Thanksgiving Recipes and Keeping it Easy this Week!

I swear time actually speeds up right after we change our clocks back; and again, why do we have to do this? Does it have something to do with the Farmer’s Almanac, or the spiral rotation of the earth’s axis? Personally, I think it’s silly; and I really don’t like the darkness at 4:30. It makes me think I have to put my pajamas on…that I just got out of 2 hours earlier (he-he!)  But, I did find this world map pretty fascinating.  It shows worldDSTmap-10.10.10b-2where daylight savings time is practiced, where it’s no longer observed, and where it’s never been observed.

I’m excited about cooking for our completely plant-based Thanksgiving this year. I’ve been researching and trying various recipes over the last several weeks. The front runners are:

  • Polenta bites with sun dried tomato tapenade: I made these once using a mini muffin tin and they were amazing!
  • Thanksgiving lentil loaf with cranberries: I made this recipe last week and they were real flavorful, so I’m going to turn it into a loaf!
  • Citrus maple glazed carrots
  • Cornbread stuffing with crispy tempeh, toasted walnuts and dried apricot
  • Mushroom Gravy
  • Personal Pecan Pie (just for Roger). This is a good recipe, but I will omit the oil and may add unsweetened applesauce instead.

If you want to keep your meals easy for the next week, like I am, here are two suggestions:

 

VEGETABLE RAINBOW TORTILLAS 

Tortilla1Serves 2

If this takes you more than 30 seconds to put together, you’ve done something wrong!  Also, you can eat these with warm ingredients, or keep it an entirely cold tortilla wrap.

Ingredients:

1 can black beans, drained and rinsed

2 cups frozen corn, thawed

1 cup chopped red cabbage

1/2 cup diced tomatoes (a can of fire roasted works well, too)

1 small avocado, cut in slices

4-6 corn tortillas

Salsa and seasonings of your preference

What to Do:

Cover tortillas with damp paper towel and microwave for 20 seconds.

Add 1/4 of all ingredients to each tortilla, top with avocado and your salsa.

Wrap it all up and enjoy!  These are nicely accompanied by a cabbage and red pepper slaw with a lemon vinegar splash.

 

STUFFED POTATOESStuffed potatoes

Traditionally, these babies are loaded with cheese and sour cream and bacon; and, while that may still sound good to you, I’m offering a much better, healthier and fun alternative.   Give it a try!

Serves 2

Ingredients:

2 medium size baking potatoes

2 Tbls. Dijon mustard

1 Tbls. Rice wine vinegar

2 Tbls. tamari, Bragg’s liquid aminos or low sodium soy sauce

1 package unseasoned tempeh

1 cup frozen corn

½ cup sliced mushrooms of your choice

½ cup chopped chives

2-3 Tbls. nutritional yeast

What to do:

If you don’t have leftover potatoes, you can either bake the potatoes or microwave them until they are mostly soft. Make sure you put knife slits in them when you microwave them!

Combine the next 3 ingredients in a medium size bowl and mix well.

Break tempeh into small pieces and immerse in bowl with marinade. The tempeh can marinate while your potatoes are cooking. Here’s a few minutes to yourself….open a bottle of wine or enjoy a nice cup of your favorite tea!

When your potatoes are done (a knife slips easily into the center), remove them from the oven and set them aside to cool a bit.

Heat a large shallow no-stick pan.  Add the tempeh and reserve the marinade (you’ll use it later, too). This can also be used 1 Tbls. at a time as the tempeh cooks to keep it from sticking to the pan.The tempeh should start to become more firm and crisp up within 5-7 minutes of cooking. Remove tempeh to a separate plate.  Note: you can also put the tempeh on a small baking sheet in the already hot oven and cook for 10-12 minutes.

In the same pan, add the mushrooms and corn and cook just until softened, using a little of the marinate when necessary.

Cut each potato lengthwise in half and carefully scoop out as much of the middle as you can without breaking the poor thing! Put the potato ‘innerds’ in the marinade bowl and mash down. Add the nutritional yeast until you have a creamy mixture.

Put corn and mushrooms in your potato bowls, add the tempeh, top with your creamy mixture and pop them back into the oven for 10 minutes, or until the top starts to brown nicely.

Remove and top with your chopped chives.  YUM.

I served these with steamed asparagus topped with the same mustard cheese sauce

Now, bring on the holidays!

Eat for Your Life!

Lauren

 

5 replies
  1. Anne
    Anne says:

    Thanks for the keeping it easy recipe ideas! I’ve been going simple style too but needed a fresh idea. I’ll be making your veggie rainbow tortillas! Your Thanksgiving menu sounds fabulous!

    Reply
  2. Lauren
    Lauren says:

    Glad you liked this idea, Anne. Anything plant-based I can ‘stuff’ seems to be a fun and easy way to create a great meal!

    Reply
  3. Jan Ryan
    Jan Ryan says:

    Lauren,
    Organic Sweet Potatoes are so lovely and naturally sweet, I was thinking of making a vegan sugar free sweet potato tart or pie. Migh cheat a bit and use ginger snap cookies as the crust. Any suggestions on the filling ingredients?

    Reply
    • Lauren
      Lauren says:

      Oh my! That sounds so delicious. I found a recipe that I modified a bit to keep it way more plant-based. I’ve sent it directly to your email. Let us know how the sweet potato pie or tart turns out and if you can take pics, I’d love to post them!

      Reply

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