Tuesday, November 22, 2011

Vegan Thanksgiving Feast: Part Four

The last part of this vegan Thanksgiving feast. These are the rest of the sides I created for the meal.

Green Bean Casserole

* Prep Time: 15 minutes
* Cook Time: 45 minutes
* Ingredients:
  • 4 tbsp olive oil
  • 2 shallots, sliced into rings
  • 1 lb. green beans, trimmed
  • 2 cups cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 tbsp fresh thyme
  • 3 cups portobello mushroom soup*
  • 3 tbsp all-purpose flour
  • 4 tbsp vegan Parmesan cheese*
  • 1/4 cup fresh parsley, chopped
  • 1/8 tsp nutmeg
  • salt and pepper, to taste
* Recipe:
  1. Preheat the oven to 375 degrees.
  2. In a medium skillet, heat the olive oil. Add the shallots and caramelize. Remove the shallots and drain on paper towel. Set aside until very end of recipe.
  3. In the remaining olive oil in the skillet, add the mushrooms. Cook for about 10 minutes until tender.
  4. Add the garlic and thyme. Cook for another couple minutes.
  5. Place the mushroom mixture in a bowl. Set aside.
  6. Blanch the green beans. Set aside. 
  7. In a large bowl, mix the mushroom soup and flour. Whisk until lumps are gone.
  8. Add the soup and flour mixture to the skillet. Heat and bring to a bubble. Add the mushroom and garlic mixture, green beans, 3 tbsp Parmesan cheese, parsley, nutmeg, salt, and pepper.
  9. In a large baking dish, spray with cooking spray. Add the green bean mixture.
  10. Top with the remaining 1 tbsp of Parmesan cheese. Baked for 20 minutes or until bubbling.
  11. Once removed, top with the caramelized shallots. Serve.
* Note: For portobello mushroom soup, I used Imagine brand. The Parmesan cheese I used was Galaxy topping. 

Greens Saute

* Prep Time: 10 minutes
* Cook Time: 25 minutes
* Ingredient:
  • 1 bunch kale
  • 1 bunch collard greens
  • 1 bunch mustard greens
  • 1 bunch swiss chard
  • 1 bunch turnip greens
  • 3 tbsp olive oil
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, thinly sliced
  • salt and pepper, to taste
  • 1 1/2 cups vegetable broth
* Recipe:
  1. Remove the center stems from all the greens and slice the leave into small ribbons.
  2. In a large pot, add the olive oil on medium heat.
  3. Add the onion and garlic until the onions are translucent. Next, add the salt and pepper.
  4. Add the kale, mustard greens, collard greens, and turnip greens. As they begin to wilt, add the vegetable broth.
  5. Cook for 10-15 minutes. Add the swiss chard. Simmer for another couple minutes. Serve.

Spiced Cranberry Sauce

* Prep Time: n/a
* Cook Time: 15-20 minutes
* Ingredients:
  • 12 oz. fresh cranberries
  • 1 cup sugar*
  • 1 cup orange juice
  • 1 stick cinnamon
  • 1/8 tsp nutmeg
  • 18 tsp all spice
  • 1/8 tsp ground clove
* Recipe:
  1. Heat the sugar and orange juice in a medium pot.
  2. Once the sugar begins to dissolve, add the cranberries and spices.
  3. Cook until the cranberries begin to dissolve and pop. 
  4. Remove from heat. Allow to cool so the cranberry sauce will thicken.
  5. Remove the cinnamon stick. Serve. 
* Note:  Make sure your sugar is vegan.
    Well, that's all. I hope everyone enjoyed Vegan Miss' four part Vegan Thanksgiving Feast! xoxo

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