Wild Rice, Apple and Walnut Stuffing

If you are sharing the holidays with loved ones, chances are that you will be smiling across a table with a big roast turkey in the middle of it. That is part of living in the world we live in, for most of us. It’s really best to focus on the warm feeling of spending time with family and friends, and leave the discussions about food politics to another time.

Not to wimp out, but I’ve never seen much good come from explaining veganism to people with a mouthful of turkey. It’s just impolite.

No, save the explanations of your diet style for those who ask, preferably for another day.

Today, if you have some vegan love to spread, it’s going to have to be through delicious food. The best way to sway hearts and minds at Thanksgiving is to make such mouth-watering meatless sides that people start to see what a great life you are living. There you are, with your tasty wild rice stuffing and roasted brussels sprouts, and you look so healthy and happy. Those roasted sweet potato fries are terrific, and gee, it never occurred to me that they could be good in something with no bacon, cream or butter.

In the catering business, we sometimes refer to “heavy apps.” These are not for your I-phone, but refer to appetizers that are substantial enough to carry people through a party where no other food is served. Vegans can use this concept to add weight to sides, appetizers, or salads that they can share with everyone. Then, if you arrive at a bacon festival, in a pinch you can construct a good meal from them. Making a side or app heavier is just about adding some protein and heft, with things like nuts, beans, seeds, avocadoes, olives, and even whole grains instead of white, to make things satisfying. You can build a salad platter or a dip try to bring along that has lots of plant based proteins, just by adding extras. Just about any veggie or salad is yummy with a sprinkling of nuts.

Then, to rock the buffet table, make my stuffing and brussels sprouts recipes. They are delicious, and they will be devoured, I promise.

The Roasty Golden Bits Are The Best

Maple-Roasted Brussels Sprouts and Shallots

From Big Vegan, Over 350 Recipes, No Meat No Dairy All Delicious (Chronicle Books)

If you don’t like boiled Brussels sprouts, you must try this version. All the sweetness and tenderness is concentrated and amplified by maple and Dijon. This is a great holiday side dish.

Serves 6

1          lb/455 g fresh Brussels sprouts, trimmed and halved

2          small shallots, quartered

1          tbsp extra-virgin olive oil

1          tbsp maple syrup

1          tsp Dijon mustard

Salt

Black pepper

1. Preheat the oven to 400° F/200° C/gas 6. In a heavy roasting pan/tray or baking pan, toss together the Brussels sprouts, shallots, oil, syrup, and mustard.

2. Roast, uncovered, for 20 minutes. Stir, and roast until the sprouts are tender, about 15-20 minutes more. Season with salt and pepper and serve hot.

Pouring in Stock

Wild Rice and Walnut Stuffing with Apples

My favorite thing about Thanksgiving when I was growing up was always the sage-laced stuffing. This hearty rendition has chewy wild rice and whole wheat bread, and apples and nuts for even more sensations as you chew. Don’t wait for the holidays to make this dish; it’s a great way to use up stale bread and can be made with bulgur, buckwheat, or any of the rices.

Makes 6 cups, about 6 servings
1 cup water

1/4 cup wild rice
4 cups cubed whole wheat bread (about 5 slices)
2 tablespoons Earth Balance or oil
1/2 large onion, chopped (about 1 cup)
2 stalks celery, chopped
1 medium carrot, chopped
1 large Granny Smith apple, peeled, cored and chopped
2 cups vegetable stock
1/2 teaspoon freshly cracked black pepper
1 teaspoon dried thyme
2 tablespoons chopped fresh sage
1 teaspoon salt
1/4 cup walnuts, coarsely chopped

1. In a small saucepan, bring the water to a boil and cook the wild rice in it. Put the bread cubes in a large bowl and let them dry out for an hour or so, if you have time.
2. Preheat the oven to 400°F In a large Dutch oven or pasta pot, heat the butter or oil and sauté the onion, celery, and carrot over medium heat until all are tender. Add the apples, stock, pepper, herbs, and salt and bring to a simmer. Stir in the cooked wild rice. Take the pot off the heat and stir in the bread cubes.
3. Scrape the stuffing into a 2-quart casserole or baking dish and top with the chopped walnuts, pressing the mixture down with the back of a spoon. You can cover and refrigerate the stuffing for up to 4 days at this point. Bake, uncovered, for about 20 minutes, until the top is golden brown.

http://www.meatlessmonday.com/widgets/hm_widget_as4.swf(Meatless Mondays Recipes, in case you need more!)