With Thanksgiving Break right around the corner, you may be looking forward to an abundance of football, family, and FOOD! This Thanksgiving, instead of the usual turkey, mashed potatoes, and green bean casserole, try changing it up a bit with one of these fun alternatives. All of these recipes are vegetarian, vegan, gluten-free, or kosher, and taste just as great as the traditional! All these recipes are from the UGL’s cookbook collection, so get creative and explore what fall food has to offer!
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Butternut Squash Latkes (vegetarian, kosher)
1 3- to 4-pound butternut squash, peeled, seeds and pith removed
1 medium onion, grated
1 cup matzo meal
½ cup chopped fresh sage
5 large eggs
1 teaspoon Diamond Crystal kosher salt
½ teaspoon freshly ground black pepper
Canola oil
Makes 25 to 30 small latkes
Cut the squash into chunks and pass them through the grating disk of a food processor. Then combine the squash and grated onion in a large bowl and mix them together with your hands. Add the matzo meal and mix together, then add the sage. Finally, add the eggs and massage them into the squash mixture until thoroughly incorporated. Add the salt and pepper and mix it in with your hands.
Heat 2 to 3 tablespoons of oil in a large skillet over medium-low heat. Work in batches so that the latkes are not crowded in the skillet, take a golf ball-size portion of the squash mixture, flatten it between the palms of your hands, and add it to the skillet. Repeat. Cook the latkes until they’re crisp and brown around the edges, about 4 minutes; then flip and cook for another 3 minutes, until crisp and deep golden brown all over and still tender inside. Transfer to a paper towel-lined plate or baking sheet. Repeat with the remaining squash mixture, adding a tablespoon or so of oil between batches.
You can reheat the latkes in a 450 degree oven in 3 to 4 minutes.
Source: Bernamoff, Noah and Rae. “Butternut Squash Latkes.” The Mile End Cookbook: Redefining Jewish Comfort Food, from Hash to Hamantaschen. New York: Clarkson Potter, 2012. 168-169. Print. Call Number: TX724.B4646 2012
Onion Gravy (vegetarian, vegan)
4 tablespoons light sesame oil
A pinch of sea salt
¾ cup onion, sliced into thin half-moons
4 garlic cloves (optional)
1 tablespoon soy sauce
1 teaspoon apple cider vinegar
1 teaspoon rice or agave syrup
2 tablespoons unbleached plain/all-purpose flour
1 cup water
2 teaspoons Dijon mustard
Crushed black pepper
2 tablespoons chopped herbs
Makes two cups
Slice the onions in thin half-moons lengthways. Add the sesame oil and salt to a large frying pan/skillet over a low heat and sauté the onions until they’re translucent and soft. You can also add a few chopped fresh mushrooms or 2 tablespoons soaked, drained and chopped dried mushrooms to the onions while sautéing, for extra flavor. Add 4 crushed garlic cloves if desired, and cook until fragrant. Slightly bring up the heat, add the soy sauce, vinegar, and syrup and stir well until it sizzles.
Slowly add the flour and whisk vigorously for a minute, then, still whisking, add the water little-by-little until a gravy consistency is reached. There should be no flour lumps! (If you want to avoid flour you can use a diluted thickener of choice, such as cornflour/cornstarch, kuzu or arrowroot powder). Add mustard and pepper, taste and add more soy sauce if needed. Finally, sprinkle with chopped herbs to garnish, just before serving.
Source: Gulin, Dunja. “Onion Gravy.” The Vegan Pantry: 60 Naturally Delicious Recipes for Modern Vegan Food. London: Ryland Peters & Small, 2014. 160. Print. Call Number: TX837.G85 2014.
Lemon-Garlic Crusted Leeks (vegetarian, vegan, gluten-free)
6 medium leeks, white and pale green parts only
1 large lemon
2 tablespoons olive oil
4 garlic cloves, minced
cup Gluten-Free Bread Crumbs
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
To prepare the leeks: Trim the leeks, discarding the dark green leaves. Cut the leeks in half lengthwise and rinse well in cold water, being careful to keep the halves intact. Set aside.
To prepare the lemon and steam the leeks: Zest the lemon into a small bowl and set aside. Cut the zested lemon in half and keep squeeze 1 teaspoon of juice into the zest. Squeeze the remaining lemon juice into a large pot equipped with a steaming basket. Add the 2 lemon halves to the pot, along with enough water to steam the leeks. Place the pot over high heat and bring the water to a boil. Arrange the leeks, cut-sides up, in the basket. Fit the basket in the pot, cover, and steam the leeks until slightly tender, 10 to 15 minutes. Drain well. Arrange the leeks, cut-sides up, on a lightly oiled baking sheet and set aside. The leeks can be prepared 1 day ahead. If preparing them ahead, cover and refrigerate.
To prepare the topping: In a saucepan over medium heat, sauté the garlic in the olive oil until tender, about 2 minutes. Remove the saucepan from the heat and add the bread crumbs, lemon zest, salt, and pepper. Stir until blended.
To cook the leeks: Preheat the broiler. Position the oven rack 3 to 4 inches from the heat source. Using a teaspoon, spoon the breadcrumb mixture onto the cut side of the leeks and gently pat the mixture down with the back of the spoon. Broil until the leeks are golden brown, about 3 minutes. Watch them carefully so they do not burn. Serve hot or warm.
Source: Jardin, Denise. “Lemon-Garlic Crusted Leeks.” Dairy-Free and Gluten-Free Kitchen. Berkeley: Ten Speed Press, 2012. 115. Print. Call Number: RM234.5.J373 2011
Lentil Loaf (vegetarian, vegan, gluten-free)
1 ½ tablespoons avocado oil
6 mushrooms
3 celery stalks
½ white onion
¼ cup fresh parsley
3 cloves garlic
1 cup firm tofu
1 16-oz. can lentils
1 cup gluten-free rolled oats
3 tablespoons tomato sauce
3 tablespoons tamari
1 tablespoon chia seeds
Salt and pepper to taste
½ cup pumpkin seeds
Makes two loaves
Preheat the oven to 350 degrees and grease your loaf pan with ½ tablespoon of oil. Finely chop mushrooms, celery, onion, and parsley. Mince garlic. Place remaining oil in frying pan and add veggies and minced garlic. Sauté for about 4-5 minutes, or until soft. Place in large mixing bowl.
Next, crumble tofu and add to bowl with sautéed vegetables. Add lentils, oats, parsley, tomato sauce, tamari, chia seeds, salt, and pepper. Mix well. Once the mixture is the right texture (you should be able to form into balls if desired), place in greased loaf pan. Sprinkle with pumpkin seeks and bake for about 45 minutes, or until crust is browned.
Remove from oven and let cool for 10 minutes before slicing to serve. Enjoy!
Source: Browne, Jennifer. “Lentil Loaf.” Vegetarian Comfort Foods. New York: Skyhorse, 2015. 155. Print. Call Number: TX837.B876 2015.
Rosemary Drop Biscuits (gluten-free, dairy-free)
1 cup Dairy Milk Alternative
1 tablespoon apple-cider vinegar
2 cups Gluten-Free Flour Mix
1 tablespoon minced fresh rosemary
2 teaspoons gluten-free baking powder
½ teaspoon baking soda
½ teaspoon xantham gum
½ teaspoon salt
3 tablespoons coconut oil or dairy-free margarine
Makes 10 biscuits
Preheat the oven to 450 degrees. Line an insulated baking sheet with parchment paper.
To prepare the dough: Combine the milk and vinegar in a measuring cup, stir to blend, and set aside. Combine the flour, rosemary, baking powder, baking soda, xantham gum, and salt in a large bowl. Whisk until thoroughly blended. Add the coconut oil and crumble the mixture with your fingertips until it resembles coarse pebbles. Add the milk to the flour mixture and stir with a rubber spatula until just incorporated and the batter pulls away from the sides of the bowl.
To form and bake the biscuits: Using a greased ¼-cup measuring cup, scoop a level amount of batter and drop it onto the prepared baking sheet. Repeat with the remaining batter, placing the biscuits about 2 inches apart. Bake until golden brown, 16 to 18 minutes. Serve warm.
Source: Citation: Jardin, Denise. “Lemon-Garlic Crusted Leeks.” Dairy-Free and Gluten-Free Kitchen. Berkeley: Ten Speed Press, 2012. 144. Print. Call Number: RM234.5.J373 2011
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