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Question: What does a vegan eat at Thanksgiving and Christmas?
Answers…
1. Almond-Covered “Cheese” Ball (from “Big Vegan,” by Robin Asbell)
2. Wayfare Foods “We Can’t Say It’s Cheese” Hickory Cheddar and Mexi Cheddar Spreads
3. Gingered Carrot Soup
4. Sweet Potato Bisque (from “Forks Over Knives: The Plant-Based Way to Health”)
5. Cranberry Quinoa Salad
6. Mixed Greens Salad
7. Thyme-Roasted Brussels Sprouts
8. Green Beans & Cranberries
9. Garlic-Glazed Green Beans (from “The Vegan Table,” by Colleen Patrick-Goudreau)
10. Candied Yams
11. Baked Cinnamon Yams
12. Creamy Chive Mashed Potatoes
13. Pumpkin Rice
14. Sweet Potato Biscuits
15. Apple-Rosemary Dressing
16. Cranberry Sauce
17. Cranberry Chutney
18. Roasted Vegetable Gravy
19. Field Roast Celebration Roast
20. Basic Mushroom Gravy with Herbs (from “Big Vegan,” by Robin Asbell)
21. Field Roast Cranberry Roast En Croute
22. Harvest-Stuffed Acorn Squash (from “The Vegan Table,” by Colleen Patrick-Goudreau)
23. Tofurky Vegetarian Roast (Yes, it is delicious!)
24. Pumpkin Pie
25. Willamette Valley Fruit Company Marionberry Pie (dairy free!)
26. Non-Dairy Vanilla Ice Cream (from “Lick It,” by Cathe Olson)
27. Fruitcake
28. Blackstrap Gingersnaps and Citrus Glitters
(from “Vegan Cookies Invade Your Cookie Jar,” by Isa Chandra Moskowitz & Terry Hope Romero)
Snowballs (from “The Joy of Vegan Baking,” by Colleen Patrick-Goudreau)
Peppermint Bark (non dairy)
29. Holiday Beverages
(Note: It appears that Silk has discontinued their Pumpkin Spice seasonal flavor. So Delicious makes one, though!)
30. Nog Latte
I don’t know about you, but I’m stuffed! :-)
Soak 2 cups dry red beans overnight.
Simmer the soaked, rinsed beans for at least 1 hour while preparing the other ingredients…
1 chopped onion
Several cloves minced garlic
2 chopped green peppers
2 chopped carrots
3 chopped celery stalks
1/2 large or 1 small chopped cauliflower
Small bunch of chopped kale leaves (remove center stem or mince stem & use)
1 Pkg (4) chopped Field Roast Apple Sage Sausages (or other vegan sausage)
28 oz can organic tomato puree
5 C water
1/4 t EACH: black pepper, cayenne pepper & gumbo file
1/2 t celery salt
1 t EACH: oregano, basil & parsley
2 t EACH: low sodium veggie broth powder, paprika & thyme
2 bay leaves
Saute the veggies and the spices in a large soup pot with a tablespoon of coconut oil for several minutes, then add the water, tomato puree, vegan sausage and the cooked, rinsed beans. Simmer everything for ~40-60 minutes. (Just make sure the beans are fully cooked if your beans were only partly cooked when you put them in the pot.) Add more water if needed to get the desired thickness. Make it more spicy if you want!
Makes 9 pints…Freeze ‘em up! Use wide mouth glass canning jars.
Creole Red Bean Soup
Enjoy my recipe!
