Seitan Roulade

I was seeking out something to make for Thanksgiving that was meatless and could accompany all the wonderful sides that go along with the holiday meal.

I've never even tried Tofurkey but it does not look appealing to me, nor do some of the other items like Quorn's Vegetarian Turk'y.

In the past we have made fish in a variety of preparations to go with the meal.  I wanted to do something else but yet we don't eat meat.  Not wanting to serve a premade vegetarian Thanksgiving entree I found several ideas online.  I adapted one I found on the Olives for Dinner site (olivesfordinner.com) by adding some spicing to the wheat gluten and making a different stuffing for the roulade.  I love how this came out.  I seared the outside a bit more than I may have liked--in fact I made this again and seared it less, it rolls better and stays moister.

I had extra seitan left so i coated those with coarse ground corn meal and seared those -- vegan cutlets.  They were very easy to make and really good also!

Creamy Kale Chestnut Gratin

Absolutely delicious!  A small amount of almond milk makes these creamy without adding a lot of fat.  You can use whatever your favorite dairy or nondairy milk is: soy, flax, oat or evaporated milk.  A firm type of greens work best, such as kale or collard.  You can use swiss chard but it will cook down a lot-- add more greens.
I like the addition of roasted chestnuts but if you prefer use pinenuts or leave out altogether.

Winter Herb Stuffed Squash

I absolutely love this dish!  And its so versatile, use whatever you like pairing with the sweetness of butternut squash.  Mushrooms would be great, certainly sage makes a great partner.  I've added some whole wheat breadcrumbs to these but that is purely optional.  Prepared quinoa would be a good addition or substitute, this would make it heartier and would be a great entree served with a salad or rapini.
I hope you enjoy this as much as I do!

Vegan Stuffed Savoy Cabbage

Looking for what else to do with falls bounty of cauliflower, carrots, cabbage?  Totally vegetarian and vegan cabbage rolls....

I'm still using the massive cauliflower I bought at the farmers market!  I decided to cook it until tender, mash it and use it incorporated into a stuffing for savoy cabbage leaves.  You can make a quick red sauce and place these on top of that in a pan to cook, but I placed these on a bed of sliced onions and carrots to roast.
Savoy cabbage is more tender than the typical cabbage so if you are using another type just blanch a bit longer.

Eggplant Polenta Stacks

I have been asked many times how to use eggplant.  Often in the checkout line at a grocery store and most always I hear that people tend to make it fried or fried then baked in eggplant parmesan. 

I love eggplant and it can be used in so MANY ways!  I roast it very often when in a hurry.  Sliced, cut in chunks or in long wedges until it becomes creamy inside and golden outside.  I grill it, thinly slice and marinate it in balsamic and to things with that, use in casseroles.  This is a short list.

Here I have made it two ways for this dish--I roasted some and then pureed that for between the polenta rounds and a small amount (barely visible) I put on top the stack.  Then that is topped with thinly sliced and marinated eggplant.  But you could use sliced grilled or roasted eggplant chunks on the top.

This makes a large appetizer, I would probably make them smaller for that, or a good side dish.  Maybe serve with a simple white fish like tilapia.
I had the last of the basil that was still holding on after being moved inside after summer ended, now it is gone--but was so appreciated!

Cauliflower Steaks Siciliano

The cauliflower at the markets and stands seems like its gotten pumped up on steroids.  They are huge, and if you buy one for a family of 2, well you have to find lots of ways to use it before it browns.  Don't get me wrong, some of the slight discoloration on the florets can be cut off, and that will especially happen if you wash the whole head and only use part.
This was inspired by flavors I associate with Sicily: tomatoes, olives, capers, fennel and raisins.  And of course garlic, feast on....

Tempeh with orange cranberry kale

A one bowl meal.  There are a few steps to get to the finish but it is such a well rounded dish nutritionally and full of flavor.  I had a treviso kale on hand, but any kale will do.  Also think collard greens, or a mix of greens (chickory, turnip, radicchio, etc)  Also substitute any grain, in this dish I used brown rice but freekeh would work very well. 

Black eyed peas can be purchased canned but are one of the quickest cooking dry beans out there so if you have them on hand, cook the dry beans while steaming the tempeh and put aside for later use.  Prefer cannelini?  Use them, but be gentle as they will break down easily.

I also made a tofu based sauce i put along the edge of the bowl, if you have a favroite pre-made sauce use it (hummus doctored up may work!)

For tempeh:

1 package of tempeh
granulated garlic
salt
smoked paprika
1/2 cup apple cider (or vegetable broth)
1 TBS tamari
1/2 Tbs Chili paste

Cut tempeh in half lengthwise, then make 8 cuts in the opposite direction so you now have 16 pieces.  Staem briefly in steamer basket (~3 minutes).  Remove and place in shallow dish to marinate (or use pan you will bake it in--line pan with nonstick foil so the tempeh doesn't stick while baking).  Coat each side of tempeh pieces with salt, granulated garlic, smoked paprika.  Mix marinade ingredients and pour into pan.
Cover pan and bake in 450 oven , check after 20 minutes, and trun tempeh pieces.  Bake uncovered for 10 minutes until liquid is absorbed.

Black Eyed Peas
1/2 15 oz can black eyed peas or 1/3 cup dried (prepare beans cooked only in water)
2 tsp mint, finely chopped
1 shallot, minced and sauteed in olive oil
salt and pepper to taste

Toss beans with thinly sliced mint, shallot, salt and pepper

Brown Rice
1/3 cup brown rice
2/3-1 cup water
Cook according to package directions, 1 part rice to 2 parts water


Kale
1 bunch kale or other greens
juice of 1 orange
zest of 1 orange
1 clove garlic, finely minced
2 TBS dried cranberries
olive oil

In the same steamer basket that tempeh was prepared in, place the kale and cook until wilted.  Heat olive oil in a saute pan over low-medium heat.  Add garlic and cook 1 minute.  Add wilted kale, season with salt and cover pan.  Stir occasionally, after a few minutes add orange juice and cranberries, saute for a few more minutes until most of orange juice has been abosrbed.  Add orange zest and shut off heat.

Tofu Sauce
1/2 lb firm tofu
3/4 cup water
1/4 cup canola oil
2 TBS nutritional yeast
3 TBS fresh basil
2 tsp dijon mustard
2 tsp tahini
1 clove garlic

Place all ingredients in food processor and process until smooth.

to assemble: 
Place some of the brown rice in bowl,  mound some kale in the center, top with some of the minted black eyed peas.  Place tempeh pieces around perimeter.  Drizzle tofu sauce over top.