Thanksgiving Feast: Beyond the Tofurky

1. 26 November 2014

   • vegan thanksgiving
   • thanksgiving feast
   • yogi food

   
   

   by Vanda

   I wanted to share a couple wonderful vegan recipes from our team dinner this past weekend.

   IMAM BAYILDI - Turkish eggplant dish

   Translation of the name means “Imam passed out”. Why? There are two stories: One is that the food was so delicious that he could not take it and passed out. The second story is that he passed out after he realized how much garlic and olive was in the dish and, concerned about the cost - he passed out. 

   

   TIME: Prep: 10 min. Bake: 1 hour Yield: 4-6 servings.

   • 6 eggplants, 

   • Salt, black pepper

   • 1 teaspoon cumin

   • 6 medium ripe tomatoes

   • 2/3 cup good-quality mild virgin olive oil

   • 3 medium yellow onions, 

   • 12 large garlic cloves, peeled and pressed

   Preheat the oven to 350 degrees F.

   Slice the eggplants lenghtwise, make two long lengthwise slits on the two sides of each eggplant, careful not to pierce the skin. Lightly salt the flesh and put in the oven cut side down for 25 minutes. Set aside to cool down. 

   Chop up the tomatoes. Peel out the meat from the eggplants leaving the skin/shell intact. Chop up the eggplant meat.  

   Heat 3 tablespoons of the oil. Chop up on the onion, add to the skillet and saute with olive oil over medium heat until soft but not brown, 5 minutes. Add pressed garlic, and ground cumin. Cook for one minute more, until fragrant, add salt and black pepper to aste. Add in the tomatoes, eggplant and simmer until thickened slightly, 10 minutes. 

   Coat a large, shallow ovenproof casserole with olive oil and arrange the eggplant shells on it. fill each shell with tomato eggplant mixture. Cover with foil and bake in the oven for 45 minutes until the sauce has reduced. Allow to sit for 10 minute before serving to cool. Imam Bayildi can served hot, warm or room temperature.  

   HOMEMADE CRANBERRY SAUCE 

   • 2.5 cups of fresh cranberries
   • 1 cup apple sauce
   • 1 teaspoon of cloves

   • 1 bay leaf
   • 1 cup water or vegetable broth
   
   

   Add 2 cups of fresh cranberries into a saucepan and save ½ cup to a small bowl. Add apple sauce, water, bay leaf and cloves to the pan and cook over low heat, stirring occasionally, until the cranberries pop and are soft, about 15 minutes. Remove bay leaf. Transfer to food processor or mixer and pulse (optional). Return to the sauce to pan, turn heat to low and stir in the reserved cranberries. Add sugar if needed, salt and pepper to taste and cool to room temperature before serving.
   

   VEGAN MUSHROOM GRAVY
   
   

   • 2 cups vegetable broth, divided 

   • 1 cup chopped white onion 

   • 8 ounces mushrooms, such as porcini, cremini or shiitake, trimmed and chopped 

   • 3 cloves garlic, finely chopped 

   • 1 tablespoon each finely chopped rosemary, thyme, marjoram

   • 1/4 teaspoon ground black pepper 

   
   In a large skillet over medium-high heat, add onion and cook for 3 to 4 minutes or until translucent. Add ¼ cup of the broth to the pan to prevent onion from burning. Add mushrooms and cook for 10 to 12 minutes or until they release their liquid and become tender. Stir in garlic, rosemary and thyme and continue to cook for 1 minute until fragrant. Stir in remaining 2 cups broth and bring to a simmer. Transfer to a food processor, blend. Add pepper and serve gravy hot.
   

   STUFFED VEGAN PUMPKINS

   • 4 sugar pie pumpkins (about 1 pound each)

   • Salt and pepper, to taste

   • 1 ½ cup of vegetable broth

   • 2 large shallots, thinly sliced

   • 8 ounces sliced tempeh

   • 3 clove garlic, minced

   • 1 loaf stale gluten free bread cubed (about 6-7 ounces)

   • 1/2 teaspoon ground nutmeg, thyme, rosemary, marjoram, sage

   • 1/2 cup vegan butter

   

   
   

   Preheat oven to 350ºF.

   Remove the tops from each pumpkin. Scoop out the insides and discard them (or save the seeds for roasting!). Rub salt and pepper on the inside of the pumpkins.  Put the pumpkins on a baking sheet or baking dish sprayed with oil or lined with parchment paper. Bake for 30 minutes.

   Melt the butter in a large skillet. Add the sliced shallots, simmer for 5 minutes, until soft. Add tepmbeh and let the cubes brown. Add the spices and garlic and cook about 5 minutes more, add broth. Remove from heat and season with salt and pepper to taste.

   Transfer the mixture to a large bowl. Add the bread and stir until combined. Divide the the filling into the preached pumpkins, then place the top back onto them.

   Bake the pumpkins for about for 20-30 minutes more, or until the filling is browned and crispy on top and the pumpkins are easily pierced with a knife. Replace caps and serve.

   …and lastly my grandma’s non vegetarian:

   HUNGARIAN STUFFED CABBAGE ROLLS

   TIME: Prep: 20 min. Bake: 2 hours Yield: 4-6 servings.

   Ingredients
   

   • 1 medium head cabbage

   • 1 onion

   

   • 1 pound ground pork

   • 1 cup long grain rice

   • 1 egg

   • 1 teaspoon salt

   • 1 teaspoon black pepper

   • 1 tablespoon Hungarian paprika

   • 1/4 teaspoon cayenne pepper

   • 16-20 fl.oz tomato juice

   • sour cream and pepper flakes to serve

   Cut about a ½ inch off the bottom of a cabbage head to remove core. Place cabbage head it in a large pot, cover with water. Bring to a boil; boil until outer leaves loosen from head. Lift out cabbage; remove softened leaves. Place hot leaves in a bowl of cold water. Return the cabbage head to boiling water to soften more leaves and repeat until all leaves are removed.  

   Using a sharp knife or a peeler remove tough center stalk from each leaf. Set aside 12 large leaves for rolls; coarsely chop up the balance and place it in the dutch oven or slow cooker. Chop up the onion and add to the dish. 

   In a bowl, combine the pork, rice, salt, paprika, pepper and egg. Mix well. Place about 3 tablespoons of the meat rice mix on each cabbage leaf. Roll up, tucking in sides. Place rolls, seam side down, on the top of onions in the dish. Pour tomato juice over leaves until covered with liquid. 

   Dutch oven: Cover and bake at 325° for 1 hour 45 minutes. 

   Slow cooker: Cook on high for 3.5h.

   Serve topped with sour cream and red pepper flakes.