Below is a List of some excellent Thanksgiving vegetarian recipes from our potluck at Wellness Secrets.
These recipes came from our vegan/vegetarian potluck and cooking class at Wellness Secrets.
1 1/2 cups unsweetened coconut
1 cup oat flour (use certified gf oats for gluten free cookies)
1 cup diced, peeled apple (about one medium, Granny Smith or other tart)
3/4 cup water
1/4 cup honey (or other sweetener)
1 tsp. vanilla
1/2 tsp. salt
Make oat flour by blending rolled oats. Mix together dry ingredients. Peel, cored, and dice apple; add to the dry ingredients and mix in, breaking up any clumps. In separate bolw, mix together wet ingredients. Add the wet ingredients to the dry and mix thoroughly. Let sit 10 minutes while preheating oven to 350. Firmly pack mixture into a small ice cream scoop or teaspoon and place onto sprayed cookie sheet. Bake for 25 minutes until bottoms are light golden brown. Makes approximately 30 cookies.
15 oz. canned pumpkin
1/2 can coconut milk and 1/2 can water
1/8 tsp. salt plus a dash
1/3 c. honey
1 tsp. vanilla
1 tsp. maple extract
Blend all ingredients in blender.
6-7 c. soy curls
1/2 tsp. garlic powder
1 ½ tsp. onion powder
2 tsp. Italian seasoning
¾ tsp. thyme
2 tsp. salt
½ tsp. coriander
2 ½ tbs. cornstarch (the non-GMO version is the best)
1 c. baby carrots
½ medium sized onion
1 bell pepper
4 ½ c. water
1/8 c. honey
Boil 2 ½ cups of water. Turn off the heat, and then place the 6-7 c. of soy curls in the pot. Allow the soy curls to absorb the water, and then drain out the excess water. Season them with ½ tsp. garlic power, 1 ½ tsp. onion powder, ½ tsp. thyme, 1 tsp. Italian seasoning, and 1 ½ tsp. of salt.
Place them on a sprayed pan and place in oven on 350 for 30 minutes.
While that is in the oven you can wash out the same pot and make a semi sweet mixture. Place 2 cups of water in a pot with 2 ½ tbs. of cornstarch mixed with a little bit of water. Then boil the water, whisking constantly. Reduce the heat to simmering and place in the pot 1 bell pepper cut long ways, ½ of a medium sized onion diced, 1 c. of baby carrots , ½ tsp. salt, 1 tsp. Italian seasoning, ¼ tsp. thyme, ½ tsp. coriander, and 1/8 c. honey. If you don’t have baby carrots, then cut your carrots long ways to the length of baby carrots. Allow the pot to cook down the peppers, onions, and carrots.
After 30 minutes, places the soy curls in the semi-sweet mixture. If the vegetables and onions are not cooked down in time, place everything in a pyrex dish covered with aluminum foil for 20 minutes or so until at 350F until they are cooked down a little bit.
Serve, and enjoy!
This dish served five people that also ate a salad, frozen vegetable (warmed up of course) dish, and 2 cups of rice with 6 cups of water and one tsp. of salt placed in a pyrex dish covered with aluminum foil and baked at 350F for 2 hours.