Archive | November, 2010

Onion Gravy for Thanksgiving

24 Nov

6 large onions, sliced
12 cloves of garlic, minced
3/4 cup olive oil
1/2 cup Earth Balance
3/4 cup flour
9 cups water
3 Tbsp Better than Bullion No Chicken Base (or stock/bullion/etc of your choice in appropriate amount)
2 level Tbsp Marmite
1/4 cup soy sauce

Heat the olive oil and EB in a frying pan over a low heat and add the onion. After five minutes add the garlic and saute until onions are transparent, about 10 minutes more. Add the flour and stir in well so that there is no lumps. Cook a bit longer, a minute or two. Add the water one cup at a time, stirring thoroughly so that there are no flour lumps. Then stir in the remaining ingredients. Transfer to crock pot and cook on low until ready to serve.

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Noodle Casserole

22 Nov

x2 for dinnershare – it makes a potluck sized batch on it’s own, though

1-16 oz pkg dry pasta 8 oz of dry pasta (half package)*
1/2 cup margarine
1 medium onion, minced
2 stalks celery, minced
10 ounces sliced mushrooms
3/4 flour
1/4 cup nutritional yeast
2 tsp Goya Adobo
2 cups veggie broth
1 cup unsweetened soy milk
2 cans chick peas, drained, rinsed and loosely mashed
1 cup peas – I wanted to put these but it turns out I was out. I used broccoli instead.
1 1/2 cups french fried onions
1/2 cup plain potato chips, crushed

Directions
1. Preheat oven to 350 Degrees F and prepare an 13×9″ baking dish with a quick spray of cooking oil.
2. Cook the pasta according to package directions.
3. While the pasta is cooking, heat margarine in a pan. Add onion, celery and mushrooms and saute for a while, until the onions are translucent and the mushrooms have shrunk some and let their juice out. This took about ten minutes, I think.
4. Sprinkle the flour and nutritional yeast over the veggies. Slowly stir in the veggie broth, until there are no clumps. Then slowly add the soymilk and bring to a gentle simmer. When it begins to bubble and thicken, turn of heat and stir in Adobo. Adjust seasoning to taste.
5. When pasta is done, drain it and pour it into your pan. Stir in the chickpeas and peas (or, uh, broccoli), then the sauce.
6. Bake for 15 minutes uncovered. Remove from oven, sprinkle with onions and chips, and bake for another 10 minutes.

*the sauce was really good, but became bland & dry when the noodles were added. I would make it again, but would reduce the noodles by half, for sure.

Thanksgiving Menu

21 Nov

Serves 12 with leftovers
Revised for 2010
Planner
Shopping List

Appetizers:
Raw Grapefruit

Dinner:
UnTurkey Roast
Stuffing (w/ pepitas and fresh herbs)
Roasted Green Beans w/ kosher salt & almonds
Garlic Mashed Potatoes
Sweet Potatoes with peaches and cashews
2 batches Raw Kale Avocado Salad
2 cans jellied cranberry sauce, ready to schlorp
Biscuitsx2, make smaller biscuits
Onion Gravy

Dessert:
2 Pumpkin Pies
2 containers Rich Whip

Beverages:
coffee/tea
1 recipe soy nog (or Silk Nog)
LaCroix/sparkling water/other beverages
Beer/wine/liquor/mixers if necessary