18 Vegan Thanksgiving Mains Recipes! Easy Lentil Loaf, Shepherds Pie, Pasta, Lasagna, Casseroles, Pot pie, Chickpea meatloaf and more. Gluten-free, Soy-free, Nut-free options Vegetarian Thanksgiving Main Dish Ideas. Go there now »
I began having vegan lasagna many years ago for Thanksgiving. It is all kinds of…
This recipe from Marcy Gaston (MS, RD, LN) at Food and Nutrition Magazine looks so yummy…you may want to give it a try! She blogs at cookingsustainably.com ~Becky
Looking for another wayto eat tomatoes since they’re in season and ready to be served? Of course, you can always opt for the classic BLT. Heck, I like bacon as much as the next person, but sometimes you need to give tomatoes a holiday from bacon (or vice versa). This is also a perfect recipe for a brunch or light dinner. It isn’t heavy and if served with a nice salad, it will make a complete meal.
The catch? You have to use fresh, ripe tomatoes. You know those heirloom varieties sold at the farmer’s market? Yeah, those. Buy some and use them for this recipe. It will make a huge difference in the end product.
Now, if you look at the title, you’ll see I mention an olive oil crust. Yes, instead of butter, I made the tart pastry with olive oil and yogurt. Why? Well, I like butter. Trust me. Butter is my friend and I’m always happy to use it. But sometimes I like to see if anything else can replace butter. Nothing is a great substitute for butter, let’s be honest. The tart pastry is not flaky; it’s mealy. BUT it tastes great and works really well in this recipe. I do not suggest using this tart pastry for pies. It just won’t taste right and you’ll be frustrated. But this is a savory tart and it works.
Tomato Onion Tart with Olive Oil Crust
Olive Oil Tart Pastry:
1½ cups all-purpose flour
½ teaspoon salt
½ teaspoon sugar
¼ teaspoon baking powder
1⁄3 cup extra virgin olive oil
1⁄3 cup water
3 tablespoons Greek yogurt
1 sweet yellow onion, sliced thin
¼ cup Kalamata olives (or your favorite olive), pitted and roughly chopped
½ pound fontina cheese, sliced into ¼-inch slices
1 tablespoon olive oil
2 to 4 medium to large tomatoes, sliced
Parmesan cheese for sprinkling
Salt and pepper to taste
Preheat oven to 375ºF.
In a bowl, sift together the flour, salt, sugar and baking powder. In a small bowl, whisk together the wet ingredients (olive oil, water, and yogurt). Stir the wet ingredients into the dry ingredients. Mix until combined. If mixture is too dry, add a little water. If it’s too wet, add a little flour. It should come together like a regular pastry dough (slightly soft but not sticky or crumbly).
Flour the counter and roll the dough into a circle bigger than your tart pan. My tart pan is 11 inches, so I rolled the dough into a 12-inch circle. The tart pastry should be about 1⁄8–1⁄4-inch thick. You don’t want it too thick. The pastry might break apart, and that’s perfectly OK. It’s a tart pastry, the most unruly and forgiving of all pastries.
Transfer the pastry to the tart pan and tuck the dough into the pan. If it breaks apart, just fill in the holes with the extra dough. Press any of the overhang against the top of the pan. Make sure the sides are enforced well with dough.
Slide the tart pan onto a baking sheet. Bake for 6 to 10 minutes. Basically, you are giving the crust a head start in baking.
Remove the tart from the oven and fill it with the tart ingredients. First, layer the onion and olives on the bottom of the pan. Season lightly with salt and pepper. Place the sliced cheese on top of the onions. Drizzle with olive oil. Top with sliced tomatoes. Drizzle with a little more olive oil. Season lightly with salt and pepper and sprinkle the top with Parmesan cheese.
Return to the oven and bake for 45 minutes.
Remove and allow to cool slightly before serving. Can be served warm or at room temperature.
You CAN enjoy the pleasures of grilling without the meat. Just throw the largest Portobello mushrooms you can find on the grill and let them absorb those delicious smoky flavors. These mushroom sliders can even use dinner rolls for the buns!
The weekend has just begun, and I’m already thinking about Meatless Monday! Temperatures here in Texas have climbed way too high for the beginning of June, so I definitely won’t want to use the oven. Simmering a covered pot on top of the stove seems like a good option.
Did you eat kale as a kid? I never did, even though my father was a prolific vegetable gardener. Maybe it doesn’t grow well in Michigan? Not sure. After buying a bag of the green stuff a while back, I then had to figure out what to do with it. I settled on a vegetable gumbo that worked with other ingredients I had on hand, and it turned out quite tasty! My kale was the curly type, but I’m sure that tender baby kale would also work well and cook even more quickly. The texture of the end result would just be a bit different.
If you don’t know much about kale or haven’t tried it lately, you might want to consider some important health implications. This NPR article (also available on the site as a podcast) tells us that people who eat leafy green vegetables every day (like spinach, kale and collard greens) appear to have slower cognitive decline rates. That’s good news, and now we just need to come up with more interesting ways to eat them! Try the following recipe, and I don’t think you’ll be disappointed. Make it as spicy or mild as you like:
Cook on high until the mixture starts to bubble, and then turn to low and simmer until the kale is tender. Add more water or stock during cooking if needed.
Serve over cooked rice…or not!
If you’re cooking for kids and haven’t yet convinced them about the wonders of kale, you might also try making roasted kale chips as a fun family activity. There are many recipes to choose from on the Internet!
A friend of mine recently expressed a preference for chicken paella over that made with seafood. You know exactly what I was thinking…and the following post is a tried and true recipe for vegetable paella!
I recall an entertaining chapter in Derek Lambert’s book, Spanish Lessons, in which the author’s wife carefully plans a dinner party while they are residing in Spain. Paella will be the main attraction, for which they rent a huge pan to cook the dish over an open fire. In a comedy of errors, two of their “friends” drop the pan and spill much of the ingredients on top of some gravel that had been brought to the yard during their remodel. Not wanting to admit their mistake, the men just scoop up what they can and pick out the obvious pieces of gravel. You can just imagine what happens at the table as the guests begin eating…
No, this recipe doesn’t contain gravel. What is paella, you might ask. It’s a traditional Spanish, or Valencian, dish that contains rice, often various meats or seafood, and a variety of legumes and vegetables. To me, the taste is dictated by the main spice: saffron. Sure, it’s expensive, but adds a deep, earthy flavor that is crucial to success.
Shopping List (amounts vary depending on your preferences)
Saffron Paprika Rosemary (if desired: sprig of fresh or dried) Salt and pepper to taste Olive oil Vegetable stock (have at least 2 cups handy, but could also use part water) Garlic (chopped) Onion (diced) Red, orange, and yellow bell peppers (long slices) Tomatoes (diced: fresh or canned) Green beans (cut: fresh) Eggplant (hefty chunks) Portabella mushrooms (large, cut into thick slices) Chickpeas (canned or pre-cooked) Rice (Arborio or other; I’ve used gluten-free with success)
Soak a healthy pinch of saffron strands in a bit of hot water. In a large, low pan, stir fry the eggplant, onion, garlic, and peppers in olive oil to soften. Add rice (at least 1 cup), stock, tomatoes, saffron, rosemary (if wanted) and a few teaspoons of paprika. Bring to a boil and turn down to simmer, uncovered, for at least 10 minutes. Stir as needed, although some cooks like to allow the rice to cake a bit on the bottom of the pan, being careful not to let it burn.
Add the chickpeas, green beans, and mushrooms. Cook about 15 minutes longer, or until the rice is softened and the mixture is thick and bubbly. If you plan to imbibe, a good Spanish red would go nicely!
A commitment to “Meatless Monday” is easy for me, since I already eat that way most days. According to the website, this movement began in 2003 and is now active in 44 countries. Eating meat-free at least one day of the week is a positive for our health and good for the Earth.
Here’s one of my recipes that has evolved into a vegetable cassoulet, which is like a vegetable stew or casserole. Not sure if Peter Mayle would have approved of this version of a French classic, but I don’t even miss the meat.
As is typical for my recipes, there are many ingredient options from which you may choose your favorites. Make as little or as much as you want, so amounts will also vary according to your needs and plans.
In a kettle with high sides, brown diced/sliced onions, shallots and/or garlic in olive oil.
If you want your end result to be more like a casserole, your mixture can be emptied into a large casserole and will need less liquid (stock) than the more stew-like version.
Add desired amount of vegetable stock, along with your choices from among sliced leeks, mushrooms and fennel bulb. NOTE: Fennel has a hint of a licorice taste. You might also try a slug of ouzo or pastis in its place for the same flavor. Otherwise, a bit of white cooking wine is also a nice addition.
Add cooked/canned white beans (cannellini, great Northern, or even garbanzos).
Include your choices of the following, peeled and/or cut as required:
parsley and/or thyme, fresh or dried
Adjust liquid as needed. Salt and pepper to taste. If baking, give this at least an hour at 350. If cooking on top of the stove, after your mixture reaches a boil, turn down the heat to a simmer. Cook until veggies are the desired texture.
Pair with your favorite bread and wine, if you wish.