Receta A vegetarian thanksgiving menu- Mashed Potato, Roasted Brussel Sprouts, Vegetable Lasagna & Apple Upside Down Cake

by Madhavi

Vegetarian Thanksgiving menu with complete detailed instructions and video– Thanksgiving is the national holiday celebrated across United States and Canada. The first thanks giving was celebrated by the pilgrims to celebrate their first harvest , by spending time with friends and family and enjoying a cozy meal. The tradition has been continued since then, and the Thanks giving is celebrated on the fourth Thursday of November and in Canada it is celebrated on the second Monday of October. You can find the video recipe of the vegetarian thanks giving menu, in my you tube channel, Madhu’s everyday Indian. Subscribe the channel for more updates in the future. vegetarian thanksgiving menu Thanks giving is a very special holiday in the states where the family come together to spend time and have a Thanksgiving meal together. Large amount of planning and preparation goes into making the thanks giving meal. The most common recipes which are served during thanks giving are turkey, mashed potato, gravy, cranberry sauce, stuffing, green bean casserole, sweet potato and pumpkin pie to name a few. My SIL family, has the tradition of inviting all the family and cooking a thanks giving inspired meal. I always enjoy and cherish the time we spend together as a family. Being vegetarians, we change up the menu a bit and we make a vegetarian thanks giving menu.Turkey is replaced by making a vegetable lasagna. We also spice  up or dishes, to satisfy our Indian taste buds. Today i am sharing a simple thanksgiving meal, which includes two sides , one entree and a dessert. Today’s Vegetarian Thanksgiving menu includes garlic mashed potatoes, balsamic Brussels sprouts, vegetable lasagna and apple upside down cake. If you want to make it a Vegan menu- please take a note of these substitutions in the recipes. Vegan Mashed Potato recipe – replace the butter with any unflavored oil or vegan butter. Brussel sprouts recipe –  can be made without any alterations. Vegan Vegetable Lasagna– replace ricotta cheese with cashew ricotta cheese and regular cheese with vegan cheese. Apple upside down cake– replace butter with vegan butter and egg with flax egg. ( for each egg- add 1 tbsp flax seed meal + 2.5 tbsp water, mix and rest for 5 minutes). Few more sides, main course and dessert recipes from my site- Coriander cashew pesto pasta, Baked rotini with fennel, Stuffed spicy potato in a crossant chocolate banana ravioli Here is a complete video of the Vegetarian Thanksgiving Menu-    Mashed Potato with onion,garlic and sour cream: Ingredients- Russet potato-4 Garlic clove-2 chopped onion – 1/3 cup Milk- 1/4 cup or as needed Sour cream -2 tbsp Butter- 4 tbsp Crushed black pepper Salt to taste Chives- 3 tbsp, chopped Procedure- Wash and peel the potato. Cut the potatoes to even size chunks. Add enough water in a large sauce pan to immerse the potato completely. Cook on medium flame, till the potatoes are tender,takes about 20 minutes. Drain the potato and set a side. In a small sauce pan, add a tablespoon of butter, chopped onion  and minced garlic. Add little salt and cook till light brown. set a side. In a small sauce pan add the milk and simmer for five to seven minutes. set a side. Mash the cooked potato completely using a fork.  Add the butter and incorporate well. Add the milk, salt and black pepper. Mix well. Add sour cream, sauteed onion-garlic mixture and half the chives. Gently mix. check for seasoning. Top with rest of the chives and some black pepper and serve warm. roasted brussel sprouts with balsamic vinegar Roasted brussels sprouts with balsamic vinegar recipe: Brussel sprouts look like a mini cabbage and they belong to the same family as cabbage, kale and broccoli. Brussel sprouts have an excellent source of Vitamin A, vitamin E and Vitamin C fiber and iron The best way of eating brussels sprouts is by grilling roasting steaming and stirfry have a very distinct smell to them when cooked right with the spices brussels sprouts taste of music today I’m sharing the recipe of OvenRoastedbrussels sprouts with balsamic vinegar. Balsamic vinegar originated from Italy Is made from concentrated grapes has a strong sweet and tangy taste to it. It’s widely used in salads, roasting veggies and meats. Ingredients: Brussel sprouts – about 20 Balsamic vinegar – 3 tsps and extra to drizzle on the top Olive oil – 2 tsps Minced garlic- 2 pods Salt to taste Crushed black pepper- 1/2 teaspoon Red chilly flakes – 1/4 tsp (optional)- Procedure Wash the brussels sprouts cut them into half and remove the tough cores. In a bowl add olive oil balsamic vinegar, chopped garlic, salt and crushed black pepper. Mix well, add the halved brussels sprouts and toss well. Preheat the oven to 375 F. Line the brussels sprouts in a baking dish and and bake them for 15 to 20 minutes until Light brown. Remove from the oven and drizzling some balsamic vinegar and crushed red chili flakes. Toss well and check for seasoning. Serve hot   vegetable lasagna recipe Vegetable lasagna: Ingredients For the sauteed veggies – large Red bell pepper -1, sliced Zucchini – 1, sliced Corn – 1/2 cup ( boiled or thawed frozen corn) sliced onion- 1/3 cup olive oil- 2 tsps Garlic – 3 pods, sliced Crushed red chili flakes- 1/4 tsp Italian seasoning – 1/4 tsp Oregon- 1/4 tsp Few sage leaves Black pepper – 1/4 tsp Salt to taste In a skillet heat the olive oil. Add the onion and saute for three minutes. Add the garlic and cook for another 30 seconds. Add the red bell pepper and cook for couple of minutes. Add the zucchini, corn, red chilly flakes, dry herbs, salt and black pepper. Saute for five minutes, stirring often. remove the sage leaves.  Set a side. For the ricotta filling- Whole milk ricotta cheese – 1.75 cup, 15 OZ Spinach – 5 cups, packed Chilly powder  – 1/4 – 1/2 tsp ( optional) Garlic powder – 1/2 tsp Crushed black pepper – 1/2 tsp Salt to taste Cook the spinach and squeeze out the excess water. In a bowl, add the ricotta cheese, spinach , chilly powder, garlic powder Italian seasoning, black pepper and salt. Mix well, check for seasoning and set a side. Cooking the Lasagna sheets: Lasagna sheets – about 12-15 ( use 15 if you like lot of pasta) Salt- 1.5 tbsp pot full of water Bring a large pot of water to a boil. Add generous amount of salt the lasagna sheets. Cook until soften, Al dente. Do not over cook the pasta. Drain the pasta and set a side. Assembling the lasagna: Cooked Lasagna sheets Ricotta and spinach filling Sauteed veggies Tomato sauce-  4 cups or more Grated cheese – 1.5 cups ( i used a combination of mozzarella and mexican blend) In a baking pan add a layer of tomato sauce and spread it evenly. Place the cooked lasagna sheets, over leaping just slightly.Add the ricotta cheese mixture and spread gently. Cover it with another layer of lasagna sheets. Add the sautéed veggies, and some pasta sauce. Cover with the lasagna sheets. Spread the tomato sauce. Add the grated cheese and drizzle some oilive oil. Preheat the oven to 350 F. Bake the lasagna until it is bubbling and the top is golden brown about 30 minutes. let stand for few minutes before serving.   apple upside down cake Apple upside down cake- Ingredients: For the the sauce and the apples: Butter- 1/4 cup Brown Sugar- 1/2 cup Cinnamon powder-1/4 tsp large Golden Delicious Apples- 2, peeled and sliced to 1/4th inch thick slices In a small sauce melt the butter and add the brown sugar. Bring it to a gentle boil and remove immediately. Do not over boil it. add the cinnanmon powder, mix well. Pour the sauce, in a greased 9 inch round baking pan. arrange the apple slices in a circular pattern to cover the sauce completely. For the cake batter- All-purpose flour- 1 1/3 cup Sugar- 1 cup Eggs -2, at room temperature Milk – 1/3 cup Cinnamon Powder- 1/2 tsp Baking Powder- 1 tsp Vanilla extract 1 tsp Salt – 1/4 tsp Procedure: Preheat the oven to 350 F/ 180 C. In a wide bowl,sift the flour, baking powder, cinnamon powder and salt. In a large bowl, blend the butter and sugar. Add the eggs and vanilla extract. whisk until fully incorporated. Add the flour and the milk in two batches and mix well. Do not over beat. Pour the cake batter on top of the apples, and smooth the batter. Bake in the pre heated oven for 50-55 minutes, until the tooth pick inserted in the center comes out clean. Rest the cake for atleast 20 minute. Loosen the sides gently with a knife and invert the cake in to a plate. Slice and enjoy the warm apple upside down cake with vanilla ice cream.   Hope you like my Vegetarian thanks giving menu ideas. Do try them and let me know how they turn out. Please let me know if you have doubts or suggestions regarding the thanksgiving menu. Wishing everyone a very happy thanksgiving in advance! Share this:Click to email this to a friend (Opens in new window)Click to print (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Pinterest (Opens in new window)Click to share on Google+ (Opens in new window)Like this:Like Loading... Related