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From: Kathleen ( -74.76.212.154)
Subject: Re: Thanksgiving
Date: November 21, 2009 at 6:20 am PST

In Reply to: Thanksgiving posted by JoyfulVegan on November 20, 2009 at 12:58 pm:

Dear Joyful,
For an entree, I am making the same one I made last year as everyone in our family definitely enjoyed it. The recipe is from a book called The Highroad to Health A Vegetarian Cookbook by Lindsay Wagner and Ariane Spade (written in 1990). The entree is called Pecan Herb Loaf, which is tofu based with almonds, pecans, chia seeds, garlic, mushrooms, etc. I top it with a mushroom-based vegan gravy from Farm Sanctuary, that I revised a bit and here is my revision:
Mushroom Gravy—
1 1/3 c ground white button mushrooms (in food processor)
5 c veg broth made from pressure cooked potatoes, onions, carrots and celery (made days earlier)
˝ small onion diced fine
8 Tbs. flour
4 1/2 Tbs. vegan margarine
Salt and freshly ground black pepper

Directions:
Melt margarine in large cast iron pan. Saute onions until golden (don’t brown) and add ground mushrooms. Add the flour, and stir. Do not let it burn! Add the vegetable broth. Cook over medium heat to a boil, stirring constantly. After it comes to a boil, turn the heat down a bit and let thicken.

Then I add traditional flavors such as Candied Sweet Potatoes, from Jo's cookbook Ecological Cooking, a vegan greenbean casserole with Jo's Oven-Fried Onion Rings atop, also from Ecological Cooking (make these ahead as they take time but are oh-so-delicious!), Stuffed Acorn Squash from The Highroad to Health but revised with lots of extra stuffing surrounding the squash, whipped potatoes, and Cranberry Relish to Remember from Jane Brody's Good Food Book, made with Cointreau orange liqueur (oh my yes!). Desserts are the traditional ones, but revised to vegan and with a tofu-pumpkin pie and locally-grown apple pie. BTW, the Pecan Herb Loaf recipe also makes great "make ahead" burgers and meatballs that freeze really well. I got the book used online and it's very reliable and well done.



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