A Vegetarian Thanksgiving Menu

Vegetarian Thanksgiving Menu

All The Thanksgiving Flavors In A Vegetarian Thanksgiving Menu

Whether vegetarian or not, Thanksgiving is still a simple holiday – We Gather, We Eat, We Give Thanks. Giving thanks around a vegetarian Thanksgiving meal is nothing particularly new. The first time a vegetarian shows up at your turkey and turkey stock laden table is when things get interesting, especially when it is a surprise guest. No, it is not terribly difficult to put together vegetarian options to have on the table. Although a fully vegan menu could have its challenges, with the use of eggs and butter in a vegetarian menu, there is not much that can’t be done. The biggest change, aside from the banishing of the turkey, is probably the change from turkey or chicken stock to vegetable stock. Any rich vegetable stock will serve a Thanksgiving meal well and it is quite likely that nobody would ever know the difference.

Whether your Thanksgiving is just a bit flexitarian or a full out vegetarian feast, we have put together a vegetarian Thanksgiving menu that is relatively simple to put together and includes all the classic flavors of Thanksgiving. There is a video with each recipe to help you if you find yourself in a tight spot plus a full shopping list and a table setting guide. A few of the dishes, like the Brussels sprout slaw, are vegan, and with small tweaks – change from butter to soy margarine and the use of vegan puff pastry – some of the others can be converted to vegan with little effort. Our aim is to help you put on the best Thanksgiving possible and if that is by giving you great recipes or simply being a little source of inspiration, that it just fine with us. Of course, we hope you find the recipes of use, but mostly we hope You, Your Family and Friends have the Happiest of Thanksgivings!

A Vegetarian Thanksgiving Menu

Vegetarian Thanksgiving Menu Vegetarian Thanksgiving Menu Vegetarian Thanksgiving Menu Vegetarian Thanksgiving Menu Vegetarian Thanksgiving Menu Vegetarian Thanksgiving Menu Vegetarian Thanksgiving Menu Vegetarian Thanksgiving Menu Vegetarian Thanksgiving Menu Image Map

 

A Vegetarian Thanksgiving Shopping List

Our helpful Thanksgiving shopping list is presented here for your convenience. The shopping list contains each ingredient and how much is needed for all the recipes combined. It is also available in downloadable PDF format here.

A Vegetarian Thanskgiving Menu – Shopping List

A Vegetarian Thanksgiving Menu

A Vegetarian Thanksgiving Menu

A Vegetarian Thanksgiving Menu

A Vegetarian Thanksgiving Menu

 

A Vegetarian Thanksgiving Menu Time Line

Most recipes can be made in advance for simplicity. Some of the recipes have a few components that might take some extra time so breaking the prep over the week will make delivering the final meal a lot easier and less stressful. The timeline gives one example of how to get everything done – even detailing what items will be cooked on the stove or put in the oven and when – BEFORE THE MEAL (BTM), DURING THE MEAL (DTM), and AFTER THE MEAL (ATM). A PDF can be downloaded here.

A Vegetarian Thanksgiving Menu

 

Special Equipment

This meal is relatively simple to create, but there are a few things that you might need to be aware of in terms of equipment that might help the job get done quicker and easier.  If you don’t have something on the list, you will likely be able to find a work around. There is not anything terribly unusual on the list.

  • An Instant Read Thermometer
  • A Sharp Knife For Chopping and Slicing – Chef’s Knife
  • A v-Slicer or Mandoline
  • Baking Trays
  • Mixing Bowls
  • A Paring Knife
  • A Vegetable Peeler
  • An Apple Corer
  • A Potato Masher
  • A Fine Sieve
  • A Whisk
  • A Stick or Regular Blender
  • A 5 Inch Round Cookie Cutter
  • A Hand Mixer
  • A Slicing Knife

A Vegetarian Thanksgiving – Recipes and Videos

Citrus and Fennel Salad With Fresh Mint

 

 

Citrus and Fennel Salad with Fresh Mint
Serves 4
A delicious light salad. Makes a great starter!
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163 calories
39 g
0 g
1 g
4 g
0 g
319 g
88 g
24 g
0 g
0 g
Nutrition Facts
Serving Size
319g
Servings
4
Amount Per Serving
Calories 163
Calories from Fat 11
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 88mg
4%
Total Carbohydrates 39g
13%
Dietary Fiber 9g
34%
Sugars 24g
Protein 4g
Vitamin A
33%
Vitamin C
147%
Calcium
10%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 grapefruits, pink or white
  2. 2 oranges
  3. 1 pomegranate
  4. 1 medium fennel bulb
  5. 1 small bunch of mint, about 1/2 oz.
  6. 1 tsp of fennel seed
  7. olive oil
  8. salt and pepper
  9. 1/2 tsp harissa (optional)
Instructions
  1. Peel the grapefruits and oranges with a knife by removing the peel from the ends and cutting around the fruit to remove the skin and pith. Remove the sections of the citrus using a bowl to catch the juice. Squeeze the leftover membranes to get out as much juice a possible.
  2. Cut the pomegranate in half and remove the seeds.
  3. Remove the stalks from the fennel reserving any of the fronds. Slice the fennel as thinly as possible from top to bottom using a v-slicer, mandoline or sharp knife.
  4. Clean and dry the mint leaves. Remove the mint leaves from the stems.
  5. In a small dry sauté pan, lightly toast the fennel seed until warm and fragrant trying not to add any color to them.
  6. Place the sliced fennel on a platter and arrange the citrus on top of it. Sprinkle with pomegranate seeds.
  7. Drizzle the platter with olive oil.
  8. Mix 1/4 cup of the reserved orange and 1/4 cup of the reserved grapefruit juice. Mix the harissa into 1/2 cup the reserved citrus juice. Spoon the mixture over the fennel and citrus.
  9. Sprinkle the mint leaves over the citrus and fennel.
  10. Sprinkle the fennel seeds over the citrus and fennel.
  11. Season with salt and pepper.
  12. Chill in the refrigerator or serve at room temperature.
Notes
  1. The ingredients can also be tossed in a large bowl.
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calories
163
fat
1g
protein
4g
carbs
39g
more
The Culinary Exchange http://www.theculinaryexchange.com/
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Tofu Wellington with Gravy


Tofu Wellington with Gravy
Serves 4
A delicious vegetarian riff on the classic
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1003 calories
100 g
208 g
55 g
36 g
29 g
988 g
3706 g
15 g
2 g
22 g
Nutrition Facts
Serving Size
988g
Servings
4
Amount Per Serving
Calories 1003
Calories from Fat 480
% Daily Value *
Total Fat 55g
85%
Saturated Fat 29g
143%
Trans Fat 2g
Polyunsaturated Fat 4g
Monounsaturated Fat 18g
Cholesterol 208mg
69%
Sodium 3706mg
154%
Total Carbohydrates 100g
33%
Dietary Fiber 10g
39%
Sugars 15g
Protein 36g
Vitamin A
47%
Vitamin C
26%
Calcium
51%
Iron
33%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Tofu
  1. 1 - 1 lb block of extra firm tofu
Spice Mix
  1. 1 tbsp of salt
  2. 1 tbsp of garlic powder
  3. 1 tbsp of onion powder
  4. 2 tsp of black pepper
  5. 1 tsp of paprika or chill powder
Cornbread Stuffing
  1. 2 cups of cornmeal
  2. 2 tsp of baking powder
  3. 1 tsp of salt
  4. 8 tbsp of butter plus extra for the pan
  5. 1 egg
  6. 1 1/4 cups of buttermilk
  7. 1 small green apple
  8. 1 stalk of celery
  9. 1 small fennel bulb
  10. 3-4 cups of stock
Mushroom Duxelle
  1. 3 tbsp of butter
  2. 1 lb of white button mushrooms
  3. 1 medium shallot
For The Wellngtons
  1. 1/2 cup of purchased or homemade cranberry relish
  2. 3 15x9 sheets of frozen puff pastry
  3. 1 egg
The Gravy
  1. 3 tbsp of butter
  2. 1 shallot
  3. 1/2 pound of mushrooms
  4. 1 tbsp of flour
  5. 2 cups of vegetable stock
  6. 1/2 tsp of fresh or dried thyme
  7. salt and pepper
To Prepare the Cornbread and Stuffing
  1. Preheat the oven to 425F.
  2. Butter a 9x9 baking pan. Mix the cornmeal, baking powder and salt in a large bowl. Melt the butter. In a small bowl, whisk together the eggs, melted butter and buttermilk. Mix the buttermilk and egg mixture into the cornmeal. Pour the batter into the pan and bake 20 - 25 minutes until it is set and just getting golden. Remove it from the oven and let cool completely. Cut the bread into small cubes - about 6 cups are needed.
  3. Dice the apple, celery and fennel into small dice.
  4. In a large saute pan, add 3 tbsp of olive oil and turn the heat to medium. When the oil is hot add the apple, celery and fennel. Saute the apple and vegetables until they just begin to turn tender. Add the cubes of cornbread and mix well.
  5. Pour the stock into the bread a little at a time stirring with a wooden spoon unit the bread is moistened and the mixture has come together like a stuffing. If you press together some of the cornbread it should stick and form a ball, but stock should not drip out. Do not over moisten. Season with salt and pepper. Pour the stuffing into a buttered baking dish and press it in to take the shape of the pan.
To Prepare the Tofu and Spice Mix
  1. Drain the tofu. Slice the block of tofu from the short side into 8 even slices. Wrap the tofu in 2 layers of paper towels to remove as much water as possible. The tofu should be dry to the touch.
  2. In a small container, mix the salt, garlic powder, onion powder, black pepper and paprika.
  3. Season the tofu well with the seasoning mix.
  4. In a large saute pan, heat 3 tbsp of olive oil. When the oil is hot, add the tofu slices. Cook the totu until it becomes golden brown - about 5 minute. Flip the tofu slices and repeat. When both sides are golden brown, remove the tofu from the pan and let cool completely.
To Prepare the Mushroom Duxelle
  1. Peel and finely dice the shallot.
  2. Clean and trim the mushrooms. Using a knife or food processor, chop the mushrooms very finely.
  3. In a large saute pan, melt 3 tbsp of butter over medium heat. Saute the shallot until it is tender. Add the mushrooms and stir well. As the mushrooms cook, the water will be released then cooked off. Cook the mushrooms until almost all of the moisture is out of the pan.
  4. Season with salt and pepper. Remove the duxelle from the heat and let cool completely.
To Assemble the Tofu Wellington
  1. Make sure the tofu, duxelle and stuffing are all cool when constructing the wellingtons. If they are warm they will melt the puff pastry.
  2. Place a puff pastry sheet on a clean work space and unroll it. Cut it into 5x5 inch squares.
  3. Cut a slice of stuffing out of the pan using one of the tofu slices as a guide for size.
  4. In the middle of the puff pastry dough square, add a dollop of mushroom duxelle. Top the duxelle with the slice of stuffing. Top the stuffing with the matching layer of tofu. Top the tofu with a layer of cranberry relish.
  5. Wet the border of the puff pastry dough with water. This will help seal the dough.
  6. Wrap the stack in the puff pastry square by over lapping the corners from each side, stretching the dough if needed. Seal the dough with your fingers. With a small knife, cut a small steam hole in the top. There are numerous ways to wrap the stack. Any will do as long as it is sealed nicely. Repeat until all the tofu slices are wrapped.
  7. The wellingtons can be decorated with the leftover puff pastry dough.
To Bake
  1. Preheat the oven to 350F.
  2. Place the wellingtons on a baking tray that has been sprayed with non-stick spray.
  3. In a small bowl, whisk the egg and a tbsp of water. Brush the wellingtons with the egg wash.
  4. Bake the wellingtons at 350F for 30-35 minutes until the pastry is puffed and golden brown and fully heated through.
To Prepare the Gravy
  1. Trim and wash the mushrooms. Slice the mushrooms thinly. Finely dice the shallot.
  2. In a large saute pan, melt the butter over medium heat. Add the shallot and cook until tender.
  3. Add the mushroom slices and sauté them until they are golden and become tender.
  4. Sprinkle the flour over the mushrooms and stir well. Cook 2 minutes to cook out the flour taste.
  5. Stir in the stock and bring the mixture to a heavy simmer. Add the thyme.
  6. Season to taste with salt and pepper.
Notes
  1. A purchased cornbread can be used in this recipe. It is recommended that the cornbread not be sweet.
  2. You will have extra stuffing. Serve it as a side dish with the gravy!
  3. For a thicker gravy add more flour.
  4. The extra seasoning mix can be stored in an air tight container and used for meat, fish and chicken.
  5. If you wish to make the wellingtons ahead, store them in an airtight container before applying the egg wash. They will last 2-3 days tightly sealed in the refrigerator. When you are ready to bake them, apply the egg wash and proceed with baking.
  6. If you wish to freeze some wellingtons, wrap them well for freezing in foil and plastic before applying the egg wash. When you are ready to bake them, thaw the wellingtons in the refrigerator until completely thawed. Apply the egg wash and proceed with baking.
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calories
1003
fat
55g
protein
36g
carbs
100g
more
The Culinary Exchange http://www.theculinaryexchange.com/
 
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Sweet Potatoes Anna


Sweet Potatoes Anna
Serves 4
The classic potatoes Anna gone sweet!
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429 calories
88 g
23 g
9 g
4 g
6 g
433 g
102 g
52 g
0 g
2 g
Nutrition Facts
Serving Size
433g
Servings
4
Amount Per Serving
Calories 429
Calories from Fat 80
% Daily Value *
Total Fat 9g
14%
Saturated Fat 6g
28%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 23mg
8%
Sodium 102mg
4%
Total Carbohydrates 88g
29%
Dietary Fiber 9g
35%
Sugars 52g
Protein 4g
Vitamin A
491%
Vitamin C
187%
Calcium
10%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1.5 lb of sweet potatoes
  2. 3 tbsp of butter plus an extra 4-5 tsp
  3. 1/3 cup of light brown sugar plus extra for sprinkling
  4. 1 fresh pineapple
  5. 1/4 cup of dried cranberries
  6. 1 tsp of Chinese 5 spice
Instructions
  1. Preheat the oven to 400F.
  2. Peel and wash the sweet potatoes.
  3. Using a sharp knife, v-slicer or mandoline, slice the sweet potatoes end to end thinly trying to make the slices as even as possible.
  4. Peel the pineapple and cut it into quarters. Remove the tough core. Slice one of the quarters from end to end thinly. Reserve the rest of the pineapple for another use.
  5. Chop the cranberries finely.
  6. Melt 3 tbsp of butter.
  7. In a large bowl, add the melted butter, brown sugar and Chinese 5 spice. Mix well. Add the potato slices and toss them to coat in butter mixture.
  8. On a baking tray lined with baking paper or sprayed with non stick spray, make a 5-6 inch circle of potato slices in a concentric ring with the middle covered with a potato slice.
  9. Add a layer of pineapple and sprinkle dried cranberries on top. Cover the pineapple layer with another layer of potatoes. Sprinkle with more cranberries.
  10. Cover the baking tray tightly with foil. Put the tray in the oven and bake for 40-45 minutes or until the potatoes are tender. When the potatoes are tender, remove them from the oven.
  11. Turn on the oven broiler.
  12. Remove the foil from the tray. Top the potatoes with a pat of butter and sprinkle them with extra brown sugar.
  13. Place the tray under the broiler being careful if your tray is lined with baking paper! Broil the potatoes until the butter is melted and the brown sugar is melted and bubbling - about 5 minutes.
  14. Serve hot or at room temperature.
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calories
429
fat
9g
protein
4g
carbs
88g
more
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Parsnip Puree


Parsnip Puree
Serves 6
Smooth and creamy mashed parsnips!
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303 calories
30 g
65 g
20 g
3 g
13 g
280 g
369 g
8 g
0 g
7 g
Nutrition Facts
Serving Size
280g
Servings
6
Amount Per Serving
Calories 303
Calories from Fat 180
% Daily Value *
Total Fat 20g
31%
Saturated Fat 13g
63%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 65mg
22%
Sodium 369mg
15%
Total Carbohydrates 30g
10%
Dietary Fiber 8g
30%
Sugars 8g
Protein 3g
Vitamin A
16%
Vitamin C
44%
Calcium
9%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 lb of parsnips
  2. 1 clove of garlic
  3. 2 cups of vegetable stock or water
  4. 1 cup of cream
  5. 1 bay leaf
  6. 4 tbsp of butter
  7. salt and pepper
Instructions
  1. Peel and dice the parsnips into medium dice making the pieces as even in size as possible.
  2. Peel the garlic.
  3. In a medium pot, add the stock, cream, and bay leaf. Turn the heat to medium add the parsnips and garlic clove. Bring the mixture to a simmer.
  4. Simmer the parsnips 15-20 minutes until the parsnips are soft and the liquid is reduced by 3/4ths.
  5. Using a potato masher or food processor, mash the parsnips into a smooth puree.
  6. Add the butter and mash it into the puree.
  7. Season with salt and pepper to taste.
  8. Serve hot.
Notes
  1. Carrots can also be used in this recipe.
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calories
303
fat
20g
protein
3g
carbs
30g
more
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Brussels Sprout Slaw with Mustard Vinaigrette and Caraway


Brussels Sprout Slaw with Mustard Vinaigrette and Caraway
Serves 4
Brussels sprouts are delicious shredded in this slaw!
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318 calories
13 g
0 g
29 g
6 g
4 g
163 g
115 g
3 g
0 g
24 g
Nutrition Facts
Serving Size
163g
Servings
4
Amount Per Serving
Calories 318
Calories from Fat 253
% Daily Value *
Total Fat 29g
45%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 16g
Cholesterol 0mg
0%
Sodium 115mg
5%
Total Carbohydrates 13g
4%
Dietary Fiber 6g
23%
Sugars 3g
Protein 6g
Vitamin A
17%
Vitamin C
166%
Calcium
7%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 lb of Brussels sprouts
  2. 1/2 cup of walnuts
  3. 6 tbsp olive oil
  4. 3 tbsp of fresh lemon juice
  5. 1 tbsp of your favorite grainy mustard
  6. 1 tsp of caraway seeds
  7. salt and pepper
Instructions
  1. Clean the Brussels sprouts and remove any unsightly outer leaves.
  2. Using a v-slicer, mandoline, sharp knife or food processor with a thin slicing blade, slice the Brussels sprouts and thinly as possible.
  3. If the walnuts are large, chop them up into smaller pieces.
  4. In a small bowl, whisk the lemon juice and mustard together. Drizzle the olive oil into the juice/mustard blend whisking constantly.
  5. In a large bowl, mix the chopped Brussels sprouts and walnuts. Dress the Brussels sprouts and walnuts with the vinaigrette.
  6. Sprinkle in the caraway seeds.
  7. Season with salt and pepper to taste.
  8. Cool in the refrigerator.
  9. Serve cold or at room temperature.
Notes
  1. The thinner the Brussels sprout slices, the more tender they will be.
  2. Other nuts, like pecans, can also be used in this slaw.
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calories
318
fat
29g
protein
6g
carbs
13g
more
The Culinary Exchange http://www.theculinaryexchange.com/
 
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Quinoa Salad with Roasted Pumpkin


Quinoa Salad with Roasted Pumpkin
Serves 4
Delicious roasted pumpkin with a flavorful quinoa salad.
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541 calories
51 g
21 g
31 g
16 g
8 g
290 g
621 g
10 g
0 g
22 g
Nutrition Facts
Serving Size
290g
Servings
4
Amount Per Serving
Calories 541
Calories from Fat 277
% Daily Value *
Total Fat 31g
48%
Saturated Fat 8g
42%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 18g
Cholesterol 21mg
7%
Sodium 621mg
26%
Total Carbohydrates 51g
17%
Dietary Fiber 8g
31%
Sugars 10g
Protein 16g
Vitamin A
77%
Vitamin C
13%
Calcium
22%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup of quinoa
  2. 1 bunch of fresh parsley, about 1 oz
  3. 1 small sweet onion
  4. 1 green apple
  5. 1 baking/sugar pumpkin, seeds reserved (ask your green grocer about roasting pumpkins. This is not your Jack O'lantern Pumpkin)
  6. 1 8 oz can of your favorite white beans
  7. 1/4 lb of your favorite blue cheese
  8. 6 tbsp of olive oil plus more for coating the pumpkin
  9. 2 tbsp apple cider vinegar
  10. salt and pepper
To Roast the Pumpkin and Seeds
  1. Preheat the oven to 400F.
  2. Cut the pumpkin in half. Remove the seed from the pulp. Turn the pumpkin halves cut side down and slice the halves into 4 pieces.
  3. Place the pumpkin slices in a large bowl. Coat with olive oil and season with salt and pepper.
  4. Place the slices of pumpkin on a baking tray that has been sprayed with non-stick spray. Bake for 40-45 minutes until the pumpkin is tender and a little caramelized. Remove the pumpkin from the oven and let cool.
  5. Place the seeds on a baking tray sprayed with non-stick spray, season with salt and pepper. Roast in the oven for 20 minutes until they are golden and crispy. Remove the pumpkin seeds from the oven and let cool.
To Make the Quinoa Salad
  1. In a medium pan, bring enough water to cover the quinoa to boil. When the water boils, add the quinoa. Cook the quinoa 10-12 minute until tender. Drain the quinoa. Set aside and let cool completely.
  2. Wash, dry and finely chop the parsley.
  3. Peel and dice the onion into small dice.
  4. Slice the apple from around the core and cut the pieces into matchsticks.
  5. Drain and rinse the white beans. Let them drain well.
  6. In a small bowl, whisk together the oil and vinegar.
  7. Place the cooled quinoa in a large bowl. Add the parsley, apple, onion and white beans to the quinoa and toss well.
  8. Drizzle the quinoa mixture with the vinaigrette.
  9. Season with salt and pepper.
To Serve
  1. Using a platter or a large bowl, arrange the roasted pumpkin on top of the quinoa salad. Crumble the blue cheese into medium chunks. Sprinkle the blue cheese and pumpkin seeds over the whole dish.
  2. Serve cold or at room temperature.
Notes
  1. The pumpkin used here is not a carving pumpkin. Ask your green grocer about baking/sugar pumpkins. They are smaller, drier inside and more dense.
  2. The pumpkin can be place on the quinoa hot if desired.
  3. Other additions such as pomegranate or dried cranberries would be very tasty in this dish.
  4. Other cheeses, like goat cheese, can also be used.
  5. To make this dish vegan, omit the cheese.
beta
calories
541
fat
31g
protein
16g
carbs
51g
more
The Culinary Exchange http://www.theculinaryexchange.com/
 
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Wheat Rolls

A Vegetarian Thanksgiving Menu

Bread Machine Wheat Rolls
Yields 12
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156 calories
27 g
22 g
3 g
5 g
2 g
61 g
311 g
3 g
0 g
1 g
Nutrition Facts
Serving Size
61g
Yields
12
Amount Per Serving
Calories 156
Calories from Fat 27
% Daily Value *
Total Fat 3g
5%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 22mg
7%
Sodium 311mg
13%
Total Carbohydrates 27g
9%
Dietary Fiber 1g
4%
Sugars 3g
Protein 5g
Vitamin A
2%
Vitamin C
0%
Calcium
3%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup of milk
  2. 1 egg
  3. 2 tbsp butter
  4. 2 tbsp of sugar
  5. 1 tsp yeast
  6. 2 cups of all purpose flour
  7. 1 cup of whole wheat flour
  8. 1.5 tsp of salt
Instructions
  1. Place all the ingredients in the bread machine.
  2. Use the dough cycle.
  3. When the dough is done rising, punch it down.
  4. Shape into rolls. Place on a baking tray that has been sprayed with non stick spray.
  5. Let them rise again in a warm spot, covered with a towel.
  6. When they are doubled in volume bake at 350F about 20 minutes or until golden brown on top and hollow sounding when you tap them.
Notes
  1. Vegan/vegetarian option - Substitute the milk and butter with soy equivalents. Omit the egg and add 2 tbsp vegetable oil.
  2. Dairy Free option - Substitute the milk with water.
  3. Gluten Free option - Swap the flour with your favorite gluten free flour.
beta
calories
156
fat
3g
protein
5g
carbs
27g
more
The Culinary Exchange http://www.theculinaryexchange.com/
 
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Shortbread with Caramel and Chocolate


Shortbread with Caramel and Chocolate
Yields 1
Delicious and tender shortbread topped with caramel and chocolate
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6960 calories
889 g
886 g
374 g
51 g
233 g
1654 g
289 g
539 g
11 g
96 g
Nutrition Facts
Serving Size
1654g
Yields
1
Amount Per Serving
Calories 6960
Calories from Fat 3296
% Daily Value *
Total Fat 374g
576%
Saturated Fat 233g
1164%
Trans Fat 11g
Polyunsaturated Fat 13g
Monounsaturated Fat 83g
Cholesterol 886mg
295%
Sodium 289mg
12%
Total Carbohydrates 889g
296%
Dietary Fiber 21g
85%
Sugars 539g
Protein 51g
Vitamin A
204%
Vitamin C
2%
Calcium
54%
Iron
56%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Shortbread
  1. 1 cup of butter at room temperature
  2. 1/2 cup of sugar
  3. 1 tsp of vanilla
  4. 2.5 cups of flour
Caramel
  1. 1 cup of sugar
  2. 1/2 cup of brown sugar
  3. 1/2 cup of milk
  4. 1/2 cup of cream
  5. 1/2 cup of butter
  6. 1 tsp of vanilla
  7. 1/2 cup of light corn syrup
  8. 6 oz bar of 70% cocoa dark chocolate or your favorite
Instructions
  1. Preheat the oven to 325F.
For The Shortbread
  1. In a large bowl, cream the butter, sugar and vanilla with a hand mixer until fluffy.
  2. Slowly add the flour, mixing at slow speed until it is just incorporated.
  3. Spray a 9 inch springform pan with non-stick spray.
  4. Press the dough into the pan until packed tightly.
  5. Cover with plastic wrap and refrigerate for at least 30 minutes.
  6. Bake at 325F for 30-40 minutes until it is just getting golden. Remove it from the oven and let cool completely.
For The Caramel
  1. In a medium pot, stir together the sugar, brown sugar, milk, corn syrup, cream and vanilla. Add the butter and turn the heat to medium. Stir the mixture until the butter is melted.
  2. Insert a candy thermometer into the liquid and heat the mixture slowly until it reaches the firm ball stage - about 250F.
To Prepare The Shortbread with Caramel and Chocolate
  1. Chop up the chocolate into small chunks.
  2. Carefully pour the hot caramel on top of the shortbread covering the whole shortbread.
  3. Let the caramel cool 5 minutes then drop the chocolate chunks on top. The chocolate will melt. Using a spatula, spread the chocolate evenly over the caramel. Let cool completely to room temperature then place in the refrigerator covered to make sure the chocolate hardens fully.
To Serve
  1. Bring the shortbread to room temperature. If it is too cold, it will be hard to cut. Carefully slice the shortbread into sticks or wedges with a sharp knife.
Notes
  1. Bringing the caramel to firm ball stage will result in a harder, chewier, caramel. If a softer caramel is desired, bring the temperature of the cooking caramel to between 235F and 240F (soft ball stage).
beta
calories
6960
fat
374g
protein
51g
carbs
889g
more
The Culinary Exchange http://www.theculinaryexchange.com/
 
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Apple and Dulce de Leche Mini Pies with Vanilla Custard Sauce


Apple and Dulce De Leche Mini Pies with Vanilla Custard Sauce
Yields 8
Delicious single serving apple pies with dulce de leche and vanilla custard sauce!
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487 calories
76 g
169 g
17 g
10 g
10 g
269 g
134 g
69 g
0 g
6 g
Nutrition Facts
Serving Size
269g
Yields
8
Amount Per Serving
Calories 487
Calories from Fat 154
% Daily Value *
Total Fat 17g
27%
Saturated Fat 10g
50%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 169mg
56%
Sodium 134mg
6%
Total Carbohydrates 76g
25%
Dietary Fiber 3g
12%
Sugars 69g
Protein 10g
Vitamin A
14%
Vitamin C
10%
Calcium
24%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Dulce De Leche
  1. 1 small can of sweetened condensed milk.
Pastry
  1. 3 sheets of frozen puff pastry
Filling
  1. 4 green apples
  2. 1/2 cup of raisins
  3. 1/2 cup of sugar plus extra for sprinkling
  4. 1 tbsp of flour
  5. 1 tbsp of cinnamon
  6. 1/2 tsp of nutmeg
  7. 1 egg
Vanilla Custard Sauce
  1. 1 cup of cream
  2. 1 cup of milk
  3. 2 tsp of vanilla
  4. 4 eggs
  5. 1/2 cup of sugar
Instructions
  1. Preheat the oven to 350F.
To Prepare the Dulce de Leche
  1. Bring a large pot of water to boil with enough water to submerge the can of sweetened condensed milk. Remove the label from the can and place the can into the boiling water. Reduce the water to a simmer. Cook the milk uncovered for 4 hours replacing the water as needed to ensure that the can remains submerged. After cooking, remove the can from the water and let cool completely.
To Prepare the Filling
  1. Core and cut the apples into a small dice.
  2. In a large bowl, mix the apples, raisins, spices and flour. Mix well.
To Prepare the Pies
  1. On a clean surface, unroll the puff pastry dough. Cut two 5 inch circles from the dough using a biscuit cutter.
  2. In the center of one circle, spread a layer of dulce de leche leaving a border to seal the pie. Add few tbsp of filling on top of the dulce de leche.
  3. Moisten the border of the dough circle with water.
  4. Cut a small hole from the middle of the other dough circle and place it on top of the filling. Seal the filling by stretching the circle of dough over it as needed and pressing the dough edges together. Using a fork, crimp the dough around the pie edge. Repeat with dough and filling until it is all gone.
To Bake
  1. In a small bowl, whisk the egg with a tbsp on water.
  2. Place the pies on a baking tray that has been sprayed with non-stick spray.
  3. Brush the pies with egg wash and sprinkle with extra sugar.
  4. Bake at 350F until the dough is puffed and golden brown about 25-30 minutes.
For the Custard Sauce
  1. In a small pot, bring the milk, cream and vanilla to a simmer heating just until tiny bubbles are breaking at the rim of the liquid.
  2. Separate the eggs reserving the egg whites for another purpose.
  3. Using a heat proof bowl or pot that is suitable for use as the top of a double boiler, whisk the egg yolks and sugar until pale in color.
  4. In a pan that can be used as the bottom of a double boiler, bring 2 inches of water (the water should not touch the bottom of the pan or bowl used as the top part of the double boiler) to a simmer.
  5. Place the egg yolk and sugar over the simmering water. Slowly drizzle the hot milk mixture into the egg yolks and sugar whisking constantly.
  6. Continue whisking the mixture until it is thick and coats the back of a spoon or reads between 175F and 180F on an instant read thermometer - about 10-12 minutes.
  7. Strain the custard through a fine sieve into a bowl that has been placed over an ice bath. Let cool completely.
To Serve
  1. Serve the pies warm or at room temperature with the custard sauce and an extra dollop of dulce de leche.
beta
calories
487
fat
17g
protein
10g
carbs
76g
more
The Culinary Exchange http://www.theculinaryexchange.com/
 
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The Wine

Drinks are an important part of the feast. We recommend having 2-3 bottles for the main meal and 1-2 bottles for dessert depending on the number of people being served.

Remember, a good bottle of wine can be had for under 8 dollars. Ask your wine professional for help with finding a good wine for the money!

We make a recommendation for wine, but you should also drink what you like!

Our recommendation:

For The Starter and Main Course

 

For Dessert

 

Red – Viñadares made from the Mencia grape. Bierzo, Spain
White – Libenzi Baccaloro Verdicchio dei Castelli di Jesi made from the Verdicchio grape. Marche Region, Italy
Chateau Pierre Bise Coteaux du Layon Rochefort made from the Chenin Blanc grape. Loire Valley, France

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The Place Settings

How the table looks is every bit as important as the meal. It is nice to see a table set with lots of utensils. It means that there is a lot of great food coming. Here is a suggested table setting plan for the dishes and drinks that will be served. Not shown is the dessert plate. It is served after the plates of the main meal are removed. A copy of the plan can be downloaded here.

Slide1
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Happy Thanksgiving!

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