You are currently browsing the tag archive for the ‘meat free’ tag.
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! 🙂
This is the soup that I eat at least 3 days per week. It’s my “go-to” lunch entree when at work. I just grab a jar from my freezer in the morning, and then heat and eat in the same 1 cup wide-mouth glass jar.
CHOP THESE VEGGIES: (It goes really fast if you use the slicing blade of a food processor)
1 large onion
5 cloves garlic (mince)
2 carrots
1 medium head cauliflower
20 crimini mushrooms
28 oz crushed organic tomatoes with basil OR 5 medium tomatoes
(I slice tomatoes by hand using a really sharp knife that only gets used for tomatoes. That way, my “tomato knife” doesn’t get dull. Who enjoys slicing tomatoes with a dull knife? Not me!)
COMBINE THESE SEASONINGS:
4 t tarragon
3 t paprika
2 t thyme
3 t veggie broth powder
1 t salt
1/4 t black pepper
dash granulated garlic
2 bay leaves
SET ASIDE:
1 C rinsed lentils (whatever kind you like)
6 C water
1 T dijon mustard
ASSEMBLY:
Use a large soup pot. On medium heat, melt 1/2 T coconut oil. Saute the veggies with the seasonings (start with the onion and garlic, then gradually add the other veggies). Add the lentils, water and mustard. Simmer for about an hour, or until the lentils are cooked. Add more water if needed, depending on how thick you like it. Portion in 1 cup or 1 pint jars and freeze. Makes about 17 cups.
NSNG = No Sugar No Grains
Freeheel Vegan 