Vegetarian Thanksgiving Menu Guide

Vegetarian

THANKSGIVING MENU GUIDE RECIPES INSIDE Field Roast Celebration Roast with Warm Herbed Vinaigrette Brussels Sprouts and Parsnips Dijon Gratin Walnut-Coffee-Mushroom Sauce Torta Salata Roasted Eggplant Dip Pumpkin Molasses Pie Flour Crust

Field Roast Celebration Roast with Warm Herbed Vinaigrette The fresh herbs in the Warm Herbed Vinaigrette are a great addition to this vegan holiday favorite. Serves 6 - 8 1 Celebration Roast

2 cloves garlic, finely chopped

1 onion, peeled and sliced into 1-inch rounds 1 Tbsp extra-virgin olive oil

2 Tbsp fresh lemon juice 2 Tbsp flat-leaf parsley,

A few pinches of salt

chopped

Warm Herbed Vinaigrette Makes about ½ cup

1 tsp fresh rosemary, finely chopped Optional: Pinch crushed red

½ cup extra-virgin olive oil

pepper flakes

2 Tbsp minced shallot

Cook the Celebration Roast according to the package.

Preheat oven to 350º. Toss onion in some of the olive oil. Add a little preheat

350º

salt and place on sheet pan. Roast onion until browned or slightly blackened, stirring occasionally so it cooks evenly.

To make vinaigrette, in a 1-quart saucepan, heat oil and cook shallot over medium heat, stirring occasionally, until softened, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Remove from heat, and whisk in lemon juice, parsley, rosemary and pepper flakes (if using).

Cut Celebration Roast into ½ inch slices. Place slices on a platter, interspersed with roasted onion. Drizzle on Warm Herbed Vinaigrette and serve.

Torta Salata Dough

This covers your starch and your greens. Perfecto! Serves 6 - 8

Filling

2 garlic cloves, chopped

3½ cups all-purpose flour

2 large heads broccoli, chopped

2 tsp fresh lemon zest

1 Tbsp sugar

3 Tbsp extra-virgin olive oil

¼ tsp nutmeg, freshly grated

1½ tsp salt

2 medium onions, finely chopped

2 tsp salt

3 sticks unsalted butter, cut into pieces,

8 large eggs

1 ½ tsp freshly ground black pepper to taste

chilled in freezer

2 cups ricotta, drained

All-purpose flour

1 cup Parmesan, grated Mix flour, sugar and salt in food processor to

mix to combine. Add garlic, lemon zest,

Crimp and brush top of dough with remaining

combine. Add butter and pulse until butter is

nutmeg, salt and pepper.

beaten egg. Chill in freezer 10 minutes.

pea-sized. Slowly pour in ½ cup ice water and pulse just until a ball of dough forms.

Transfer dough (with the dry bits) to work surface, drizzle 1 Tbsp ice water over and

preheat

375º

Preheat oven to 375º. Let dough

Bake pie until crust is golden brown, about 70

sit at room temperature 5 minutes

minutes. Let cool in pan at least 30 minutes

to soften. Roll out 1 disk of dough

before serving.

on a lightly floured surface to a 12”

knead to just barely bring dough together.

round about ¾” thick. Transfer to a

Divide in half. Form dough into 2 ¾”-thick

parchment-lined rimmed baking sheet. Roll

disks and tightly wrap in plastic wrap. Chill at

out remaining disk of dough and carefully

least 2 hours or freeze up to 1 month.

transfer to a tart pan. Press dough firmly into

Filling and Assembly

sides and bottom of pan. Trim, leaving about

Heat oil in a large saucepan over medium.

Add onions, cook until softened, 3-4

a ½” overhang. Beat remaining egg in a small bowl to blend and brush edges of dough.

minutes, then add broccoli, and cook

Pour filling onto center of pan and spread

another 5-7 minutes, until broccoli is bright

evenly. Lay second round of dough over

green and tender.

filling. Trim edges of top round, leaving ½”

Whisk 7 eggs in a large bowl to blend. Add ricotta, Parmesan and broccoli mixture and

overhang. Fold edge of bottom crust up and over top, then press edges together to seal.

Brussels Sprouts and Parsnips Dijon Gratin Comfort food at its best. Serves 6-8 ¾ cup mayonnaise or vegan mayo

1 lb parsnips, peeled if large, cut in 1”

3 Tbsp Dijon mustard

chunks

1 tsp salt

2 Tbsp olive oil

1 tsp freshly ground pepper

2 garlic cloves, minced

1 lb Brussels Sprouts, bottom cores cut off,

2 sprigs fresh thyme

halved or quartered, depending on size.

4 oz Fontina cheese, cubed

Preheat oven to 350º. Whisk together mayonnaise, mustard, 1 Tbsp water and preheat

350°

½ of the salt and pepper in small bowl.

Heat olive oil over medium heat.

Add garlic, Brussels sprouts, parsnips, remaining salt and pepper and thyme. Cook for

S H O P P IN G L IS

Produce

T

3 onion 2 heads broccoli 1 lb Brussels spro uts 1 lb parsnips 2 large eggplant s 1 cup mixed mus hrooms 3 shallots 1 head garlic 2 lemons 2 sprigs flat-leaf parsley 2 sprigs thyme 1 sprig fresh rose mary

Grocery

5-7 minutes until Brussels begin to soften and are bright green.

Transfer to ovenproof dish. Pour mayonnaise-Dijon sauce over vegetables. Sprinkle Fontina cubes on top. Bake for 25-30 minutes, until parsnips are tender, like roasted potatoes.

Walnut-Coffee-Mushroom Sauce This is a wonderful sauce or gravy. The coffee brings a depth of flavor that some people mistake for beef stock. Makes 2 ½ cups 3 Tbsp. olive oil

1 ¼ cup black coffee (cold is ok)

2 extra-large shallots, rough diced (about

½ tsp salt

¾ - 1 cup)

½ tsp pepper

4 garlic cloves, rough-chopped

1 tsp. miso (or sub gluten-free

1 cup chopped mixed mushrooms

liquid aminos)

1 cup raw walnuts

1 tsp balsamic vinegar

Saute the mushrooms, shallots and garlic in a pan with the olive oil until fragrant and golden. Remove half of this mixture from the pan and save it for later. To the mixture still in the pan, add the walnuts and coffee, deglazing the pan and letting the coffee reduce a little bit. Remove from heat and let it cool.

Put the mushroom/garlic/shallot/walnut/coffee combination into a high-speed blender and blend until smooth with the remaining seasonings (miso or liquid aminos, balsamic vinegar, salt and pepper). Once this is well-blended, add the reserved mushrooms, garlic and onion from earlier in the cooking process back in and check and adjust the amount of salt and pepper.

1 ¾ cup extra virg in olive oil ¾ mayonnaise or vegan mayo 3 Tbsp Dijon mus tard 1 tsp balsamic vi negar 4 ¼ cups all-pur pose flour ¼ cup molasses (not blackstrap) 1 15 oz can pumpk in puree 1 cup evaporated milk 6 oz walnuts 1 cup sugar 1 tsp cinnamon, ground 1 tsp ginger, grou nd ¼ tsp cloves, grou nd ¼ tsp nutmeg, gr ated Pinch red pepper flakes Salt & Pepper 10 oz black coffe e

Perishables 1 Celebration Ro ast ¾ lb unsalted bu tter 11 eggs 2 cups ricotta 4 oz Fontina 1 ½ cup Parmesan , grated 1 tsp miso

Don’t feel like cooking?

Our Deli and Bakery have you covered with delicious ready-to-go Thanksgiving foods from our deli.

Available Sunday, Nov. 22.

No Pre-Orders. We’ll Have Plenty!!

Roasted Eggplant Dip

Vegan Mushroom Gravy (wheat-free)

Organic Maple Sweet Potatoes

Vegetarian Stuffing

Green Bean Casserole

Mashed Potatoes (original and vegan)

Orange-Cranberry Sauce

A twist on a Middle Eastern classic

Pumpkin Molasses Pie

Makes about 2 ½ cups

A bit more depth of flavor and less sweet than your usual

2 large eggplants

¼ cup olive oil

½ cup Parmesan cheese,

1 clove garlic, minced

grated

Salt and pepper to taste

pumpkin pie. Use your

¼ lemon juice, freshly

favorite pie crust. We like Rose Levy Beranbaum’s The Pie and Pastry Bible’s cream

squeezed

cheese crust recipe.

Preheat oven to 500º.

Pierce eggplants with a knife and roast until they collapse and

preheat

500°

the skin blackens – about 20 minutes, depending on size. Let cool.

¾ cup sugar

¼ cup molasses (not

1 Tbsp all purpose flour

blackstrap)

½ tsp salt

3 large eggs

1 tsp cinnamon

1 15 oz can pumpkin puree

1 tsp ginger

1 cup evaporated milk

¼ tsp cloves, ground

Once cool, cut eggplants in half and scoop out flesh and puree in food processor.

Preheat oven to 350º.

Add lemon juice, olive oil,

Mix sugar, flour, salt and spices together. In a mixing

garlic and some salt and pepper and blend. Allow the flavors to meld for 30 minutes.

Serve at room temperature with crackers, chips, bread, or raw veggies for dipping.

preheat

350°

bowl, mix molasses, eggs and pumpkin on low speed, until just combined. Mix in dries, still on low. Stir in evaporated milk. Pour into unbaked pie crust. Bake

35-40 minutes, until jiggly in the center. Let cool to room temp before serving.