VT Thanksgiving Menu 5/Part 1

[Guest guest]

Entire Menu (posting 1st 4 today and the rest tomorrow)::

 

Greens with Tangerine-Ginger Vinaigrette

Anasazi Bean Soup

Ken's Blue Cornbread

Vegetable Quinoa Bake with Kuri Squash

Zuni Succotash

Spinach with Pine Nuts and Raisins

Indian Pudding

Orange Gingerbread

 

 

* Exported from MasterCook *

 

Greens with Tangerine-Ginger Vinaigrette

 

Recipe By :Vegetarian Times Complete Thanksgiving Cookbook

Serving Size : 8 Preparation Time :0:00

Categories : Menu 5 Salubrious Salads

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 tablespoons fresh tangerine juice -- or orange juice

3 tablespoons Orange Vinegar -- see Note* or sherry vinegar

1 teaspoon chopped fresh chives

1/2 teaspoon grated orange zest

1/4 teaspoon ground ginger

1/4 teaspoon ground anise -- or ground fennel seeds

salt to taste

1/2 cup canola oil -- or olive oil

1 tangerine -- or orange, peeled & segmented

1 pound mesclun greens

 

To make the dressing, in a medium bowl, whisk together tangerine or orange

juice, vinegar, chives, orange zest, ginger, anise, or fennel, and salt. Whisk

in oil until well-blended. Add tangerine or orange segments and toss to coast.

Cover and chill for at least 1 hour, up to 24 hours.

 

To serve, put greens into large bowl. Add tangerine or orange sections and

dressing and toss to mix and coat.

 

S(ISBN):

" 0-02-862567-6 "

Copyright:

" 1998 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 131 Calories; 14g Fat (92.3% calories

from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

trace Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2

1/2 Fat.

 

NOTES : To make Orange Vinegar: Put several orange or tangerine peels, about 2

tablespoons of chopped fresh chives, and 1/4 teaspoon minced fresh ginger root

into a 1-pint jar. Fill jar with apple cider vinegar, the cap and age for 2

weeks. Store vinegar in a cool, dry place away from light.

Nutr. Assoc. : 5250 0 0 0 0 23 0 0 0 0

 

 

* Exported from MasterCook *

 

Anasazi Bean Soup

 

Recipe By :Vegetarian Times Complete Thanksgiving Cookbook

Serving Size : 4 Preparation Time :0:00

Categories : Menu 5 Savory Autumn Soups

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup dry Anasazi beans -- picked over & rinsed

vegetable stock -- or water

1 medium onion -- chopped

2 large cloves garlic -- pressed or minced

1/4 teaspoon ground coriander

1/2 teaspoon ground cumin

1 jalapeno

OR other pepper -- finely chopped

salt to taste

minced green onions and/or cilantro beans

for garnish

 

Cover beans with water and soak overnight, allowing extra water for expansion.

Drain, reserving soaking water. Measure soaking water and add stock or water to

equal 6 cups. Pour into pot.

 

Add remaining ingredients except salt, green onion and/or cilantro, and bring to

a boil. Cover, reduce heat, and cook at a low simmer 1 1/2 to 2 hours or until

beans are tender. Season with salt to taste and serve hot, garnished with green

onion and/or cilantro.

 

S(ISBN):

" 0-02-862567-6 "

Copyright:

" 1998 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 179 Calories; 1g Fat (3.4% calories from

fat); 11g Protein; 34g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 6mg

Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 4509 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Ken's Blue Cornbread

 

Recipe By :Vegetarian Times Complete Thanksgiving Cookbook

Serving Size : 8 Preparation Time :0:00

Categories : Breads, Biscuits & Muffins Menu 5

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons vegetable oil

1 small onion -- minced

1 1/2 cups blue cornmeal

1/2 cup whole wheat pastry flour

3 teaspoons baking powder

3/4 teaspoon salt

1 teaspoon dried sage

1 teaspoon dried thyme

2 eggs -- beaten

2 tablespoons honey

1 cup milk -- or soy milk

 

Preheat oven to 475ºF. Place an ungreased 9-inch cast-iron skillet in oven to

heat up. Heat oil in another pan, saute onions, and set aside. Combine dry

ingredients, including herbs, in bowl. Combine eggs, honey, and milk in another

bowl. Combine wet and dry ingredients and fold in onions. Carefully remove

heat skillet from oven. Pour in batter, return to oven, and bake 20 minutes, or

until the top springs back when pressed.

 

S(ISBN):

" 0-02-862567-6 "

Copyright:

" 1998 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 114 Calories; 6g Fat (43.4% calories from

fat); 4g Protein; 13g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 413mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk;

1 Fat; 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 26182 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Vegetable Quinoa Bake with Kuri Squash

 

Recipe By :Vegetarian Times Complete Thanksgiving Cookbook

Serving Size : 6 Preparation Time :0:00

Categories : Magnificent Entrees Menu 5

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon canola oil

1 medium onion -- chopped

8 mushrooms -- (to 10) sliced

1 large red bell pepper -- diced

1 jalapeno pepper -- (optional) seeded & minced

1 small zucchini -- diced

2 cloves garlic -- minced

3 cups water

1 1/2 cups quinoa

2 cups diced red kuri, pumpkin, or other winter

squash

1 cup chopped kale -- or escarole

2 tablespoons fresh minced parsley -- (or 1 tbsp dried)

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

 

Preheat oven to 400ºF. In a saucepan, heat oil over medium heat; add onion,

mushrooms, peppers, zucchini, and garlic. Saute about 5 to 7 minutes. Stir in

remaining ingredients and bring to a boil.

 

Transfer mixture to a 9x13-inch casserole dish and cover. Bake until liquid is

absorbed, about 35 to 40 minutes.

 

Remove from oven and fluff with a fork. Let stand 5 minutes before serving.

 

S(ISBN):

" 0-02-862567-6 "

Copyright:

" 1998 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 220 Calories; 5g Fat (19.9% calories from

fat); 8g Protein; 38g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 198mg

Sodium. Exchanges: 2 Grain(Starch); 1 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 1216 0 0 0 0