Vegetarian Thanksgiving

Vegetarian Gravy

Here's a good all-purpose vegetarian gravy recipe.
Serve it over mashed potatoes or Thanksgiving stuffing.

1 T butter
1/4 C minced onion
3 cloves minced garlic
4 T flour or whole wheat flour
4 C water or vegetable stock
2 t minced parsley
5 T low sodium or light soy sauce pepper to taste

Melt butter in a heavy skillet and sauté onion and garlic for about 2 minutes. Transfer to a bowl and wipe skillet clean. Add flour to skillet and cook, stirring constantly until flour get brown and toasted. Add water or stock and soy sauce and cook, whisking constantly until mixture comes to a boil and thickens, about 5 minutes. Stir in onion/garlic mixture and parsley. Cook for one minute more. If gravy becomes too thick, thin with additional water or stock. Makes About 4 1/2 Cups

Vegetarian and Diabetic Friendly Indian Corn Pudding

2 large eggs, beaten, or 1/2 c egg substitute
2 T finely chopped onion
2 T finely chopped red bell pepper
1/2 t salt
1/4 t ground mace
1/8 t ground white pepper
1 T margarine
1-1/2 c skim milk
2 c fresh corn kernels, or one (15 oz) can whole kernel corn, drained

Preheat oven to 325°F. Prepare a 1-1/2-quart casserole with nonstick pan spray. Combine the eggs, onion, bell pepper, salt, mace and white pepper in a medium bowl. Melt margarine in a large nonstick saucepan; stir in the milk and heat for 5 minutes. Add the egg mixture and corn; stir to mix well. Pour the mixture into the prepared casserole. Bake for 1 hour or until set. Makes 4 Servings

Candied Sweet Potatoes

For some extra kick add marshmallows on top and serve with whipped cream.

6 c of sweet potatoes, peeled and sliced
1/2 c unsalted butter, melted
1 c sugar
1/4 c of water

Arrange the sweet potato slices in a baking dish sprayed with nonstick spray. Combine the remaining ingredients in a bowl and spread evenly on top of the potatoes.

Vegetarian Diabetic Friendly Cranberry Chutney

12 oz fresh cranberries
1 c peeled, diced apple
1 c orange juice
1/2 c chopped, dried apricots
1 t freshly grated ginger
1 t ground cinnamon
1/2 t ground cloves
3 to 4 T honey, or to taste

Place first 7 ingredients in a deep, heavy saucepan & bring to a simmer. Cook over low heat with lid slightly ajar for 20-25 minutes, or until liquid is mostly absorbed. Add honey to taste & simmer uncovered for another 5-10 minutes until thick. Cool to room temperature and store in sterilized jar, tightly covered but not sealed. Refrigerate. Bring to room temperature before serving. Makes 8 Servings

Vegetarian Recipe for Quinoa Pilaf Sweet Potato Biscuits

1-1/4 c whole wheat pastry flour
1/2 c unbleached white flour
2 t baking powder
1/2 t salt
3 T margarine
1/3 c apple juice
1 c well-mashed, cooked sweet potato
3 T honey
1/3 c finely chopped pecans or walnuts

Preheat the oven to 425° F degrees. In a mixing bowl, sift together the flours, baking powder & salt. Work the margarine in with a pastry blender or the tines of a fork until the mixture resembles a coarse meal. Add the apple juice, sweet potato, honey & nuts and work them in to form a soft dough. Turn the dough out onto a well-floured board and knead in just enough extra flour to make the dough lose its stickiness.

With floured hands, divide the dough into 16 equal parts. Shape into small balls and arrange on a lightly oiled cookie sheet, patting them down a bit to flatten. Bake for 12 to 15 minutes, or until a toothpick inserted into the center of one tests clean. Transfer the biscuits to a plate and serve hot. Makes 16 Biscuits