Posted by Linnea Covington, November 20, 2008 at 10:00 AM
- serves 4-5 -
From Dreena Burton. This recipe was featured in a Vegan Thanksgiving Menu.
Ingredients
1 tablespoon olive oil
1 cup diced onion
3/4 cup diced celery
5 medium–large garlic cloves, minced
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1 14-ounce can of chickpeas, rinsed and drained (reserve 1/4 cup)
3/4 cup walnuts
2 tablespoon lemon juice
2 teaspoon tamari
1/4 teaspoon sea salt
1 1/4 cups frozen chopped spinach
3 tablespoons dried cranberries
1/4 cup fresh parsley, chopped
1 tablespoon fresh thyme, chopped
1 9-inch prepared whole-wheat pie shell thawed
1/2 tablespoon olive oil
1 teaspoon tamari
1/2 teaspoon fresh thyme, chopped (for topping)
2 tablespoons lightly crushed walnuts (for topping)
Procedure
1. Add oil, onion, celery, garlic, salt and pepper in a skillet over medium heat. Cook for 7-9 minutes until onions soften.
2. In a food processor, add chickpeas (except reserved 1/4 cup), walnuts, lemon juice, tamari, and salt, and pulse to lightly chop (not puree). Remove about 1/2 of the mixture from food processor and set aside.
3. Add sautéed mixture, lemon juice, tamari, and sea salt to processor with other half of chickpea/walnut mixture and puree until smooth.
4. Transfer puree to a large bowl and stir in spinach, cranberries, thyme, reserved chopped chickpea/walnut mixture, and reserved whole ¼ cup of chickpeas.
5. Transfer mixture to pie shell, smoothing to evenly distribute. Combine oil and tamari, and brush or spread over top of filling. Sprinkle on fresh thyme and walnuts.
6. Bake in preheated oven at 400 degrees for 33-38 minutes, until tart is lightly browned on edges and top.
7. Serve with cranberry sauce, a spoon drizzling of oil/balsamic vinegar slurry, or other sauce of choice.
More Vegan Thanksgiving Recipes
Lemon Broiled Green Beans
Roast Sweet Potatoes
Traditional Cranberry Sauce
Chocolate Pumpkin Pie
Posted by The Serious Eats Team, November 3, 2008 at 4:19 PM
When we talked to Gourmet editor in chief Ruth Reichl about the November 2008 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were. This is one of them. Read our interview.
More of Ruth Reichl's favorite recipes from the November 2008 issue of Gourmet:
Haricot Verts with Bacon and Chestnuts
Mango Pomegranate Guacamole
Wild Mushroom Bundles
Turkey Jook
Chipotle Meatballs
- serves 8 as an hors d’oeuvre -
Ingredients
1/3 cup whole milk
1/3 cup fine dry bread crumbs
6 bacon slices, chopped
1/2 cup finely chopped onion
1 tablespoon chopped garlic
1 tablespoon finely chopped seeded canned chipotles in adobo
1 teaspoon ground cumin
3/4 teaspoon dried oregano
2 tablespoons water
3/4 lb ground pork
1/2 lb ground veal
1 large egg, lightly beaten
1/4 cup chopped flat-leaf parsley
lime wedges (garnish)
Equipment
About 16 (6-inch) wooden skewers, soaked in water 30 minutes
Procedure
1. Stir together milk and bread crumbs in a large bowl.
2. Cook bacon in a 10-inch heavy skillet over medium heat, stirring occasionally, until crisp. Transfer with a slotted spoon to paper towels to drain.
3. Pour off all but 1 Tbsp fat from skillet, then cook onion, garlic, chipotles, cumin, and oregano in skillet, stirring, until onion is softened, about 3 minutes. Add water and cook, stirring and scraping up brown bits, until water has evaporated, about 1 minute. Stir into bread crumb mixture, then add ground meats, egg, parsley, bacon, and 1 tsp salt and mix well with your hands.
4. Preheat broiler.
4. Form scant tablespoons of meat mixture into balls and thread 3 balls 1/2 inch apart onto each skewer, arranging skewers on a lightly oiled broiler pan. Broil 3 to 4 inches from heat (do not turn) until browned and cooked through, 8 to 10 minutes.
Posted by Robin Bellinger, May 21, 2008 at 2:15 PM
- serves 2 -
Adapted from Entertaining by Martha Stewart.
Stewart says to butter the baking pan with unsalted butter, but this led to horrible, horrible smoking in my oven. I’m not sure what the point of butter in the pan is, and I will skip it when I make this again, which I definitely will—it was simple and so good (once the smoke cleared).
Ingredients
2 cloves garlic, finely minced
4 tablespoons Dijon mustard
4 tablespoons finely chopped parsley
2 tablespoons olive oil
Salt and freshly ground pepper to taste
1 2-pound rack of lamb, the smallest , youngest possible, well-trimmed
Procedure
1. Preheat the oven to 500°F.
2. Combine the garlic, mustard, parsley, olive oil, and salt and pepper. Stir into a paste. Coat the meaty side of the rack with the paste. Put the rack of lamb in a heavy baking pan, coated side up, and roast in the hot oven for 20-25 minutes, until golden brown outside but pink and rare inside. If the rib bones begin to brown too much, cover with aluminum foil.
3. To serve, carve into individual chops and put 2 on each plate. Spoon the carving juices over the meat.
Posted by Erin Zimmer, November 23, 2007 at 10:00 AM
Although this Brit comfort food is typically made with minced lamb, it's a dish that rolls with the punches. When replaced with ground beef, it's cottage pie. In New Zealand, spuds are the key ingredient so it becomes the potato pie. In our red-white-and-blue nation, we've got one with corn called the cowboy pie. (Yee-haw) The meat-hating crowd does a vegetarian shepherdess pie. And the Midwest? They've got one, too, with cream of mushroom soup and green beans.
So along comes Thanksgiving with all its leftovers: a perfect chance for a seasonal shepherd's pie. Emeril has a fussied-up version and Martha does a more basic one. Either way, the bottom line is to throw leftovers (turkey, green beans, cornbread, stuffing, and cranberries) into a casserole dish. Bake at 400°F for about 30 minutes, until bubbling. For fun, throw the sweet potatoes into a pastry bag, and as if they were icing, dress the dish with some frilly designs.
Posted by Jenn Smith, November 7, 2007 at 5:30 PM
Mark Bittman's How to Cook Everything Vegetarian
was a recent Cook the Book entry and is destined to become a big gift book this holiday season. We're sharing one more recipe, for a fragrant burger filled with rich and colorful dried fruits and beets that you could serve on a platter with winter greens as the centerpiece of your Thanksgiving meal, should you be looking for a non-meat turkey alternative.
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Posted by SaraBir, May 23, 2006 at 5:11 PM
At Ed’s request, here is the insanely simple procedure for making Ham in Coca Cola. This is my version of Nigella Lawson's version of some anonymous southern genius’ recipe. I’ve always wanted to make it with a few bottles of Coca-Cola from Mexico, which is reputed to contain more sugar and less corn syrup than what we have on this side of the border. Worry not, though, for our high-fructose American Coke still yields wonderful results. And don’t use Diet Coke. Duh.
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