Happy Thanksgiving Canadians! And Happy National Pumpkin Pie Day! (How appropriate that these 2 occasions collide!)
And for those taking the Meatless Monday Challenge for October, no turkey for you! One option for the carnivores is to have your big dinner on Sunday instead of Monday to ensure you can keep your commitment to being meatless on Monday. Another popular option for serving a mixed crowd is to replicate iconic meat dishes with tofu and/or seitan (i.e. gluten or ‘wheat meat‘). Or you could get all fancy and creative with flavours and ingredients of the season.
butternut squash casserole; pumpkin soup; lentil loaf; rice and vegetable pie
This week’s recipes: Pumpkin Poutine and Pumpkin Soup
Traditional Thanksgiving flavours and the iconic late night Montréal snack combine in this hearty side dish.
Slice 1 whole wheat baguette into bite-size cubes. Mix with 1½ teaspoons each of dried sage and nutritional yeast and 1 small shallot chopped. Melt 1 tablespoon of butter and pour on top. Mix to combine.
Whisk 1 egg, 3/4 cup of pumpkin purée, 1 teaspoon of prepared mustard and 1 tablespoon of maple syrup. Pour over bread mixture and stir to combine. Let sit for 10 minutes. This allows the bread to soak up the pumpkin mixture.
Add ½ cup of shredded cheese and mix to combine. Bake for 45 minutes in a preheated 350ºF oven with a couple of russet potatoes sliced into french fry wedges. Around 15 minutes before the potatoes and dressing are done, make the mushroom gravy.
Melt a couple of tablespoons of butter in a saucepan. Add 1 shallot chopped, a couple of mushrooms finely sliced and 1 teaspoon of dried thyme. Cook and stir often for 3-5 minutes. Add a bit of marmite and some vegan worcestershire sauce into the pan. You can also add some Marsala wine if you wish. Stir then add a couple tablespoons of flour into the mix. Stir to coat the vegetables, then add 1-1½ cups of vegetable stock. Stir over medium/low heat until sauce reaches desired thickness.
To assemble, make a pile of potato wedges, ladle a bit of mushroom gravy on top and some cheese, then top with pumpkin dressing and more gravy and cheese. Serve hot.
As an option, top with slices of seitan turkey, tofurkey pieces and/or pumpkin seeds for an extra punch of protein.
- Dice 1 onion.
- Peel 2 carrots and dice.
- Core 1 apple and chop. Skin is optional: leave on or peel off. The soup will be puréed anyways.
- Roast 1 sugar pumpkin. See Roast post.
In soup pot, melt 2 Tablespoons of butter. Add 1 Tablespoon of dried sage leaves then stir. Add in the prepared vegetables and stir often for the next 2-3 minutes. Add 3 cups of vegetable stock, then turn the heat up to high. Once the water starts to boil, turn down to medium/low. Add ¼ cup of cashews and let soup simmer for about 30 minutes. When carrots and cashews are tender, turn the heat down low and add 1 cup of cream. You can use a combination of milk and cream if you prefer a lower-fat soup. Gently heat soup then serve with freshly ground black pepper on top.