Just in case you had not noticed, it is fall. And, in case you had not noticed, it is practically November. This could just mean one thing: Thanksgiving is practically here! Forgive my excessive enthusiasm, but Thanksgiving is my favorite holiday. This is mostly because it’s a day revolving around food, many of which happen to be my favorite foods: stuffing, mashed potatoes, several forms of pie, cranberry sauce, eco-friendly beans…did I mention pie? I also love Thanksgiving because, within the last 7 years, we’ve spent it with my aunt and uncle’s family in Minnesota. You’d stop being the original to wonder why the California family drive to the Minnesota relatives’ in November, however, it’s tradition. Sadly, we’re not going to Minnesota this year, but this does give me an opportunity to exercise my most compelling as well as delicious vegan Thanksgiving dishes.
So, this is my 1st vegan Thanksgiving, and I could not become more excited. One of the good effects of becoming vegan is that it pushes you to reexamine your food options, and shake them up. Effectively, I’m turning Thanksgiving upside down this year! A meat and dairy free Thanksgiving is not traditional, though I believe it can still be delicious. I chose to start cooking early this season, so I might persuade several of you aided by the scrumptious foods I am going to be posting over the next few weeks. in case you are hosting a vegetarian or even a vegan at the Thanksgiving of yours, or even if you are just looking to create a difference to your typical holiday menu, I’m hoping you will check out the recipes I’ll be posting.
This particular first dish is designed to be a main course, a kinder variant of the turkey, if you will. I made these in french onion soup bowls for dinner, but I do think ramekins would be enough for the massive day, as this can be accompanied by a few side dishes, and desserts and appetizers. These unique pot pies were definitely delicious, though I’m already considering ways to dress them up for the big event.
Mushroom, Lentil, and Caramelized Onion Pot Pies
Filling
1/2 glass French green lentils
3 cups cool water
1/2 teaspoon salt one oz. dried porcini mushrooms
3 cups boiling water
2 tablespoons olive oil
1 onion halved as well as sliced thinly
1/2 teaspoon salt eight oz. fresh baby bella mushrooms
1 carrot diced roughly
One tablespoon thyme
1 1/2 teaspoons sage chopped
1 clove garlic minced
2 tablespoons all-purpose flour
Four teaspoons soy sauce
1 tablespoon tomato paste
Topping
1 cup all purpose flour
Six tablespoons cornmeal
One 1/4 teaspoons baking powder
1/2 teaspoon salt
4 teaspoons chilled non-dairy butter diced
1/2 glass non-dairy milk
One 1/2 teaspoons white distilled vinegar
In a small container, Continue reading (www.thedailyworld.Com) combine the lentils, 3 cups cold water, in addition to 1/2 teaspoon salt. Bring to a boil, reduce temperature, and simmer for thirty five to 40 minutes.
