ooooo! i found this recipe last night whilst browsing vegan blogs for soynog "cheese" cake with "buttery" rum sauce. it looks somewhat simple and im going to make it for my husband and myself this xmas.
http://www.meettheshannons.net/2011/12/ ... ntest.html
also
Roasted Acorn Squash Stuffed with Wild Rice, Pecan and Cranberry
Ingredients (use vegan versions):
3 acorn squashes, cut in 1/2 and seeded
2 tablespoons + 1 tablespoon olive oil, divided
2 medium yellow onions, diced
3 stalks celery, diced
1/2 teaspoon dried sage
1/2 teaspoon salt
2 cups mix of whole grain rice varieties (I use Lundberg Wild Rice Blend)
3 cups vegetable stock
3/4 cup pecans, toasted and roughly chopped
1/2 cup dried cranberries
1 cup scallion greens, thinly sliced on a bias
salt and pepper, to taste
Directions:
1. Preheat oven to 425 degrees Fahrenheit. Brush acorn squash halves with 2 tablespoons of the olive oil and place cut-side down on a parchment-lined baking sheet and set aside.
2. In an oven-safe saucepan, heat the remaining 1 tablespoon olive oil. Add the onions, celery, sage and salt; cook over medium-high heat until onions are translucent, stirring frequently. Add the rice; cook for a few minutes to toast. Add the broth and bring to a boil.
3. Cover saucepan with oven-safe lid and place saucepan and sheet of squash in the oven. Bake rice mixture for 45 to 50 minutes, or until liquids have absorbed. Bake acorn squash for 45 minutes, or until squash flesh is soft and surface is browned.
4. Let rice sit, covered, for 10 minutes. Uncover and toss rice with pecans, dried cranberries, and scallion greens. Add salt and pepper.
5. Stuff each squash half with a 1/2 to 3/4 cup of rice mixture and serve with side of roasted brussels sprouts and a liberal amount of cranberry-pecan sauce.
This recipe is courtesy of Chef Jesse Miner:
http://chefjesseminer.com/
Makes: 6 servings, Preparation time: 20 minutes, Cooking time: 45 minutes
Chocolate Pecan Pie
1 prepared pie shell
2 tablespoons flax meal
6 tablespoons water
1/3 cup vegan butter, melted
2/3 cup brown sugar
1/3 cup all-purpose flour
1 1/2 cups pecan pieces, toasted
1 cup semisweet chocolate chips
2 tablespoons bourbon
Blind bake pie shell: prick several times with a fork. Cover with parchment paper or foil. Weigh down with rice or beans or pie weights. Bake for 10 minutes at 400 degrees. Remove paper and weights. Bake for another 6 - 8 minutes, until the crust appears dry and the edges are just beginning to brown. Remove to a cooling rack.
In a large bowl, whisk together the flax meal and water. Let sit for about 10 minutes, until the flax meal absorbs the water and transforms into a thick eggy goop. Beat in the melted butter, brown sugar, and flour. Add the pecans, chocolate, and bourbon. Stir. Pour this mixture into your blind baked pie shell. Bake at 350 until filling is set, about 25 minutes.
Let cool before serving.
oh and i dunno about you but im ALL about the green bean casserole
Portobello Green Bean Casserole
Ingredients (use vegan versions):
4 to 6 cups fresh green beans, ends trimmed and chopped in 1/2
2 tablespoons olive oil
1/2 medium onion, chopped
3 cups cremini mushrooms, chopped
1 cup vegan chicken flavored broth (I use Celifibr brand)
1 (8 ounce) container cream cheese substitute (I use Tofutti "Better Than Cream Cheese")
2 cups vegan creamy mushroom soup (I use Imagine "Creamy Portobello Mushroom Soup")
2 tablespoons vegan margarine (I use Earth Balance)
garlic powder, to taste
salt and pepper, to taste
1 (6 ounce) container French fried onions
Directions:
1. Preheat oven to 375 degrees F. Bring large pot of water to a boil. Cook green beans for 6 minutes. Strain and set aside. In a pan, heat olive oil. Add onions and sauté for 3 minutes. Add mushrooms and cook until mushrooms are semi soft and the onions are translucent.
2. In medium saucepan, bring vegan chicken-flavored broth to a boil. Reduce heat to medium-low and add cream cheese substitute, creamy mushroom soup, vegan margarine, garlic powder, salt, and pepper. (You should make it just a little on the salty side because the green beans and onions end up deflecting the saltiness.)
3. Stir until all the ingredients are blended together. In large bowl, mix sauce with onions and mushroom mixture. Add in green beans and toss until evenly mixed. Layer evenly in 9” x 13” pan.
4. Cover with tinfoil and bake for 15 minutes. Remove from oven, take tinfoil off and top with French fried onions. Place back in oven and bake until the onions are browned and the casserole is bubbly, 15 to 30 minutes. Remove from oven, allow to cool for a bit, and enjoy!!!
Source of recipe: I skimmed a few green bean casserole recipes on the web and this is what I came up with.
Makes: 10 servings, Preparation time: 20 Minutes, Cooking time: 30 Minutes
