Use these recipes for Christmas.
Julia Donnelly made the following delicious things.
Kale-Pomegranate Quinoa Stuffing
5 tbsp extra virgin olive oil, divided
6 cloves garlic, finely sliced, divided
1/2 cup veg stock
1/2 pound young kale, stems and leaves coarsely chopped
Salt and pepper to taste
1 1/2 cups pecans
1 cup finely chopped onion
1 tbsp chopped fresh sage
1 tbsp fresh thyme (strip the leaves from the stems)
2 cups cooked quinoa
1 tbsp Earth Balance, melted
1 tbsp ground flax, mixed with 2 tbsp of water
3/4 cup dry white wine
1/2 cup fresh pomegranate seeds
Preheat over to 325F. Lightly oil a 9 x 13-inch glass baking dish.
Over medium-high heat, heat 2 tbsp olive oil. Add half of the garlic and cook until soft but not golden. Raise heat to high, add stock and kale and toss to combine. Cover and cook for 3 minutes. Uncover and continue cooking, stirring until all the liquid has evaporated. Season with salt and pepper. Set aside to cool.
Add cooled, cooked kale and pecans to a food processor; pulse several times until pecans are chopped and kale is shredded but mixture is chunky.
In a separate saucepan over medium-high heat, heat 2 tbsp olive oil; add onion and remaining garlic; saute 2-3 minutes. Add sage and continue cooking until onion is caramelized approx 3-4 more minutes. Stir is pecan-kale mixture.
Transfer the onion-pecan-kale mixture to a large mixing bowl. Add the cooked quinoa and stir to continue. Stir in the remaining tbsp of oil and melted Earth Balance. season with salt and pepper. Add ground flax and water and wine and toss to coat. Transfer the mixture to the prepared baking dish. Cover and bake for 30 minutes. Garnish with pomegranate seeds before serving.
Per serving:220 Calories, 18 g fat (2.5 saturated), 13g carbohydrates, 4 g protein, 3 g fiber, 214 mg sodium (9% Daily Value)
Pumpkin Loaf
I didn't get the recipe for this one, it's an old recipe that she veganized. I'll have to get it though, because it was amazing.
This is on the cover of the newest issue of Vegetarian times. Sweet potato, swiss chard and she added Daiya cheese. Yum.
Thanksgiving Tart
(recipe from VegNews)
1 tbsp olive oil
1 cup onion, diced
3/4 cup celery, diced
5 cloves garlic, minced
1/2 tsp salt
1/4 tsp pepper
1 14oz can chickpeas, rinsed (reserving 1/4 cup)
3/4 cup walnuts
3 tbsp fresh lemon juice
2 tsp tamari
1-1/4 cups frozen chopped spinach
3-1/2 tsp dried cranberries
1/4 cup fresh parsley, chopped
1 tbsp fresh thyme, chopped
1 9-inch prepared whole wheat pie shell, thawed
1/2 tsp olive oil (for brushing)
2 tbsp walnuts, chopped (garnish)
1 tbsp fresh parsely, chopped (garnish)
Preheat over to 400F. Heat oil in a skillet over medium heat. Add onion, celery garlic, salt and pepper. Cook for 7-9 minutes until onions soften and begin to caramelize. set aside
In a food processor, add chickpeas (except reserved), walnuts, lemon juice, and tamari, and pulse to lightly chop. Remove half of chopped mixture from food processor and transfer to a large bowl.
Transfer sauteed onions to the remaining mixture in food processor. Puree until smooth, scraping down the sides of bowl as needed.
Transfer puree to bowl with lightly chopped chickpea and walnut mixture. Add spinach, cranberries, parsley, thyme, and cup of reserved chickpeas. Stir to combine and transfer to prepared pie shell, spreading evenly.
Combine oil and tamari and brush on top of pie and crust. Sprinkle with walnuts and bake for 33-38 minutes until lightly brown.
Thanks Julia!
My boss makes his own version of Tofurky, not to diss Tofurky, but his is much tastier. He's so generous he sent me home with a whole one to share with my family.
My family's awesome Thanksgiving dinner
My mom made a tasty nut loaf, there was vegan stuffing, brussel sprouts, my dads delicious mashed potatoes, yams and carrots.
My sister in law made this.
Pumpkin Cake
She found the recipe here
It was so moist and the icing she made was great.
