From: mbeaving@bnr.ca (Michael Beavington)
Subject: RECIPES: Canadian Thanksgiving Holiday
Reply-To: MBEAVING@BNR.CA
Organization: BNR Ottawa, DMS Software Design
Distribution: na
Date: Mon, 5 Oct 1992 16:47:51 GMT

Since the Canadian Thanksgiving holiday is coming up, I decided
to go through the list of recipes I have accumulated over
the past couple of years.  There are more I'm sure, but
I only checked on the word 'thankgiving'.

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MUSHROOM-TOFU-PECAN STUFFED SQUASH
(from _New_Recipes_from_the_Moosewood_Restaurant_)

(they suggest serving this at thanksgiving with brussel sprouts and
cranberry sauce)

3-4 small winter squash (eg acorn or butternut) halved and seeded
1 cake tofu, pressed and cut into small cubes
3 Tbls tamari soy sauce
3 Tbls dry sherry
4 cups small bread cubes

2 Tbls veggie oil
3 cups chopped onions
3 celery stalks, chopped
4 cups sliced mushrooms (one pound)
1/2 tsp dried marjoram
1/4 tsp dried thyme
1/2 cup vegetable stock or water
1 cup pecans, toasted and chopped
1 Tbls fresh lemon juice

Put squash halves cut side down in oiled baking pan, add about 1/2 inch
of water and bake at 350 degrees for about 40 minutes, until just tender.
Meanwhile, marinate tofu in soy sauce and sherry.  Toast bread cubes on
a baking sheet for 5 minutes.

Saute the onions and celery in the oil, using a large pot.  When onions
are translucent, add the mushrooms, spices, and stock or water.  Cook 
covered for 10 minutes, then add tofu and its marinade and the bread
cubes.  Saute for another 5 minutes, adjust seasonings to taste, and
remove from heat.  Stir in pecans and lemon juice.

Mound the filling in the baked squash halves and return to oven for
20 minutes.

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Here are some drinks....

Holiday Treat

1 bottle of champagne
1 can of frozen cranberry juice concentrate
1 lime

put champagne into pitcher
mix in juice concentrate
garnish each glass with a slice of lime

Not a real heavy drink that will crash you for the day.  But a nice
way to start it out with a bang.

A good late night drink that DOES contain dairy products but good none
the same.  Maybe you can use it later.

Wild Coffee

1 pot of fresh brewed coffee
Wild Turkey 101
fresh whipping cream

add a 1/2 shot to each cup of coffee
whip cream until stiff and top each cup

Makes a nice night cap!  For those who don't want dairy products,
just leave out the cream.  That's the way I drink it when I go fishing.

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One of the dishes I'm making for Thanksgiving is rice stuffed baby
pumpkins.  I adapted a basmati rice pilaf recipe that Scott Fisher 
posted (Feb.91) stuff it into steamed baby pumpkins and bake them
awhile to set the flavors.  The delicate, slightly sweet flavor of     
the pilaf compliments the steamed pumpkin perfectly.  Its possible
to make the pilaf ahead (don't add the apple until just before you     
want to bake) steam the pumpkins, clean, stuff and bake.  Hope you 
enjoy this, Happy Thanksgiving!

Toki



****************************************
Basmati Rice Pilaf Stuffing for Pumpkins
****************************************

Ingredients

     1 Cup basmati rice
     2 Cups vegetable stock or water
     1 1" piece of whole cinnamon
   6-8 cloves
  8-10 whole allspice
   1/4 tsp coriander, whole
   6-8 green cardamom pods
     1 bay leaf
   1/2 stick butter, or margarine
     1 carrot, chopped finely
     1 celery stick, chopped finely
   1/2 onion, chopped finely
   1/3 Cup currants
   1/3 Cup slivered almonds
   1/4 tsp turmeric
   1/4 tsp ground cumin
   1/4 tsp paprika
   1/2 tsp salt
   1/4 tart apple, grated
     1 Tbsp chopped parsley


Procedure 

First, wash the basmati rice until the water comes off clear.

Then set the rice to soak in two cups of water for 30 minutes and drain.

Saute carrots, celery and onion in a little vegetable oil until
 soft.

Add the margarine and melt.  

Stir in whole spices and saute until aromatic, about 3-5 minutes.

Add the rice and toss gently until coated and golden brown, about
 7-10 minutes.

Stir in the turmeric, parsley, cumin and paprika, mix gently 
 until uniformly distributed.
 
Meanwhile, add the salt to the liquid and stir to dissolve. 

Add the liquid to the rice/spice combination.

Bring to a boil and then cover and set to low simmer for 20 minutes.  

When finished, remove from heat, fluff and remove whole pods and seeds.

Add currants, almonds and grated apple.

Cook the baby pumpkins by piercing the top with a few holes, covering
 with plastic wrap and microwaving on high for about 5 minutes, or
 until soft.

Cut out the top stem carefully and scoop out the seeds.

Proceed to fill the cooked pumpkin shells with the pilaf and cover with
 the top stem.

Place pumpkins in oven proof pan and cover loosely with a piece of
 aluminum foil.
 
Place in oven at 350 F for 45 minutes.  Remove from the oven and
 serve.

---------------------------------

I made this for Thanksgiving and it was a big hit, here is the recipe
I got from a magazine back in 1986. Should be a good dish to take to a
Christmas get-together.

Savory Vegetable Tart
---------------------
Crust:
2 cups all-purpose flour
3/4 cup butter or margarine, melted
3/4 teaspoon salt

Filling:
1/4 cup vegetable oil
1 medium-size zucchini, about 8 ounces, halved lengthwise 
  and cut into 1/4 inch-thick slices, about 1 1/2 cups
1 cup sliced fresh mushrooms, about 4 ounces
1 small red bell pepper, cored, seeded and cut into
  thin strips, about 3/4 cup
1 small onion, diced, about 1/2 cup
2 large cloves garlic, crushed
1 cup heavy cream 
1 cup coarsely grated Cheddar cheese (I left this out)
1 large egg (I substituted 2 egg whites to be cholesterol-aware.)
1 teaspoon salt
1 teaspoon dried basil leaves
1/4 teaspoon ground red cayenne pepper (I used 1 teaspoon of
    really hot pepper to spice it up.)

Prepare crust: 
Heat oven to 375 F. In medium-sized bowl stir floor, melted butter,
3/4 teaspoon basil and 1/4 teaspoon salt to mix well. Divide mixture
among six 4 1/2-inch fluted tart pans with removabnle bottoms (or use
one 9 inch tart pan with removable bottom); press over bottom and side
of pans. Bake crust 10 minutes. (I found that I needed to keep it for
about 15 minutes). Remove pans from oven; maintain oven temperature.

Prepare filling:
In 12-inch skillet over medium heat, heat vegetable oil; add zucchini,
mushrooms, red bell pepper, onion and garlic; cook about 10 minutes,
stirring frequently until vegetables are tender. Remove from heat. In
medium-size bowl using wire whisk ot fork, beat cream, grated Cheddar,
egg, 1 teaspoon salt, 1 teaspoon basil and ground red pepper until
well blended. Stir mixture into vegetables in skillet; spoon carefully
into pastry-lined tart pans. Bake 15 minutes (20 minutes if using
9-inch pan) until filling is golden and slightly puffed. Remove sides
of pans before serving tarts; serve warm.

Per serving: 699 calories, 13 grams protein, 55 grams fat, 41 grams
carbohydrate.

NOTES: I left out the cheese, substituted 1 egg by two egg whites,
reduced the amount of cream and increased the amount of vegetable.
It was still wonderful. Can be made completely vegan by substituting
flax seeds for the egg and soy milk for the cream. 

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Enjoy!


Mike Beavington  mbeaving@bnr.ca
Newsgroups: rec.food.veg