Complete Thanksgiving Menus & Recipes

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Complete Thanksgiving Menus & Recipes

 

 

Festive Loaf

by Linda McCartney, Linda McCartney On Tour

 

Serving Size: 8

Prep Time: 15 minutes

 

4 tablespoons olive oil

2 medium onions -- chopped

16 vegetarian burgers, defrosted -- crumbled

2 tablespoons each: sage and rosemary -- freshly chopped

4 large organic eggs -- beaten

6 tablespoons soy cream

4 tablespoons tamari or soy sauce

In a large frying pan, heat the olive oil and saute the onions until soft. Add

the crumbled burgers and brown them with the onions, taking care that they do

not stick to the pan. Add the herbs and fry for a further 2 minutes before

removing the pan from the heat.

 

Place the mixture in a bowl and add the beaten eggs, soy cream, and tamari or

soy sauce. Mix well, then press it into a well-greased loaf pan and bake at 350

F for 40-45 minutes until it has set in the center.

 

Leave the loaf in the pan to cool, and turn it carefully out after 15 minutes.

Serve warm

*****

 

Herby Stuffing

by Linda McCartney, Linda McCartney On Tour

 

Serving Size: 4

Prep Time: 15 minutes

 

1 medium onion

6 small celery stalks -- chopped

1 tablespoon each: parsley, sage, and thyme -- freshly chopped

6 tablespoons olive oil

1 small loaf whole grain bread -- diced

3 tablespoons each: pecans, cashews, and brazil nuts -- roughly chopped soy

sauce or tamari -- to taste

a little stock or water to bind

In a medium bowl, combine all the ingredients.

 

Mix well, adding a little stock or water to moisten the mixture. Press the

mixture into a greased loaf pan. Bake at 350=B0 F for 30-40 minutes. Allow the

stuffing to cool a little before turning it out. Serve it cut into slic=es.

*****

 

Special Gravy

by Linda McCartney, Linda McCartney On Tour

 

Serving Size: 4

Prep Time: 25 minutes

 

 

2 tablespoons olive oil

1 medium onion -- finely chopped

1 1/2 cups mushrooms -- chopped small

2 tablespoons tomato puree

2 tablespoons vegetarian gravy mix

2 cups vegetable stock or water

sea salt and black pepper -- to taste

In a medium saucepan, heat the oil and cook the onion until it is golden brown,

for 5-6 minutes. Stir in the mushrooms and cook until soft, a further 5 minutes,

stirring. Add the tomato puree.Sprinkle the gravy mix into the pan, stir well,

then add the stock or water slowly, stirring all the time. B=ring to a boil,

then simmer gently for 5 minutes. Season to taste with salt= and pepper before

serving.

*****

 

Glazed Carrots with Honey and Sesame Seeds

by Linda McCartney, Linda McCartney On Tour

 

 

Serving Size: 4

Preparation Time: 20 minutes

 

 

1 pound carrots -- peeled

4 tablespoons butter or margarine

2 tablespoons honey or maple syrup

pinch of sea salt

1 1/4 cups water

1 tablespoon sesame seeds -- toasted

Cut the carrots into sticks and put them in a medium pan with half of the butter

or margarine, honey or maple syrup, and a pinch of salt, then add the water.

Bring to a boil, uncovered, and cook rapidly until the water has all but

evaporated and the carrots are tender, for about 8 minutes.

 

Add the remaining butter or margarine and honey or maple syrup and cook until a

thick syrup forms to coat the carrots, for 3-4 minutes longer. Serve sprinkled

with the sesame seeds.

 

******

 

Minted Peas

Recipe By :Linda McCartney, Linda McCartney On Tour

 

Serving Size : 6

Preparation Time :0:30

 

12 sprigs fresh mint, leaves removed and chopped, stalks reserved

1 pound fresh or frozen peas

1 tablespoon butter or margarine

sea salt and black pepper, to taste

Pour 2 inches of boiling water into a medium saucepan add the mint stalks,

simmer for 5 minutes, then remove them. Add the peas to the water. Cook fro=zen

peas according to package directions; if you are using fresh peas, cook them

until tender, about 8-10 minutes, then drain.

 

Stir in the mint leaves and butter or margarine, and season to taste.

 

 

---------=----\

-

 

Per serving: 17 Calories (kcal); 2g Total Fat; (99% calories from fat); tra=ce

Protein; trace Carbohydrate; 5mg Cholesterol; 20mg Sodium

 

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

*******

 

Oven-Roasted Vegetable Fries with Whole Garlic

by Linda McCartney, Linda McCartney On Tour

 

Serving Size: 4

Prep Time: 20 minutes

 

1 large parsnip

1 large turnip

1 large beet

1 small fennel bulb

1 medium celery root -- peeled

3 tablespoons to 4 Tbsp. olive oil

12 cloves to 16 cloves garlic -- unpeeled

sea salt and black pepper -- to taste

Scrub the root vegetables thoroughly but leave them unpeeled. Cut them into=

fries and transfer them to a large bowl. Toss them with the olive oil and

=garlic until they are well coated. Season with salt and pepper.

 

Spread the vegetables evenly on a baking sheet in a single layer. Roast at 425 F

for 20-25 minutes until they are crisp and tender, turning them from time to

time so that they brown all over. Serve hot.

 

********

 

Grandma's Apple Pie

by Linda McCartney, Linda McCartney On Tour

 

Serving Size: 8

Prep Time: 25 minutes

 

3/4 cup butter or margarine -- softened

3/4 cup low-fat cream cheese

3 cups all-purpose flour

2 pounds apples, peeled, cored -- sliced thinly

2 tablespoons ground cinnamon

5 tablespoons to 6 Tbsp. sugar -- to taste

2 tablespoons lemon juice

In a medium bowl, beat the butter or margarine and cream cheese together until

smooth. Work in the flour to make a soft dough. Divide the dough into two balls,

wrap them, and chill them in the fridge for a minimum of 1 hour.

Mix the sliced apples with the cinnamon, sugar, and lemon juice, reserving a

little sugar and cinnamon. Mix well.

 

On a lightly floured surface, roll out one ball of pastry and use it to line a

deep 10-inch pie dish. Bake the pastry blind.

 

When the pie shell has cooled, fill it with the apples, piling them higher in

the center.

 

Roll out the other pastry ball thinly and gently lay it on top. Press the edges

together, trim off any excess pastry, then mark the edges with a fork and prick

the top of the pie several times.

 

Mix the reserved cinnamon and sugar together, and sprinkle the mixture on top of

the pie. Bake at 375 F for 35-40 minutes, until the topping is golden brown and

the apples have cooked.

 

Baking Blind: Baking blind, which partially cooks the pie shell, will ensure

that it stays crisp under a liquid filling. Cover the pastry, including the rim,

with aluminum foil to prevent it from rising. Weigh it down with baking beans

(dried lima or butter beans are perfect). Bake it in a preheated oven at 400 F

for 10-12 minutes (slightly less time if you are making small individual pie

shells). Remove the foil and bake for a further 5 minutes or until the pie shell

starts to color.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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