Monday, November 29, 2010

Vegan Holiday Recipes {Sweet Potato Casserole, Bacon Wrapped Stuffed Dates, Blueberry Cranberry Sauce}

Thanksgiving Dinner is served!  That is our (count them) third Thanksgiving Dinner this week.  Did we have 3 families to visit? No. We just simply wanted 3 wonderful harvest meals.  I know I said last week that we were just going to stay home for the holiday and make a simplified version of Thanksgiving.  Well, that kinda fell through and this ended up being our third and final (minus the insane amount of leftovers) feast.  Check out our other two here and here.

Thanksgiving Feast #3 Menu
Sweet Potato Casserole
Green Bean Casserole
Bacon Wrapped Stuffed Dates
Blueberry Cranberry Sauce
You see, I have found the trick to eating Thanksgiving meals without gorging and feeling all bloated and gross...eat 3, on 3 separate nights!  Then you can fit in all of our favorites without over-doing it!

Sweet Potato Casserole
adapted from Oh She Glows

This was a great addition to our holiday table.  Originally I was just going to bake the potatoes and serve.  At the last minute I decided I really wanted a casserole.  I loved this recipe, but prefer chunks of whole potato in a casserole.  I might remember that next time I make it.  And I also over-processed the crumb topping.  It might be helpful to not use a food processor and use a fork instead if you are like me and tend to turn on the food processor and move on to another task.  Either way, it turned out delicious!

Ingredients:

3 medium/large sweet potatoes
2 tbsp maple syrup
2 tbsp Earth Balance
1/4 cup Almond Milk
1 tsp vanilla extract
1 tsp cinnamon
1 tsp nutmeg
pinch of salt

topping:
1 cup walnuts
2 tbsp sucanat
2 tbsp Earth Balance
1/4 cup flour

Preheat oven to 350*.  Wash, peel and dice sweet potatoes and boil in pot of water for 10-15 minutes until tender.  With potato masher, mash together potatoes, butter and milk.  Mix in maple syrup and vanilla extract.  Stir in seasonings.

In food processor, combine all topping ingredients, careful to not process too long.  You want the topping to crumble, not mush together (like mine did).  It is ok, if you forget.  You should still use it, it was really good!

Lightly grease 8x8 casserole dish and pour sweet potato mixture.  Top with walnut crumble and bake for 50 minutes.  Serve.

Blueberry Cranberry Sauce
adapted from Peas and Thank you

Cranberry sauce really isn't as difficult as I thought it was!  This recipe is quick and easy to put together and you can adjust based on the ingredients in your house.  The blueberries added sweetness, so you don't need as much sugar as ordinary cranberry sauce and the lemonade added a nice little zest without any overwhelming flavor.


Ingredients:
8oz fresh cranberries
1 cup frozen blueberries
1/2 cup sparkling lemonade (or other fruit juice of choice)
1/2 cup sugar
1 tsp cinnamon
1/2 tsp nutmeg

In medium pot heat lemonade and sugar to boiling. Stir in cranberries and cook 10 minutes, until cranberries open up and sauce begins to thicken.  Stir in cinnamon and nutmeg.  Remove pot from heat and stir in blueberries, mashing a few along the way.  Pour in serving dish and refrigerate 1 hour or overnight. 

Bacon Wrapped Stuffed Dates

These little gems were so delicious!  I had my first date last weekend during my long run, and they really are natures candy.  So sweet and yummy!  I had found this recipe a long time ago and decided to veganize it, but rarely buy "fake" products.  I had the dates in my fridge, so I decided this was the perfect opportunity.  Mr. Kummerow and I absolutely loved these!  I can't say they are the healthiest vegan options, but would be great as a party appetizer, or even the main event at dinner with your family. 

Ingredients
18 medjool dates
1/2 cup vegan cream cheese (I used Tofutti Herb and Chive Cream Cheese)
1 package tempeh fakin bacon

Slice open each date and remove pit. 
Scoop 1 tbsp cream cheese into center of each date. 
Wrap with 1/2 slice bacon.  Secure with a toothpick. 
Place on cooling rack on top of a cookie sheet and bake in a 400* oven for 6-8 minutes.  Serve warm.
The candles were lit and dinner was served at the table.
But my husband couldn't take his eyes away from the tv.
Apparently it didn't take me as long to make dinner as we planned...the Bears were still playing.  This just wouldn't do.  Fancy dinner or not, the Bears must be watched.
A slight adjustment was made...No Big Deal.  Whatdya gonna do?
Happy Thanksgiving! Times three!

1 comment:

  1. ooohhh la la!!! The meal looks so wonderful! Invite me over for the left overs!! Thanks for sharing, I needed a revamp in the recipes department here. All my love, Elizabeth

    ReplyDelete