Turkeyless Vegans Hold Thanksgiving Feast

Includes Recipes Below

For other Thanksgiving menus and recipes click on
Revisiting a Vegan Thanksgiving
A Vegan Thanksgiving to Remember

While most American families will be carving the hallowed, time-honored turkey and gorging on traditional side dishes at the Thanksgiving table, vegans will be feasting in restaurants, at potlucks, or in their homes. That's right, feasting. How is it possible to celebrate on Thanksgiving Day without a turkey? Sounds like a paradox. Vegans, after all, don't eat anything that comes from an animal. That means no meat, chicken, fish, eggs, or dairy products appear at their tables.

Rather than eating the bird, vegans symbolically invite " Big Tom" as an honored guest and give thanks in their own spiritual way for the fruits of the earth. And then they feast! And what a feast! On what, you wonder? Here are some irresistible dishes that spare the bird and turn, instead, to the riches of the harvest season that are plucked from the trees and gathered from the bushes, vines, and roots. Perhaps these colorful dishes with their tantalizing aromas and tastes will beckon you to the table for a Thanksgiving dinner in the vegan style.

Before we actually sit down at the table, we begin our late afternoon family get-together with a colorful, organic Relish Tray and a tasty Garbanzo Bean Dip. By then everyone has arrived, and we set out our banquet on the buffet table. The featured entrée is the Thanksgiving Torte with Mushroom Gravy, a dish that combines the best flavors and textures of the harvest season. Wild rice, walnuts, pecans, and mushrooms are the highlights of this recipe, along with zesty seasonings fitting for a celebratory dish. It makes a lovely presentation, while adding a hearty centerpiece to the meal. To ease the Thanksgiving Day preparations, we prepare the Torte the day before.

As side dishes we prefer Herb Roasted Potatoes sprinkled with thyme and rosemary instead of the traditional mashed potatoes. We enjoy simple Baked Yams over those covered with marshmallows.

This year we'll be spooning Creamed Lemony Broccoli and Cranberry Fruit Confetti onto our plates, along with a Carrot and Parsnip Ragout to provide a brilliant rainbow of colors on the dish.

We haven't forgotten the traditional Cranberry Sauce. Our Brandied Fruit and Cranberry Relish will sport some fresh fruit and maple syrup to make it extra special. To complete the meal we'll include Creamed Chestnuts, a light, fluffy dish with its subtle hint of natural sweetness.

No holiday meal would be complete without dessert. For our finishing touch we'll turn to old-fashioned tradition with two unbeatable winners--Pumpkin Pie and Apple Pie, vegan versions, of course. Then, as an accompaniment to dessert we'll sip our spiced Pumpkin Apple Nog, with its rich, creamy base of pumpkin perked with apple juice.

In the many years we've been serving holiday meals such as this one, not one person has remarked about missing the turkey. Quite the contrary, most of our guests are surprised at the variety of delicious foods and delighted to have the opportunity to taste a true vegan feast first hand. We hope you'll enjoy some of our feast dishes.

CRANBERRY FRUIT CONFETTI

This unique fruit combination is one of the sugarplums of the autumn season. It's so rich in colors and flavors, you can serve it often as a meal accompaniment throughout the holidays.

1. Leaving the peels on, wash apples thoroughly, and pulse-chop in food processor until finely minced. Transfer to a large mixing bowl.
2. Add remaining ingredients to the bowl with the cranberries and toss to distribute evenly. This fruit dish can be made several hours ahead. Serves 8 - 10 as a side dish.

Note: If you decide make this dish a day ahead, don't add the cranberries until just a few hours before serving. They have a tendency to lose some of their delightful tang.

CREAMED LEMONY BROCCOLI

Because it's so easy to prepare, this broccoli recipe is ideal when serving a special Thanksgiving meal with its multitude of traditional dishes.

Garnish

1. Put prepared broccoli into a 4-quart (4 liter) saucepan. Add 3/4 C. (177 ml) water, cover, and bring to a boil over high heat. Turn heat down to low, and steam 4 to 5 minutes or until broccoli is just tender.
2. Transfer broccoli to the food processor. Add lemon juice, water, salt, and olive oil and process until pureed but still textured. Adjust seasoning to taste. Remove to an attractive serving bowl and garnish with a twisted slice of lemon and a sprig of parsley. Serves 4 to 5.

Note: For a low fat version, eliminate the extra virgin olive, and add extra water if mixture is too thick.

CARROT AND PARSNIP RAGOUT

When you want a brilliant accent of color, you can count on this appealing combo of root vegetables. It's the ideal marriage--both partners are endowed with natural sweetness.

1. Combine carrots, parsnips, and water in a 3-quart (3 liter) saucepan. Cover and bring to a boil over high heat. Turn heat down and steam until softened, about 5 to 7 minutes.
2. Using a slotted spoon, transfer cooked carrots and parsnips to a food processor. Add 1/2 to 1 C. (118 to 237 ml) water, salt to taste, and a dash of nutmeg. Process to a smooth puree, adding more water if needed. Serves 6.

CREAMED CHESTNUTS

Here's a unique side dish to serve with festive meals where chestnuts take center stage. Since fresh chestnuts require some patience with the peeling process, it's always best to prepare them the day ahead. If time permits, the entire dish can be prepared ahead and chilled in a serving dish that can be heated gently in the oven the following day.

Creamed Chestnuts is one of the delicious recipes from Zel Allen's cookbook The Nut Gourmet: Nourishing Nuts for Every Occasion published by Book Publishing Company in 2006.

Yield: 6 to 8 servings

1. Place the chestnuts into a 4-quart (4 liter) saucepan and add enough water to cover by 2 inches (5 cm). Bring to a boil over high heat. Turn the heat down to medium-high and boil gently for 20 to 30 minutes, or until the chestnuts are soft enough to pierce with a fork. Drain the water into a 2-cup (480 ml) measure, and add enough soymilk to equal 1 1/2 cups (360 ml). Pour into the food processor, add the chestnuts, and process until smooth. Season with salt and pepper.
2. Transfer to an attractive serving bowl and sprinkle the top with a dash of nutmeg. Garnish with the optional persimmon slices, placing them around the outer edge, and serve.

Notes: The second cooking of the chestnuts will soften them further and result in a very delicate, creamy texture. For a thicker, firmer texture closer to mashed potatoes, eliminate the second cooking and place the chestnuts into the food processor. Add 3/4 to 1 cup (180 to 240 ml) soymilk or rice milk and process until thick and smooth. Transfer to an oven-proof dish, and warm in the oven at 350 degress (Gas Mark 4) for 15 to 20 minutes.

To save preparation time, use two 15-ounce (420g) jars cooked and peeled whole chestnuts. They are available at specialty shops, natural food stores, and some grocery stores. Each jar contains about 2 1/2 cups (600 ml) chestnuts.

Creamed Chestnuts may be prepared a day ahead and chilled in an overproof serving dish. Reheat it gently in the oven at 325 degrees (Gas Mark 4) for 15 to 20 minutes. Garnish just before serving.

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