VEGAN THANKSGIVING FEAST

Thanksgiving is a very special time for us as Seventh-day Adventists. This is the time we get to go all out as we do not celebrate Christmas. You can pick from the recipe list below to make up the features of your Vegan Thanksgiving Feast. Enjoy!!!

Remember, the fun/joy is not complete unless you have a needy person at your table to share in the bounties of our Lord!

HAVE A HAPPY AND BLESSED THANKSGIVING!!

The recipes found herein are original, copyrighted material of Sis Pamela Thomas.
You can print them for your own use. However,
any form of duplication or distribution is strictly prohibited
unless you have received prior, written permission from Sis. Pamela.

herb imageVegetable Platter with Tofu Sour Cream
herb imageTortilla Chips with Guacamole Dip
herb imageBulgar Pilaf
herb imageCous Cous Delight
herb imageBroccoli In Garlic Sauce
herb imageGreens Supreme
herb imageTofu Steaks
herb imageGarbanzo Nut Loaf
herb imageSweet Potato OR Pumpkin Pie
herb imageSoy Whipped Cream

herb imageVegetable Platter with Tofu Sour Cream

Tofu Sour Cream

Ingredients:


1/4 cup water
1 slice Onion
2 Garlic cloves
Sea Salt or Braggs Liquid Amino Acids to taste
1 tsp. Italian Seasoning
1 tsp. Marjoram
1 Tbsp Nutritional Yeast Flakes
2 tbsp honey or Maple Syrup
2 tbsp extra virgin olive oil
2 cups soft Tofu
Cayenne pepper to taste
1 large lemon juiced
1 bunch green onions/scallions

Preparation:

Place the first 9 ingredients into a blender cup. Blend until smooth. Add the tofu and whiz for about 30 seconds. Pour in a bowl then add the cayenne and lemon juice. Garnish with green onions/scallions.

Vegetable Platter

Ingredients:


1 Head Broccoli Florets
1/2 lb Cauliflower Spears
2 Carrots
1 Medium Sized Cucumber
1 Yellow Bell Pepper
1 Red Bell Pepper
1 Red Onion
1 Jar Black Olives

Preparation:

Wash the vegetables and cut them into 2" sticks. Slice the red onions in circles. Arrange on a pretty 12" platter. Place tofu sour cream dip in the center of the platter. Enjoy!

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herb imageGuacamole with Tortilla Chips

Ingredients:

2 ripe avocados
1 medium sized tomato
1 small onion
5 sprigs cilantro
2 cloves garlic
Cayenne pepper to taste
Sea salt to taste
Juice of 1/4 lemon

Preparation:

Prepare avocado by cutting through the skin until you meet the seed, then cut around lengthwise in half. Shake out the seed then quarter. Peel, then dice the avocados into 3/4" pieces. Place in a bowl. Chop the next four ingredients very fine and add to the bowl with the avocado. Add the next three ingredients to the bowl and mix well. Cover and chill for 5 minutes to allow the flavors to meld.

Serve with tortilla chips. Serves 5

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herb imageBulgar Pilaf

Ingredients:

2 Cups Bulgar Wheat
1/2 Cup Raw Sunflower Seeds
2 1/2 Cups Vegetable Broth
8 Cloves Garlic chopped fine
1 Bunch Scallions/Green Onions chopped fine
Or 1 Head leek chopped fine
1 Tbs Thyme
1 Red Bell Pepper chopped fine
2 Tbs Cold pressed Olive Oil
Sea Salt & Cayenne Pepper to Taste

Preparation:

In a deep covered saucepan bring the vegetable broth to a boil, add the bulgar and sunflower seeds, let boil covered for 5 minutes. Add the remaining ingredients, turn burner off. Cover and let sit for 20 minutes or until the liquid is absorbed and the bulgar is soft.

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herb imageCous Cous Delight

Ingredients:

2 Cups Cous Cous
1 Cup green peas
1 Cup Carrots chopped fine/and or Corn
3 Cups Spring Water
1 Medium Sized Onion chopped fine
2 Tbs Olive Oil
1 Tbs Brewer's Yeast Flakes
1 Tsp Garlic Powder
1 Tsp Tumeric
1 Tsp Italian Seasoning (optional)
Sea Salt or Bragg's Liquid Amino to taste
Cayenne pepper to taste (optional)

Preparation:

Over medium heat, bring water, green peas, carrots/or corn to a boil. Simmer for 3 minutes longer. Add remaining ingredients. Turn off burner. Cover for 10 minutes, then fluff.

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herb imageBroccoli In Garlic Sauce

Ingredients:

1 lb. broccoli florets
1 red bell pepper chopped
1 yellow bell pepper chopped
1 large carrot sliced
3 small shallots sliced
1 stem green onion sliced
1 cups water chestnuts
Sea salt & cayenne pepper to taste (optional)

Sauce:

1/4 Cup spring water
2 tablespoon olive oil
5 cloves garlic whole
1 teaspoon powdered ginger
2 tablespoon maple syrup
2 tablespoon soy sauce
1 tablespoon whole grain flour of your choice
5 cloves garlic sliced thin

Preparation:

In a blender whiz all but the last two ingredients on the sauce list until smooth and set aside. Cut broccoli florets in 2-3" pieces. Place broccoli, bell peppers and carrot in a steamer basket over boiling water. Cover and steam 2-5 minutes or until the broccoli becomes bright green. While preparing the vegetables, place a heavy non-stick skillet over medium heat, add flour and thinly sliced garlic to brown. Stir frequently as this burns very easily if left unattended. Add the blender mixture to the skillet and whisk until smooth and thickened over low heat.

In non-stick skillet, saute shallots, green onions and water chestnuts in 1 tablespoon water to heat through. Add broccoli then sauce and stir well. Salt & pepper to taste.

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herb imageGreens Supreme

Ingredients:

1 Lb Turnip Greens
1 Lb Collard Greens
1/2 Lb Green Cabbage
1 Large Onion chopped
1 Bunch Scallions chopped
5 Cloves Garlic chopped
1 1/2 Red Bell Pepper chopped
1/2 Cup Walnuts chopped fine
Cayenne Pepper to taste
Bragg's Liquid Amino or Sea Salt or Dulse to taste
2 Tbs Olive Oil

Preparation:

Clean the greens, store the stems for making broth. Chop the leaves fine and set aside in separate bowls.

In a heavy non-stick skillet heat 1/4 cup spring water over moderate heat. Add the chopped onion, garlic and turnip greens. Saute until the turnips are a bright green. Add the cabbage and collard greens and continue sauteeing until the collardsturn bright green. Add the remaining ingredients, mix well, turn burner off, cover tightly and let sit for 15 minutes.

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herb imageTofu Steaks

Ingredients:

2 Packages Trader Joe San Herbed Tofu or any other brand herbed tofu

Sauce:

Preparation:

Drain and rinse tofu. Slice lengthwise 1/2" thick. Set aside.

In a medium sized mixing bowl add the remaining ingredients and mix well. In a large baking pan pour the sauce from the bowl. Place the tofu steaks in the sauce in a single layer. Coat the steaks well on each side. Place in a 300 degree oven and bake turning often until the sauce is absorbed. Watch carefully so the tofu steaks do not stick to the pan, takes about an hour.

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herb imageGarbanzo Nut Loaf

Ingredients:

3 cups cooked garbanzo beans
1 cup raw cashews chopped small
1 cups bread crumbs
1 Cup vegetable broth
2 large onions, chopped fine
5 cloves garlic chopped fine
1 Stalk Celery chopped fine
1 Tbs Sage
2 Tbs Italian Seasoning
2 Tbs Olive Oil
Sea Salt & Cayenne Pepper to taste

Garnish:

8 Cherry tomatoes
1 bunch parsley

Preparation:

In a large mixing bowl add half the garbanzo beans and mash. Add the other half garbanzo beans and the chopped cashews, set aside. In a non stick skillet saute the onions, garlic, celery in the olive oil until tender. Add the bread crumbs and saute a bit longer. Add the ingredients from the skillet to the ingredients in the mixing bowl. Add the vegetable broth and remaining items. Mix well. Place in a large, greased loaf pan and bake at 400 degrees for half an hour/30 minutes.

Let cool for 10 minutes then turn loaf onto your most festive party platter. Garnish with fresh parsley sprigs and cherry tomatoes. Serve with your favorite sauce or gravy.

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herb imageSweet Potato Pie

Ingredients:

1 large baked sweet potato
1 cup soft tofu
1 Tbs agar agar or 2 Tbs whole grain flour
- 1 Cup sucanat
3 Tbs Olive Oil
1 Tsp powdered ginger
1 Tsp Vanilla Essence
1 Tsp nutmeg
1 Tsp cinnamon or cardamon
1 Tsp cloves
Pinch of Sea Salt

Preparation:

Peel the sweet potatoes, place in a food processor and puree until smooth. Add the tofu and process until smooth. There should be no lumps. Add the remaining ingredients and mix well. Spoon pie mixture into a large pie dish, (Optional--top with crust) and bake in a preheated 350 degree oven for 40 minutes.

Do not allow crust to burn.

You can Easily Substitute the potatoes with pumpkin to have pumpkin pie. ENJOY!

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herb imageSoy Whipped Cream

Ingredients:

1 Tbsp soy milk powder
Cup Spring water
OR Cup soy milk & 1 tbsp raw cashews
1/4 Cup Sucanat or Maple Syrup to taste
- 1 Cup Extra Virgin Olive oil (add more if needed)
1 tsp Vanilla or Almond extract
pinch of Sea Salt
A squeeze of lemon juice

Preparation:

Pour spring water then soy milk powder, OR Soy milk and raw chashews, into a blender and mix until smooth. Add the sucanat or maple syrup, vanilla and salt. Blend well. With the blender at a low speed or whip, add the olive oil at a slow strean until your cream thickens considerably. Pour in a bowl, then add the squeeze of lemon.

Refrigerate for 20 minutes. It will thicken further when chilled. Delicious over sweet potato pie, pumpkin pie or any other dessert.

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ATTENTION VISITORS

  • Do you have recipes you would like to see here? We would be happy to add them. We will include the name of the contributor unless you express otherwise. Please contact, the webmaster.

    Thanks in advance.

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