Special Occasions and Entertaining
Include this wonderful sweet yet tart cranberry orange sauce at your next Thanksgiving feast. Contributed by Leslie Cerier from Going Wild in the Kitchen: The Fresh and Sassy Tastes of Vegetarian Cooking (reprinted by permission of the author and Square One Publishing). Try this sauce with the Tempeh Stew with Wine and Shiitake Mushrooms. Read More→
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Just about any type of tempeh—soy, quinoa, sesame, wild rice—works well in this stew, which tastes even better the next day. Cranberry-Orange Sauce is a perfect accompaniment. Contributed by Leslie Cerier, from Going Wild in the Kitchen: The Fresh and Sassy Tastes of Vegetarian Cooking. Photo courtesy of Our Ohio. Read More→
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Two revered ancient grains — quinoa and corn — mingle companionably one simple, tasty dish. This easy pilaf goes well with bean dishes, leafy greens, and colorful salads. Serve as a holiday side dish or an everyday grain dish. If you don’t need quite this large a quantity, it’s easy to halve the ingredients in this recipe. Read More→
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Have a funky holiday with these mashed potatoes and gravy, a must have on the dinner table during the holidays. Try some of the variations for both recipes and make it even funkier! Contributed by Beverly Lynn Bennett, from The Complete Idiot’s Guide to Vegan Living.
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Here is a simple to make, enticing change-of-pace from ordinary preparations brussels sprouts. It’s a perfect addition to a vegan Thanksgiving dinner menu, so if you’re serving a crowd, double the recipe. Contributed by Ricki Heller. Read More→
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If candied sweet potatoes in a can have left you avoiding sweet potatoes, you need to try them fresh and prepared in a savory rather than sweet way. This recipe, redolent of garlic and thyme and studded with black olives, may change your mind about sweet potatoes once and for all. Contributed by Robin Robertson, from 1,000 Vegan Recipes. Read More→
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Jerusalem artichokes are the misnamed underground tubers of a native American sunflower; they have nothing to do with Jerusalem and are not at all related to artichokes. In season in the late fall, they are quite fitting at for Thanksgiving dinner. Those who haven’t had them will find them surprising and exotic. Read More→
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This colorful and crunchy salad is a perfect way to dress up a harvest meal. Jícama (pronounced HIC-uh-ma), once confined to the southwest, has recently become far easier to find in produce sections everywhere, especially in the fall. If you can’t find jicama, use a large, crisp turnip. From Great American Vegetarian by Nava Atlas. Read More→
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