Thanksgiving Day Cutlets, Cauliflower Mash & Golden Gravy

So you have all your sides ready and planned for but what will you serve as the main dish? You could go the old stand-by route and purchase a tofurkey or field roast, but I feel people only buy them because they feel obligated to have a meat-like main course and can't fashion up a tofurkey roast in their own kitchen. While I believe they taste way better then they did 10 years ago, I still don't LOVE the taste. I don't wait all year for the holiday season to come around so I can get my hands on one. So why buy one?
Here is a recipe for vegan turkey cutlets (gluten free! that never happens) that works fantastically for the holidays but are also great for any day of the year.

 One Year Ago Today Root Beer Braised Seitan & Vegetable Ragout

Faux turkey cutlets made from tempeh, tofu, ground pumpkin seeds and plenty of herbs for flavor and texture. Serve with creamy mashed cauliflower and savory sage gravy.

Thanksgiving Day Cutlets ( Vegan Turkey Cutlets)
makes 4 cutlets
1/4 cup pumpkin seeds
8 oz tempeh
6 oz extra firm tofu
2 tbl extra virgin olive oil
1 medium yellow onion, minced
1 celery stalk, minced
1 tsp dried sage
1 tsp dried thyme
1 tsp black pepper
1 tsp salt
1/2 tsp ground garlic
1/4 tsp red pepper flakes
2 tbl yellow miso (if making gf cutlets, check your brand of miso. Most are gf but some contain barley which is not gf)
1 tbl dijon mustard

In a food processor, pulse the pumpkin seeds until they are roughly ground. Trade out the blade for the shredding disc and process the tempeh and tofu in with the seeds. Set aside.
Saute the onion and celery in olive oil until tender, 10 minutes. Add the tofu mixture and season with sage, thyme, pepper, salt, garlic and red pepper flakes. Add the miso and mustard and combine. Saute for 10 minutes until golden brown.
Transfer to a plate and allow to cool. Preheat the oven to 350.
Line a baking sheet with foil and grease with cooking spray. Divide the mixture into 4 oval cutlets and drizzle the tops with olive oil.
Bake for 30 minutes until golden brown.

Cauliflower Mash
1 head cauliflower, small florets
2 medium sized red potatoes, skin on, medium dice
2 tbl extra virgin olive oil
vegetable broth, if needed
salt and white pepper

Boil the cauliflower and potato in salted water until tender. Drain and mash with olive oil and vegetable broth to reach your desired consistency. Taste and season with salt and pepper.

Golden Gravy
1/4 cup nutritional yeast
1/4 cup all purpose flour
3 tbl safflower oil
1 small yellow onion, minced
2 garlic cloves, minced
1 tsp dried thyme
1 tsp dried sage
1/2 tsp black pepper
1/2 tsp salt
2 cups water
2 tbl soy sauce

Over medium heat in a dry saute pan, toast the nutritional yeast and flour for 3-4 minutes, stirring constantly. Transfer to a plate.
Add the oil to the pan and saute the onion until soft and translucent, 7 minutes. Add the garlic, thyme, sage, black pepper and salt. Saute 3-4 more minutes. Add the flour mixture back into the pan and stir until fully combined.
Add the water and soy sauce and bring to a boil. Reduce to a low simmer and cook, stirring occasionally for 10 minutes. Season with salt and pepper to taste.
I like to serve and eat this gravy as is, thick & with the onion chunks. If you prefer a smooth gravy, strain then serve.

Apricot & Salt Chocolate Tart

This incredibly rich and luscious tart is a perfect dessert to make or bring to Thanksgiving this year. Gluten and soy free, everyone will be wowed by the silky smooth texture and often overlooked combination of apricots and dark chocolate.

Apricot nectar, bitter and semisweet chocolate and a pinch of salt makes a rich ganache perfect for this easy hazelnut-almond crust.

Apricot & Salt Chocolate Tart
serves 8-12
Hazelnut Crust
1 1/2 cups toasted hazelnuts
1 1/4 cups almond meal
2 tbl organic light brown sugar
pinch of sea salt
1/2 cup melted coconut oil

Preheat the oven to 350.
In a food processor, blend the hazelnuts, almond meal, brown sugar and salt in a food processor until the hazelnuts have been ground into fine crumbs. Add the oil and pulse a few times more until the crust starts to come together.
Press the nut mixture firmly into a 9" spring form tart pan. Bake for 15 minutes until lightly golden. Set aside to cool.

Apricot Chocolate Filling
8 oz bittersweet chocolate, roughly chopped
8 oz semisweet chocolate, roughly chopped, divided
3 tbl organic cane sugar
2 tbl coconut oil
1/4 tsp fine sea salt
1 cup apricot nectar
8-12 dried apricots

Combine the bittersweet chocolate with 4 ounces semisweet chocolate, sugar, coconut oil and salt.
Bring the nectar to a boil and pour over the chocolate. Whisk until the ganache is smooth.
Pour into the cooled tart shell and chill until the filling is solid.
Melt the remaining 4 ounces of semisweet chocolate and dip the dried apricots for garnish.

Thanksgiving Day Monte Cristo

A traditional monte cristo is a ham and cheese sandwich dipped in egg batter and fried. My version combines all of my favorite Thanksgiving-esque ingredients and french toast batter to make a slightly sweet, savory and crisp sandwich, perfect for utilizing holiday leftovers.
While the 12-grain bread I used served it's purpose, a sturdier bread would be more appropriate to hold all the fixings after being dunked in batter. Try a french bread or whole wheat baquette for best results.


One Year Ago Today Risotto Style Sweet Potato with Spiced Pecans, Cranberries & Braised Leeks

Roasted sweet potato and brussel sprout leaves sandwiched in between whole grain bread with red currant jam, vegan turkey slices and creamy avocado.

Thanksgiving Day Monte Cristo
serves 3
1 large sweet potato, skin on, thinly sliced
1 tbl extra virgin olive oil, plus more for sauteing
12 brussel sprouts, ends trimmed, thinly sliced
2 garlic cloves, minced
salt and pepper
1/2 tsp cinnamon
6 tbl red currant jam
6-1/4" slices french bread
12 slices vegan turkey ( I used Tofurkey Oven Roasted Deli Sliced)
1 avocado, thinly sliced

Let's do this all in one large saute pan!
Fill the saute pan half way up with water and add the sweet potato slices and some salt. Bring to a boil and cook 3/4ths of the way. Drain the water from the pan and add 1 tbl of olive oil, the sweet potatoes, brussels and garlic. Season with salt, pepper and cinnamon. Saute until the brussel leaves have crisped and the potatoes have cooked through.
Assemble the sandwiches with red currant jam on one side of each sandwich. Layer with turkey, avocado, sweet potato and brussel sprouts. Press the sandwich down to compact and make the batter.

batter:
1 cup original almond milk
1 tbl ground flax seeds
1/4 tsp cinnamon
1/8 tsp nutmeg

Whisk all of the batter ingredients together. Dip the complete sandwiches on both sides of bread in the batter and pan fry until golden brown and crisp on both sides.
Serve with chips like Terra brand Sweets & Beets.