Welcome Guest [Log In] [Register]
We hope you enjoy your visit.


You're currently viewing our forum as a guest. This means you are limited to certain areas of the board and there are some features you can't use. If you join our community, you'll be able to access member-only sections, and use many member-only features such as customizing your profile, sending personal messages, and voting in polls. Registration is simple, fast, and completely free.


Join our community!


If you're already a member please log in to your account to access all of our features:

Username:   Password:
Add Reply
Thanksgiving
Topic Started: Nov 8 2009, 09:13 AM (776 Views)
hallie_ari_mom
Member Avatar
Rebbetzin
[ *  *  *  *  *  *  * ]
For those hosting/going/celebrating. I need recipes!! Parave, and vegetarian if you have. Vegan too if you have, please!
Offline Profile Quote Post Goto Top
 
zuncompany
Member Avatar
Administrator
[ *  *  *  *  *  *  *  * ]
for what cause i have tons.
Offline Profile Quote Post Goto Top
 
hallie_ari_mom
Member Avatar
Rebbetzin
[ *  *  *  *  *  *  * ]
I'm looking for a little of everything. I don't have allergy issues, but my cousin is a vegan so I need to see if I can have some heathy, fun, festive foods for her. My mom is a vegetarian, so I need something things for her.
I like the idea of quinoa, do you have a recipe that is "thanksgiving-ish"?
Any family favorites will be great!
I personally adore nuts, so I will make a cranberry-chutney-relish type of dish with cranberries, nuts, orange....
I'd love something that has butternut squash or pumpkin...
Offline Profile Quote Post Goto Top
 
zuncompany
Member Avatar
Administrator
[ *  *  *  *  *  *  *  * ]
No problem. When the kids are down I will look through my recipes.

I do a zucchini stuffed with quinoa. Do you want that?
Offline Profile Quote Post Goto Top
 
npl
Bala Buste
[ *  *  *  *  *  * ]
Are you doing a soup course? If so, butternut squash makes a great soup. I can post a recipe if you want.
I'd do quinoa with cranberries and almonds (or whatever other nut you want - pine nuts would be great but are expensive, you could also do sunflower seeds). I don't have a recipe. I'd probably chop some onion up small, saute it with garlic, then add the quinoa and let it cook for a minute or two before adding water or stock and cooking as normal. Then add cranberries and nuts/seeds at the end. Not sure what I'd season with besides the onion, garlic and some salt. Fresh ground black pepper might be nice.
The easiest way to do butternut squash is to bake it in it's skin (prick all over then bake in a lined pan till soft all the way through) then split carefully and scoop out the seeds. Dot the top with stick margarine (Earth Balance is vegan) and sprinkle with cinnamon and brown sugar. Brown under high head and serve right from the shell. It looks festive and is super easy!
Or do acorn squash stuffed with rice or quinoa (not if you are doing Sara's zucchini with quinoa, obviously). A good shortcut is to get the Near East or Casbah rice pilaf mixes and use those to stuff a squash. I find them quite salty and strongly flavoured. You could probably stretch a package with some extra plain rice.
Why not a pumpkin bread? Like a quick-bread recipe? Sorry I don't have one to hand. Not vegan, because it has eggs, though.
Offline Profile Quote Post Goto Top
 
Zeesachaya
Member Avatar
Rebbetzin
[ *  *  *  *  *  *  * ]
Our family's sweet potatoes:
1. First toast pecans in a pan.
2. Slice sweet potatoes (about 1/2 inch thick.)
3. Toss the sweet potatoes in a mixture of maple syrup and orange juice.
4. Arrange on a baking dish, pour the extra syrup and juice over it.
5. Sprinkle the toasted pecans and chopped dates over it for topping.

Bake at 350 for an hourish??? Not sure, we always eyeball it.

Offline Profile Quote Post Goto Top
 
npl
Bala Buste
[ *  *  *  *  *  * ]
That looks great! I wonder if it would taste OK without the pecans and with apple juice instead of orange juice?
Offline Profile Quote Post Goto Top
 
chavamom
Member Avatar
Bala Buste
[ *  *  *  *  *  * ]
This won an award in Veg. Times a few years ago. Stuffed Tofu "Turkey". It's vegan and fun.
Offline Profile Quote Post Goto Top
 
Neelie
princess
[ *  *  * ]
This one looks interesting, it is from one of my favourite cookbook authors, Norene Gillitz.

FRUITED QUINOA PRIMAVERA (Non-Gbrochts, Pareve)

This "spring style" Italian dish combines the classic primavera veggies with apricots and cranberries mixed with quinoa (keenwa), a creamy white grain. This South American product has a light texture and delicate flavor.

2 cups vegetable broth
1 bay leaf
1 teaspoon salt
1 cup quinoa
3 tablespoons olive oil, divided
1 small zucchini, thinly sliced
1 small yellow squash, thinly sliced
1/2 cup sliced mushrooms
1 small red onion, thinly sliced
2 garlic cloves, minced
1 tablespoon lemon juice
1/2 cup dried apricots, diced
1/2 cup dried cranberries
1/2 cup chopped fresh parsley
1/4 cup chopped fresh dill
Salt and pepper to taste

1. Bring broth, bay leaf and salt to boil in soup pot.

2. Add quinoa and return to boil, cover, reduce heat and simmer 20 minutes or until quinoa absorbs liquid. Remove from heat, discard bay leaf and cool.

3. Heat 2 tablespoons oil in large skillet and sauté vegetables until lightly browned. Add to quinoa.

4. Drizzle remaining oil and lemon juice over mixture. Stir in dried fruit, herbs, salt and pepper.

Yield: 4 to 6 servings.

QUINOA STUFFED ACORN SQUASH (Pareve)

2 large acorn squash, halved and seeded
1/4 cup olive oil

1. Preheat oven to 350°F. Grease 9 x 13-inch pan.

2. Prepare Fruited Quinoa Primavera.

3. Cut 1/2-inch off bottoms of squash. Brush inside with oil.

4. Stuff each half generously with quinoa mixture and place in pan. Cover and bake 45 minutes or until squash is tender.

Yield: 4 servings
Offline Profile Quote Post Goto Top
 
Zeesachaya
Member Avatar
Rebbetzin
[ *  *  *  *  *  *  * ]
Neelie, that does look interesting! I am thinking that's something I might include in my repertoire as well. I'll carmelize the onions and leave out the dill (per my personal taste buds lol )

NPL, I'm sure you could use apple juice - I don't think it would be a problem at all.
Offline Profile Quote Post Goto Top
 
hallie_ari_mom
Member Avatar
Rebbetzin
[ *  *  *  *  *  *  * ]
These all look amazing! Yes.. for all those recipes you said you'd post if I wanted them.. yes!
Offline Profile Quote Post Goto Top
 
npl
Bala Buste
[ *  *  *  *  *  * ]
Butternut-squash soup:
Saute onions and garlic till soft.
Add cubed butternut squash and other vegetables to taste (celery, parsnip, carrots, sweet potatoes, regular potatoes - I basically clean out the fridge!)
Add curry powder or cumin to taste and let soften for a few minutes.
Add water to cover.
(optional - for main-course soup: add split peas or lentils, plus extra water).
Cook till all ingredients are soft.
Puree with immersion blender and adjust seasonings to taste (fresh-ground black pepper, salt - I like the 4-peppercorn blend from Trader Joes because it's got sweet notes to it).
If you are making this with beans, beware that it gets very thick when it cools, and you will probably have to add water when you reheat.
This is great served with a dolop of natural yogurt (OK, I've only tried it with soy yog, but I bet real yog is better) or grated cheese (same note as for yog - if it's good with toffuti slices, a nice dairy cheese should be great!)
Offline Profile Quote Post Goto Top
 
zuncompany
Member Avatar
Administrator
[ *  *  *  *  *  *  *  * ]
take zucchini or whatever squash your going to stuff and hole out the center. Chop the stuff from the middle, onions, mushrooms, and some peppers and sautee. Once cooked add the raw quinoa and add the water amount that it calls for on the box. Let cook. spice with salt and pepper to taste. Once cooked stuff the zucchinis. Top with some tomato sauce (I make my own but whatever you have will do). cover and bake till zucchinis are cooked. HUGE hit when I served it to my vegan guests as well as the Obama staffers who were eating most of their meals by us when I made this.
Offline Profile Quote Post Goto Top
 
hallie_ari_mom
Member Avatar
Rebbetzin
[ *  *  *  *  *  *  * ]
OMG! That's outrageous!!
Offline Profile Quote Post Goto Top
 
Neelie
princess
[ *  *  * ]
I have also stuffed portabello mushrooms with a corn/quinoa mixture. It is really good. You don't even need to precook the mushrooms, just break off the stems and flip them upside down on a cookie sheet, and heap on the cooked quinoa...there are lots of recipes for this floating around the internet...you just want the stuffing to be moist so it won't fall out.

Just one recommendation if you have never made quinoa before. Rinse it really well with cold water in a fine sieve before cooking, until the water runs clear. There is a natural powdery coating on quinoa that makes it slightly gritty/bitter if it is not well rinsed.
Offline Profile Quote Post Goto Top
 
Go to Next Page
« Previous Topic · In the Kitchen · Next Topic »
Add Reply