place the sauce in a blender and blend until smooth.

Serve the sauce warm with the warm samosas.

Holiday Recipes

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Cranberry-Apple Glazed Tempeh

4 Portions

  • 8oz block Tempeh, sliced in half and then sliced in half through the middle to make four 2oz portions
  • 1 cup vegetable broth
  • Juice of 1 apple or 1/2 cup apple juice
  • 1/2 cup of cranberries
  • 1 apple, diced
  • 2T brown rice syrup
  • 1/2T low-sodium soy sauce
  • 3 sage leaves, sliced
  • pinch of pepper

Directions:

  1. Heat a large sauce pan over medium-high heat, pour in the broth and place the tempeh in a flat layer.  Bring up to a simmer, flipping once the broth has reduced by half.  Continue to simmer until the broth is gone. Remove the tempeh and set aside.
  2. In the pan over medium-low heat cook the cranberries, apple slices, brown rice syrup, soy sauce and pepper for 1-2 minute until the apple start soften.  Stir in the apple juice and cook for 3 minutes until the apples soft and cranberries burst.  Strain the liquid from the sauce and reserve both the fruit and liquid.
  3. Place the tempeh back in the pan over medium heat and add the liquid. Simmer until the sauce has thickened and glazed the tempeh.
  4. To serve top with some of the reserved cranberry-apple mixture.

Ciabatta Squash-Sage Dressing

Serves 2-3

  • 4- 1/2inch slices of ciabatta, diced
  • 1T vegan margarine
  • 1T olive oil
  • 7 sage leaves, sliced
  • 1/2 cup onion diced
  • 1 garlic clove, minced
  • 1 cup butternut squash, diced and roasted
  • salt and pepper to taste
  • 1 cup vegan chicken gravy
    • 1T vegan margarine
    • 2T AP flour
    • 1 cup vegan chicken broth

Directions:

  1. Preheat the oven to 400F. Toss the squash with a little oil, salt and pepper; place on a sheet pan and bake for 30 minutes until the squash is soft.
  2. In a cast iron skillet or saute pan heat the olive oil and margarine until margarine is melted.  Toss in the sage and cook until crispy and then toss in the onion and saute for 3 minutes.  Stir in the garlic and cook for 4-5 more minutes until the onion is soft.  Remove from the pan with a slotted spoon and leave place in a bowl; set aside.
  3. Place the bread in the pan and stir around, coating with the oil.  Cook on medium-high until the bread is toasty.  Remove from the pan and set in the bowl with the onions.
  4. Place the squash in the bowl with the onions and the bread.
  5. In the skillet heat the broth until bubbly and then pour over the bread; toss to coat and serve immediately.