Skip to main content

Thanksgiving Side Dishes- Vegan

As promised, I have reworked some of my favorite side dishes to be healthier and vegan. It really isn't difficult and I know you will love them. I can particularly recommend the Jansson's Temptation. It is a show stopper.

Jansson’s Temptation 

This is a dish that I first tried in Sweden at a traditional Swedish Christmas table. Leading up to Christmas, restaurants and homes all over Sweden create these amazing tables filled with food of every description; however, this is one dish that you will find on almost every one.

It is rich, indulgent and just fabulous as a side dish.

Ingredients

2 ¼ lbs. of potatoes, peeled and thinly sliced. This is the perfect time to get out the mandoline. I particularly like Yukon Gold for this recipe
2 Large onions, thinly sliced
2 Tbsp. of Earth Balance
5 oz chopped Porcini Mushrooms or Shitake Mushrooms
13.5oz. of Silk creamer
2 Tbsp. of breadcrumbs

In a shallow oven proof-baking dish, arrange alternating layers of potatoes, onions, mushrooms and Earth Balance. 

After completing the layering, pour the cream over the dish, and then sprinkle the breadcrumbs over and cover with aluminum foil and put into the preheated 350-degree oven for 35 minutes.

Then remove the foil, and continue cooking and browning for 10 additional minutes. Allow to set uncovered for 5 to 10 min. and serve.

Frangelico Sweet Potatoes

This is the quickest sweet potato/yam recipe I've ever devised, and it will get raves from the family. It's so easy; you probably won't want to tell how you did it!

You should make it from fresh sweet potatoes or yams. Just peel them, and then boil them until just a bit away from being tender, and follow recipe as usual.

This works very well being made the day before and then just heat it up the next day.

Ingredients

5 lbs  Yams, peeled cut into large pieces and boiled until just a bit away from being tender.
5 Tbsp Earth Balance
1 can of pineapple, in natural juice, cut into 1 inch pieces
¼ tsp ground cardamom
¼ tsp ground cloves
1 tsp of ground cinnamon
2 Tbsp. Frangelico Hazelnut Liqueur
2 Tbsp light brown sugar

After yams are done remove them from the water with a slotted spoon. This will keep them from breaking apart.

Combine all of your ingredients in a saucepan and slowly bring them up to a soft boil and then pour over yams and then sprinkle the brown sugar over them and bake covered in a 350-degree oven for 20 minutes, then uncover and finish off for another 10-15 minutes until they have a nice glaze.

Comments

Post a Comment

Popular posts from this blog

Marlow and Son’s Butterbeans, Garlic Confit and Preserved Tomatoes

I first saw this recipe in Bon Appetit and was fascinated. It used interesting ingredients combined in a unique way and I had to try it. The recipe was given in response to an email from BA writer to Marlow chef Patch Troffer, but the recipe had no measurements and timing.  After making it, I adjusted a few things and added quantities and timing and was very happy with the results. I ordered my dried beans from Rancho Gordo in Napa and they were excellent.   To make it spectacular, you really do need to make the garlic confit and preserved tomatoes. They aren’t hard to make, but set aside a bit of time. Make a full recipe and then use the rest for other dishes.   Garlic Confit 3 heads of Garlic, peeled and left whole.  3/4-1 cup Olive Oil  4 springs fresh Thyme  2 Bay Leaves 2 dried Chili Peppers Add all ingredients to a small saucepan and cook on barest simmer for 1-2 hours. (This broad cooking time is due to the fact that some garlic has more moisture
3 comments
Read more

Norfolk Style Seafood

This is such a good recipe and so simple to make. The story behind this recipe is interesting. When I was a young boy, we used to go to a seafood restaurant in Washington DC called O'Donnell's. They had wonderful food, and most importantly, they had Buck. Buck was a gentle giant at 6' 2" and was always talking to me about his recipe. He had invented this style of cooking seafood and had even developed special pans which could be used over open flame and then it could be delivered to the tables still sizzling.  He was rightfully very proud of this.  After being there quite a few times, Buck shared his recipe with me and told me to keep it a secret. Since this was over 40 years ago, I guess I can reveal it now.  Ingredients 1/2 lb Shrimp, Jumbo Lump Crab or Langoustines, raw and shelled 2 Tbsp Butter 2 cloves Garlic, chopped Dash of Old Bay Seasoning Juice of 1/2 Lemon Few dashes of Tabasco Splash of White Wine Salt and Black Pepper Heat your pan u
1 comment
Read more

Golden Mountain Sauce

I love making Thai food at home, and I've always prided myself on getting that authentic Thai flavor, but if I’m completely honest, I have to admit it always seemed to be missing a little something. Well, I have found out what that little something was. It's called Golden Mountain Sauce and it has been called the "secret of Thai cooking" and has been used in Thailand for over 50 years. Use it as you would soy sauce, but mix it equal parts with fish sauce to get the real Thai flavor. Here is the perfect dish to try it out.   Gai Pad Prik Grapao/Chicken with Hot Chilies and Basil Thais’ love fresh basil, and use many different types. Most of us are familiar with Sweet Basil, and this is easy to find in any market. However, it’s the “Holy Basil”, known as Bai Grapao, which is the most flavorful and authentic. This basil has an anise type of flavor and gives this dish an amazing flavor and dimension that just doesn’t taste the same with sweet basil.
2 comments
Read more