Menu for the last couple of days

For posterity!

Lentil Shepherd's Pie

I sort of made this up based on several recipes and didn't measure as I went along. Doing the best I can from memory. Serves 8? It's a lot of dense food. Tastes even better the next day.

6 russet potatoes, cubed
2 tsp vegetable oil
1 large onion, roughly chopped
1 Tbsp minced garlic (3-4 large cloves)
2 cups frozen veggies (I used peas and corn)
1 Tbsp thyme
1 Tbsp paprika
1 tsp black pepper
3 cups cooked lentils
2 Tbsp soy sauce
1 tsp sesame oil (or 1/4 tsp liquid smoke)
3 Tbsp margarine, plus extra
1/4 cup unsweetened plain soymilk, plus extra
salt and pepper to taste

1. Bring large pot to a boil and put potatoes in for 18-20 minutes, until a piece crumbles when you try to put a fork in it.

2. Meanwhile, heat oil on medium-high in a large pan. Sautee onions about 5 mins, until translucent. Add garlic and frozen veggies, cook 5 mins. Mix in spices, then add lentils and cook 5 mins. Reduce heat to medium-low and mix in soy sauce and sesame oil.

3. The potatoes will be almost done - CAREFULLY use a ladle to scoop out some hot water and add to lentil mixture. Keep adding until there is some spare liquid, enough to seem like a gravy. (You can also just dissolve 1/2 tsp corn starch in hot water instead.)

4. Preheat oven to 400.

5. When potatoes are done, drain well. Return to pot and immediately add margarine and soymilk. When the margarine melts, mash until there are no more lumps - if it seems dry, add splashes of soymilk and mix until you get the texture you want. Add salt and pepper to taste.

6. Pour lentil mixture into deep 2.5 quart casserole dish and top with mashed potatoes. Use a fork to draw lines in the top and dot with margarine (optional).

7. Bake for 30 minutes or until the top of the potatoes start to brown.

Strawberry Cobbler! Except I only had 6 cups of fresh strawberries (sliced) so I added 2 cups of frozen blueberries from last season. Oh, and went light on the sugar in the topping. I used a mystery flour (thanks Joni) so the topping looks different than the ones on the website.

Next up: Olive Lentil burgers as we have olives, lentils and mushrooms to use up.

Vegan Thanksgiving

I may update this later with a post-mortem, but thought I'd go ahead and put all of my recipes in one place for selfish reasons.

This year I'm hosting and cooking 90% of the dishes for myself and 7 other people, one of whom is vegetarian. I'm paying extra for a $1.99/lb free-range fresh turkey rather than a $.39/lb frozen Butterball. My friend Tyler, who lives a few blocks away, has graciously offered us the use of his Big Green Egg to smoke the sucker, which will leave our oven free and generally be less of a hassle.

Other than that, I picked up a lentil-sage and a wild-mushroom Field Roast as the protein since I'm making lots of stuff. A chopped salad with romaine hearts & assorted veggies, choice of dressings; basic mashed potatoes (Yukon gold + soymilk + margarine + salt & pepper); Pillsbury crescent rolls, and canned cranberry sauce. Approximating the stuffing recipe on the back of the bag, 1 with turkey juice and 1 vegan with pecans and apples.

Pre-dinner noshes will be Safeway salsa + chips, assorted veggies & dip (dressing or I might make a hummus or onion/tofu dip), leftover cheese and crackers.

Others are bringing a lemon cream pie, pfeffernusse cookies and fresh cranberry sauce.

Here are my recipes for everything else:
Gram's Cranberry Sherbert
4 cups fresh cranberries
2.5 cups water
1.5 cups of sugar
Juice and zest of 1 orange and 1 lemon.
1 teaspoon of gelatin (I used 2 teaspoons of vegan cherry-flavored jel dessert)

1. Cook berries in water until berries stop popping and strain into pot, saving juice.
2. Using food mill or a fine metal sieve, a flat metal spoon and a lot of effort, smash the pulp out of the cranberries into the pot, keeping the skins out.
3. Add sugar, cook on low until dissolved.
4. Add gelatin; cool.
5. Stir in juice and zest.
6. Pour into freezer tray.
7. Beat with mixer 2 days prior to serving, refreeze and serve on Thanksgiving.

Evangeline's Brussels Sprouts, Apples and Walnut Salad
I sliced the sprouts in half and steamed them (I cooked mine for too long, they should be just underdone). Then I pan-seared them in olive oil and a couple cloves of crushed garlic, really letting the sliced sides get crispy. Just before removing them, I stirred in some maple syrup (1 tsp? 1 tbsp? a little goes a long way) and removed them from the heat before the sugar burned too much. Actually, it got pretty smoky. Good luck. I added chopped fresh apple (I used half a medium-sized apple, something tart, sweet and crispy but I don't remember what kind) and walnuts pan-roasted with a pinch of salt and a little maple syrup. I can't remember if I added shallots, but they would be good in this. I made a dressing out of balsamic vinegar, olive oil, lots of thyme, a pinch of cumin, 1-2 tsp of brown deli mustard and something sweet, either a tablespoon of honey or maple syrup again, I'm not sure which.

Praline Topped Sweet Potatoes
3 one-pound cans of yams in light syrup, DRAINED
1/2 c. margarine, melted
1/2 c. cashew cream (equal parts raw cashews to water, blended)
2 Tbsp milled flax seed mixed with 1/2 cup water (i.e. 2 large eggs)
1 c. firmly packed light brown sugar
3/4 c. chopped pecans
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tsp. vanilla

1. In a food processor, puree yams with 6 Tbsp. margarine and 2 Tbsp. cashew cream.
2. Add flax/water and 1/2 c. brown sugar, process until blended.
3. Pour into 2 qt. baking dish.
4. Preheat oven to 375.
5. In a small saucepan, combine remaining ingredients EXCEPT for vanilla. Bring to boiling, simmer 5 mins.
6. Remove from heat, stir in vanilla.
7. Spoon mixture over potatoes.
8. Bake 20 minutes or until bubbly.
Serves 6-8.

Vegan Pumpkin Pie
(adapted from this recipe
9" store-bought graham cracker crust (because pssssh)
2 cups canned pumpkin or puréed home-cooked fresh pumpkin (see note)
1 cup low-fat soymilk or rice milk
3/4 cup granulated sugar cane syrup
1/4 cup cornstarch
1/2 Tbs. dark molasses or to taste
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. grated nutmeg
1/4 tsp. ground allspice

1. Preheat oven to 425F.
2. In large bowl, mix all remaining ingredients until smooth and blended. Pour into prepared crust and smooth top. Bake 10 minutes.
3. Reduce oven temperature to 350F; bake until filling is set, about 50 minutes. Set on wire rack to cool, then refrigerate overnight. Top with your choice of dessert topping if desired.