Just a couple more days until the turkey or tofurkey! Whether you are vegan, vegetarian or enjoy a traditional turkey, we are serving up some of our favorite recipes on our Thanksgiving menu. Not only are they delicious, they are also healthy(ish)! Village Green Apothecary wants to wish everyone a safe and healthy Thanksgiving holiday. And to our customers... thank you!
Creamy Mushroom Bisque
• 1 small onion, finely chopped
• 12 oz. mushrooms, sliced
• 2/3 cup old-fashioned oats
• 1/2 tsp dried thyme
• 1 bay leaf
• 5 cups low-sodium mushroom broth
• Freshly ground black pepper
• 2 Tbsp dry sherry
• 2 tsp reduced-sodium soy sauce
• Salt (to taste)
• Dairy-free (vegan) Parmesan cheese substitute (optional, to taste)
Steam-fry onion in a heavy nonstick skillet over medium heat until soft but not browned, adding very small amounts of water as needed to prevent sticking and burning. (Or place in a microwavable dish, cover, and microwave on high for 3 minutes.)
Place broth, bay leaf, thyme and oats in a medium saucepan. Add the onion and bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until oats are soft.
Meanwhile, steam-fry mushrooms in a large, heavy nonstick skillet over high heat, adding a sprinkle of salt and very small amounts of water as needed to prevent sticking and burning. Cook until mushrooms release and reabsorb their liquid. Remove from heat and set aside.
When the oats are soft, remove the bay leaf and puree the soup until creamy with a hand-held blender or in batches in a blender or food processor. (Remove the middle part of the blender or food processor’s lid so hot air can escape. Cover the hole loosely with a folded clean cloth while blending.)
Return the soup to the pan and add mushrooms, soy sauce, sherry (if using), salt, black pepper, and vegan Parmesan substitute (if using). Serve hot.
Kale Salad with Cranberry Dressing
• 6 cups of kale, with stems removed and torn into small bite-sized pieces)
• 1/4 cup roughly chopped pecans
• 1 cup fresh cranberries
• 1 cup chopped onion
• 1 garlic clove, minced
• 2 Tbsp balsamic vinegar
• 1 Tbsp maple syrup
• 1/2 tsp ground black pepper
• 1/4 tsp cinnamon
• 1/4 tsp sea salt
• 2 Tbsp extra-virgin olive oil
In a medium saucepan over medium-high heat, combine all dressing ingredients, except olive oil. Bring to a boil, reduce to a simmer, cover, and cook for 10 minutes. Transfer mixture to a mini food processor or blender and add olive oil. Pulse to combine, leaving dressing slightly chunky for texture. Cool completely.
To prepare salad, in a large bowl, gently squeeze the torn kale leaves (this breaks down the fibers, making it easier to eat). Mix in chopped pecans. Toss with 1/2 cup of dressing (or more to taste). Serves 4.
• 5 cups fresh or frozen cranberries
• 2/3 cup port
• 1/3 cup orange juice
• Zest of 1/2 orange
• 1 1/2 Tbsp balsamic vinegar
• 1/4 cup honey
• 1/3 cup demerara or other raw style sugar
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/8 tsp nutmeg
• 1/8 tsp ground cloves
• 1/2 cup dried apple, chopped
• 1/2 cup dried currants
• 1/2 cup pecans, lightly toasted, chopped
In a large saucepan combine cranberries, port, 1/2 cup water, orange juice, orange zest, 1 Tbsp vinegar, honey, sugar and spices. Cook over medium heat and stir until sugar is dissolved. Add apple and currants. Bring to a boil, reduce heat, and simmer for 50 minutes, stirring occasionally, until mixture resembles chunky jam.
Remove from heat and stir in remaining 1/2 Tbsp vinegar and pecans. Cool before serving. Serves 10.
Vegan Chocolate Pumpkin Pie
Almond Oat Crust
• 2 cups gluten-free rolled oats
• 1 cup blanched almonds
• 2 Tbsp coconut sugar
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 cup virgin coconut oil, at room temperature
Preheat oven to 350 F. Place an 8- to 10-inch removable-bottom tart tin on a large-rimmed baking sheet. In a food processor or blender, blend oats, almonds, sugar, cinnamon and salt until coarse meal forms. Pulse in coconut oil until fully combined and a loose dough is formed. Firmly press dough into tart tin, including up the sides. Bake for 15 minutes. Cool completely. Refrigerate until ready to assemble. (If you don't have a tart tin, you can use a spring-form pan.)
Chocolate Pumpkin Pudding
• 2 1/2 cups unsweetened plain almond milk or soy milk
• 1 cup pumpkin puree (canned is fine)
• 6 oz chopped vegan dark chocolate or chocolate chips (found in healthy food stores)
• 3 Tbsp tapioca flour
• 1/4 cup coconut sugar
• 1/4 tsp ground cinnamon
• 1/4 tsp sea salt
• 1 Tbsp vanilla extract
In a medium saucepan over medium heat, whisk milk, pumpkin, chocolate, tapioca flour, sugar, cinnamon and salt. Whisk constantly until chocolate is melted (about 5 minutes). Continue to whisk for 8 to 10 minutes, until mixture begins to thicken and large bubbles start to pop on top. Once thick and bubbling, continue to whisk for 1 to 2 minutes longer. Strain through a fine sieve into a large bowl. Stir in vanilla. Cover with plastic wrap directly over surface. Cool to room temperature (do not refrigerate until poured into the crust).
To assemble, whisk cooled pudding mixture until smooth and pour into prepared, cooled crust. Smooth out top and refrigerate for at least 5 hours or up to 1 day. Garnish with pomegranate, cranberry or almonds; slice and serve chilled.