My Vegetarian Recipe of the Day

No matter what holiday you celebrate, it’s a good idea to have some munchies on hand for parties or friends who drop by. These spicy nuts are perfect. Make up a batch ahead of time and wait for the company to arrive— maybe you should make two batches, in case the cook needs feeding.

Spiced nuts

Assorted shelled nuts (almonds, cashews, peanuts, etc.)
For sweet and spicy nuts:
Peanut oil, for drizzling
Sugar, to taste
Kosher salt, to taste
Chinese five-spice powder, to taste

For savory nuts:
Peanut oil, for drizzling
Kosher salt, to taste
Chili powder, to taste

Preheat the oven to 400 degrees F.
For a sweet and spicy nut, toss your choice of nuts with oil, sugar, salt and a few dashes of Chinese five-spice powder.

For a savory and spicy nut, toss your choice of nuts with oil, salt and a few dashes of chili powder.

Lay out the nuts in an even layer on a baking dish. Bake, redistributing the nuts every 7 minutes or so to make sure they cook evenly, until the nuts are lightly browned, about 15 to 20 minutes.

The great thing about Hanukkah for vegetarians is the traditional dish is not chicken, not turkey, but fried pancakes called latkes. The bad thing about Hanukkah for my waistline is the traditional dish is fried pancakes called latkes The most traditional latkes are potato, but there are literally hundreds, if not thousands, of variation. Over the next couple of weeks, I’ll share some of my favorites and some I want to try. This first recipe falls into the second category. Chickpeas should make for a somewhat more substantial latke, allowing it to become the main dish, if you like, rather than sitting on the side. Someone described this latke as a cross between a latke and a falafel— sounds good to me.

Chickpea and Potato Latkes

18 ounces white potatoes, about 3 medium
3/4 cup chopped leek, white and pale green parts only
1/3 cup chopped fresh cilantro
2-1/4 cups drained canned garbanzo beans/chickpeas; about 1-1/2 15-ounce cans
3 large garlic cloves
1-1/2 teaspoons ground cumin
1-1/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon baking powder
3 tablespoons plus additional all purpose flour
vegetable oil (for frying)

Cook potatoes in pot of boiling salted water until tender. Drain; refrigerate until cold, about 30 minutes.

Peel potatoes; grate coarsely into large bowl. Mix in leek and cilantro.

Blend garbanzo beans, garlic, cumin, salt, pepper and baking powder in processor until almost smooth. Stir into potato mixture. Mix in 3 tablespoons flour.

Using floured hands, shape 2 rounded tablespoons mixture into ball; flatten into 1/2”-thick disk, about 2” in diameter. Place on lightly floured baking sheet. Repeat with remaining mixture, forming about 24 fritters. (Can be made 1 day ahead. Sprinkle lightly with flour. Cover and refrigerate.)

Pour enough oil into 2 heavy large skillets to reach depth of 1/4”. Heat over medium heat until sprinkle of water sizzles in oil. Coat each fritter with flour. Fry fritters until brown, about 3 minutes per side. Transfer to paper towels; drain.

This may seem like an odd Holiday recipe. There’s nothing terribly “holiday” about it. BUT it is super fast. It can be completely done by the time the pasta boils. So, since the holidays sometimes get a bit crazy, I thought it would be good to post at least one meal that is elegant, delicious and so easy that you don’t even have to think about it. I think this recipe would go great on a buffet, in case you have a holiday party, but want to do something other than cook all week long.

1 1/2 cups heavy cream
1 cup walnuts, toasted and cooled
3/4 c. shredded Romano cheese
3 cloves garlic
1 t. salt
1/2 t. black pepper
1 lb. shaped pasta (I tend to use bowtie)
red pepper flakes, to taste

Cook pasta, according to directions on bag.

Toast walnuts at 400 degrees for 5 minutes.

Throw all ingredients, except pasta, into food processor and process for about 1 minute, until thick and creamy— but don’t process it so long that the cream starts to turn to butter Add to the pasta, stir until combined and serve.

**If you don’t have a food processor, you could probably do this in a blender, but I haven’t tried that, so your results may vary.

The usual cranberry salads often contain jello or marshmallows. While you can find vegetarian alternatives to these, I find that a hassle. They are not found at stores conveniently located to me. So, when I found this recipe that includes neither, I was thrilled. And it’s really tasty, too. I hope you enjoy it as much as I do.

Whipped Cream Cranberry Salad

2 (12 ounce) packages fresh cranberries
1 cup white sugar
1 (20 ounce) can crushed pineapple, drained
1 cup chopped pecans
1 pint heavy whipping cream (or one carton non-dairy whipped topping—decrease sugar to 1/2 c. if using this)

Coarsely chop the cranberries in a food processor; put in a large, non-metal bowl and mix in the sugar. Cover and refrigerate for 12 hours.

Whip the cream until stiff (skip this step if using non-dairy topping). Add the pineapple and nuts to the cranberries, mix well. Fold in whipped cream; refrigerate until ready to serve.

*** If you like, you can stir in marshmallows with the whipped cream. Vegan marshmallows are available. Also, kosher marshmallows are made with fish gelatin, which may be acceptable to some.

Can you believe it’s almost December? For many people, that means holiday parties. In our family, we celebrate Chanukah. In other families, they’ve begun preparations for Christmas or some other holiday. Regardless of what holiday you celebrate, you’ll probably need great vegetarian recipes to take to the office party, for your own family get-togethers, or just to have around the house. Over the next few weeks, I’ll be posting vegetarian holiday recipes. If you have favorites of your own, feel free to post them in the comment section.

I hope you all had a great day feasting! Let me know what you made and what your favorite vegetarian dish was.

In our house, we have to make cornbread stuffing and bread dressing. I have a hard time getting past Thanksgiving without cornbread stuffing, and my husband prefers bread dressing (I like both, to be honest, but I’d probably skip the bread dressing every once in a while, if not for my husband). This is a good basic bread stuffing. You can add fresh herbs, instead of dried, add more vegetables to the onions and celery, throw in some cranberries or pecans— whatever your family likes. It’s also easy enough to turn into a vegan recipe, if you have some vegan bread on hand.

Herbed Bread Stuffing

10 cups (1-inch) cubes day old bread (1 lb) (any type will do— I usually use whole wheat)
3 medium onions, chopped
3 celery ribs, thinly sliced crosswise
1 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon dried rosemary
1 stick unsalted butter or margarine
2 cups not chicken broth or vegetable stock

Preheat oven to 325°F.
Toast bread in a large shallow baking pan in middle of oven until just dry, 25 to 30 minutes. Cook onions, celery, and herbs in butter or margarine in a large heavy skillet over moderately low heat, stirring occasionally, until celery is softened, about 10 minutes. Stir together bread, vegetables, broth, and salt and pepper to taste, then cool completely, uncovered.

I’ll make a confession. I’m not that great at cooking gravy. In fact, in the past I’ve made gravy that tasted a bit like, well, chalk. I remember, growing up, my Dad could just whip up gravy. No recipe. Just a few pan drippings, some water, some flour, some seasoning and voila! Clearly, gravy making is not genetic. Now, throw in the fact that now I’ve got to make gravy without pan drippings, and you can see what a problem I’m faced with. Fortunately, Simply Organics makes just add water vegetarian mushroom gravy mix but, although it will do in a pinch and definitely doesn’t taste like chalk, it’s not exactly the most fabulous gravy in the world, either. Enter, the vegetarian mushroom gravy recipe…

I recently discovered that there are, indeed, such things as gravy recipes (really I’ve known that all along, I just thought “who needs a recipe for gravy”). Clearly, I do. Last week, I made mashed cauliflower and, since I hadn’t been able to find Simply Organics’ mix the last time I was at the store, I was in need of a vegetarian gravy to go along with it. I found this recipe on epicurious.com that includes exotic mushrooms, and since I didn’t want to spend a fortune making gravy, I adapted it. The finished product was beyond edible— it was downright fantastic, if I do say so myself!

So, if you’re looking for a great vegetarian mushroom gravy to accompany your nut loaf, or mashed cauliflower or mashed potatoes— here it is! And since even I made it turn outright, you know it’s easy. Because of the corn starch, it has a slightly more gelatinous texture. If you want something thicker, consider thickening it with flour, instead. Also, I made it with mushroom broth, but for Thanksgiving, I’m thinking about using vegetable stock for a richer flavor.

Easy Vegetarian Mushroom Gravy

1 pound sliced button mushrooms
4 large garlic cloves, minced
2 tablespoons unsalted butter
1 onion, chopped fine
1 tablespoon soy sauce
1/2 cup dry red wine
1 tablespoon balsamic vinegar
1 tablespoon cornstarch dissolved in 1 1/2 cups mushroom broth
1/2 teaspoon sugar
2 tablespoons finely chopped fresh parsley leaves (I used a couple teaspoons of dried, since I didn’t have fresh, and it worked out just fine)

Slice mushrooms. In a 10-inch heavy non-stick skillet cook garlic in butter over moderately low heat, stirring, until pale golden. Add onion and cook, stirring, until softened. Add mushrooms and soy sauce and sauté mixture over moderately high heat, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown.
Add wine and vinegar and boil until liquid is evaporated. Stir cornstarch mixture and add to skillet with sugar. Bring mixture to a boil, stirring, and simmer 2 minutes. Stir in parsley and season gravy with salt and pepper. Gravy may be made 1 day ahead and chilled, covered. When reheating gravy, add water if necessary to thin to desired consistency.

I love this recipe. It always gets rave reviews. You can use it as a side, or in place of your trusty pumpkin pie. Either way, it’s delicious! Use canned or fresh sweet potatoes. If you’re using canned sweet potatoes with syrup, either leave out the sugar, altogether, or cut it to 1/4 cup.

Praline Sweet Potatoes

4 cups mashed sweet potatoes
1/3-1/2 cup sugar (depending on your desire for sweetness— I use turbinado)
2 tablespoons vanilla extract
4 eggs, beaten
1/2 pint heavy cream
1/4 pound butter

1 cup packed brown sugar
1/2 cup all-purpose flour
1 1/4 cups chopped pecans

Butter one 2 quart casserole dish. Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, combine the sweet potatoes, sugar, vanilla extract, eggs and cream. Blend well, and spread evenly in casserole dish.
Prepare the topping by combining the butter, brown sugar, flour and pecans. Mix until crumbly, and sprinkle over sweet potato mixture.
Bake for 30 minutes in the preheated oven.

I got this recipe from an email. Originally, it was a recipe from a cookbook called “Vegan Delights”, but I altered it to make it easier, as the original recipe was very prep intensive. I’ve heard from people that have used this as their main Thanksgiving offering, and it was a big hit. I’m not sure yet whether I’ll be making this, my nut loaf, or the vegan nut loaf I’ll post in the next couple of days. What are you planning to cook for your vegetarian Thanksgiving?

Vegan Roast

1 can drained chickpeas, mashed (or substitute pinto, kidney or adzuki beans)

1 1/2 c (3-4 small) chopped carrots
1 1/2 c (2-3 stalks) chopped celery
1 1/2 c (abt 2) chopped parsnips (or small white turnips w/ 1/8 tsp cinnamon added to the main mixture)
2-3 vegetable bouillion cubes (or broth powder)
2-3 Tbsp (wheat free) Tamari soy sauce
1 1/4 tsp sea salt or vegetable sea salt
1/8 tsp or less cayenne powder
2 c (about 1 very large) finely chopped onion
6 c bread cubes cut in about 1/2 inch squares
2 c chopped mushrooms
1 1/2-2 c partially ground nuts or seeds (raw pecans, almonds, filberts or sunflower seeds taste best)
3/4 c chopped fresh parsley
1 c whole wheat flour
Optional-2-4 cloves fresh pressed garlic

I recommend running the vegetables through the food processor. Since you’re going to mash them all, anyway, I wouldn’t worry about chopping them into nice, pretty, even pieces. However you get them chopped, afterwards steam the vegetables until tender. Mash the chick peas and vegetables with the bouillon and other flavourings until thoroughly mixed and smooth. Add the raw onion and all the remaining ingredients and mix everything together well. Preheat the oven to 350 degreesF. Oil a 9”x13” low baking dish and line it with wax paper, then oil the wax paper. Shape the mixture into a 3” high, oblong loaf in the pan with rounded top and edges. Bake for 80-90 minutes until well browned and cooked as firmly as you like it. The roast usually easily removes from the wax paper. Looks terrific and tastes delicious with gravy. Keeps 5-7 days refrigerated, or may be frozen.

Since I haven’t tried this recipe yet I’m not totally convinced that the whole oil, wax paper, oil process is necessary. But I hate to tell you that you can skip that step and then get comments telling me that I ruined somebody’s Thanksgiving because their vegan roast stuck to the bottom of their pan, leaving them with nothing but a big pile of crumbs to serve. SO— Use your own discretion. If you really care that it comes out of the pan looking beautiful, I suggest following the directions. Also, I will probably add poultry seasoning to this, as I think that makes the house smell like Thanksgiving and is familiar to those who normally eat meat, so it makes them feel more at home with a vegetarian Thanksgiving entree.

I can hear you thinking, “It’s great that you’ve given us a dessert and a side, but come on WE could have figured that out! What about the more difficult vegetarian Thanksgiving items? What about a main dish? What about stuffing? Can stuffing be made without meat-based broth?”

Well, the answer is “yes”. Several years ago I went to Thanksgiving, and there were THREE cornbread dressings there. My sister in law made hers with sausage, so that was a no go for my family. My aunt was bringing my grandmother’s recipe, complete with turkey giblets. And I had to bring a third because, well, what else was I going to do? If I wanted cornbread dressing, I had to make my own. I emailed my aunt to get my grandmother’s recipe. My aunt was absolutely positive it could not be made without giblets and chicken broth. Well, you know what? By the end of the meal, both of my aunts wanted the recipe. Since I never write anything down, I can’t share the exact recipe with you, but I’ll share the recipe I’m going to make this year. Hopefully, it will be as good.

Vegetarian cornbread dressing

Cornbread, use your favorite recipe (I use Hodgson Mills cornbread mix to prepare one pan)
7 slices oven-dried wheat bread
1 sleeve saltine crackers (I suppose you could use some healthier choice, but I usually use the saltines)
8 tablespoons butter
2 cups celery, chopped
1 large onion, chopped
7 cups no chicken broth by Imagine
1 teaspoon salt
Freshly ground black pepper
1 teaspoon sage (optional)
1 tablespoon poultry seasoning (optional)
cayenne pepper, to taste (optional, but this really does make the dressing— you just need a small amount)
5 eggs, beaten

Preheat oven to 350 degrees F.
In a large bowl, combine crumbled cornbread, dried wheat bread slices, and saltines; set aside.
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the broth, mix well, taste, and add salt, pepper to taste, sage, poultry seasoning and cayenne. Add beaten eggs and mix well. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes.