A Happy Vegetarian Thanksgiving Meal!

November 21, 2016

 

During thanksgiving we think of meals being Turkey, stuffing with giblet gravy,  green beans with bacon bits and collards with turkey necks.  But what about those who are vegetarians?  What can they eat while the carnivorous are enjoying their meals? Vegetarians have a variety of different foods such as Touf Turkey to vegetarian stuffing and yes, they can have a healthy and delicious Thanksgiving meal!  Here are some healthy vegetarian recipes that you may want to add to your Thanksgiving meal.  Happy Thanksgiving and Enjoy!!

 

Vegetarian Tofu Turkey Loaf

By Jolinda Hackett

 

Ingredients:

2 blocks firm or extra firm tofu, well pressed

3 tbsp soy sauce

1 1/2 tbsp sesame oil

1 1/2 tbsp dry sherry

3 tbsp water

1/4 tsp black pepper

 

Preparation:

Freeze the tofu overnight. Allow it to thaw, then press well to squeeze out all the extra water.

Place the tofu blocks in a lightly greased loaf pan, squeezing them as close together as possible.

In a small bowl, whisk together the remaining ingredients. Pour about 2/3 of this mixture over the tofu, and refrigerate the remaining 1/3. Cover the tofu in the pan, and allow to marinade overnight, or for at least 4 hours.

 

After marinating, pour the remaining soy sauce mixture over the tofu, then bake at 350 degrees for 45 minutes, basting the extra marinade over the tofu once or twice.

Remove the tofu from the oven and carefully flip it over. Bake for another 45 minutes, basting occasionally. Allow to cool slightly before serving.

 

Healthy Collard Greens

By Denine Rogers RD, LD

 

1 ounce (2 tablespoons) Olive Oil

1 garlic clove, smashed

2 small bunches collard greens (about 1 1/2 pounds), stems removed, leaves cut crosswise into 1/2-inch strips

3/4 cup homemade or store-bought low-sodium vegetable stock

3 tablespoons white-wine vinegar

1/8 to 1/4 teaspoon red-pepper flakes

Coarse salt and ground pepper

Hot sauce, for serving (optional)

 

Heat 1 tablespoon Olive Oil and the garlic in a large pot over medium-high heat. Bring vegetable stock, white-wine vinegar and pepper flakes to a boil into the large pot. Add collard greens; reduce heat to a simmer, and cover. Cook, stirring occasionally, until tender, 1 hour to 1 hour 15 minutes. Season with salt and pepper. Serve greens with liquid spooned over the top.

 

Vegetarian Stuffing with Whole Wheat Bread

By Jolinda Hackett

 

Ingredients:

4 cups whole wheat bread, cubed

2 tbsp butter or margarine

1/2 cup chopped onion

3/4 cup chopped celery

1/2 cup chopped green bell pepper

3/4 cup sliced mushrooms

1/2 tsp dried thyme

1/2 tsp Spanish paprika

1/8 tsp nutmeg

1/2 cup raisins

1/2 cup chopped pecans

1 cup vegetable broth

1 egg, slightly beaten

 

Preparation:

Pre-heat oven to 400 degrees.

 

Bake bread cubes on a pan until golden, stirring occasionally, about 20 minutes. Transfer to large mixing bowl.

 

Reduce oven temperature to 350 degrees.

 

Melt butter in large skillet. Add onion, celery and green pepper and cook until tender, about 15 minutes, adding mushrooms for the last few minutes. Combine with bread in mixing bowl; add seasonings, raisins, pecans, vegetable broth and egg.

 

Stir well and pour in casserole dish sprayed with cooking spray. Bake covered for about 1 hour.

 

Makes 8 servings of vegetarian stuffing.

 

Green Beans and Cranberries

By Denine Rogers RD, LD

 

Ingredients:

 

1 pound fresh green beans, trimmed

water for boiling

2 tbsp Olive Oil

1/3 cup dried cranberries

1/2 tsp salt

 

Preparation:

Bring a pot of water to a simmer, and immerse green beans. Allow to cook for 5 minutes, or until almost done. Do not overcook. Drain.

 

Pour Olive Oil over medium low heat in a large skillet, and add green beans. Allow to cook for a minute or two, then add cranberries, gently tossing to combine well. Season with salt, and simmer for 3-4 more minutes, stirring occasionally, until most of the liquid has been absorbed.

 

Tasty Sweet Potato Pie

By Denine Rogers RD, LD

 

Makes 16 servings (2 pies)

 

Pastry for 2 single-crust 9-inch pies

3 pounds sweet potatoes

12 ounces 2% milk

2 eggs, lightly beaten

2 1/4 cup  sugar or you can use any of the other sweeteners – Stevia  or Honey (Check your conversion table)

1/4 cup cake flour

1 tablespoon cornstarch

2 teaspoons cinnamon

1/2 teaspoons nutmeg

1/4 teaspoon ground cloves

3/4 teaspoon kosher salt

 

BAKE sweet potatoes until tender (approximately 30-40 minutes); cool slightly, peel and set aside.

 

SIMMER milk at medium heat for 5 minutes, reducing the volume to approximately 6 ounces.

 

COMBINE sweet potatoes, eggs, sugar and remaining dry ingredients. Beat until smooth while adding the milk slowly. Mix thoroughly.

POKE unbaked pie pastry with tines of fork. Pour mixture into pastry.

BAKE in preheated 375 F oven for 35 minutes. Cool on wire rack.

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I am Denine Rogers, MS, RDN, LD, FAND a integrative dietitian nutritionist and wellness coach. So excited that you are viewing my blog!

I am on a quest in learning how to live healthy in the areas of Integrative Medicine, Herbal Medicine, Aromatherapy  and Nutrition.

 

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