Happy Vegetarian Thanksgiving

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For now, love yourself and enjoy this one ... 

Amanda Csolak Spice Station Silverlake: Written by Amanda Csolak

Most people associate Thanksgiving with turkey. For vegetarians, the main concern is not about serving the bird, but saving it. Online, you can find countless recipes that are meat-free for Thanksgiving. As more people adopt vegan and vegetarian lifestyles. We will discuss the history of Thanksgiving, and the changes that have occurred with the increasing popularity of vegan and vegetarian options on this traditionally turkey-filled day. Personal, I'm thankful for the abundance of nature. Later I will highlight my favorite vegetarian dish to serve at Thanksgiving, and I will include the recipe. I promise that you'll be adding it to your recipe collection.

Veggies for Thanksgiving

Thanksgiving is evolving, and more vegan and vegetarian options are being offered. The Thanksgiving spread has expanded to include more plant-based dishes as people seek out healthier, environmentally-friendly and compassionate food. Alongside the traditional turkey, you will find Tofurky, vegan roasts and a variety veggie-based delights. The evolution of Thanksgiving means that there is something for everyone, catering to different tastes and value systems.

History of Thanksgiving Food

The Pilgrims, after surviving their first harsh winter in America, decided to celebrate the harvest for three days in 1621. This is what we know today as Thanksgiving. According to food historians their original feast included veggies such as onions, beans lettuce, spinach cabbage carrots and possibly even peas along with local fruit like gooseberries, grapes plums and raspberries. The pumpkins were served, but they weren't pies because they didn't have flour, butter or ovens. Ducks, geese and swans were prepared by boiling them and then cooking them over an open fire. The festivities were enriched by home-brewed beer and turkey.

Congress declared Thanksgiving a national holiday in 1941. It is celebrated on the fourth Friday of November. In 1947, the National Turkey Federation began the tradition of giving a live turkey, two dressed turkeys, and a pardoned turkey to the president. The President then "pardons", one of the turkeys, allowing it live on an historical farm. The dressed turkeys, however, are not as lucky (by dressed we mean that they're filled with dressing ).

Many people still enjoy turkey at Thanksgiving, but the number of turkeys consumed is approximately 46,000,000. This holiday, which is affectionately known as "Turkey Day", has led to a shift in attitudes towards turkey consumption, whether it's for health reasons, animal welfare or environmental concerns. They're instead exploring a bounty delicious, whole-food, plant based dishes to tantalize their taste buds.

Tofurky: An Introduction

Over the years, Thanksgiving has evolved for vegetarians. Gary Abramowitz realized that vegetarians were often limited to mashed potatoes and turnsips at traditional Thanksgiving dinners. In 1990, Gary Abramowitz took matters into his hands and shaped a 14-pound bean curd block into the shape of a turkey, marinated it, then roasted it to provide a high-protein alternative. Tofurkys, which began as a small experiment for his own enjoyment, soon made their way to stores and gained international attention. Tofurkys and Tofu Turkeys are now a staple on vegan and vegetarian tables. These tofu turkeys are made from baked tofu and cleverly shaped in the shape of an iconic Thanksgiving bird. They have become a favorite.

History of the Vegetarian Thanksgiving

Tofurky wasn't invented by the vegetarian Thanksgiving. The idea of using a meat substitute at Thanksgiving is not new. In fact, it dates back more than a century. Charles Fillmore led the Unity School of Christianity, Kansas City, Missouri in the late 1800s to embrace a plant-based food diet and promote vegetarian principles. The Unity Inn was a vegetarian caféteria that published the Unity Inn Vegetarian Cook Book. They served dishes such as "Roast turkey a la Veg," a nut-loaf made from wheat, walnuts and butter with onion, spices, and egg.

Unity's vegetarian diet was based on the belief that meat is impure, and the body must purify itself in order to maintain eternal and spiritual equilibrium. Science today supports this view, highlighting the environmental and health benefits of plant-based foods.

The world is moving towards more sustainable eating habits. Unity's century old holiday recipes are still popular. They align perfectly with recent UN reports that recommend plant-based foods such as grains, legumes and fruits, vegetables, seeds, nuts and other seeds.

Spices for a Vegetarian Thanksgiving

Spice Station Silverlake is the place to go if you want to get all the spices that you could ever imagine. Spice Station Silverlake has all types of spices from everyday spices to rare spices that you won't find anywhere. Check them out now by clicking here.

Enjoy a Meal That's Better Than Turkey

We have the solution for you if you are planning a vegetarian Thanksgiving and want to serve something other than tofurky. I will include a recipe for a delicious entree called Vegetarian Wellington. This vegetarian version is a simpler version of the meat-filled version. It's still equally impressive.

The base is made up of Portobello mushroom slices that are seared. They're topped with caramelized apples and mushrooms sauteed with soy and walnuts. You can easily convert the entire dish to vegan by making a few simple swaps. You can use vegan puff pastry and a butter alternative in the port reduction, caramelized onions and brushing on the puff pastry. It can be assembled and chilled a day ahead. While the Wellington is baking, prepare the port reduction to add an extra layer flavor. Or, serve it with the cranberry compote for a touch of tart sweetness.

Vegetarian Mushroom Wellington

Yields: 8 Servings

For the Mushroom Filling

• 4 Portobello mushroom caps, each measuring about 3 inches in diameter (8 to 10 ounces)
• Half cup plus five tablespoons of olive oil
• Kosher Salt and black smoked peppercorns freshly ground
• 2 lbs of mixed mushrooms such as oyster, shiitake and cremini
• Ice for cooling
• 4 shallots finely chopped (about one packed cup)
• 6 finely chopped garlic cloves
• 2 tbsp. Finely chopped fresh rosemary
• 12 to 2 tablespoons of aged balsamic or 1/3 cup port
• 2 tbsp. soy sauce
• 1 tbsp. Fresh thyme leaves
• 1 cup finely toasted walnuts (about 4.5 ounces)

FOR THE ONIONS

• 3 tbsp. Unsalted Butter
• 2 small onions, cut into quarter-inch rounds
• 3/4 tbsp. Light or dark brown sugar
• 1 1/4 tsp. 1 1/4 tsp.
• 3/4 tsp. Black peppercorns freshly ground
• 1 cup of apple juice or cider
• 1 tbsp. Good-quality aged Balsamic Vinegar (optional).

For Assembling

• All purpose flour for dusting
• 1(14-ounce) package puff pastry
• 1 large egg, beaten

A PORT REDUCTION IS AN OPTION.

• 2 tbsp. Olive oil
• 1 large shallot, minced
• 2 minced garlic cloves
• 2 tsp. Whole smoked black peppercorns
• 1 1/2 cups of good-quality Port
• 1 1/2 cups vegetable stock
• 3 thyme fresh sprigs
• 3 tbsp. Unsalted Butter
• and Black pepper

Instructions

Step 2

Use moistened paper towels to wipe the portobello mushroom clean. Slice off the excess rim around the gills to create a flat surface for the mushrooms. The stems and scraps can be used in Step 2. Sprinkle generously with pepper and salt on both sides of the caps after brushing them with 3 tablespoons of olive oil. In a large, nonstick skillet, heat 2 tablespoons of olive oil over medium high. Cook the mushrooms with their gill side down until they caramelize, about 5 minutes. Flip them and cook for another 5 minutes. To cool, place the mushrooms on a wire rack with their gills down.

Step 2.

Reserve any stems. If using shiitake mushroom stems, you can save them for another purpose. Transfer roughly chopped mushroom pieces from the food processor to a large mixing bowl. Finely chop all remaining stems, including the portobello mushrooms stems and trimmings. Add them to the large bowl.

Step 4

Make an ice bath using a large bowl. If you are preparing the mushroom mixture in advance, simply allow the mixture to cool down to room temperature and then place it in the refrigerator. Clean the skillet. Warm 1/4 cup olive over medium heat in two batches. Season with salt and pepper and add half of the shallots and garlic. Cook, stirring every so often, for about 10 minutes, or until the mushrooms are caramelized and soft. Transfer to a large bowl. Repeat the process with the 1/4 cup remaining oil, the remaining shallots and garlic, and the rosemary. The first batch can be returned to the pan. Add the port and soy sauce, and the thyme, and cook on medium high, stirring frequently, for 3 to 4 minutes, or until liquid is evaporated. Stir in the walnuts and transfer the mixture to a medium bowl. Stirring occasionally, cool the bowl in the ice bath for at least 20 minutes.

Step 4

To prepare the onions, wipe out the pan and melt the butter on medium heat. Add the onions and sugar to the skillet. Stir occasionally for 5 minutes. Add the apple cider, and stir occasionally until the liquid has evaporated and the onions have caramelized. This should take about 15 minutes. If using vinegar, stir in and let cool.

Step 5

Heat the oven up to 400 degrees. Dust a large sheet of parchment paper with flour and place it on your work surface. On the parchment, unfold your puff pastry that has been thawed. Roll out the pastry into a rectangle measuring 13 by 16 inches using a lightly-floured rolling pin. Transfer the parchment and puff pastry onto a large sheet pan. Rotate the sheet pan as necessary so that you are facing one of its 16-inch sides. Place half of the mushroom mixture cooked in a 4-by-10 inch strip down the middle of the puff pastry. Leave a 1-1/2-inch border on the ends. On top, arrange the caramelized onion in a strip of 3 inches wide. Place the portobello mushroom stem side down in a line on top of the caramelized onions. If the portobellos too large, trim off the edges. Spread the rest of the mushroom mixture over the portobello mushroom caps, and gently press the mixture into an even layer, forming a meatloaf-like shape.

Step 6

The puff pastry should almost completely cover the filling. Brush the surface with the beaten eggs of the puff pasty that covers the mushrooms. Then, lift the remaining puff pasty flap and place it over the egg-washed pastry. Gently stretch the pastry if necessary to create a new layer on top. Press the pastry top onto the lower layer gently to seal. Brush the inside of the puff pastry short ends and seal them by pressing firmly. Tuck both sides under. Trim the parchment paper that extends past the sheet pan. You can now refrigerate your pastry for up 1 day. )

Step 7

Brush the puff pastry exposed with the remaining beaten eggs. Decorate the puff pastry top as you wish: Cut parallel lines through the top layer in a crosshatch pattern, and then cut parallel lines in the opposite direction. Use very little pressure as you are only cutting through the top layer. Also, you can cut small decorative vents. Be sure to cut through both layers of puff pasty. You can also top the pastry with extra strips or shapes from egg-washed pastry. Bake for 45-50 minutes until the puff pastry is golden brown and flaky. Allow the baking sheet to cool down for about 10 minutes.

Step 8

While the Wellington is baking, prepare the port reduction. In a medium saucepan over medium heat, heat the olive oil. Add the garlic, peppercorns and shallot and cook for 3 minutes, stirring frequently. Add the stock, port and thyme. Cook over medium heat until the sauce becomes glossy, about 25-30 minutes. You should be able to get about 1/2 cup of sauce after straining. When you are ready to serve the sauce, heat it over medium and whisk in butter. Season with salt and pepper.

Step 8

Cut the Wellington mushroom crosswise into eight even slabs. Each slab will have a cross-section that shows the portobello mushroom halved in the middle; this is the presentation side. Each piece should be served presentation side up. Pass the port reduction on top.

Frequently Asked Questions

Almond Flour vs. Almond Meal. What's The Difference?

Almond meal can be substituted for almond flour and is versatile enough to be used in baking, cooking and even making nut-free meals.

Almond flour may also contain gluten, making it difficult to digest. If you have celiac disease or another digestive disorder, it's essential to avoid gluten-free foods.

Although almond flour isn’t considered to be a “superfood”, it is rich in healthy fats and fibre.

The nutritional benefits of the almond meal include magnesium, copper, iron, zinc, manganese, phosphorus, potassium, calcium, and vitamins A, B1 (thiamin), and C. In addition, it provides 25 percent of the daily value for folate, 20 percent for niacin, 15 percent for pantothenic acid, and 5 percent for riboflavin.

Almond flour is made from almonds and contains monounsaturated fat acids. Almond oil, however, contains polyunsaturated oils. Both help to lower LDL (bad), and increase HDL levels.

Almond flour also contains antioxidants like phenolics and flavonoids. These compounds protect against oxidative damage caused by free radicals.

The Journal of Agricultural Food Chemistry published a study that found almond flour to have the same antioxidant activity as blueberries, cranberries and pomegranates.

Almond flour is commonly sold together with almondmilk, which has additional nutrients.

What is the importance of spices?

A spice can be described as a seasoning to enhance flavour in food. Spices can take many forms such as powders (liquids), oils, pastes and seeds. They are also known for their versatility and ability to be used as flavours and condiments.

It's a great way of adding variety to your meals by spiceing them up. For extra flavor and excitement, you can add many spices to your dishes.

Hot pepper sauce may make soup taste better. Or perhaps you could mix a handful of cayenne peppers with a cup of rice.

Fresh ingredients are the best option to spice up your recipes. When you are buying dried herbs, make sure they are organic. Fresh herbs keep longer than dried ones.

Certain spices are essential in cooking. However, you may prefer to avoid some. If you have a history liver disease, cinnamon sticks should be avoided. Ginger also contains high amounts of coumarin. However, it is much more concentrated. It's safe for people who don't have a history of liver problems.

Does Thai use ginger?

Yes. The traditional Thai cooking uses ginger heavily. It is often added to stir-fries and soups and is also commonly used in desserts and drinks such as lassis.

Ginger is a common ginger plant in China, Japan, Korea, and elsewhere. Its origins can be traced back to more than 5,000years ago. It is believed that ginger originated in Southeast Asia where it was grown for medicinal purposes.

Ginger is known to stimulate digestion and relieve nausea. It may even help prevent migraines. In addition, ginger aids in reducing muscle spasms, relieving joint pains, and treating arthritis.

In Thailand, ginger is most often used fresh. Ginger root is first cut into thin strips before drying and stored. In Asian markets, you can purchase ginger root in cans or in jars.

What are 7 Indian spices?

Indian spices are a collection of spices used in Indian cuisine. They are usually made up of cardamoms, cumins, corianders, turmeric and fenugreek. These spices add flavour and aroma to dishes by blending and complementing natural ingredients such as meats and vegetables. The unique flavour profiles created by spices are what make Indian cooking special.

Cardamom has an earthy, sweet flavor with notes of ginger and citrus. It is used to flavour curries, rice dishes such biryani, and other Asian cuisines. Cumin is a spice with an earthy smell and a rich, nuanced flavour. It's often used in curries, dals, and meat dishes. Coriander has a sweet citrus aroma and adds a subtle nuttiness to dishes. It is often used to season vegetables and lentils.

Turmeric has an earthy, spicy flavour that includes mustard, spices and pepper hints. This spice is popularly used in curries as well as other dishes. Fenugreek has an earthy aroma, a slight bitter flavor, and earthy tones. Fenugreek is used to season meat dishes such as kebabs or curries. It is spicy and pungent with citrus hints. It is a perfect addition to curries, soups, and chutneys. Asafoetida (hing), has a strong flavor and pungent smell that can be used in place of onion and garlic in certain recipes.

Together, these spices create unique flavors that make Indian cooking so distinct.

What is the use of garlic in Thai cooking?

Thai cuisine often uses garlic. Garlic is often used to make Thai dishes, including salads and soups, stir-fries and curries, as well as sauces and sauces.

Thai garlic is chopped and fried together with ginger, shallots and other spices. Also, you can eat it with sticky white rice.

The most common way to eat garlic is to chop it finely and mix it with chilli paste, salt, fish sauce, lime juice, and oil. This mixture is called Nam Phrik (namphrik). Nam phrik can be served with grilled chicken and beef.

Statistics

• India contributes to 75% of global spice production. (en.wikipedia.org)
• Their 14 to 20 percent essential oil content means that cloves have the highest concentration of aroma compounds of any spice. (masterclass.com)
• According to a recent survey, professional chefs and many home cooks use spices; usage has only continued to grow from 2011 to now. (hospitalityinsights.ehl.edu)

External Links

[TAG24]

• Is Pink Himalayan Salt Better Than Regular Salt?


• 10 Proven Health Benefits of Turmeric and Curcumin

[TAG27]

• Amazon.com. Spend less. Smile more.


• Amazon.com : Morton & Bassett Whole Nutmeg 1.9 Oz : Nutmeg Spices And Herbs : Grocery & Gourmet Food

[TAG30]

• Cumin – Wikipedia


• Charlemagne - Wikipedia

[TAG33]

• PubMed. Acute Inflammation. Metabolism.


• PubMed - Aging. Inflammation. The Environment

How To

How do I decide which spices I want to buy?

It is important to know how you can choose the right spices and herbs to cook. There are many choices. So where do you start?

When choosing spices, there are three things you should consider: the flavour profile, shelf-life, and cost. There are many flavour profiles that can be used depending on how you cook meat, poultry, fish and vegetables as well as beans, grains, pastas, eggs, bread, cakes, and other foods. Once you have chosen a category, you can narrow down your choices by taking into account these differences.

There are many factors that affect shelf life. Some spices will last forever, others may expire very quickly. For example, cayenne pepper lasts for years, whereas oregano loses its potency after two months. Then there's the price. Spices can range anywhere from $1 per tablespoon to more than $100 per ounce. This means you need to balance quality and price.

You'll also want to determine whether you prefer organic or non-organic ingredients. Organic products are safer for the environment and contain less pesticides and chemicals than their conventional counterparts. These products can also be more costly so make sure to weigh the benefits against the costs.

Online shopping is the best method to ensure that you get the right spices for the kitchen. Online retailers provide comprehensive information on every product, including pricing, reviews and ratings.

Once you've narrowed your list, you can order directly from the retailer. You should store your items in airtight containers, away from heat and sunlight once you receive them.

Resources:

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