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Saturday, November 17, 2012

Thanksgiving Recipes For All - macrobiotic, gluten free, vegan, vegetarian

I will post a couple of recipes until we get the whole meal covered.  I love these recipes.  Really I should think of them all through the year and not just for Thanksgiving.  Especially this Kale salad and Tempeh recipe...


Tempeh “Turkey”



The gravy in this recipe is so wonderful you can use it with beans or top millet mash… I learned it from a wonderful whole foods cook named Michelle Plum.

1 package Tempeh cut into triangles
1 Cup Safflower oil for frying
1-2 Cups button mushrooms
1 onion diced
2-3 Cups water
2 Tablespoons miso (country barley is a good one)
1 Tablespoon prepared mustard
1/2 tsp. Sage
1/4 tsp. Rosemary
1/2 tsp. Thyme
1/2 tsp. Marjoram
2 Tablespoons Kudzu

Heat the oil in a heavy fry pan and fry the Tempeh until golden brown. Drain on brown paper bags.  Place the fried tempeh, mushrooms and onions in a saucepan.  Mix the other gravy ingredients, except the kudzu, and pour over the Tempeh and veggies.  Bring to a boil and then lower the heat and simmer for 20-30 minutes.  Dissolve the Kudzu in a small amount of cool water and then Stir into the Tempeh mixture until sauce thickens.  Serve hot.


Holiday Salad

This beautiful kale and beet salad can be for anytime.  It just looks like Christmas.

Kale rinsed and chopped
Beets, peeled and boiled


To boil the beets I like to slice them into wedges and then simmer in 1/2 inch of water for about 20 minutes until soft and the water has all simmered away.  I peel them ahead of time or you can simply take the peel off after they are cooked.

Water fry the kale in a small amount of water with a few grains of sea salt in a fry pan for 2-3 minutes.  Stirring to make sure all the kale turns dark bright green.

Assemble the salad by placing some of the cooked kale on a salad plate with several beet wedges on top and then add some Creamy Tofu Dressing.


Creamy Tofu Dressing:

1/2 cake of Trader Joe’s organic firm tofu, boiled or steamed for 5 minutes
(approx. 8oz of tofu)
4 Tbsp. Olive oil
1 tsp. Sea salt
2 tsp. Maple syrup
2 Tbsp. Apple cider vinegar
1 clove garlic pressed or a little granulated garlic
2 tsp. red onion, chopped fine
a little white pepper

Mix all the dressing ingredients in a blender and blend on high until smooth and creamy.  You might like to add water for a thinner dressing.  Add herbs and spices of your choosing to create different dressings. 

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