Thanksgiving has come and gone in a blur of autumn leaves and cool, smokey air. This year was a particularly fast-forward experience as I continue to fight for space in my life to accommodate my three loves: art, music and the written word.
Other challenges... I am a vegan among omnivores, and I have a very small war-time house - the solution was to cook it all vegan, with the exception of the traditional turkey and gravy, and keep it buffet style! I just love cooking for a big mess-hall size crowd - I guess the attraction for me is that it accentuates that feeling of community and abundance! Maybe one day I'll have a big kitchen and an expansive dining area where my grandiose culinary imaginations can be unleashed without me feeling like a novice tight rope performer...once false step and... lol
This year I served (all vegan): mashed potatoes, mixed root vegetable bake, dressing, cranberry sauce, mushroom gravy, lentil loaf, spelt berry salad, strawberry spinach salad, multigrain baguettes, assorted pickles and olives; and pumpkin pie with a ginger snap crust and cashew cream topping - oh, and lots of lovely vino, of course! I must say, the feast was tremendously appreciated by everyone, and I had fun preparing it all.
I was a little surprised at how fast the lentil loaf got devoured - I must admit I was hoping for leftovers for Monday's lunch! And due to requests for the lentil loaf recipe, I am posting it, along with my recipe for mushroom gravy. I hope you will try these great, easy recipes and enjoy them with those who are near and dear to you xoxo.
Holiday Lentil Loaf
Ingredients:2/3 cup green lentils (uncooked measure)
1 cup finely chopped cooking onion
2 tsp. olive oil
2 cloves minced garlic
2 tsp. summer savory
Freshly ground black pepper, to taste
1 Tbsp. flour
1 tsp. tamari or soy sauce
3/4 cup tomato sauce
3/4 cup finely crumbled multi-grain bread (I use Squirrel Bread)
3/4 finely chopped walnuts (or other favourite nuts)
2 tsp. vegan margarine
Method:
Preheat oven to 350 degrees Fahrenheit. Rinse and clean the lentils; place in a medium pot with about 4-5 inches of water covering them. Bring to a boil over medium heat; reduce heat and simmer for 25-30 minutes - lentils are ready when they can be easily squished with the back of a spoon; try testing a couple on a small plate if you are not sure of done-ness :) Drain the lentils well, and set aside.
Meanwhile, heat the oil in a medium non-stick skillet and saute the onion over med-high heat. When onions are clear and softened, stir in the garlic and cook a few more minutes. Reduce the heat to medium and stir in the flour, seasonings and soy, cooking a few more minutes; stirring constantly. Then add in the tomato sauce and stir to combine and heat through (about 5 minutes more).
Combine the cooked lentils, crumbled bread, nuts and tomato sauce mixture in a medium bowl and stir well to combine. Butter a Pyrex loaf pan with the vegan margarine, and spoon the loaf mixture into the pan; packing it down slightly. Place loaf in the oven, uncovered, and bake for 25-35 minutes.
Variation: Substitute Italian seasoning mix for the summer savory, and make a topping sauce using 1/3 cup ketchup, 1 Tbsp. brown sugar, 1/2 tsp. dry mustard and a dash of dried crushed red chilies. Spoon this over the loaf in the pan before baking - great sweet barbecue flavour!
Mushroom Gravy
Ingredients:
3/4 cup of your favourite mushrooms: crimini, morel and shitake are particularly delicious, but white button are fine too :)
1 medium onion, diced finely
3/4 cup of your favourite mushrooms: crimini, morel and shitake are particularly delicious, but white button are fine too :)
1 medium onion, diced finely
1/4 cup vegan margarine, or olive oil
1/4 cup flour
3 cups vegetable stock
1/2 tsp. sea salt
1 tsp. soy sauce
1 tsp. freshly ground black pepper
2 tsp. summer savory or poultry seasoning
Method:
Melt the margarine in a medium non-stick skillet over medium-high heat. Saute the mushrooms and onions. When mushrooms are golden brown, and onion is translucent in appearance, stir in the flour, soy, salt, pepper and seasonings. Stir continuously for 4-5 minutes, and then gradually add in the veg broth. Bring to a boil, stirring constantly, then reduce heat and cover until serving time. Delicious with lentil loaf, and on mashed potatoes and dressing :)
Melt the margarine in a medium non-stick skillet over medium-high heat. Saute the mushrooms and onions. When mushrooms are golden brown, and onion is translucent in appearance, stir in the flour, soy, salt, pepper and seasonings. Stir continuously for 4-5 minutes, and then gradually add in the veg broth. Bring to a boil, stirring constantly, then reduce heat and cover until serving time. Delicious with lentil loaf, and on mashed potatoes and dressing :)
