READ REPLIES
| Tons of Vegetarian Holiday Recipes |
| Seppo - NY |
| I have found the following recipes which seem appropriate for the Thanksgiving Holiday. I will add more before Christmas. Let me know if you want any of the following recipes... Holiday Recipes Entrees: Quinoa Cashew stuffed Acorn Squash Acorn Squash filled with Corn Pudding Cream Sauce Baby Pumpkins (or other winter squash) stuffed with Sautéed Vegetables in Pumpkin Curry Sauce Baby Pumpkins (or other winter squash) stuffed with Sage Polenta & Seitan Bourguignon Butternut Squash with Orange Wild Rice & Bread Stuffing Succotash stuffed Butternut Portobello Pate stuffed Chard Leaves Sesame Crepes stuffed with Portobellos in a Port Cream Sauce Wild Rice stuffed Cabbage with Parsnip Pernod Sauce Chestnut and Red Wine Pate En Croute Cashew Mushroom Strudel Roasted Cashew Loaf with Herb Stuffing Cashew-Walnut Tempeh Loaf Quinoa Mushroom Loaf Porcini Mushroom Nut Loaf Corn, Zucchini & Rice Loaf Sweet Potato, Rice, & Barley Loaf Wild Mushroom, Wild Rice & Root Vegetable Roulade Seitan Roulade stuffed with Mushrooms & Figs Mushroom & Lentil Loaf with Savory Potato Filling Golden Lentil Roulade with Chestnut Stuffing Braised Seitan Roll with Apricots & Turnips Mushroom Bourguignon in a Whole Pumpkin Seitan Roast with Mushroom Gravy Pumpkin Curry with Lentils & Apples Buttercup Squash, Parsnip, & Cranberry Bean Stew Mushroom Pecan Stew Shiitake Mushroom Pot Pie with Polenta Crust Artichoke & Mushroom Pot Pie Portobello Pot Pie Wild Rice Pot Pie with Bleu Cheese Onion Crust Layered Harvest Vegetable Phyllo Pie Tempeh with Orange-Ginger Sauce Tempeh Shortbreads with Wild Mushrooms & Peas Chicken-Baked Tofu Nut-Crusted Tofu Scaloppini Tofu Flan with Sweet Potato & Roasted Garlic Grain Side Dishes: Saffron & Butternut Risotto Butternut & Mixed Grain Pilaf Torte Wild Rice Pilaf with Apples & Pecans Wild Rice with Dried Fruit Barley with Marsala & Seitan Polenta with Pumpkin, Quince, & Fromage Blanc Quinoa & Raspberries Brown Rice with Dried Cherries, Pistachios, & Collard Greens Cider Pilaf with Brussel Sprouts, Bleu Cheese, & Apple Bourbon Sauce Tempeh Risotto with Walnuts & Shallots Wild Mushroom Bread Pudding Vegetable Side Dishes: Julienne of Root Vegetables Cauliflower Sautéed with Peaches & Cardamom Layered Potatoes, Zucchini, & Mushrooms Baked in Broth Allspice Roasted Butternut Squash Root Vegetable Puree Maple & Tarragon Sweet Potatoes Baked Maple Sweet Potatoes Baked Sweet Potatoes Smothered in Long-Cooked Spicy Greens Mashed Sweet Potatoes with Parsnips & Carrots Sweet Potatoes, Carrots, & Spiced Dried Fruit Brussel Sprouts with Chestnuts Butternut Phyllo Tarts Figs & Fennel en Papillote Mashed Root Vegetables with Cardamom & Crispy Leeks Turnip & Goat Cheese Gratin Beet Gratin with Ricotta Custard Potato, Parsnip & Wild Mushroom Cobbler Roasted Carrots, Parsnips, & Quinoa Pumpkin Fritters Root Vegetable Fritters with Scallions Beets Sautéed with Currants Turnip, Celery Root, & Parsnips sautéed in Champagne Zucchini Ribbons Sautéed with Honey & Sunflower Seeds Mashed Celery Root with Fennel, Shallots, Rosemary, & Pernod Mashed Parsnips & Cauliflower with Millet Steamed Root Vegetables with Bleu Cheese Remoulade Rutabaga & Winter Squash with Nutmeg Cinnamon-Apple Glazed Carrots Sweet Potato & Parsnip Casserole Mashed Potatoes & Celery Root Chestnut & Corn Patties Lemon-Ginger Applesauce Stuffing: Walnut & Apple Stuffing Skillet Corn Bread Stuffing with Mushrooms & Pine Nuts Sage, Apple, & Onion Stuffing Wild Rice & Apricot Stuffing Sunflower Quinoa Stuffing Bulgur Almond Stuffing Sweet Potato Stuffing Sauces, Relishes, & Gravies: Curried Carrot Sauce Cranberry Mandarin Relish Pineapple Cranberry Relish Cranberry Port Relish Cranberry, Orange, & Pecan Relish Apple, Apricot, & Cranberry Chutney Roasted Red Pepper Sauce Roasted Red Pepper & Cashew Sauce Garden Brown Gravy Salads & Dressings: Roasted Wild Mushroom Salad with Shaved Parmesan cheese Watercress & Roasted Red Pepper Salad with Mascarpone (or goat cheese) Pear Avocado Salad Bitter Greens, Figs, Butternut, & Beets with Curried Almond Dressing Black-Eyed Pea, Corn, & Sweet Potato Salad Spinach Apple Salad with Lemon Vinaigrette Radicchio Pear Salad with Raspberry Vinaigrette Apple Walnut Salad with Watercress Beets & Raspberries in Raspberry Vinaigrette Grated Beets & Carrots with Avocado Rutabaga & Celery Root in Tofu Remoulade Dressing Roasted Yellow & Red Peppers in Mango Vinaigrette Cranberry Ginger Dressing Roasted Red Pepper Dressing Soups: Orange Butternut Squash Soup Gingered Pumpkin Apple Soup Creamy Carrot Bisque Roadside Pumpkin Soup Sweet Potato Soup Roasted Red Pepper & Sweet Potato Soup Onion & Apple Soup with Apple, Sesame, & Ginger Relish Spice Carrot & Orange Soup Celery Root & Chestnut Soup Potato Mushroom Soup with Apples Potato Pumpkin Soup Chestnut Soup with Greens Mushroom Wild Rice Chowder Baked Goods: Ginger Butternut Biscuits Sweet Potato Biscuits Braided Sweet Potato Bread Boston Brown Bread Cranberry Pecan Quick Bread Sweet Potato Pecan Spice Quick Bread Sweet Potato Corn Bread Pumpkin & Apricot Quick Bread Orange-Ginger Quick Bread Apple Focaccia Candied Apple Muffins Pumpkin Muffins Cranberry Corn Muffins Pumpkin Spice Muffins Apple Cheddar Muffins Desserts: Pumpkin Cake with Chocolate-Hazelnut Ganache & Cinnamon-Coffee Sauce Parsnip Caramel Cake Lingonberry Upside-Down Cake Cranberry Walnut Galette Cranberry Orange Galette Caramelized Apple Galette Fig & Almond Galette with Red Wine & Pear Cream Maple Syrup Baked Apples Gingerbread Roll Figs in Peppered Wine Double Berry Poached Pears with Creme Fraiche Quince & Apple Strudel Pumpkin Streusel Pie |
| ISO: Seppo these sound wonderful....... |
| Diane/Alberta(at heart) |
| I was wondering if these are all in your cookbook that I have. I hope so. |
| Diane... |
| Seppo - NY |
| I think they sound wonderful too, Diane. I'm sorry to say that they are not all in my cookbook. Only a handful of them are. I researched quite a few cookbooks to come up with that selection of holiday recipes. There are actually enough recipes there to make a cookbook! And I am still looking. And I will continue to post recipe titles. Please don't hesitate to ask for any of the recipes. I would be very happy to post them for you or anybody else. The recipes that are in my book "3 Bowls: Vegetarian Recipes from an American Zen Buddhist Monastery" are: Garden Brown Sauce/Gravy Quinoa Cashew Stuffing (to stuff Acorn Squash) Quinoa Sunflower Stuffing Portobello Pate (to stuff Chard Leaves) Sesame Crepes stuffed with Portobello in a Port Cream Sauce Butternut Sweet Potato Soup Double Berry Poached Pears Sweet Potato Pecan Spice Bread Ginger Butternut Biscuits Nice to hear from you. Get my email from Betsy. Would love to keep up with you. Be well, Diane. Fondly, SEPPO |
| Recipe: Potato-Mushroom Soup with Apple |
| Seppo - NY |
| Hi Kelly, Here's the recipe that you requested... Potato-Mushroom Soup with Apple This hearty autumn soup combines the earthy flavors of potatoes, mushrooms, onions and scallions. The diced apple provides a sweet, crunchy contrast to the savory broth. Makes 6 servings 6 scallions, thinly sliced 1 small onion, finely chopped 1 ½ tablespoons margarine (I would use butter) 1 tablespoon vegetable oil 3 cups peeled and thinly sliced potatoes 1 ½ cups sliced mushrooms 6 cups vegetable broth 1 to 2 tablespoons soy sauce ¼ teaspoon freshly ground black pepper ½ teaspoon dried thyme 3 tablespoons chopped fresh Italian parsley 1 Rome apple, cored and finely diced In a large saucepan, sauté scallions and onion in margarine and oil over medium-high heat for 2 minutes. Add potatoes and mushrooms, and sauté 5 minutes. Add broth, soy sauce and pepper. Cover and simmer 15 minutes, or until potatoes are tender. Add thyme and taste for seasoning. Before serving, add parsley and apple. From Vegetarian Times Complete Thanksgiving Cookbook, Macmillan, 1998. |
| ISO: holiday recipe request |
| Terrie in Maryland |
| Seppo - you had mentioned a winter squash stuffed with cashews and coconut before. Would you please post that recipe, too? Thanks so much!! |
| Recipe(tried): Coconut Cashew Stuffed Acorn Squash |
| Seppo - NY |
| Hi Terrie, I apologize for the delay in posting this recipe. I was having a dilemma with it. When I actually went to type the recipe for you, I wasn’t very impressed by it. And then I realized that I also have a recipe for a Cashew Stuffing and that it would be simple to add some toasted coconut to it. So I am including the original recipe as I found it. Then I am including my recipe for Quinoa Cashew Stuffing. Use whichever sounds better to you. The original one is simpler, but the stuffing doesn’t seem like it would hold together very well, and the squash is boiled. Roasting the squash gives it much more depth of flavor. My recipe is very moist, has more complex and traditional flavors in addition to the creamy richness of ground cashews and does hold together well. To my recipe, I would suggest adding 2 to 4 tablespoons of toasted unsweetened coconut to the finished stuffing. And I would roast the acorn squash in the oven, cook the stuffing on the stove, and then stuff the squash when they are removed from the oven. A little toasted coconut sprinkled on top of the finished stuffed squash would make a nice garnish. I hope you and your family enjoy whichever you choose. If you have any questions regarding my recipe, please ask. Coconut Cashew Stuffed Acorn Squash From “Vegetarian Christmas,” by Rose Elliot, Thorsons, 1995. Makes 4 servings 2 small acorn squash (3/4 to 1 pound each) or 1 large acorn squash (1 ½ to 2 pounds) 1 tablespoon unsalted butter 1 medium onion, chopped 1 small green chili (optional) 4 ounces whole cashews, lightly chopped 2 tablespoons desiccated unsweetened coconut 1 tablespoon chopped parsley Salt and freshly milled pepper Halve and seed the squash. Trim the bases as necessary so that they stand level to cook. Cook them in water to cover for about 15 minutes, or until they can be easily pierced with a knife. Drain well and blot dry with paper towel. Stand the squash in an ovenproof dish or on a baking sheet and season with a little salt and pepper. Preheat the oven to 400. Next make the filling. Melt half the butter in a saucepan, add and fry the onion for about 10 minutes, letting it brown a bit. Meanwhile, halve the optional chili, and discard the seeds. Chop the chili and add to the onion, along with the cashews and coconut, and fry for another 2 to 3 minutes. Season and pile the mixture into the squash. Cut the remaining butter into 4 pieces and put on top of the stuffing. Cover the whole dish with foil and bake for about 15 minutes for a smaller squash to about 25 for larger ones, or until heated through. Remove the foil, bake for 5 to 10 more minutes, and serve immediately. Quinoa Cashew Stuffing Packed full of protein, this moist savory stuffing is great for holidays. It can easily be used where stuffing is traditionally served. It can also be used to stuff zucchini, eggplant, acorn squash, and many other vegetables. The possibilities are endless. Makes 6 to 8 servings 3 tablespoons canola or corn oil 1 medium onion, diced 1 teaspoon sea salt 3 large ribs celery, chopped One 10- or 12-ounce package white mushrooms, sliced ¼-inch 2 large carrots, grated 3 garlic cloves, minced 2 teaspoons ground dried sage 1 teaspoon dried basil, crushed ½ teaspoon ground fennel ½ teaspoon dried oregano, crushed ½ teaspoon dried thyme, crushed ¾ cup quinoa, rinsed well and drained 1 tablespoon tamari or soy sauce 1 ¼ cup toasted cashews, ground 1. Heat the oil in a large saucepan over medium high heat. Saute the onions with the salt, stirring occasionally, until they begin to soften, about 2 minutes. Add the celery and saute until it is bright and tender, about 3 more minutes. Add the mushrooms, carrots, garlic, and spices and saute until the mushrooms and carrots have softened and most of the liquids have reduced, about 10 minutes. 2. Add 1 ½ cups cold water, the quinoa, and tamari. Bring to a boil over high heat. Reduce heat to very low, stir well, cover, and simmer until the quinoa is tender, about 15 minutes. 3. Stir in the ground sunflower seeds and serve immediately. (I would stir in the toasted unsweetened coconut with the sunflower seeds.)From “3 Bowls: Vegetarian Recipes from an American Zen Buddhist Monastery,” by Seppo Ed Farrey and Myochi Nancy O’Hara, Houghton Mifflin, 2000. |
ADVERTISEMENT
| Seppo...some requests when you get time. |
| Diane/Alberta(at heart) |
| Hi Seppo, I would love to have a few of the recipes you have posted. When you get a chance. I have enclosed my e-mail address if you have them on disc or stored already and it is easier for you to e-mail them to me than post them all. When ever you get a chance no rush. They all sound wonderful. Hope this is not too many. I understand if you feel it is . I would like the Roasted Red Peppeer & sweet potatoe soup soon if possible the others there is no rush. Quinoa cashew stuffed acorn squash... Butternut squash with orange wild rice & bread stuffing... Succotash stuffed butternut... Wild mushroom, wild rice & route vegetable roulade...Mushroom bourguignon in a whole pumpkin... Portobello pot pie...Tofu flan w/ sweetpotatoe & roasted garlic...Saffron & butternut Risotto... Baked Maple Sweet potatoes...Sweet Potatoes & parsnip Casserole... Thanks for all the wonderful tips and recipes you post . I always loo forward you your additions to the site. Peace. :) |
| Diane... |
| Betsy at TKL |
| Hi Diane, Please e-mail me and I'll put you in touch with Seppo. betsy@recipelink.com |
| Recipe: Roasted Red Pepper & Sweet Potato Soup |
| Seppo - NY |
| Hi Daine! You and I have very similar tastes. This is one of the recipes that I am considering for my holiday menu. It does sound delicious, no? Roasted Red Pepper & Sweet Potato Soup Sweet potatoes and roasted peppers blend into a beautiful soup – golden and creamy, with a robust but slightly sweet flavor. It makes a great starter to the Thanksgiving meal but can also be enjoyed on its own. Makes 8 servings (8 cups) 1 tablespoon olive oil 1 large onion, chopped (2 cups) 2 garlic cloves, minced 1 ½ pounds sweet potatoes, peeled and cut into ½-inch cubes (6 cups) 6 cups of vegetable stock or water 2 to 3 sprigs fresh thyme (I would use fresh rosemary – it is easier to find) 3 large red bell peppers 2 tablespoons fresh lemon juice Cayenne pepper to taste Salt and freshly ground black pepper to taste 2 tablespoons sour cream for garnish Small sprigs fresh thyme for garnish (again, I would use fresh rosemary) Note: If you substitute rosemary for the thyme you may need less since rosemary has a more pronounced character. Preheat broiler. In a large pot, heat oil over medium heat. Add onion and garlic, cover and cook over medium-low heat until onion is soft, about 5 minutes. Add sweet potatoes and stir well. Cover and cook for 10 minutes. Add stock or water and thyme (or rosemary) and bring to a boil. Reduce heat, cover, and simmer until sweet potatoes are tender and can easily be pierced by a fork, about 15 minutes. Meanwhile, roast peppers under broiler, turning with tongs until charred all over, about 10 minutes. When peppers are cool enough to handle, remove charred skins, stem, seeds, and ribs. (See note below on roasting peppers.) Discard thyme (or rosemary) sprigs from soup. Transfer soup and roasted bell peppers to a blender or food processor and process until smooth. Return mixture to pot and gently reheat. Add lemon juice, cayenne, salt and pepper to taste. To serve, ladle soup into warmed bowls and garnish each serving with a swirl of sour cream and several small sprigs of thyme (or rosemary leaves). I roast peppers differently. Below is the method that I use as it appear is my book, “3 Bowls: Vegetarian Recipes from an American Zen Buddhist Monastery.” You may prefer to do roast them this way. Roasting Peppers: Preheat the oven to 400°. Roast the whole peppers, slit once with a knife, in oven for 45 minutes. Remove from the oven and immediately wrap each individually in plastic wrap. When cooled to room temperature, peel the skin from the flesh of the peppers and stem, rib, and seed them. I have found the peppers easiest to peel after being refrigerated in the plastic wrap for a couple hours. Do not hold the peppers under running water, except for short bursts, as repeated submerging will wash away the intense flavor. From “Holiday Appetizers Magazine,” Better Homes & Gardens, 2000. |
| Thank You: Seppo |
| Terrie in Maryland |
| Thank you so much for posting these recipes. Looks fantastic, and I've been looking for new things to do with this quinoa! Have a great holiday and thanks again!! |
| Thank You: Thanks for the soup recipe Seppo . (nt) |
| Diane/Alberta(at heart) |
| nt |
| Seppo...... THE SOUP IS FANTASTIC. MMM (nt) |
| Diane/Alberta(at heart) |
| nt |