Thanksgiving 2009

recipes following the list

Fennel, Orange, and Pomegranate Salad- The Voluptous Vegan- this was good and very refreshing with all the starches in the other dishes- I would like to try adding some clementines with the navels next time

Cranberry Salsa- Southern Living- always a hit-
Cosmopolitan Cranberry Sauce- Epicurious- this was excellent! and so easy- I did cut back on the vodka and triple sec as some of the reviews rec and it was great
garlic mashed potatoes
Sauteed Sweet Potatoes with Red Onions and Balsamic Vinegar- The Voluptuous Vegan- a surprise hit! delicious although I added a bit more balsamic than I should have- and that was a good thing
baked sweet potatoes
Carrots and Brussels Sprouts- Gourmet- epicurious-always a hit
Garlic Glazed Green Beans
Zuni Bread- The Bread Lover's Bread Machine Cookbook- love this bread and it worked nicely
rolls, vegan apple pie, and pumpkin pies from Whole Foods- yummy

Sugared Cranberries- Cooking Light- came out really good this year- I've been leaving them uncovered on the kitchen island instead of in a covered container.  They tend to get "wet" if covered
Pumpkin Millet Muffins- rebar

***recipes*** 

Fennel, Orange, and Pomegranate Salad adapted from The Voluptous Vegan
6 tablespoons fresh orange juice
2 tablespoons balsamic
scant 1/4 cup extra-virign olive oil
salt and freshly ground black pepper
1/2 medium fennel bulb, cored and very thinly sliced
1/4 cup pomegranate seeds
2 navel oranges cut into segments- might try mixing in some clementines
2 bunches watercress, well washed and tough stems removed

Make the dressing by whisking together the orange juice, vinegar, and oil. Add a pinch of salt and a sprinkle of black pepper.

Combine the fennel, pomegranate seeds, and orange segments in a bowl. Pour half the dressing over them and marinate at room temperature for 30 minutes. Drain; reserving the marinated fennel, orange, and pomegranate seperately. Stir the strained dressing back into the rest of the dressing.

When ready to serve, toss the watercress with the dressing. Arrange the fennel, orange, pomegranate on top of individual portions of the watercress.


Cranberry Salsa- Southern Living November 2000
3 cups fresh cranberries
1/2 medium-size onion, chopped
1-2 serrano peppers, chopped
1/2 cup chopped fresh cilantro
1/2 cup honey (I now use a mix of agave and maple syrup)
2 tablespoons fresh lime juice
1 tablespoon grated orange rind

Process all ingredients in a food processor, pulsing 6 to 8 times or until coarsely chopped, stopping to scrape down sides. Cover and chill 8 hours.
Yield: 2 1/2 cups
Cosmopolitan Cranberry Sauce- adapted from Epicurious- November 2007
1 (12-ounce) bag fresh cranberries, rinsed, drained, and picked through
1 cup sugar
3 tablespoons vodka
1 1/2 tablespoons orange-flavored liqueur, such as Grand Marnier or Triple Sec

In heavy medium saucepan over moderate heat, combine cranberries, sugar, and 1/2 cup water. Bring to boil, stirring often to dissolve sugar, then reduce heat to moderately low and simmer, stirring often, until thickened and reduced to about 3 cups, about 15 minutes.


Transfer to medium bowl and cool, stirring often, until tepid, about 30 minutes. Stir in vodka and liqueur. Transfer to serving bowl, cover, and refrigerate until chilled and set, at least 2 hours. (Sauce can be made up to 2 weeks ahead and refrigerated.) Serve chilled or at room temperature.
Yield: 3 cups

Sauteed Sweet Potatoes with Red Onions and Balsamic Vinegar- adapted from The Voluptuous Vegan
2 tablespoons extra-virgin olive oil

1/2 cup minced red onion
1 small sweet potato, cut into 1/8-inch dice (1 cup) (I used a mandoline to get 1/8-inch slices and then diced)
salt and freshly ground pepper
a few drops of balsamic vinegar

Heat a skillet over high heat.

Add the oil and saute the onion over high heat for 3 or 4 minutes, until brown. Add the sweet potatoes and cook, stirring constantly, for about 4 minutes, or until the sweet potatoes are cooked through and lightly browned. Remove from the heat and season with salt and pepper and a few drops of balsamic vinegar. Toss gently. Serve immediately or reheat, covered, in the oven.

I also made this with the potatoes sliced in the mandoline but not diced- like a potato chip slice.

Carrots and Brussels Sprouts adapted from Gourmet- Feb 2008- epicurious
2 tablespoons chopped shallot (from 1 medium)

3 tablespoons unsalted butter, divided (better to use just 1 tablespoon initially and then a short tablespoon at the end)
1 lb carrots, cut diagonally into 1/2-inch-thick pieces (I don’t use a full pound)
1 lb Brussels sprouts, halved lengthwise
1/3 cup water
1 tablespoon cider vinegar

Cook shallot in 1 tablespoon butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until softened, 1 to 2 minutes. Add carrots, Brussels sprouts, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown, 3 to 4 minutes.

Add water and cover skillet, then cook over medium-high heat until vegetables are tender, 5 to 8 minutes. Stir in vinegar, remaining tablespoon butter, and salt and pepper to taste.

Zuni Bread- adapted from The Bread Lover's Bread Machine Cookbook
I'm giving the ingredient list for a 2-pound loaf- I find this is usually what I bake- either one large loaf or two smaller loaves or even 4 mini-loaves.


1 1/2 cups soymilk with 2 teaspoons lemon juice- stir together and let rest for about 5 minutes
4 tablespoons sunflower seed oil
2 1/2 cups bread flour (I've used 2 cups then added an additional 1/2 whole wheat successfully)
1 cup whole wheat (white whole wheat works great)
1/2 cup cornmeal (I love the medium grind- once I used the coarse grind- I liked it!)
1/3 cup raw sunflower seeds
3 tablespoons dark brown sugar
2 tablespoons gluten
2 teaspoons salt
2 1/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast

Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set on dough cycle.  After the cycle ends, remove and divide into 2 loaf pans.  Let rise in a warm, draft-free place for about 45 minutes or until doubled in size.
Preheat oven to 350F.  Bake for about 35 minutes.
Remove from the oven and let cool in the pans for 10 minutes. Remove from the pans place it on a rack. Let cool to room temperature before slicing.

Sugared Cranberries- Cooking Light-
Yield: 9 servings (serving size: about 1/3 cup)

2 cups granulated sugar
2 cups water
2 cups fresh cranberries
3/4 cup superfine sugar

Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat. (Do not boil or the cranberries may pop when added.) Stir in cranberries; pour mixture into a bowl. Cover and refrigerate 8 hours or overnight.

Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired. Place superfine sugar in a shallow dish. Add the cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.
Note: The steeping liquid clings to the berries and helps the sugar adhere.


Pumpkin Millet Muffins- adapted from rebar

1/2 cup plus 1 tablespoon vegetable oil
1 cup plus 2 tablespoons soy milk with 2 teaspoons lemon juice
3/4 cup brown sugar
1/2 tsp vanilla
1 1/2 cups pumpkin puree
1/2 cup rolled oats
1/2 cup millet
1/4 cup pumpkin seeds
1 cup unbleached flour
3/4 cup whole wheat flour
2 tsps baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp freshly grated nutmeg

Preheat the oven to 350F. Grease a large muffin pan and the line with muffins cups if you like. Set aside. Combine oil, soymilk lemon mixture, sugar, vanilla and pumpkin in a large bowl and mix together, making sure there are no lumps of brown sugar. Stir in the oats. Toast millet in a hot dry skillet until lightly browned and fragrant. Toast the pumpkin seeds and add the millet and seeds to the bowl. Set aside.

In a separate bowl, sift the dry ingredients together. Add the dry mix to the wet mix and gently stir to combine. Do not overmix, or the muffins will be dry and tough.  Add a bit more soymilk if the mixture seems dry.

Fill muffin cups generously with batter.  Bake for 25 minutes, or until an inserted toothpick comes out clean.
Yields 15 large muffins