Whether your hosting a dinner of your own, or just bringing along a dish, here are some delicious cruelty free recipe choices that will be on my table this Thanksgiving. Feel free to enjoy them any time to make even ordinary days special. While I know most of you will be celebrating and cooking your traditional way just remember there is much to give thanks for other than what ever we may find on our plates, and there is no better time than today to start new traditions.

Sweet Potato Fries
2 Lg unpeeled sweet potatoes (about 2 pounds), cleaned and cut into ¼ inch strips
1 T olive oil
1 t ground cumin
1 t ground coriander
¼ t black pepperPreheat oven to 425. Combine last 4 ingredients then toss in potatoes coating well. Arrange single layer on greased baking sheet and bake for 15 min. Flip and bake another 10-15 min.

Ginger Roasted Winter Vegetables

1 pound parsnips, washed, peeled, cut into ¾ in chunks
2 Lg carrots, washed, peeled, cut into ½ inch chunks
1 butternut squash, peeled, seeded, and cut into ¾ inch chunks
1 pound sweet potatoes, peeled, cut into ¾ inch chunks
2-3 T grated fresh ginger
¼ cup maple syrup
1/3 cup olive oil
Pinch cinnamon, allspice, and salt

Preheat oven to 350. Combine all ingredients, coating veggies well. Place in single layer on rimed baking sheet. Bake for 25 min, flip, bake another 20, or until veggies are tender.

Roasted Applesauce (I’m very excited about this one, never made homemade applesauce!)

3 pounds apples (about 10 apples)
Juice of 1 lemon
2 t canola oil
¼ cup pure maple syrup
2 T sugar
1 t ground cinnamon
½ t finely grated lemon zest
¼ t salt

Preheat 400. Peel, core, and slice apples into 1 inch chunks. Sprinkle with lemon juice and set aside. Combine remaining ingredients and whisk together. Add apples and coat. roast about 25 min, until apples are tender, turning once after 15 min. transfer to large bowl and mash. For smoother applesauce pulse in blender or food processor a few times. Serve warm or chilled.

The above recipes are from Vegan with a Vengeance by Isa Chandra Moskowitz. Filled with great yummy concoctions, and you don’t have to be vegan to enjoy!!

Stovetop Stuffed Tomatoes with Crispy Bread Crumbs

1 cup coarse dry bread crumbs
¼ cup minced fresh parsley leaves
1 ½ t dried oregano and basil
2 cloves garlic, minced
¼ t salt
Black pepper
3 large, fresh, round tomatoes
¼ cup olive oil

Combine first 7 ingredients. Cut tomatoes in half crosswise and gently squeeze over sink to remove juice and seeds. A thick layer of crumbs should coat the surface of each tomato half. Heat oil over med head in skillet large enough to hold all tomatoes. Place tomatoes stuffed side down into sizzling oil. Cover pan loosely for 3-5 min until crumbs are crisp and browned.

Garlic Mashed Potatoes

2 ½ pounds russet potatoes (about 5 med)
6 cloves garlic, peeled left whole
1 T olive oil
¼ t salt
1/8 t cayenne

Scrub and dice potatoes and put in large pot with garlic cloves and enough water to submerge. Boil until very tender, about 15 min., drain, reserving ¼ cup of water. Toughly mash potatoes and garlic with remaining ingredients and small amounts of reserved water until desired consistency is achieved.

Black Bean Sweet Potato Almond Burgers (please tell me if u try these, I haven’t gotten around to it yet but they sound so delicious!)

14 oz can black beans
1 cup sweet potato, grated
½ cup almond butter
½ cup onion, diced
½ cup Sicilian olives, drained
¼ cup flour
2 T tamari (soy sauce)
3 cloves garlic, diced
1 t fresh gingerroot, grated

Drain and rinse black beans, mash in med bowl. Stir in remaining ingredients. Scoop 1/3 of mixture to form individual patties. Add oil to cast-iron pan on med heat. Fry patties for 7-10 min on one side, flip, fry for another 5-7 min. cooking through.

Zesty Green Bean and Potato Salad (this is a personal fav of mine)

6 cups potatoes, peeled and cubed
3 cups fresh green beans, stems removed cut into 1 in pieces
1 cup red onion thinly sliced
3 gloves garlic
4 T olive oil
2 T Dijon mustard
½ T dill leaf (I leave out)
3 T balsamic vinegar
Dash of salt and black pepper

Cook potatoes, drain, and set aside. Remove stems from beans and cut into 1 inch long pieces. Place beans in steamer until they turn bright green, about 2 min, remove and immediately run under cold water, drain and set aside. (at the time I made this I did not have a steamer so I boiled a pot of water, toped the pot with a baking rack and placed beans in a metal colander, stirring constantly for several min) Next, prepare dressing by whisking together garlic through pepper the fold in onion, potatoes, and green beans. Recipe says to chill before serving but I also enjoy is warmed.

Smokey Eggplant Dip

1 lg eggplant
¼ cup lemon juice
3-4 cloves garlic, crushed
3-4 T sesame paste OR *veganaise
2-4 T olive oil
2 T fresh chopped parsley
Salt and black pepper

Preheat broiler to med heat, place eggplant on baking sheet and pierce with knife in several places.

Broil eggplant for about 30 min until charred on all sides. Allow to cool, cut lengthwise in half and scoop insides into a food processor. Add lemon juice, garlic, sesame paste OR vegannaise, salt, and pepper. Process until smooth then slowly add olive oil until smooth and creamy. Reserve I T parsley for garnish and add remaining to food processor. Refrigerate and garnish when ready to serve. Serve with warm pita bred or type of bagel chips.

*veganise is the original mayo most commonly used today which does not contain eggs and is delicious. I haven’t seen it available in most grocery stores though you have to find an organic or health store to try.

The following recipes I found at:

http://www.bryannaclarkgrogan.com/page/page/1435893.htm

BRYANNA’S BREAD STUFFING:

1 T. olive oil
1 large onion, chopped
1 c. celery and tops, chopped
about 3/4 lb. bread cubes or cornbread cubes, or a mixture
about 1 and 1/2 c. vegetarian broth
about 1/2 tsp. EACH of sage, thyme and savory or to taste
OPTIONAL: pinch of dried rosemary
salt and freshly-ground black pepper to taste (you won’t need salt if the broth is salted)

Sauté the onion and celery in a large lightly-oiled or non-stick frying pan in the oil until softened, adding a little broth if necessary to keep from sticking. Remove from heat and add the remaining stuffing ingredients. The bread should be moist. Mix well. Grease loaf or tube pans, or a casserole dish, with Asian sesame oil. Pack in the stuffing. Brush with more sesame oil. Cover with foil. Bake at 325-375 degrees F. for about 1 hour.

STUFFING VARIATIONS: Everyone has very personal likes and dislikes when it comes to stuffing. Obviously, I like a basic sage and onion one with celery and other herbs. Feel free to add your favorite ingredients. Here are some suggestions: chopped fresh parsley or other fresh herbs; soy bacon bits; chopped apples, cranberries or pears; dried fruit; vegetarian sausage; chestnuts; a bit of brandy, whiskey or wine in place of some of the broth; some cooked wild rice in place of some of the bread; sautéed mushrooms.

BRYANNA’S VEGAN PUMPKIN PIE (can be soy-free)Make this the day before serving, it needs a day to set really well, I find. This is a spicy filling—use less spices if you like it milder. Omit molasses if you like it lighter. Serve with a good vanilla non-dairy frozen dessert, such as Purely Decadent Soy Delicious (Purely Vanilla or Praline Pecan).Preheat oven to 350 degrees F.

Have ready, one 9” unbaked pastry crust (your favorite, or see two recipes from above website)

Blend in blender until smooth:

2 c. solid-pack canned pumpkin (one 14-15 oz. can)
1 c. non-dairy milk (preferably a rich soymilk or nut milk)
3/4 c. brown sugar
3-4 T. cornstarch (depending on how firm you like it)
1 T. molasses or blackstrap molasses
1 tsp. ground cinnamon
1 tsp. vanilla
1/2 tsp. EACH ground ginger, nutmeg and salt
1/4 tsp. ground allspice or cloves

Pour the filling into the pastry and bake 60 minutes, covering the edges with foil if they begin to brown too quickly. Cool on a rack, then refrigerate overnight before serving.

The following are from

http://www.mercyforanimals.org/thanksgiving_recipes.asp

Green bean casserole

1 can French cut green beans
1 1/2 canisters vegan French fried onions
1 1/2 cups soymilk
1 cube veggie bouillon
2-3 Tbs corn starch mixed with 2-3 tablespoon cold water
1/2 medium onion, diced
1 carrot, diced
3/4 cup chopped mushrooms (button, crimini, or portabella)
1-2 Tbs vegetable oil
1/2 tsp each of garlic, salt, pepper, basil, oregano, sage, marjoram, thyme, and any other herbs to taste

Directions:

Heat soy milk and veggie bouillon in a saucepan, stirring until bouillon cube disintegrates. Do not boil or scald the soy milk. Just heat it.

Sauté onions, carrots, and mushrooms in the veggie oil in a skillet. Add salt, pepper, and herbs and spices.

Mix the starch and water well, and pour into the soymilk/bouillon. Stir well, because this will coagulate pretty quickly. Quickly add the can of green beans, the sautéed veggies, and about half of your French fried onions, and stir well.

Pour that mixture into a casserole dish or pan and top with remaining French fried onions. Bake in oven at about 350° for 10-15 minutes, until the onions begin to brown. Remove from oven.

Pie Crust 1 1/2 cups flour
2 tsp sugar
1 tsp salt
1/2 cup vegetable oil
2 Tbs soymilk

Combine flour, sugar and salt in a 9 or 10 inch pie plate. Mix with a fork until well blended. In a separate bowl, combine oil and soymilk. Beat until blended. Pour over flour mixture. Mix with fork until combined. Knead lightly with fingers for 2 – 3 minutes. Press firmly against bottom and sides of pie plate.

Thanksgiving Loaf 3 cups of cooked lentils
3 cups cooked millet
3 cups steamed brown rice
1 cup whole wheat bread, crumbled (3 slices)
1/2 cup dry oatmeal or cornmeal
1/2 cup almond or cashews, ground fine
1/4 cup sunflower seeds, ground fine (optional)
approximately 3/4 cup of tomato juice
1 Tbs of oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped tomato
1 heaping Tbs of sage
1/2 tsp celery seed, ground
salt to taste, garlic power (optional)

Directions:

Lightly sauté onions in a mixture of water and oil.

Add celery and tomatoes. Sauté until slightly softened (the celery, if not over-cooked, gives a nice “crunch” to the loaf).

Combine all the ingredients and mix well, add bread crumbs and tomato juice to make stiff. Add water if the mixture seems too dry.

Place in lightly oiled loaf pans. Bake at 350° for 1 hour.

(serve with vegan gray optional)

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Mushroom Gravy 2 T. minced fresh onion
2 T. olive oil
2 cups sliced fresh mushrooms
1/2 cup red or white dry wine
2 T. olive oil
2 T. flour
1 cup boiling water
2 tsp. vegetable bouillon
1/2 clove garlic
1/2 tsp. black pepper
1/2 tsp. salt
3 drops hot pepper sauce
1/2 tsp. dried thyme
4 fresh rosemary sprigs

This sauce is prepared in two simultaneous steps. Begin by browning the onion in 2 T. oil. As the onion browns, add the mushrooms, and stir for 1 minute. Add the wine, turn down the heat, and simmer while preparing the remaining sauce. Put the remaining oil and flour into a pyrex dish. Heat in the microwave on high for 1 minute. Stir well. Add the boiling water, in which you have dissolved the bouillon. Stir well. Return the pyrex dish to the microwave, and heat on high for two minutes, stirring every 30 seconds. Add the thickened broth to the wine/mushroom mixture. Stir well, add the remaining herbs and seasonings, and adjust to taste.

Cornbread

1-1/2 cups soymilk
1-1/2 tablespoons vinegar
1 cup cornmeal
1 cup unbleached flour
2 tablespoons sugar or other sweetener
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons oilPreheat oven to 425°F.Combine the soymilk and vinegar and set aside. Mix the cornmeal, unbleached flour, sugar, salt, baking powder, and baking soda in a large bowl. Add the soymilk mixture and the oil. Stir until just blended. Spread the batter evenly in an oil-sprayed 9×9-inch baking dish. Bake until the top is golden brown, 25-30 minutes. Serve hot.