The KInd Life Community Forum

T dunne said #2 Oct 13, 2010 at 2:15pm

I have to take a dish or two to a pot-luck Thanksgiving, so I'm looking for recipes too. :) I am definitely going to take some of the peanut butter cups with me. That's a sure-fire hit for dessert. Not sure about my other meal...? I hope we both get some good ideas. =)

Karen Singer said #4 Oct 13, 2010 at 2:58pm

Hi E (Brucia)! If you don't mind, in case you don't already know I can tell you it's sooooo easy to turn that cornbread into stuffing:

1. Make the cornbread ahead - honestly, a little older is better!

2. Toast large crumbles or small cubes of the cornbread in the oven - I'm thinking maybe at least 30 mins. at 275 maybe? Every oven's a little different - you want it get very dry (you'll be adding moisture back later) Also, you really might wanna add other types of bread (prepared the same way in the oven) in there - wheat, sourdough - mix it up! Ya don't want cornbread mush, right? :) If Pepperidge Farms stuffing cubes in the bag are vegan, that's what you're going for.

When you're ready:

3. Sautee onion and celery - you can add carrot too - in a little olive oil until crisp-tender.

4. Throw the toasted cornbread pieces and the veggies into a big bowl.

5. Now I don't know the measurement for this, but next you add hot veggie stock a little at a time (fluff with two forks and wait a little between each addition of liquid), until it binds to the consistency you're into.

6. stir in a little poultry seasoning (or at least just sage - poultry seasoning is mostly sage), too, it's awesome!

Have fun with this - add chopped sauteed apple and raisins, cranberries, chestnuts - anything you want! :)

Jenny Parkes said #6 Nov 6, 2010 at 1:45am

Try the artichoke leek and mushroom crostinis in the book - it is Amazing! My family will be over for Thanksgiving and my sister and I are the only veges in the family. I plan to make these for us! They are not terribly hard to make at all though you do need a food processer. I have a cheapy from Walmart and it works great. I've also used whole wheat buns instead of the crostini and it still tastes amazing!

Good Luck!

Jenny

Sara said #8 Nov 6, 2010 at 12:20pm

I've been eyeing some of the recipes in the Real Food Daily cookbook. Everything I've made from that book has been amazing! And she uses a lot of the same ingredients as TKD, so it's a nice companion cookbook.

What I'm eyeing:

Tempeh Loaf w/ mushroom gravy

Roasted Fall & Winter Vegetables

Mashed Parsnips & Potatoes

Corn & Sage Stuffing

And I've thought about making the Hedonist's Stuffed Mushrooms from The Urban Vegan.

Now if only I have a day to make all this stuff!

Smurfy said #10 Nov 6, 2010 at 5:28pm

Here's my favorite fall recipe:

Baked Acorn Squash and Apples

Ingredients

1 acorn squash

2 apples, chopped

Dried cranberries (optional)

Chopped walnuts or pecans (optional)

Earth Balance buttery spread

maple syrup

Directions

Preheat oven to 350.

Cut the acorn squash in half and scoop out the seeds and strings. Rub earth balance on all exposed flesh of the squash and place the halves face down in a baking pan and bake for 1/2 hour.

Then, take it out, put the chopped apples in the middle. If you would like, mix in chopped walnuts and/or dried cranberries with the apple. Add a little more earth balance on top of the apples and drizzle maple syrup. Bake for another 1/2 hour to 40 minutes (until the apples are soft and browning).