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Turkeyless Vegans Hold Thanksgiving Feast
Revisiting a Vegan Thanksgiving

Includes recipes below

Blessed with the abundance of fruits and vegetables reaped from the fields, vegans find it easy to give thanks at this time of year. Most will agree it's easier to live the vegan lifestyle today than it was even a decade ago. Paving the sometimes-challenging road to compassionate living are many stouthearted pioneers who deserve thanks. It's the season when deep spiritual feelings connect us to nature that turns seed into nourishing food and gives us reason to celebrate.

Thanksgiving arrives with expectations for a day of royal feasting. Friends and family gather at the vegan table to enjoy a jubilant celebration rich with savory, succulent flavors that bathe the taste buds with stunning treats of the harvest.

The season begs for dishes infused with aromatic herbs and spices like cinnamon, nutmeg, and ginger. Savory dishes take on a more festive air when sweetened with fresh and dried fruits. Sweet potatoes and squash reach new heights with a touch of spice and a hint of tart fruits like fresh cranberries or quince. Fragrant herbal bouquets of sage, bay leaves, and marjoram drift from the kitchen, ignite the senses, and invite us to join the festivities at the table.

Replacing the traditional turkey are two extraordinary main dishes that may become favorites at your Thanksgiving table. Either one will provide a hearty centerpiece for a memorable feast. The Sweet 'n Savory Stuffed Pumpkin makes a gorgeous presentation that features sweet accents of raisins and cranberries to contrast the well-seasoned savory stuffing.

The Savory Lentil Terrine commands attention with its tall torte stature. Packed with with barley, mushrooms, and almonds, generously laced with seasonal herbs and garnished with sliced pimiento-stuffed Spanish olives, the terrine is baked in a springform pan to create an inviting presentation served on a footed cake plate. Topping off this hearty entree are two delectable sauces to choose: a robust Mushroom Sauce mulled with red wine or a chilled, creamy Lemon Dill Silken Sauce.

Joining the stunning entrée on the plate might be the traditional trimmings like cranberry sauce or relish, sweet potatoes, peas or other favorite vegetables, and perhaps a tossed salad to round out the meal.

Consider a side dish that lends a rich burgundy hue to the offerings. Roasted Beets with Pomegranate Syrup, so easy to prepare and positively irresistible in flavor, can be prepared a day ahead and simply reheated.

For an exceptional pumpkin dessert, the Spicy Baked Pumpkin Mousse dotted with dried cranberries can't be beat. Spiced with cinnamon, nutmeg, ginger, and cardamom and enriched with almond meal, this dessert is feather-light and easy to love. Even better, it's topped with a warmed Lemon Ginger Sauce that makes the dessert practically sing.

The eyes are first to feast on the holiday table. Because we know expectations are high at this once-a-year event, we aim to earn extra compliments when we present foods so breathtaking they stop conversation mid sentence. A ravishing beauty, this entrée features a bright orange pumpkin that doubles as both the baking and serving dish. Baked inside the pumpkin shell are wholesome grains infused with savory herbs, vegetables, and hazelnuts that come to life with pomegranate syrup highlights. Look for the pomegranate syrup, sometimes called pomegranate molasses, in Middle Eastern groceries.

1 8 to 10-pound (about 4.5 kg) pumpkin

1 C. (240 ml) water
1/2 t. salt
1/2 C. (120 ml) toasted or untoasted buckwheat

1/2 pound (226 g) sliced mushrooms
4 stalks celery (about 2 1/4 C. (540 ml))
2 medium onions (about 2 1/2 C. (600 ml)
2 T. extra virgin olive oil

5 slices of whole grain bread, toasted and cubed
2 cloves garlic, minced
1 medium carrot, diced
1 red bell pepper, chopped
1/4 C. (60 ml) chopped, toasted hazelnuts
1/3 C. (80 ml) hazelnut meal
1/3 C. (80 ml) black raisins
1/3 C. (80 ml) sweetened dried cranberries
1 t. dried sage, crumbled
1 t. salt or to taste
1/2 t. ground black pepper or to taste

2 to 3 T. pomegranate syrup

Fresh herbs (parsley, mint, basil, sage, fennel,or cilantro)
Sliced persimmon or wedges of pomegranate

1. Have ready a large, parchment-lined baking pan. Using a firm bladed knife, cut a lid from the top of the pumpkin about 5 to 6 inches (12.5 to 15 cm) in diameter. Scoop out the pumpkinseeds and set them aside for future roasting. Set the pumpkin aside on the prepared baking pan while preparing the stuffing.
2. Combine the water and salt in a 2-quart (2 liter) saucepan, cover, and bring to a boil over high heat. Add the buckwheat, and when the water returns to a boil, cover the pan, and steam 15 minutes. Transfer the cooked buckwheat to a large mixing bowl.
3. Combine the mushrooms, celery, onions, and olive oil in a large, deep skillet, and sauté, stirring frequently, until softened and lightly browned, about 8 to 10 minutes. Then, add the mixture to the bowl with the buckwheat.
4. Preheat the oven to 375 F (Gas Mark 5). Add the remaining ingredients to the bowl and stir well to distribute flavors evenly. Adjust seasonings if needed.
5. Add the pomegranate syrup and stir well. Spoon the mixture into the prepared pumpkin and cover it with the pumpkin lid.
6. Bake in the preheated oven at 375 F. (Gas Mark 5) for 1 to 1/2 hours, until the pumpkin feels soft when pressed. Remove from the oven and transfer the pumpkin to a large serving platter.
7. For a picture-perfect presentation, remove the pumpkin lid and lean it, standing against the base of the pumpkin. Garnish the base of the platter with fresh herbs and decorate with sliced persimmons or wedges of pomegranate.
8. Serve with a large spoon so guests can scoop out some of the pumpkin along with the stuffing. Makes about 6 to 8 servings.

Served on a footed cake plate, this elegant and inviting lentil terrine is the embodiment of earthy flavors. Comprising the hearty entrée are lentils, mushrooms, onions, barley, and almonds baked with herbs and seasonings that result in a scrumptious main dish. Topping it off is a tangy, wine instilled mushroom sauce served on the side.

1/2 C. (120 ml) pearl or pressed barley
1 1/2 C. (360 ml) water
1/2 t. salt

1 lb. (450 g) button mushrooms, chopped
2 large red onions, diced (about 4 C. (1 liter)
1 T. olive oil
1/2 t. salt

3 1/2 C. (840 ml) water
1 C. (240 ml) brown lentils
1 1/4 t. poultry seasoning
1 bay leaf
3/4 t. salt
1/2 t. dried marjoram
Freshly ground pepper

2/3 C. (160 ml) chopped almonds
2 T. + 1 t. Bragg Liquid Aminos
1 T. + 2 t. psyllium husks

Sliced pimiento stuffed Spanish olives

Garnish
Half slices of oranges
Sprigs of herbs

1. Line the bottom of a 9-inch (23 cm) springform pan with parchment and set the pan aside.
2. Combine the barley, water, and salt in a 2-quart (2 liter) saucepan. Cover and bring to a boil over high heat. Turn the heat to low and steam for 30 to 35 minutes or until the barley is tender and all liquid is absorbed. Transfer the cooked barley to a large mixing bowl.
3. Preheat the oven to 375 F (Gas Mark 5) degrees. In a large bowl, combine the mushrooms, onions, olive oil, and salt and toss together to coat with the oil. Transfer the mixture to a large baking sheet and roast at 375 (Gas Mark 5) degrees for about 35 minutes, until onions and mushrooms are very tender. Set aside.
4. In a 3-quart (3 liter) saucepan combine the water, lentils, poultry seasoning, bay leaf, salt, marjoram, and pepper. Bring to a boil, uncovered, over high heat. Turn heat to medium, and simmer until lentils are tender and no more than 1 or 2 tablespoons of liquid remain, about 25 minutes.
5. To assemble the terrine, add the roasted onions and mushrooms and the cooked lentils to the bowl with the barley. Stir well and add the chopped almonds, Bragg Liquid Aminos, and psyllium husks. Toss together until all ingredients are thoroughly combined.
6. Transfer the mixture to the prepared springform pan, pressing to pack the mixture firmly. Arrange the sliced Spanish olives over the top, cover with aluminum foil, shiny side down, and bake for 40 minutes. Remove the foil and bake another 15 minutes. Cool 10 to 15 minutes, then run a knife around the edges of the springform pan. Place the springform pan on a large serving platter, and remove the springform collar.
7. Garnish the edge of the platter with half slices of oranges and sprigs of fresh herbs. Serve with Lemon Dill Silken Sauce on the side. Makes about 6 to 8 servings.

Mushroom Sauce

8 oz. (226 g) fresh button or Cremini mushrooms, sliced
1 3/4 C. ((420 ml) water
1/4 C. (60 ml) Bragg Liquid Aminos, Tamari, or soy sauce
1/4 C. (60 ml) dry red wine
2 T. lemon or lime juice

3 T. cornstarch
3 T. water

1. Combine the mushrooms, water, Bragg Liquid Aminos, red wine, and lemon juice in a 2-quart (2 liter) saucepan, and bring them to a boil. Turn the heat down slightly and simmer for 5 minutes.
2. Stir the cornstarch and water together in a small bowl and add it to the bubbling sauce a little at a time, stirring constantly, until thickened to desired consistency, about 1 minute. Serve the sauce on the side. Makes about 2 1/4 cups (540 ml).

Lemon Dill Silken Sauce

1 12-oz. (340 g) package soft silken tofu
1 to 3 T. lemon juice
1 t. salt
1 t. minced fresh dill
1/8 t. freshly ground pepper

Combine all the ingredients in a blender or food processor, and process until smooth, about 1 minute. Makes about 1 cup (240 ml).

If at first beets seem too mundane for the Thanksgiving table, rest reassured they will be admirably appreciated when properly dressed in a coat of thick, tangy-sweet pomegranate syrup (sometimes called pomegranate molasses) available in any Middle Eastern grocery. Occasionally, Italian delis will stock this item, too.

6 medium beets
1 T. organic canola oil

3 to 4 T. pomegranate syrup, divided

1. Preheat the oven to 375 F (Gas Mark 5) and have ready a 9 x 13-inch (23 x 32.5 cm) baking dish.
2. Peel the beets and slice them about 1/4-inch thick. Cut them into bite-size chunks and put them into a large mixing bowl.
3. Add the canola oil and toss to coat the beets evenly. Add 1 1/2 tablespoons of pomegranate syrup and toss well. Transfer the beets to the baking dish and roast in the preheated 375 F (Gas Mark 5) oven for about 25 to 35 minutes until they are fork tender. Remove from the oven and add more of the pomegranate syrup to taste and toss well. Serve warm or chilled in an attractive serving bowl. Makes about 6 servings.

No matter how delicious and succulent the entrée, a stunning dessert frequently receives the standing ovation. While guests sometimes need coaxing to come to the table for the meal, they practically race to be seated for the sweet finish. Breaking away from the traditional pumpkin pie with its calorie dense crust this dessert falls somewhere between a feather-light mousse and a creamy, rich quiche. On the lighter side, but not light on flavor, the lusciously sweet, spice-laden pumpkin treat is garnished with dried cranberries and topped with tangy Lemon Ginger Sauce.

1 3-pound (1.4 kg) pumpkin, butternut, or kabocha squash

2 C. (480 ml) ground almonds or hazelnuts
1 1/4 C.(300 ml) evaporated cane juice
1 T. lemon juice
1 1/4 t. ground cinnamon
1/2 t. nutmeg
1/2 t. vanilla extract
1/4 t. ground ginger
1/4 t. ground cardamom
Pinch of salt

3 T. flaxseeds
6 T. water

1/4 C. (60 ml) sweetened dried cranberries

1. Preheat oven to 375 F (Gas Mark 5). Line a baking pan with aluminum foil, shiny side down. Line a 9-inch (23 cm) springform pan with parchment, and lightly oil the sides.
2. Wash the pumpkin and place it on the prepared baking sheet. Bake at 375 F. (Gas Mark 5) for 50 to 60 minutes or until the squash feels soft when pressed. Cut the squash in half, remove the seeds, and scoop out the flesh into a large mixing bowl.
3. Raise the oven temperature to 400 F (Gas Mark 6). Add the ground almonds, evaporated cane juice, lemon juice, cinnamon, nutmeg, vanilla extract, ginger, cardamom, and pinch of salt. Mix well.
4. Combine the flaxseeds and water in a blender and blend on high speed until they become thick and viscous, about 1 minute. Stir the flaxseed mixture into the squash and mix well to incorporate it completely.
5. Spoon the mixture into the prepared springform pan. Sprinkle the cranberries over the top and lightly press them into the pumpkin. Bake at 400 F (Gas Mark 6) for 1 hour and 15 minutes, or until the pudding is firm when lightly shaken.
6. Cool about 20 minutes and loosen the edges with a heat-resistant rubber spatula. Remove the springform collar, and serve slightly warm or chill and serve cold. Serve with heated Lemon Sauce. Refrigerated, the mousse keeps well for 3 or 4 days. Makes about 8 to 10 servings.

Lemon Ginger Sauce

1 C. (240 ml) water
1/3 C. (80 ml) + 2 T. evaporated cane juice or light brown sugar
1/4 C. (60 ml) lemon juice
1 T. finely grated ginger
1/2 t. ground cinnamon

2 T. cornstarch
2 T. water

1. Combine the water, evaporated cane juice, lemon juice, ginger, and cinnamon in a 1 or 2-quart (1 or 2 liter) saucepan. Bring to a boil over high heat, then turn heat down to medium. Simmer over medium heat until sugar dissolves.
2. Combine the cornstarch and water in a small cup or bowl and stir to a thin paste. Add to the bubbling liquid and stir constantly until the sauce thickens, about 1 minute. Serve warm. Refrigerated, the sauce keeps well for 1 week. Makes about 1 1/3 cups (320 ml).

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