By Jessica Belluomini
Another Thanksgiving with the family and the house is filled with grumbling bellies and the overwhelming smell of food boiling, frying and simmering. The table is set with all the traditional warm autumn colors and empty plates perfectly placed.
The anticipated “ding” finally sounds from the kitchen timer, and food begins to fill the empty places on the hungry table. The bird, the glazed ham, the stuffing, cranberry sauce and beloved candied yams are being attacked with spoons, forks and knives. And then there’s me, sitting there between my feasting family members eating a microwaved vegan meal by Amy’s.
Every Thanksgiving I sit at that table with a bunch of greedy mouths, while I eat my measly microwaved vegan dinner, not feeling thankful at all. One year I thought, I’m going to make my own Thanksgiving dinner for my vegan and vegetarian friends.
Now Thanksgiving really is a time of gratitude, for the organic seasonal veggies, grains and fruits that decorate the vegan table. Best of all, I’m spared from having to sit in front of a smorgasbord of dead carcasses and smelly gravy being shoveled into carnivorous chops.
Vegetarian Time’s Sauteed Garlic and Brussels Sprouts
1 lb. Brussels sprouts, ends trimmed
2 Tbs. olive oil
12 cloves garlic, peeled and quartered lengthwise
1 Tbs. brown sugar
1/2 tsp. salt
1/8 tsp. ground black pepper
1 Tbs. apple cider vinegar
1. Place Brussels sprouts in bowl of food processor. Pulse 12 to 15 times, or until shredded.
2. Heat oil in large nonstick skillet over medium-low heat. Add garlic, and cook 5 to 7 minutes, or until light brown. Increase heat to medium-high, and add shredded Brussels sprouts, brown sugar, salt and pepper. Cook 5 minutes, or until browned, stirring often. Add 1 1/2 cups water, and cook 5 minutes more, or until most of liquid is evaporated. Stir in vinegar, and season to taste with salt and pepper. Serve immediately.
The Vegan Table’s Mashed Yukon Gold and Sweet Potatoes
2 pounds of sweet potatoes, quartered
4 pounds of Yukon gold potatoes, quartered
½ cup of non-dairy milk
2 tablespoons non-dairy butter
salt and pepper to taste
1. Place yams and potatoes in a large pot filled with water. Cook over medium heat until soft, like 25 minutes. Drain and transfer to a large bowl.
2. Using a potato masher or electric mixer, on low speed, mix potatoes, non-dairy milk, non-dairy butter, salt and pepper until well combined.
Vegan Soul Kitchen’s Smothered Seitan Medallions in Mixed Mushroom Gravy
Mixed Mushroom Gravy Ingredient List:
one packet of store bought vegan gravy
¼ pound of button mushrooms
¼ pound of sliced baby bella mushrooms
1. Follow vegan gravy packet instruction and add mushrooms.
Smothered Seitan Medallions Ingredient List:
1 pound of seitan, cut into medallions
5 Tbs. of arrowroot powder
1 cup of olive oil
1 large onion, thinly sliced
5 cloves of minced garlic
2 cups of Mixed Mushroom Gravy
2 cups of veggie stock
1 cup of finely chopped green cabbage
2 minced jalapeno chiles
¼ cup of sliced green onions
2 Tbs. of chopped parsley
1. Coat seitan with arrowroot.
2. Fry seitan for 3 minutes with ½ cup of oil in frying pan over medium heat. Dry oil off with paper towels, then repeat on other side. Put aside.
3. In another pan, add ½ cup of oil, increase to high heat and add onion, saute for 3 minutes.
4. Add mushroom gravy, stock and seitan. Cover and simmer for 30 minutes.
5. Add cabbage, cook for 3 minutes. Stir in jalapenos, green onion and parsley.