Archive for the 'vegetarian Thanksgiving' Category


Everyday is Thanksgiving at our House

We don’t need a once a year holiday to feel grateful or to eat a big dinner.  Katie and I exchange gratitude lists every day and have since the beginning of our relationship of over 3 years.  I often talk about what I’m grateful for at work and my co-workers share in this as well.  It just feels good to talk about the good stuff in life rather than dwell on the crappy side of things.

As far as food goes, I make dinner every night and it pretty much always looks like this.

Dinner is served!

I don’t always have a centerpiece decoration on the table,  but I like it.  There is, however, always a tablecloth and place mats.  I’m just funny that way (Ok, I’m funny in a lot of ways!).  Dinner at our place always has a green salad of some sort, a grain, some sort of vegetarian protein and at least two vegetables.  We’ve cut way back on bread, pasta and cheese, so we tend to eat semi vegan meals.

Tonight I made a quinoa pilaf with toasted pecans and dried cranberries, roasted butternut squash, from our garden, paired with Fuji apple and Field Roast Applewood Smoked Sausage (it’s vegan, of course), steamed broccoli and kale and mesclan salad (also from the garden).

 It was delicious!

A full plate of food, we get full, yet never feel stuffed eating like this

Yummy quinoa pilaf. don't worry, I'll give you the recipe.


serves 2

1/2 cup quinoa
3/4 cup mushroom broth
1/4 cup chopped onion
1/4 cup chopped pecans
1/4 cup dried cranberries
olive oil, salt and pepper

In a small pan, bring broth to a boil.  Stir in quinoa, cover and lower heat to simmer.   Steam for 19 minutes or until all of the liquid is absorbed.  Meanwhile, in a saute pan, heat a small amount of oil and saute onion until a bit browned.  Add nuts and cranberries.   Stir and heat through until nuts impart a wonderful fragrance.  Stir into cooked quinoa and season with salt and pepper to taste.

Butternut squash, Fuji apple and Applewood smoked Vegan sausage tossed in olive oil, maple syrup, salt and pepper, place in baking pan, cover with foil and bake for 35 -40 minutes at 350 degrees.

I hope you all have a wonderful Thanksgiving Holiday.  Katie and I will probably do our usual routine:  stay in our jammies, make homemade pizza, watch movies, play pool and eat pumpkin pie!


It’s Time for Pumpkin Pie!!!!

Per some of my readers requests, I’m posting my recipe for pumpkin pie. I wasn’t going to because it seemed so redundant as every food magazine and blogger is also trotting out the pumpkin recipes as the Thanksgiving holiday approaches. We don’t celebrate Thanksgiving once a year. Thanksgiving is a way of life in our household. We write daily gratitude lists and steep in our own joyful juices every day. So, this Thursday if you were to drop in on us, you would not find any of the usual holiday trappings. Oh, there will be food, as there always is at our place, but no candied yams or gross green bean casseroles. Forget about mashed potatoes or jellied canned cranberry crap in a crystal serving dish. And of course, since we are vegetarian, you would never find a turkey being cremated in our oven.

But I digress, as I am want to do frequently. You guys wanted a recipe for pumpkin pie, right? Ok, let’s do it then. I have been making a whole wheat crust that works great with pumpkin pie.

Whole Wheat Pastry Crust 

1 ¼ cups whole wheat pastry flour

1/8 tsp baking powder

¼ tsp salt

¼ pound unsalted butter, chilled

3 tbsp ice water

Place flour, baking powder and salt in bowl of a food processor.  Pulse to mix.  Cut butter into small cubes and toss into food processor.  Pulse until fine crumbs form.  Add ice water 1 tablespoon at a time.  Be careful not to add too much water.  You will end up with tough crust if you add too much water.  Mix until the dough sticks together when you press it between your thumb and fingers.

Dump the contents of the food processor into a bowl and gather the dough together, handling it as little as possible.  Form into a flat disk, wrap in plastic wrap and refrigerate for an hour or until chilled.

Once the dough has chilled, roll out on a lightly floured surface.  Move the dough a round a lot so it doesn’t stick to the surface.  If it breaks a bit, just pinch it back together.  Place rolled out dough in pie dish and finish your edges however you like.

Rope Edge: Position the thumb of your right hand over the edge of the dough at a 45 degree angle across the rim of the pan. Press the side of your index finger from outside the pan against your thumb and squeeze gently to form a diagonal ridge on the rim of the crust. Continue around until the entire edge is fluted.

Now you need to do a little par baking of the crust.  Place a piece of foil or parchment paper over the crust and weigh it down.  I use pie weights, but raw beans or rice work just as well. 

I like to put pie dishes on baking sheets to make it easier to put in and take out of the oven.  Just a helpful hint, especially with liquidy fillings.  Place in a preheated 350 degree oven and bake for 10 minutes.  While crust is baking, make your pie filling.

Pumpkin Pie Filling

1  15 oz can pumpkin puree

1/3 cup sugar

1/3 cup brown sugar

1 tsp cinnamon

1 tsp cardamom

1 tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp. ground cloves

2 eggs

1  12 oz can evaporated milk

In a large mixing bowl, whisk all ingredients until smooth.

Remove crust from oven.  Remove foil or parchment and set aside.  Carefully pour filling into pie crust. 

Place pie into 350 degree oven and bake until a butter knife inserted into the center comes out clean, about 50 – 60 minutes. 

And your finished pie should look like this.

There you have it.  A simple recipe for a tasty pumpkin pie.

In case you are wondering what we will be eating this Thanksgiving (and I’m sure you are) it will be something tasty.  We started this tradition last year and we enjoyed it so much we decided to repeat it.  We stay in our jammies, watch old black and white movies and eat pizza (homemade, of course!) 






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