In case you hadn’t noticed, it’s fall. And, just in case you had not noticed, it is almost November. This can only suggest one thing: Thanksgiving is almost here! Forgive my excessive enthusiasm, but Thanksgiving is my personal favorite holiday. This is mostly as it’s a day revolving around food, many of which are actually my favorite foods: stuffing, mashed potatoes, multiple types of pie, cranberry sauce, eco-friendly beans…did I mention pie? I additionally love Thanksgiving because, for the past 7 years, we’ve spent it with the aunt of mine and uncle’s family unit in Minnesota. You would never be the first to wonder why the California relatives go to the Minnesota relatives’ in November, however, it is tradition. However, we are not gon na Minnesota this season, but this does make me an opportunity to exercise my most powerful as well as delicious vegan Thanksgiving dishes.
So, this’s my first vegan Thanksgiving, and I could not be a little more excited. Among the good effects of turning Dive into details (learn more about Thedailyworld) vegan is it causes you to reexamine your food options, and shake them up. Effectively, I am turning Thanksgiving upside down this year! A dairy and meat free Thanksgiving isn’t traditional, although I believe it can still be delicious. I decided to start cooking early this year, so that I could persuade some of you with the scrumptious foods I’m going to be posting over the next few weeks. in case you are hosting a vegetarian or a vegan at your Thanksgiving, or even though you’re simply looking to make a change to your typical holiday menu, I hope you’ll check out the recipes I’ll be posting.
This kind of first dish is designed to be a principal course, a kinder variation of the turkey, in case you’ll. I made these in french onion soup bowls for dinner, though I guess ramekins is enough for the massive day, as this can be accompanied by several side dishes, and desserts and appetizers. These specific pot pies had been absolutely delicious, however, I’m by now planning ways to dress them in place for the important event.
Mushroom, Lentil, and Caramelized Onion Pot Pies
Filling
1/2 glass French green lentils
3 cups cool water
1/2 teaspoon salt 1 oz. dried porcini mushrooms
3 cups boiling water
2 tablespoons olive oil
One onion halved as well as sliced thinly
1/2 teaspoon salt eight oz. fresh baby bella mushrooms
One carrot diced roughly
1 tablespoon thyme
One 1/2 teaspoons sage chopped
1 clove garlic minced
Two tablespoons all-purpose flour
Four teaspoons soy sauce
One tablespoon tomato paste
Topping
1 cup all purpose flour
Six tablespoons cornmeal
One 1/4 teaspoons baking powder
1/2 teaspoon salt
Four teaspoons chilled non dairy butter diced
1/2 cup non dairy milk
1 1/2 teaspoons white distilled vinegar
In a little pot, combine the lentils, 3 cups cold water, along with 1/2 teaspoon salt. Take to a boil, reduce temperature, and simmer for 35 to forty minutes.
