In case you had not noticed, it is spring. And, just in case you hadn’t noticed, it is almost November. This can just indicate one thing: Thanksgiving is almost here! Forgive the excessive enthusiasm of mine, but Thanksgiving is my personal favorite holiday. This’s generally as it’s one day revolving around food, many of which are actually my favorite foods: stuffing, mashed potatoes, multiple kinds of pie, cranberry sauce, green beans…did I mention pie? I also like Thanksgiving because, for the past seven years, we have spent it with my aunt and uncle’s family in Minnesota. You would stop being the first to wonder why the California family go to the Minnesota relatives’ in November, but it is tradition. Unfortunately, we’re not gon na Minnesota this season, but Read this post does give me an opportunity to work out my most powerful as well as delicious vegan Thanksgiving dishes.
So, this’s the 1st vegan Thanksgiving of mine, and I couldn’t be a little more excited. One of the good negative effects of turning into vegan is that it causes you to reexamine your food choices, and shake them up. Effectively, I am turning Thanksgiving upside down this year! A dairy and meat free Thanksgiving is not traditional, but I believe it can still be delicious. I decided to start cooking early this season, so I might inspire several of you along with the mouth watering foods I am going to be posting over the next few weeks. if you’re hosting a vegetarian or a vegan at the Thanksgiving of yours, or even when you’re simply looking to create a difference to the typical holiday menu of yours, I hope you’ll have a look at the recipes I’ll be posting.
This kind of very first dish is designed to be a principal course, a kinder variant of the turkey, in case you’ll. I made these in french onion soup bowls for dinner, but I do think ramekins would be enough for the massive working day, as this will be accompanied by a few side dishes, plus appetizers and desserts. These individual pot pies were definitely delicious, although I’m already planning ways to dress them up for the important event.
Mushroom, Lentil, and Caramelized Onion Pot Pies
Filling
1/2 cup French green lentils
Three cups cool water
1/2 teaspoon salt one oz. dried porcini mushrooms
3 cups boiling water
2 tablespoons olive oil
One onion halved and sliced thinly
1/2 teaspoon salt eight oz. fresh baby bella mushrooms
One carrot diced roughly
1 tablespoon thyme
1 1/2 teaspoons sage chopped
One clove garlic minced
Two tablespoons all purpose flour
Four teaspoons soy sauce
One tablespoon tomato paste
Topping
One cup all purpose flour
Six tablespoons cornmeal
One 1/4 teaspoons baking powder
1/2 teaspoon salt
Four teaspoons chilled non dairy butter diced
1/2 cup non dairy milk
1 1/2 teaspoons white distilled vinegar
In a compact pot, combine the lentils, 3 cups cold water, and 1/2 teaspoon salt. Bring to a boil, reduce heat, and simmer for thirty five to forty minutes.