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Old 11-15-2012, 01:08 PM
 
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Quote:
Originally Posted by JustJulia View Post
I don't have a trusted recipe yet, but for that meal I will probably make a roux-based gravy like this one, using the No-Chicken broth I mentioned above.
Great, thanks!
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Old 11-17-2012, 03:35 PM
Status: "He is home" (set 5 days ago)
 
Location: The New England part of Ohio
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Quote:
Originally Posted by JustJulia View Post
My in-laws are coming for several days over the Thanksgiving holiday, so I have been planning several days' menus. I have found some inspiring recipes to share, including a stuffed homemade seitan roast that I am dying to try. My husband has made seitan before, and we like it. I don't think we will make it on Thanksgiving, though, in case it does not come out. Also, I don't want people to compare the roast to turkey, because I'm sure it won't taste like turkey.

Wednesday

White chili with great northern beans and meatless chicken (crock pot)
Baked potatoes (crock pot)
Steamed broccoli
Green salad

Thursday

Baked acorn squash (thanks bongo!), stuffed with my traditional stuffing (made vegetarian with tempeh and ground seitan instead of sausage)
Additional stuffing on the side
Mashed potatoes
Roasted carrots and parsnips
Spinach gratin
Mushroom gravy
Cranberry sauce (cranberries cooked in orange juice and sugar)
Green salad
Rolls
Apple and pimpkin pies

Friday

Savory bread pudding, probably with spinach and not-so-fancy mushrooms
Wild rice soup
Green salad

Saturday

Seitan roast, stuffed with something other than mushrooms
Smashed potatoes
Vegetable gravy
Steamed green beans
Green salad

Sunday

Pot pie with parsnips, golden potatoes, carrots, peas
Green salad

And Monday they go home!

Thank you to whoever posted about Imagine's No-Chicken Broth. I tried it for the first time recently, and I like that it is not tomato-based. I will be using it in the gravies and pot pie.

Your welcome Julia! I just bought 6 boxes of the Imagine broth for Thanksgiving. It's a life saver. I too can't eat tomato based sauces and gravies constantly.

I am having friends visit for Thanksgiving and my son is coming home from college with a friend whose parents will be out of the country for Thanksgiving. I like your menu, and I find that planning takes the stress out of having a houseful of guests.

The pot pie sounds delicious as does the white chilli.
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Old 11-18-2012, 12:52 PM
 
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Quote:
Originally Posted by sheena12 View Post
I need a good vegan pumpkin pie.
I am far too lazy to read this whole thread to see if you have this yet, but here is my nondairy pumpkin pie recipe:

PUMPKIN PIE OF THE GODS

2 C canned pumpkin (1 can), or use freshly made
1 C dark brown sugar
1 Tbsp molasses
1/2 tsp each pumpkin pie spice and cinnamon
1 block med-firm tofu
1 unbaked pie shell of your choice

Using a potato masher, combine the pumpkin and flavorings as completely as you can. Drain, chop and mash in the tofu. Whizz in small batches in the blender until there are no visible lumps of tofu. Pour into the pie shell and smooth the top with a spatula -- otherwise the ridges and peaks will be a permanent feature of the pie. Bake 1 hour at 350 degrees F.

This is the best imaginable pumpkin pie; nobody suspects it is vegan.
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Old 11-18-2012, 01:34 PM
 
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That sounds yummy, Cliffe.
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Old 11-19-2012, 06:24 AM
 
Location: The Hall of Justice
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Quote:
Originally Posted by sheena12 View Post
Your welcome Julia! I just bought 6 boxes of the Imagine broth for Thanksgiving. It's a life saver. I too can't eat tomato based sauces and gravies constantly.

I am having friends visit for Thanksgiving and my son is coming home from college with a friend whose parents will be out of the country for Thanksgiving. I like your menu, and I find that planning takes the stress out of having a houseful of guests.

The pot pie sounds delicious as does the white chilli.
Thanks! Jewel had that broth on sale (two cartons for $5) and I had a $1.50 off coupon that the register spits out. I bought two and got another $1 off coupon, so I got two more. I'm sure I will use them all soon.

For the pot pies, I have small crocks for French onion soup I plan to use. I'm including rutabaga too (yum).
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Old 11-20-2012, 08:08 PM
Status: "He is home" (set 5 days ago)
 
Location: The New England part of Ohio
18,715 posts, read 23,393,041 times
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Quote:
Originally Posted by JustJulia View Post
Thanks! Jewel had that broth on sale (two cartons for $5) and I had a $1.50 off coupon that the register spits out. I bought two and got another $1 off coupon, so I got two more. I'm sure I will use them all soon.

For the pot pies, I have small crocks for French onion soup I plan to use. I'm including rutabaga too (yum).
I envy you in the price you paid for the broth. Here they were almost $3 each and I didn't have a coupon. But Imagine No-Chicken broth is an essential for the preparation of my holiday meals, so I bought it anyway.

I am going to make the pot pies. Will let everyone know how they turn out. French onion soup crocks seem perfect for this! I have them - from my wedding shower - and really don't use them that much. This is an innovative way to repurpose them.Good Idea!
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Old 12-14-2012, 04:06 PM
 
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Another broth suggestion is to use the cartons of Swanson vegetable broth. Sort of carroty/oniony rather than tomatoey, and really delicious. NO MSG!
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Old 12-21-2012, 10:10 PM
Status: "He is home" (set 5 days ago)
 
Location: The New England part of Ohio
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Baked VEGAN black current thumb print cookies, Sugar cookies and triple chocolate rum balls. The first two use the same easy dough. The second in a really good no bake recipe.
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