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November 2001 Issue
A Vegetarian Thanksgiving
by Victoria Smith
Table of Contents | Single-page view

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Butternut Squash with Whole Wheat, Wild Rice, and Onion Stuffing
  • 4 medium-small butternut squashes (about 1 pound each)
  • 3/4 cup raw wild rice, rinsed
  • 1 tablespoon canola oil
  • 1 heaping cup chopped red onion
  • 2 1/2 cups firmly packed torn whole wheat bread
  • 1 tablespoon sesame seeds
  • 1/2 teaspoon each: dried sage, dried thyme
  • 1 teaspoon seasoned salt, or to taste
  • 1 cup fresh orange juice
Preheat the oven to 375 degrees.

Halve the squashes and scoop out seeds and fibers. Place them cut side up in shallow baking dishes and cover tightly with covers or more foil. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm.

In the meantime, bring 2 cups of water to a boil in a saucepan. Stir in the wild rice, reduce to a simmer, then cover and cook until the water is absorbed, about 40 minutes.

Heat the oil in a skillet. Add the onion and garlic and saute until golden.

In a mixing bowl, combine the cooked wild rice with the sauted onion and the remaining ingredients. When the squashes are cool enough to handle, scoop out the pulp, leaving firm shells about 1/2 inch thick. Chop the pulp and stir it into the rice mixture. Stuff the squashes, place in foil-lined baking dishes, and cover.

Before serving, place the squashes in a preheated 350 degree oven. Bake for 15 to 20 minutes, or just until well heated through.

  • Yields: 8 servings
  • Preparation Time: 1 hour

Honey-Glazed Brussels Sprouts
  • 2 pounds Brussels sprouts
  • 1/2 cup dry red wine
  • 3 tablespoons honey
  • 1 l/2 tablespoons soy sauce or tamari
  • 1 1/2 teaspoons cornstarch
Trim the stems from the Brussels sprouts and cut an X into the base, about 1/4 inch deep.

In a small bowl, combine the wine, honey, and soy sauce and stir together. Transfer to a 3-quart saucepan along with 1/2 cup water and the Brussels sprouts. Stir together, then cook, covered, at a gentle simmer for 15 minutes, stirring occasionally. Uncover and cook, stirring occasionally, for another 10 minutes.

Dissolve the cornstarch in a small amount of water. Stir into the saucepan quickly, then cook for another 5 minutes. Remove from heat and transfer to a covered casserole dish to serve.

  • Yields: 8 servings
  • Preparation Time: 45 minutes

Amish Potato-Bread Stuffing
  • 5 or 6 medium potatoes, cooked or microwaved in their skins
  • 1 cup low-fat milk or soymilk
  • 4 average slices whole-grain bread
  • 1 1/2 tablespoons canola oil
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1/4 cup finely chopped fresh parsley
  • 2 teaspoons Mrs. Dash or other salt-free
  • herb-and spice seasoning mix
  • Salt and freshly ground black pepper
Preheat the oven to 350 degrees.

Once the cooked potatoes are cool enough to handle, peel them and place them in a large mixing bowl. Coarsely mash the potatoes with 1/2 cup of the milk or soymilk.

Cut the bread into 1/2-inch dice. Place them in a small mixing bowl and pour the remaining milk over them. Soak for several minutes.

In the meantime, heat the oil in a medium-sized skillet. Add the onion and celery and saute over low heat until the onion is lightly browned and the celery is tender.

Combine the onion and celery mixture with the mashed potatoes in the large mixing bowl. Stir in the soaked bread, parsley, and seasoning mix. Season to taste with salt and lots of pepper. Pour the mixture into a well-oiled, 2-quart baking dish. Bake for 50 to 60 minutes, or until the top is a crusty golden brown.

  • Yields: 6 servings
  • Preparation Time: 1 hour and 30 minutes

Baked Sweet Potatoes and Apples
  • 4 large sweet potatoes
  • 2 tablespoons whipped natural canola margarine, melted
  • 1/2 cup maple syrup
  • 2 large apples, peeled, cored, and thinly sliced
  • Cinnamon
  • Ground cloves
  • 1/2 cup apple juice
Preheat the oven to 350 degrees.

Bake or microwave the sweet potatoes until done but still firm. When cool enough to handle, cut them into 1/2-inch-thick slices.

Oil a deep, 1 1/2 quart baking casserole. Arrange half of the sweet potato slices on the bottom. Drizzle with half of the butter, then half of the maple syrup. Top with the apple slices. Sprinkle lightly with the cinnamon and cloves. Repeat the layers, then pour the apple juice over the top. Bake for 30 minutes, covered, then for another 10 minutes, uncovered. Serve at once or cover and keep warm until needed.

  • Yields: 6 servings
  • Preparation Time: 1 hour

Cranberry-Apple Relish
  • 12-ounce bag fresh cranberries
  • 4 sweet cooking apples, peeled and diced
  • 1/2 cup light brown sugar
  • 1/4 cup apple juice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • Pinch of allspice or nutmeg
  • 1/4 cup golden raisins
Combine all the ingredients except the raisins in a large saucepan. Stir together; bring to a simmer, then simmer gently, covered until the cranberries have burst and the apples are tender, about 20 to 25 minutes.

Stir in the raisins and allow to cool, uncovered. Transfer to a serving container and serve at room temperature.

  • Yields: 8 servings
  • Preparation Time: 45 minutes

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