Happy, happy Friday! Again! You lucky readers get to meet a friend of mine today. Anne, blogger at Chute Assis and Zen Pulse, put together a guest post on the Thanksgiving recipes she brought over to my house for the holiday. Since they were delicious, I figured she had to share the recipes! 😉 (with a few reused pictures)
Hello! I’m Anne of Chute Assis (my life) and Zen Pulse (my lifestyle.) I am so honored to pop by What Runs Lori and offer some of the recipes that we had at Thanksgiving this year! If you don’t live near family… find a like-minded foodie and cook together for your next holiday!
Thanksgiving this year was Vegan… with Meat. All our side dishes were vegan – some raw – and amazing! I am an ovo-vegetarian and was stoked to have an excuse to skip the bird (which I never really liked anyway) and load up on sweet potatoes and stuffing!
My very picky husband whose first question upon receiving a plate is, “… is this… vegan…?” ate ALL of our leftovers this year – And two of the recipes are adaptations of his favorite childhood recipes!
“Grandma Doesn’t Know I Made It Gluten Free” Stuffing
* This stuffing kicks a**. It’s a little “squishy” in the middle and nice and crusty on top. You can substitute olive oil for the Earth Balance if soy isn’t your thing or Sprouted Grain bread if you can handle wheat and want to save a few dollars.
• 4-5 Cups gluten free bread (like Rudi’s Multigrain), cut into 1” cubes
• 2-3 celery stalks, diced
• 1 medium onion, diced
• 1 Tablespoon Dried Rosemary
• 1 teaspoon Ground Black Pepper
• 5 Tablespoons Earth Balance, divided
• 1 cup vegetable broth
• 1 medium apple, cored and diced
• ½ cup orange-scented, dried cranberries
1. Preheat your oven to 350 degrees.
2. In a large skillet, melt 1 Tablespoon Earth Balance. Add onions and celery and cook for 5-6 minutes on medium. Add rosemary and pepper, cook for 1 minute. Add vegetable broth and remaining Earth Balance, and heat until Earth Balance is melted. Remove from heat, and set aside.
3. In a large bowl, combine bread cubes, apple and cranberries. Slowly add broth mixture in three parts, stirring to coat between additions.
4. Spread mixture into a 9×13 baking dish and cover with tin foil. (If you like “squishier” stuffing, use a smaller, deeper pan.) Bake at 350 for 20 minutes, remove foil and bake for 10 minutes more or until top is golden brown.
Grandma’s “Back-of-the-Bag” Raw Vegan Cranberry Dressing
*During our first Thanksgiving together, B was desperate for Grandma’s cranberry dressing and called, begging her to relinquish her recipe to me. Her response? “I just got it off the back of a cranberry bag!” I like to remind him that he requested a raw/vegan side…
• 12 oz bag of fresh cranberries, rinsed
• 2 small apples
• 2 medium oranges
1. Peel and core your apples and cut into quarters. Peel your oranges and cut into quarters.
2. In a food processor or high-powered blender, combine all ingredients and pulse until all are shredded evenly.
3. MOST IMPORANT STEP! Put it in a bowl. Put it in the fridge and leave it alone. Let the dressing sit overnight to allow the natural sugars in the apples/oranges to macerate the cranberries.
Cranberry-Orange Date Sauce (adapted from Epicurious.com)
*Never again will you want to eat cranberries in the shape of a can after this recipe. My whole house smelled like cinnamon and oranges! Make sure you squish the cranberries really well so your guests don’t bite into whole berries that didn’t get some date/agave lovin’…
• 1 cup water
• 3/4 cup agave nectar
• 2 Tablespoons grated orange zest
• 1 cup fresh orange juice
• 3 tablespoons balsamic vinegar
• 1 Tablespoon ground cinnamon
• 1 cup coarsely chopped pitted dates (6 ounces), divided
• 2 (12-ounce) bags cranberries (thawed if frozen), divided
1. Simmer water, agave, zest, juice, vinegar, and cinnamon in a medium saucepan over medium heat, stirring, 3 minutes.
2. Add half of dates and half of cranberries and simmer, stirring, until cranberries begin to burst, about 7 minutes. Squish cranberries against the side of the pan.
3. Stir in remaining dates and cranberries and simmer until remaining cranberries begin to burst, about 7 minutes more. Squish again, remove from heat and transfer to a glass serving dish. *This will thicken as it cools. I put mine in the refrigerator overnight and allowed it to come to room temperature the next day before serving.
Thanks, Anne! Both cranberry sauces were a huge hit (with all of us!) and I will be making this stuffing on a regular basis now that I have the recipe. And Anne’s husband, the non-vegan that he is, probably ate 3 platefuls of all the vegan sides. 😉