This year is our first totally vegan Thanksgiving dinner! We actually made our dinner on Tuesday, so that we could share it with MIL. Here’s what we had. From left to right: Carrots cooked in a sauce of orange juice, vegan butter and parsley Pickled green beans (served hot) Foxbarrel Blackberry Pear Cider (to drink) Mushrooms and onions sauteed in olive oil, with white wine, rosemary, thyme, poultry seasoning and basalmic vinegar, then stir fried with temph Roasted potatoes, onions and yams with vegan sour creme and chives Kale, rainbow chard, spinach salad (with other veggies) and a home made vinaigrette For dessert, DH made apple cranberry pie with a pecan crunch top, which was served with sweet cashew creme.
We call this stuff “chezee”, since it’s not cheese, but it’s a vegan version! It’s comparable to a fresh, soft goat cheeze, mixed with herbs and can be used in recipes in place of it. This is really easy to make, since the nuts can soak on the counter and once that’s done, it only takes a few minutes in the blender. But, if you don’t have a Vitamix, you may want to peek at the notes, first!
Whether your party is formal and fancy, or just a group of friends and relatives watching the Sunday afternoon game, this pate is a great crowd pleaser! The taste is rich and meaty, and can be used as a spread on crackers or bread. It’s not hard to make. Here’s my setup. Equipment large, flat-bottomed pan with cover food processor small loaf pan Ingredients 1 cup walnuts 2 cups filtered water
When you think of football parties, does pizza come to mind? Well, here’s a vegan twist that you can make the night before: Pizza Hummus! It’s a healthy, delicious, pizza-flavored dip or spread you can happily add to your game day celebrations! Equipment food processor Ingredients 2 cups chick peas, cooked, drained, reserve liquid 1⁄2 cup dried tomatoes, soaked for 10 minutes in warm water, drained, reserve liquid 2 cloves garlic
Halloween is one of my favorite holidays. A while back, I got this cookie cutter. It’s the Fred and Friends Gingerdead Men Cookie Cutter/Stamps, and it’s under 7 bucks on Amazon! F&F has all kinds of fun and funny gadgets that will make you smile, some for the kitchen, some for entertaining, and many for around the house. I knew I wanted to make a chocolate pumpkin cookie dough for these.
Note: Starting today, I’m trying out a new recipe format. I hope that you find this new method useful. It should allow you to use various programs and apps, such as Paprika, to capture the recipes without having to cut and paste. Let me know on the ScrapDeli Facebook page if you like it, or would prefer the old method!_ Pumpkin combined with a bit of chocolate is one of my favorite flavor combinations.
It’s the time of year when just about every foodie magazine and television show is featuring something made out of pumpkin! So often, though, the recipes call for canned pumpkin puree. It will work, if you don’t have access to the fresh stuff, but making your own is not all that difficult! Start with a fresh, sweet, pie pumpkin. Organic is the best. You don’t want to use a jack-o-lantern pumpkin.
Or mozzarella sticks… Doesn’t matter what you compare it to, I just call it “M-M-M Good!” This is pretty simple to make, and you can use any type of tofu, except the silken varitey. If you make it from soft tofu, it often reminds adults of deep-fried mozzarella. Kids tend to like it made from a firmer tofu, and often say it tastes like chicken nuggets to them. Here’s the setup.
A beautiful pesto sauce adds both a nutritional and presentation punch to your dishes. Making it is about as easy as it gets. Here’s my setup. Equipment blender squeeze bottle (optional) Ingredients 1 cup raw pine nuts, soaked 2 to 4 hours 2 cups fresh organic spinach, packed 2 tablespoons olive oil 1 teaspoon white Balsamic vinegar 1 tablespoon dried basil, or the equivalent fresh salt and pepper Method Put all of the ingredients in the blender.
In keeping with my make-it-from-scratch theme for my pizza, I opted to make vegan mozzarella cheese from scratch. I cheated a bit, because I used the recipe from this book: The book is “Artisan Vegan Cheese”, by Miyoko Schinner. The recipe is on page 44, and it’s called “Meltable Mozzarella”. Note: Read the entire post before you try this at home! This cheese is made in two parts. First you make a mixture of yogurt, oil and water, and allow it to “culture” at room temperature for up to 24 hours.