Did anyone catch ‘Thanksgiving Live’ on Food Network? I got sucked in (as I usually do while watching Food Network….except for with Paula Dean..) and watched them booze it up while preparing different courses for a Thanksgiving feast. Thinking about it, I don’t recall our family really drinking wine on Thanksgiving but maybe we’ll have to change that this year 😉 . Chef Bobby Flay made a super-strong margarita that would probably make me tipsy after a few sips!
I tried to get them to talk about vegan/vegetarian/allergy-free additions to the Thanksgiving dinner but they didn’t answer my question that I posted on their Facebook page. I mean, c’mon, they TOTALLY should have seen my question amidst the others, right? Kidding aside, I am a little surprised that they didn’t touch on alternative food choices at all, but I guess most of those chefs probably cook vegan/vegetarian food pretty rarely. It’s too bad there isn’t a vegan cooking show on Food Network! We would be happy to fill that void 😉
One idea that I thought was pretty cool was to serve soup as an appetizer in little shooter glasses. Melissa d’Arabian from Ten Dollar Dinners (I’ve never watched it but apparently it’s on Sunday mornings) was the one who suggested it and made a squash soup that would look appealing in them. Our Roasted Pumpkin Bisque would be great for this, although the color of a fresh pumpkin didn’t seem to stay as orange as maybe a yam would.
I know that we just brought you the recipe for Roasted Pumpkin Bisque last week, but I have been eating soup so often lately that I have another recipe for you. This stew is unlike the bisque in that it is very hearty with rich, chunky vegetables and a warming addition of red wine. As always, feel free to add/sub any veggies you prefer. Additionally, use a vegan red wine that you like to drink because it is a star in this dish. ‘Vegan wine?’, you ask. Yes, vegan wine. Unfortunately, many companies use animal products in the production of or as ingredients in their wine. If you’re not sure if your wine (or other alcohol) is vegan, check barnivore.com for tons of options.
Harvest Red Wine Stew
Makes approximately 10 cups
- 1 15-oz. container super firm tofu, pressed and cubed
- 2 medium sweet potatoes/yams, cubed
- 1 cup chopped leeks
- 2 medium bell peppers (try one yellow and one red for added color!), chopped
- 2 stalks celery, chopped
- 1/4 cup sun-dried Tomatoes, chopped
- 2 15-oz cans diced tomatoes (I used Muir Glen Fire-Roasted with Garlic)
- 1/2 Tablespoon whole wheat flour
- 6 Tablespoons Nutritional Yeast
- 2 teaspoons Sage
- 1 teaspoon onion powder
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Vegan Worcestershire Sauce
- 2 cups Red Wine
- Salt and Pepper, to taste
– Preheat oven to 350 F.
– Chop/cube the tofu and veggies into bite-sized pieces.
– In a skillet or dutch oven over medium heat, dry-fry the tofu, turning until each side is browned (a couple of minutes on each side) and sprinkle it with coarse salt. Toss with spices (wheat flour through onion powder) and set aside.
– Next, saute the veggies (Sweet Potato through Celery) until the sweet potatoes start to become slightly tender*.
– Add in the canned and sun-dried tomatoes, red wine, Worcestershire sauce and soy sauce.
– If using a dutch oven, add the tofu back in to the vegetable mixture. Otherwise, combine all of the ingredients in an oven-safe dish.
– Bake, covered, for 30 – 45 minutes (depending on how long it takes for the sweet potatoes to soften to desired amount).
– Add salt and pepper to taste.
* If you would like, you could probably cook this in a slow-cooker or in the oven without sauteing the vegetables first; it will just take longer.
Do you have any crafty ideas for dish presentation at parties?
We’ll probably have stuffing or some sort of dish in a pumpkin this year but also like the soup-shooter idea.