1. Sweet potato pie
2. Vegetarian Stuffing
3. Vegetarian Cottage Cheese Patties
4. Vegetarian Gravy
We also had basic mashed potatoes, but there wasn't a recipe for that - just taters plus Smart Balance spread.
So, the beautiful sweet potato pie!
Here it is! We had a recipe from allrecipes.com, shown below with our modifications.
Ingredients:
2 medium sweet potatoes
1/4 c. Smart Balance spread, softened
1 1/2 t. vanilla
1 1/4 c. demerara cane sugar
1 t. nutmeg
2 eggs
3/8 c. evaporated milk
1 pie crust (we used shortbread crust)
Directions:
1. Bring a large pot of water to a boil, add sweet potatoes and cook until tender but still firm, about 30 mins. Drain, cool, peel, and mash. Preheat oven to 350 degrees F (175 deg C).
2. In a large bowl, combine sweet potatoes, Smart Balance, sugar, vanilla, and nutmeg. In a small bowl, whisk together the eggs and milk and blend into the sweet potato mix.
3. Pour into pie shell and bake in oven for 60 mins, or until done.
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Up Next, Vegetarian Stuffing!
This recipe came from Allrecipes.com also. We made a few modifications again!
Ingredients:
1 lb. day-old bread, torn into small pieces
20 oz. vegetable broth
Black Pepper to taste
1/2 c. pecans
Directions:
1. Mix together the bread, broth, pepper, pecans. Mash together with fingers.
2. Bake for an hour at 350 degrees F on a 9x13 baking dish.
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Um... YUM!
This recipe came from AllRecipes.com as well.
I am writing below the modified version we used.
Ingredients:
3 eggs
1 1/2 c. cottage cheese
1 1/2 c. quick rolled oats
1 t. thyme
2 TBSP oil for frying
18 oz. container of Southwest corn soup
Directions:
1. Preheat oven to 350 degrees F.
2. Beat eggs in large bowl. Stir in cottage cheese, rolled oats, thyme. Form into 8 patties.
3. Heat oil in a skillet over medium heat. Place patties in oil, and brown on both sides. Remove patties to a 9x13 baking dish.
4. Pour soup over patties.
5. Bake in oven until soup is bubbly, about 20 mins.
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And finally, Vegetarian Gravy!
This lovely recipe came from about.com (only minor mods)
Ingredients:
2 TBSP Smart Balance spread
1 onion, diced
2 TBSP flour
1 t. garlic salt
2 TBSP cornstarch
12 oz. vegetable broth
2 TBSP soy sauce
1 TBSP nutritional yeast
Directions:
1. Heat the Smart Balance spread over medium heat in a large skillet and sautee the onion for 2 minutes. Add the flour and garlic salt and sautee for 5 more minutes.
2. Add the vege broth and cornstarch, stirring to mix the cornstarch well. Bring to a boil, then reduce to a simmer, stirring frequently to make sure no clumps are formed.
3. Add the nutritional yeast and soy sauce and reduce heat. Cook for one more minute, stirring.
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So it was quite a balancing act making four dishes at once! I was thankful to have my boyfriend helping out. He doesn't cook much either but it was really fun to do something together other than our usual activities.
It really seemed to take forever for the sweet potatoes to cook! Who knew they were so hard! Anyway, we got them softened and mashed eventually! I loved the smell of this pie cooking! Nutmeg galore! Also, the recipe originally called for white sugar. But because I am beyond bored with it, we decided to get natural sugar; that was a choice well made!
The stuffing recipe actually said to form the stuffing into a loaf and bake in foil, but as we were out of foil, we had to improvise. I put it in the baking dish, but should have oiled the bottom... or something... because it stuck to the bottom! It was still way tasty, but needless to say, that baking dish is still soaking. I'm not looking forward to washing it!
The original cottage cheese patties recipe called for mushroom soup, but we substituted corn soup since Dave doesn't like mushrooms in any form! I will say next time I'll use less oats, as oats ended up being the dominant flavor. And that was a bit weird. Overall they were pretty tasty!
The gravy was awesome. I love vegetable broth! It is so versatile!
