Give in to Thanksgiving

With T-Day only a day away, you've already done all the grocery shopping, prepped the entrees, bought enough red wine to make sure Mom doesn't lose her cool, and even squeezed in a brisk jog this morning. Not!

Yeah right ... what grocery list? Puuhlease.

Okay, so you may not be Martha Stewart’s younger, sexier doppelganger, but there’s no need for you to flip your shiz just because a few things aren’t quite in order. Here are a few easy, crowd-pleasin’ recipes that even Martha would love.

If you’re scrambling to cook everything on your ambitious menu, we recommend assigning these to various houseguests—especially those who like to hover over the hostess.

Maple-Pecan Pumpkin Pie

    •    2 vegan egg replacers
    •    1 (16-ounce) can pumpkin
    •    1/2 cup + 1 tablespoon evaporated cane juice (sugar)
    •    1/4 cup + 2 tablespoons pure maple syrup
    •    1 teaspoon pecan extract
    •    1/2 teaspoon salt
    •    1 teaspoon ground cinnamon
    •    1/2 teaspoon nutmeg
    •    1/4 teaspoon ground ginger
    •    1 cup soymilk
    •    1/4 cup cornstarch
    •    1 vegan piecrust
    •    4 ounces (or 1 cup) pecan halves

Pumpkin Pie

Preheat the oven to 350 degrees F. In a large bowl or blender, beat the egg replacer lightly. Beat in the pumpkin, 1/2 cup sugar, 1/4 cup pure maple syrup, pecan extract, salt, cinnamon, nutmeg, ginger, soymilk and cornstarch until well incorporated. Pour into the piecrust. Put the pan onto a baking sheet, in case of drips, and bake for 60 minutes, or until a fork inserted in the center comes out clean. Let cool. 



Maple Pecans

Spread the pecans in a roasting pan and bake at 350 degrees F until lightly toasted, or about 8 minutes. Pour the remaining maple syrup over the nuts and toss to coat well. Bake, stirring occasionally, until the nuts have absorbed most of the syrup, about 7 to 10 minutes. Pour the nuts into a bowl. Toss with a spoon, gradually adding the remaining sugar until the nuts are coated with the sugar. Cool slightly and break apart any nuts that are sticking together. Pour onto a baking sheet and cool completely before placing on pie.

Creamed Lemony Broccoli

• 2 broccoli crowns, bottoms trimmed, florette portion cut into 8ths
• 3/4 C. (177 ml) water
• 3 to 4 T. lemon juice
• 1/4 C. (59 ml) + 2 T. water
• 1/2 to 3/4 t. salt or to taste
• 1 to 2 T. extra virgin olive oil (optional)

Garnish

• 1 slice lemon
• Parsley sprig

Put prepared broccoli into a 4-quart (4 liter) saucepan. Add 3/4 C. (177 ml) water, cover, and bring to a boil over high heat. Turn heat down to low, and steam 4 to 5 minutes or until broccoli is just tender.

Transfer broccoli to the food processor. Add lemon juice, water, salt, and olive oil and process until pureed but still textured. Adjust seasoning to taste. Remove to an attractive serving bowl and garnish with a twisted slice of lemon and a sprig of parsley. Serves 4 to 5.
Note: For a low fat version, eliminate the extra virgin olive, and add extra water if mixture is too thick.

Carrot and Parsnip Ragout

• 4 large carrots, sliced
• 4 large parsnips, sliced
• 1 1/2 C. (355 ml) water
• Salt to taste
• Dash of nutmeg

Combine carrots, parsnips, and water in a 3-quart (3 liter) saucepan. Cover and bring to a boil over high heat. Turn heat down and steam until softened, about 5 to 7 minutes. Using a slotted spoon, transfer cooked carrots and parsnips to a food processor. Add 1/2 to 1 C. (118 to 237 ml) water, salt to taste, and a dash of nutmeg. Process to a smooth puree, adding more water if needed. Serves 6.

Garlic Mashed Potatoes

• 7 potatoes
• 1/3 cup vegetable broth
• 2/3 cup water
• 2 cups chopped onions
• 4 tablespoons nutritional yeast
• 1/3 cup soymilk
• 5 pressed garlic cloves
• 1 tablespoon dairy-free margarine
• 2 teaspoons of rosemary
• Salt
• Pepper

Boil potatoes and onions in a large saucepan for 15-20 minutes covered with water and vegetable broth, or until potatoes soft. Drain potatoes and onions. Mash. Add soymilk, nutritional yeast, pressed garlic, butter, rosemary, salt and pepper. Mix together.

That's our Thanksgiving recipe roundup - time to shut down your computer and get cookin'!

-- Carolyn "The Healthy Voyager" Scott-Hamilton