Chestnut Celery Root Soup

In my organic produce box, I received both fresh chestnuts and celery root, so I thought I would make a nice winter soup out of them.

Chestnut Celery Root Soup

* Prep Time: 15 minutes
* Cook Time: 45 minutes
* Ingredients:

• 4 tbsp olive oil
• 1 celery root, peeled, cut into 1" cubes
• 1/2 cup roasted chestnuts, shelled, chopped
• 1 yellow onion, chopped
• 1 leek, white parts, chopped
• 2 cloves garlic, minced
• 2 tsp fresh thyme
• 2 bay leaves
• 1/2 tsp nutmeg
• 1 tbsp fresh tarragon, minced
• salt and pepper, to taste
• 8 cups vegetable broth
• 1 1/2 cups non-dairy milk*
• 1/2 dry white wine*
• croutons, to top

* Recipe:

1. In a large pot, heat the olive oil over medium temperature. Add the onion, leek, salt, and pepper. Cook until onions are translucent.
2. Next, add the celery root, chestnuts, garlic, thyme, bay leaves, nutmeg, and tarragon. Cook until celery root is starting to become tender, about 10 minutes.
3. Add in the vegetable stock and milk. Cook for another 30 minutes over low to medium heat or until celery root is completely tender.
4. Add in the white wine. Cook for another 5 minutes or so.
5. Puree the soup in batches. Serve with croutons and drizzled olive oil.

* Note: For non-dairy milk, I used flax seed milk. Use whatever you prefer. Make sure your wine is vegan.

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

Vegan Thanksgiving Feast: Part Three

These recipes are going to be the dessert and biscuits. I would have done these recipes last, but alas they happened to just be done before the others. The final part will be more sides.Those will be posted tomorrow! My friend helped me make this cheesecake. He has a beer brewing blog called Brew or Die! Chicago and his beers are vegan! Check it out.

Pumpkin Cheesecake

* Prep Time: 20 minutes
* Cook Time: 10-15 minutes in oven, rest overnight
* Ingredients (for crust):

• 1/2 cup whole almonds
• 1 pack (5 oz.) cinnamon graham crackers*
• 1/4 cup brown sugar*
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup soy butter, melted*

* Ingredients (for filling):

• 1 14 oz. pack silken tofu*
• 1 15 oz. can pumpkin pie filling*
• 2 8 oz. packages vegan cream cheese*
• 1/2 cup powdered sugar
• 1/4 cup sugar
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg

 * Recipe (for crust):

1. Preheat oven to 350 degrees.
2. Grind almonds in a food processor.
3. Add graham crackers, spices, and sugar to the food processor. Grind until smooth.
4. Move the mixture in the food processor to a medium sized bowl and add the butter. Mix well.
5. Pack into a 9 in. springform pan. Push the mixture up the sides.
6. Bake the crust for 10-15 minutes.

* Recipe (for filling):

1. In a mixer with whisk attachment, blend the tofu and pie filling.
2. Add a tablespoon of cream cheese at a time until smooth.
3. Next, add both types of sugar and spices. Mix well.
4. Pour into crust and let site overnight in the refrigerator.
5. Serve with cinnamon and whipped cream (optional).

* Note: I used 365 Organic brand. Make sure your sugar is vegan! For silken tofu, I used Nasoya brand. The pumpkin pie filling was Farmer's Market brand. Lastly, for vegan cream cheese I used Tofutti.


Lemon Thyme Biscuits
 

* Prep Time: 10 minutes
* Cook Time: 15 minutes
* Ingredients:

• 1 cup non-dairy milk*
• 1 tbsp distilled white vinegar
• 2 cups all-purpose flour, plus more for dusting
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp salt, plus more for sprinkling
• 1 tsp lemon zest
• 1 tsp fresh thyme, plus more for sprinkling
• 4 tbsp soy butter, cold*

* Recipe:

1. Preheat the oven to 425 degrees.
2. In a bowl, combine the milk and the vinegar. Set in the refrigerator. 
3. In a mixer, blend the flour, baking powder, baking soda, salt, lemon zest, and thyme on a low setting.
4. Spread out some flour for dusting on a surface.
5. Add the butter to the dry ingredients in the mixer a tablespoon at a time. Mix on a low setting. 
6. Lastly, add the non-dairy milk. Mix well but do not over knead.
7. Take 1-2 tablespoons at a time and create balls by rolling in the flour dusted on the surface.
8. Place on ungreased cookie sheets.
9. Using water, brush the tops of the biscuits. Add a bit of salt and fresh thyme to each.
10. Bake for 12-15 minutes.

* Note: For non-dairy milk, I used almond milk. Use whatever variety you prefer. For soy butter, I used Earth Balance olive oil-based type. 


Sage Brown Butter

* Prep Time: 2 minutes
* Cook Time: 10 minutes, 1/2 hour rest time (or more)
* Ingredients:

• 2 sticks (4 oz. each) of soy butter
• 1/4 cup fresh sage
• pinch of salt

* Recipe:

1. Over medium heat, melt one stick of butter. Let start to bubble.
2. Add the sage and cook for 30 seconds.
3. Remove the sage and dry on paper towels.
4. Remove the butter from heat and let cool.
5. When sage is cool, mince.
6. Combine the other stick of butter with the melted, browned butter. Add the minced sage and salt. Mix well.
7. Let set in refrigerator for at least half an hour.