Tag Archives: Sweet potato

Something for Everyone. Its the Holidays!

My brother held Thanksgiving at his home this Year.  He cooks a mean turkey and delicious sausage stuffing.  There are usually mashed potatoes, broccoli puff, orange fluff , a salad, and other assorted side dishes.  This year I brought vegetarian/vegan items to the dinner.  I wanted to give a twist to the Thanksgiving dinner and have something for everyone.  My brother was very accommodating.  We had all the regular items, turkey, stuffing, mashed potatoes, etc. along with vegan items.

I slimmed down the broccoli puff with a maple glaze root vegetable.  The sweet potatoes were not as sweet this year with a recipe provided on Martha Stewart’s website.  I made a couple of changes to make it a vegan dish, yet it is a vegetarian dish as it is listed on the website.  And last was the seitan.  I have to thank Isa Chandra who posted the recipe on her blog Post Punk Kitchen.  The seitan turned out wonderful and was a delicious addition to our Thanksgiving meal.  Everyone loved it.  And they were all meat eaters.  They now have a better understanding of my mysterious vegetarian diet and do not think that I sit at home munching carrots and cellery.  I have included links to the recipes with my variations written below.

Leek and Mushroom Stuffed Seitan

http://www.theppk.com/2011/11/seitan-roast-stuffed-with-shiitakes-and-leeks/

I used 8 oz or porcini mushrooms and 8 0z of shiitake mushrooms.  I also added a 6 leaves of fresh sage chapped fine.  I skipped the lemon juice and added white wine.  To the seitan I added 2 tablespoons of fresh roasted ginger and two additional tablespoons of olive oil.  I did cook the roast for 100 minutes instead of the 60 recommended but this is covered in the blog.  This was an easy recipe and I had little trouble rolling the seitan.  Not one break in the dough!

Sweet Potato Bake

http://www.marthastewart.com/317532/sweet-potato-and-sage-butter-casserole

I used olive oil 4 tablespoons nstead of the butter and silk instead of the milk.  I have thought that a light vegetable brough would have been good also.  I topped the casserole with crushed pretzels instead of bread crumbs.  Very crunchy. Yum!

Maple Glazed Root Veggies

3 parsnips julienne
3 carrots julienne
3 blue potatoes julienne
1 red torpedo onion julienne
Some brustle sprouts quartered
4 tablespoons olive oil
nutmeg and salt and pepper
1/4 cup maple syrup

Add olive oil to pan and warm on medium heat.  Add the root vegetables and cover.  toss every couple of minutes.  After 10 minutes remove cover and add maple syrup and seasoning.  heat until the sauce thickens tossing the veggies to coat them thoroughly.

I hope that everyone had a wonderful Thanksgiving.  And hope that you have many more.

Cheers.