Category Archives: Recipes

Kale & Cranberries

For Ellen Kanner (Huffington Post’s Meatless Monday blogger, and the Miami Herald’s Edgy Veggie columnist), this is a favorite Thanksgiving dish, but you need not wait for a special occasion to enjoy it.

Serves: 6 to 8

2 tablespoons olive oil
1 fennel bulb
2 pounds kale (roughly 8 cups, packed),
stemmed and cut into bite-sized pieces
1/4 cup sherry
1 pinch red pepper flakes
1/3 cup dried cranberries
1/3 cup walnuts
sea salt and pepper to taste
Heat oil in a large pot over medium high heat.

Remove stalks and fronds from fennel. Chop fennel bulb into bite-sized cubes, roughly 1 1/2 inches. Add chopped fennel to pot and saute 10 minutes or until tender. Add kale by the handful, stirring gently until wilted, but still bright green, about 8 minutes. Stir in sherry, pepper flakes and cranberries.

Recipe may be made up to a day ahead at this point. Cover well and refrigerate. Return to room temperature before proceeding.

Preheat oven to 350º F.

Spread walnuts on a rimmed baking sheet. Toast for 10 minutes or until golden brown and fragrant. Remove from oven and chop walnuts coarsely.

To serve: Gently reheat kale on stovetop over medium heat until heated through, about 8 minutes. Stir in walnuts. Add salt and pepper to taste.

Ellen Kanner writes the Meatless Monday column for The Huffingon Post, is the Edgy Veggie, a syndicated columnist, and Dinner Guest blogger on Culinate. She is also a contributor to Bon Appetit, Relish, Eating Well, Vegetarian Times, More, the Miami Heraldand regional publications across the country including Pebble Beach and Palm Beach Illustrated.

Find lots more recipes on VegKitchen for kale, collards, and other hardy greens.
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Jicama Slaw

Jicama is a slightly sweet crunchy root vegetable and adds a great flavor to autumn coleslaws. It’s a lovely addition to the vegan Thanksgiving table! Ask for it at well stocked supermarkets and produce stands. If you can’t find it, substitute crisp white turnip.Red-and-white-slaw-horiz

Serves: 6 or more

3 cups red cabbage, thinly shredded
3 cups white cabbage, thinly shredded
1 cup peeled, thinly shredded jicama
2 scallions, sliced
1/4 cup chopped fresh parsley or cilantro
Dressing:

1/2 cup vegan mayonnaise
2 teaspoons prepared mustard
1 tablespoon agave nectar or maple syrup
Juice of 1/2 orange
Juice of 1/2 lime
Salt and freshly ground pepper to taste
Combine the cabbages, jicama, scallions, and parsley in a serving bowl and toss together.

Combine the dressing ingredients in a small bowl and whisk until well blended. Pour over the cabbage mixture and toss well. Cover and refrigerate until needed.

Jicama slaw recipe

Here are lots more creative and colorful slaw-style salads.
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Corn pudding

Don’t be fooled by the term “pudding.” The texture of this Appalachian dish is more like creamed corn meets quiche than that of dessert pudding. The outer layer is just firm enough so that you can cut into it like a quiche, but it becomes smooth and velvety once you take a bite. It’s so rich and decadent you’ll deny it’s healthy. Contributed by Lindsay S. Nixon, from The Happy Herbivore Cookbook* (note—for holiday meals, like Thanksgiving, this recipe doubles easily. Use two 9-inch pie dishes rather than one large casserole dish).

Serves: 4

3 cups frozen yellow corn, thawed, divided
1/2 cup silken tofu, drained if necessary
2 tablespoons non-dairy milk
1 small sweet onion, diced
1 to 2 jalapeños, seeded and diced
1 to 1 1/2 teaspoons ground ginger, optional
Cayenne powder, to taste
1/2 teaspoon turmeric
1/4 cup quinoa or chickpea flour (see Note)
Salt and freshly ground pepper to taste
Preheat the oven to 350 degrees F. Lightly grease a shallow 9-inch pie dish and set aside.

Combine 3/4 cup of corn with tofu and non-dairy milk in a blender and pulse until smooth and creamy. Transfer to a large mixing bowl and set aside.

Line a large skillet with a thin layer of water and cook onion, jalapeño, and ginger until onion becomes translucent, about 3 minutes.

In a mixing bowl, mix all ingredients together until well combined and pour into pie dish. Use a spatula to evenly spread mixture and pack it down tightly.

Bake for 30 minutes or until fully cooked and bright yellow. Allow to cool 10 to 15 minutes before serving.

Note: Quinoa flour has a nutty and light taste to it that complements corn beautifully, while chickpea flour imparts a nice egg-like taste. However, any flour, including cornmeal, can be substituted if you’re in a pinch.

Browse more of VegKitchen’s vegan casserole recipes.
Here are more recipes and menu ideas for a Vegetarian and Vegan-Friendly Thanksgiving.
Lindsay S. Nixon is a rising star in the culinary world, praised for her ability to use everyday ingredients to create healthy, low fat recipes that taste just as delicious as they are nutritious. Lindsay’s recipes have been featured in Vegetarian Times, Women’s Health Magazine and on The Huffington Post. Lindsay is also a consulting chef at La Samanna, a luxury resort and four-star restaurant in the French West Indies. You can learn more about Lindsay and sample some of her recipes at happyherbivore.com.

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Spinach and Orange salad

Here’s a gorgeous salad of spinach, red cabbage, and oranges that adds a burst of color and nutrition to the plate. It’s a quick salad for everyday meals and is equally welcome as part of winter holiday meals. Adapted from Vegan Express. Photos by Hannah Kaminsky.

Serves: 6 to 8

6 ounces baby spinach
2 cups thinly shredded red cabbage
3 small seedless oranges, such as clementine,
peeled and sectioned
1/2 medium crisp, flavorful cucumber, halved
lengthwise, and thinly sliced
1/4 cup toasted slivered almonds
2 tablespoons extra virgin olive oil, or as desired
2 tablespoons white balsamic or white wine vinegar, or to taste
Salt and freshly ground pepper to taste
Combine the spinach, cabbage, oranges, cucumber, and almonds in a serving bowl and toss together.

Dress as desired with oil and vinegar, then season with salt and pepper. Toss again and serve.

Spinach, orange, and red cabbagea salad

Nutrition Information:
Per serving: 121 calories; 8g fat; 30mg sodium; 10g carbs; 3g fiber; 3g protein

Here are more recipes for colorful green salads.
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Return to A Colorful Vegan Christmas (Vegetarians Welcome!) for a complete listing of holiday dinner recipes, menus, and desserts.
Here are more recipes to enjoy a Vegetarian and Vegan Friendly Thanksgiving.

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Quinioa and kale pilaf

I love recipes that are impressive enough to serve guests, yet easy enough to make as an everyday dish. In Vegan Holiday Kitchen, this recipe is offered as a Thanksgiving side dish; it’s so hearty that the addition of a cup or two of beans (yummy with black beans), can make it plentiful entree. Or, to dress it up even more, use it to stuff small squashes like golden acorn or delicata. Can’t find red quinoa? Regular is fine; it will taste just as good, even if it won’t be as photogenic. Photo by Susan Voisin, FatFree Vegan Kitchen.

Serves: 4 to 6

1 cup red quinoa, rinsed in a fine sieve
3 cups prepared vegetable broth or 3 cups water with
1 vegetable bouillon cube
1 bunch kale (about 8 ounces)
2 tablespoons extra-virgin olive oil
4 to 6 cloves garlic, minced
3 to 4 scallions, white and green parts, thinly sliced
2 cups cooked fresh corn kernels
2 jarred roasted red peppers, cut into strips,
or 1/3 cup oil-packed sun-dried tomatoes, cut into strips
2 tablespoons lemon juice, or more, to taste
1 teaspoon sweet paprika
1 teaspoon ground cumin
1/2 teaspoon dried rosemary
Salt and freshly ground pepper to taste
Combine the quinoa with 3 cups broth in a medium saucepan. Bring to a rapid simmer, then cover and simmer gently until the broth is absorbed, about 15 to 20 minutes. If the quinoa isn’t quite done, add an additional 1/2 cup broth (or water) and continue to cook until absorbed.

Strip the kale leaves away from the stems. Discard the stems, or slice them very thinly. Cut the kale leaves into narrow strips. Rinse well and set aside.

Red quinoa pilaf with kale and cornMeanwhile, heat the oil in a large skillet or stir-fry pan. Add the garlic and sauté over low heat until golden.

Add the kale, stir together, and cover; raise the heat to medium and cook until wilted, about 2 to 3 minutes. Add the remaining ingredients and cook, stirring frequently for 4 to 5 minutes longer. Transfer to a serving container and serve at once, or cover until needed.

Nutritional Information:
Per Serving: 217.8 calories; 7.7g fat; 612.6mg sodium; 210.4mg potassium; 31.6g carbs; 4.1g fiber; 7.9g sugar; 6.2g protein

Here are more recipes and menu ideas for a Vegetarian and Vegan Friendly Thanksgiving.
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Read more at http://www.vegkitchen.com/recipes/red-quinoa-pilaf-with-kale-and-corn/#BSi8FTIAVi4LalC0.99

vegetable bread pudding

I’ve long enjoyed making and serving bread puddings, which offer a great way to use up the last few pieces of bread in a loaf and vegetables that are getting a bit tired. This is sort of a cousin to baked stuffings, but with more emphasis on the vegetables than the bread. For a gluten-free version, simply make this using gluten-free bread. However, this works best with a really sturdy crusty bread. Using a softer bread can make this come out mushy.

Serves: 6

5 slices crusty, dense whole grain bread, torn into small pieces
1/2 cup unsweetened rice milk or other nondairy milk
1 tablespoon olive oil
1 large onion, finely chopped
4 to 5 cups finely chopped vegetables of your choice (see options, below)
1 grated mozzarella- or cheddar-style nondairy cheese
1/4 cup vegan mayonnaise
1/4 cup chopped fresh parsley
1 tablespoon minced fresh dill or 1/2 teaspoon dried
1/2 teaspoon paprika
1/2 teaspoon dried basil or thyme
Salt and freshly ground pepper to taste
Sesame or poppy seeds for topping
Preheat the oven to 375 degrees F.

Place the torn bread in a mixing bowl and pour the nondairy milk over it. Stir to moisten the bread, then set aside until needed.

Heat the oil in a large skillet. Add the onion and sauté over medium-low heat until the golden and just beginning to turn brown.

Add the vegetables of your choice and just enough water to keep the skillet moist; cover and steam until just tender, 5 to 8 minutes. Drain off any liquid that has remained.

Combine the vegetable mixture with the bread in the bowl and stir in the remaining ingredients. Mix well, then transfer to a shallow 1 1/2-quart baking dish. Sprinkle a some sesame seeds over the top.

Bake for 35 to 40 minutes, or until the top is golden and just beginning to turn crusty. Let stand for 5 to 10 minutes, then cut into squares or wedges to serve.

VEGETABLE OPTIONS:
You can use a single vegetable, or combine two or three. You’ll need a total of 4 to 5 cups raw vegetables, prepared as instructed below.

Broccoli, finely chopped and steamed
Cauliflower, finely chopped and steamed
Small zucchini, thinly sliced
Peeled and diced eggplant, steamed
Firm, ripe tomatoes, diced
Corn kernels (cooked fresh or thawed frozen)
Mushrooms, cleaned and sliced
Nutrition information:
Per serving: Calories: 208; Total fat: 13g; Protein: 8g; Fiber: 3.5g; Carbs: 17g; Sodium: 323mg

Vegetable bread pudding recipe

Make sure to browse more of VegKitchen’s vegan casserole recipes.
Here are more recipes to enjoy a Vegetarian and Vegan Friendly Thanksgiving.
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Vegan Pumpkin Pie

I find that the smooth, sweet butternut puree tastes just as good as sugar pumpkin in the classic pumpkin pie (vegan style)—perhaps even better! Once you’ve got the squash or pumpkin baked, which I do ahead of time, making this nourishing pie is a snap. It contains no eggs or dairy, of course, but no one will notice the difference. Photos by Hannah Kaminsky of Bittersweet.

Makes one 9-inch pie, 8 servings

2 cups well-baked and mashed butternut squash or sugar pumpkin (see Notes)
3/4 cup silken tofu (about half of a
12.3-ounce aseptic package)
1/2 cup natural granulated sugar
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice (or equivalent of nutmeg, allspice, and ginger)
9-inch good quality graham cracker or whole grain pie crust
Vegan Whipped Cream for topping, optional
Preheat the oven to 350 degrees F..

Combine the pumpkin or squash pulp in a food processor with the remaining ingredients (except the crust, of course). Process until velvety smooth.

Vegan pumpkin pie
Easy Vegan Pumpkin Pie; photo by Hannah Kaminsky
Pour the mixture into the crust. Bake for 40 to 45 minutes, or until the mixture is set and the crust is golden. Let the pie cool completely. Cut into 8 wedges; if you’d like, top each with a swirl of Vegan Whipped Cream.

Notes:
To bake butternut squash or sugar pumpkin and make it easier to handle, see our Vegan Minute Video. Bake it a bit longer than the video instructs — you want to be able to pierce all the way through the squash or pumpkin easily, to make it easy to puree.

If you want to make this in a hurry, you can use a 16-ounce can of pureed pumpkin—but it won’t taste as good or fresh!

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Thanksgiving dessert recipes

Simple as all get-go, I might argue that it’s even better than that ubiquitous pumpkin bread that everyone and their best friend feels the urge to make around this time of year. Warm, creamy, and comforting, it’s the perfect dessert to ward off those autumn chills while celebrating the season’s bounty. It’s a snap to customize depending on your preference; consider the spices as a mere suggestion, and a handful or two of nuts, chocolate, or dried fruit never hurt anything. Recipe and photo contributed by Hannah Kaminsky, author of My Sweet Vegan* (reprinted by permission of the author).

Serves: 6 or more

1/2 pound crusty bread
1 cup pumpkin puree (fresh or canned)
1 tablespoon cornstarch
1/2 cup dark brown sugar, packed
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
Pinch of salt
1 cup plain nondairy milk
1 tablespoon dark rum
1/4 cup crystallized ginger, finely chopped
Preheat the oven to 350º F. and lightly grease an 8 x 8-inch baking dish.

Cut the bread into 1-inch cubes and set aside.

Whisk together the pumpkin puree, cornstarch, sugar, spices, and salt in a large bowl. Once smooth and thoroughly combined, add in the non-dairy milk and rum, and stir until the mixture is homogeneous. Toss in the bread cubes and crystallized ginger, and use a wide spatula to gently stir everything together.

Pour the mixture into your prepared pan and smooth it evenly across the bottom. Bake for 45 to 50 minutes. The edges should appear set, but the interior will remain quite soft and moist. Good bread pudding should be very moist, so be careful not to over bake it!

Let cool for about 15 minutes before serving. You can either take the time to make nice, neat slices like I did, or just grab a large spoon and scoop it out onto plates. Serve warm with ice cream and Caramel Sauce.

Pumpkin bread pudding

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Here are more recipes and menu ideas for a Vegetarian and Vegan-Friendly Thanksgiving.
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Turkey-Free Thanksgiving recipe ideas

This delicious and very pretty cake was contributed by Dynise Balcavage from The Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine.* It’s a lovely dessert to serve at Thanksgiving and Christmas, but you need not wait for a special occasion to make and enjoy it.

Serves: 8

1/2 cup Earth Balance margarine, softened, divided
3/4 cup vegan brown sugar
12-ounce bag cranberries
1 1/2 cups flour (I use half whole wheat pastry flour, half white spelt)
1 cup vegan sugar
1 tablespoon baking powder
1 tablespoon soy flour
1 cup soy milk
1 teaspoon vanilla
1/4 teaspoon lemon oil or 1 tablespoon lemon zest, chopped very fine
Preheat oven to 350°F. Grease a 9-inch round cake pan.

In a small saucepan over medium heat, melt together 1⁄4 cup of the Earth Balance and all the brown sugar. Pour into oiled cake pan and arrange cranberries evenly on top.

In a large bowl, mix flour, granulated sugar, baking powder, and soy flour. In a medium bowl, mix milk, vanilla, lemon oil or zest, and remaining 1⁄4 cup Earth Balance). Using a mixer, blend the wet ingredients into the dry ingredients and mix well.

Spoon the cake batter over the cranberry mixture and bake for about 45 minutes or until knife inserted in center comes out clean. Remove cake and run a knife along the circumference of the pan to separate the cake from the pan’s edge.

Allow cake to cool for at least 15 minutes—ideally 30 minutes. Place plate on top of cake and quickly invert and remove pan.

Return to A Colorful Vegan Christmas (Vegetarians Welcome!) for a complete listing of holiday dinner recipes, menus, and desserts.
Visit Dynise Balcavage at The Urban Vegan.

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