Wednesday, November 26, 2008
Vegan Thanksgiving :Stuffed Phyllo shells,Fruit and Nut Saffron Brown Rice Pilaf and Chocolate Pumpkin pie
We all have bountiful reasons to be thankful for ,its good to have a holiday to celebrate our well being and count our blessings.
A vegan thanksgiving may be unusual for many but essential for Vegans.For an all vegetarian meal use variety in the ingredients.I've put together some last minute thanksgiving meal ideas using relishing seasonal flavors.
Stuffed Phyllo shells make a quick appetizers. Let you vegan imagination run wild with the stuffing ideas.
Vegetable Couscous Stuffed Phyllo shells
1 cups Couscous
1/2 a small onion, chopped
1/2 small zucchini, diced
1/2 small yellow squash, diced
1 small tomato,finely chopped
2 tablespoon extra-virgin olive oil
2 cups chicken or vegetable broth
1/2 teaspoon Salt
1/4 teaspoon Chilly powder
1/4 teaspoon turmeric
cilantro or parsley for garnish.
1/4 cup silvered almonds for garnish
Heat a skillet over medium high flame. Add extra-virgin olive oil and onion . Saute for few seconds before adding turmeric, chilly powder and other dry spices. Add the diced zucchini and yellow squash and season with salt and pepper.Cook for about 10 minutes before adding the broth to the skillet and stir to combine. Simmer for couple of minutes and add couscous to the broth. Turn the heat off and cover the skillet and set aside for 5 minutes. Remove lid from the skillet and fluff couscous with a fork. Garnish with finely chopped tomato, cilantro or parsley and silvered almonds.Stuff in the shells and serve
Pomegranate and Cranberry Stuffed Phyllo shells
Heat a teaspoon of butter in a non stick pan. Saute a cup of fresh fruits like pomegranate and cranberries on medium high heat for about 5 minutes. Cool and mix in some silvered almonds before stuffing in the shells.
Spicy Chickpeas(Chole)Stuffed Phyllo shells
1 cups canned or cooked chickpeas
1/2 a small onion finely chopped
1 small tomato finely chopped
2 tablespoon fresh squeezed lime juice
1 teaspoon Cumin and coriander powder(or 1 teaspoon chaat masala)
Sea salt for seasoning
2 tablespoon Tamarind Date Chutney
1/4 cup bhel mix
Toss all the ingredients and stuff in the shells.
Main Course :Fruit and Nut Saffron Brown Rice Pilaf
Healthy Brown Rice with a nutty bite to it tastes perfect with succulent saffron,toasted almonds,walnuts,fresh pomegranate and sweet crisp onions.
4cups Brown Basmati rice or Basmati Rice
1/2 Cup Each of Toasted Almonds and Walnuts
1/2 cup fresh Pomegranate arils
Quarter of a red pepper,sliced
Few Whole Spices Cloves and cardamom
1 medium Onion ,Thinly Sliced
1 teaspoon salt
pinch of saffron dissolved in 2 tablespoon warm milk
3 tablespoon Extra Virgin Olive Oil
Wash and soak rice for at least 30 minutes for Brown Rice.
Heat Oil in a Saucepan with lid on medium high heat .Fry the thinly sliced onions until lightly golden brown. Remove the fried onions and set aside.Add the whole Spices and saute for a minute .Add 6 cups of water,season with salt and bring to a boil.Drain the water from the soaking rice and carefully drop in the boiling water. Cook until almost done,about 20 minutes for brown rice,drain all the water in the rice using a colander. Lower the heat and transfer the rice back to the saucepan ,drizzle a tablespoon of Olive oil,sprinkle with saffron milk all over ,cover and let flavors infuse for 10 minutes.Before serving ,garnish with fruits ,nuts,sliced peppers and fried onions.Serve with Dal Makhani on the side.
Dessert : Eggless Chocolate Pumpkin Pie
For more such delightful festive Vegan food join in the Mansi's Vegetarian Thanksgiving Carnival.I'm sending rice pilaf recipe off to Srivalli's Rice Mela
bon appetit! Happy Thanksgiving everyone!