Vegan Thanksgiving - NBC Connecticut
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Vegan Thanksgiving

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    NEWSLETTERS

    CT LIVE!: Vegan Thanksgiving

    Author Terry Walters showed us how to make a Wild Rice Stuffing and other hearty vegan dishes perfect for Thanksgiving dinner. (Published Wednesday, Nov. 14, 2018)

    Wild Rice Stuffing

    • 1 cup wild rice
    • 4 cups water
    • 1 teaspoon sea salt
    • 2 tablespoons extra virgin olive oil
    • 3 shallots, peeled and minced
    • 3 cloves garlic, peeled and minced
    • 2 stalks celery, chopped
    • 2 cups mixed mushrooms, sliced or ripped depending on variety
    • 1 tablespoon mirin
    • 2 teaspoons thyme
    • 1 teaspoon sage
    • ½ cup currants
    • ½ cup coarsely chopped toasted pecans
    • ¼ cup chopped fresh parsley
    • ½ teaspoon sea salt
    • Freshly ground black pepper

    Place wild rice in pot with water and bring to boil. Reduce heat and simmer covered until rice splits and puffs. Remove from heat and set aside. Drain remaining cooking liquid if there is any.

    In large cast iron skillet over medium heat, sauté shallots in olive oil until soft (about 3 minutes). Add celery and mushrooms and sauté 5 minutes longer (or until mushrooms start to brown). Add mirin to deglaze pan and encourage mushrooms the caramelize.

    Add thyme and sage and fold to combine. Fold in currants, pecans, and parsley. Add cooked rice, salt and pepper and fold to combine all ingredients. Serve warm.

    SERVES 4

    Original recipe by Terry Walters, LLC

     

    Roasted Brussels Sprouts

    • 1 pound Brussels sprouts
    • 2 tablespoons extra virgin olive oil
    • 1⁄2 teaspoon coarse sea salt
    • Freshly ground black pepper

    Preheat oven to 400°.

    Trim Brussels sprouts by cutting off dry root ends and peeling away damaged leaves. Cut into halves, quarters or wedges (depending on size of sprouts) to yield pieces of similar size. Place on baking sheet, drizzle with olive oil and toss to coat. Place in oven and roast 20 minutes or until tender and starting to brown. Remove from heat, toss with salt and pepper and serve.

    SERVES 4

    Original Recipe by Terry Walters, LLC

     

    Cranberry Chutney

    • 2 cups fresh cranberries
    • 1 cup raisins
    • 1⁄2 cup coconut sugar
    • 1⁄2 cup maple syrup
    • 1 tablespoon ground cinnamon
    • 2 teaspoons grated fresh ginger
    • 1⁄4 teaspoon ground cloves
    • 1 cup water
    • 1 small onion, chopped
    • 3 medium apples, cored and chopped
    • 4 stalks celery, chopped
    • 1 teaspoon grated lemon peel

    Combine cranberries, raisins, sugar, maple syrup, cinnamon, ginger, cloves and water in Dutch oven. Place over medium heat and cook 15 minutes. Stir in onion, apples and celery and cook 15 minutes more. Remove from heat, fold in lemon peel, and serve. Chutney can be made in advance and stored in an airtight container in the freezer.

    MAKES 4 cups

    Recipe from CLEAN FOOD, ©Terry Walters, 2012 Sterling Publishing Co., Inc.

     

    Pumpkin Pudding

    • 2 cups raw cashews
    • 1½ cups cooked pumpkin
    • ½ cup maple syrup
    • 2 teaspoons ground cinnamon
    • ½ teaspoon ground cloves
    • 1 cup chopped crystallized ginger

    Place cashews in bowl, cover well with water and soak 1 hour. Drain and transfer cashews to food processor. Add pumpkin and syrup and process until smooth. Add cinnamon and cloves and process again to combine. Transfer to individual ramekins, top with crystallized ginger, and serve.

    SERVES 8

    Original Recipe by Terry Walters, LLC