Thursday, November 17, 2011

"Ask Amy's" Thanksgiving Menu With Recipes

"Ask Amy"
Q: With all the plant-based recipes out there, what will you personally be serving this Thanksgiving?
A: Here's my menu (I usually keep things fairly simple around the holidays but also enjoy making one or two new dishes each Thanksgiving):
Main Course:
Neat Loaf (aka Meatless Meatloaf can be found by searching the "recipe" link on my blog)
Black Rice, Corn, and Cranberries (also under the "recipe" link)
Simple salad with "Health Starts Here" dressing from Whole Foods (these contain no oil, simple ingredients, and are sold in the refrigerated section of the produce department -- wonderful!)
Cranberry Chutney
Cranberry Chutney
From cookbook author Nava Atlas
Serves 6 to 8
What You Need:
  • 12 ounces fresh cranberries 
  • 1 cup peeled, diced apple 
  • 1 cup orange juice 
  • 1/2 cup chopped dried apricots 
  • 1 teaspoon freshly grated ginger, or more to taste 
  • 1 teaspoon ground cinnamon 
  • l/2 teaspoon ground cloves 
  • 3 to 4 tablespoons maple syrup, or to taste
What You Do:
  1. Place all the ingredients except the syrup in a deep saucepan and bring to a simmer. Cook over low heat with the lid slightly ajar for 20 to 25 minutes, or until the liquid is mostly absorbed. Add syrup to taste and simmer uncovered for another 5 to 10 minutes, until thickened.
  2. Let the chutney cool to room temperature, before serving. If making ahead of time, store in a clean quart jar, tightly covered but not sealed. Refrigerate until needed. Before serving, bring to room temperature.

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