Thursday, November 12, 2015

Thanksgiving Recipes

Thanksgiving is coming soon!  Actually we only have 2 weeks until the big day!  This is normally about the time that people start thinking about their menus.  I'm not going to lie.  I'm not going extravagant this year.  I'm actually going a bit unusual.  

This year for dinner we are doing a vegetarian "beefless" stew, stuffing, gravy and a pumpkin pie.  I have never actually made a pumpkin pie.  Is that weird??!!?? I feel like it's weird.  Every year since 2010 we have had a pumpkin cheesecake.  Before then we would either go to my family's house for dinner or we'd buy the pie.  This year I decided to make a fat free crustless pumpkin pie.  It's not going to be completely crustless.  I'm making the crust on the side so that the kids can dunk it in the filling.  It also gives me a reason to teach Sunny how to make a pie crust.  

Here are all my recipes.  Beefless stew, stuffing and pie.  Enjoy!  

Beefless Stew
Serves: 6 to 8 (makes about 10 cups)

  • 1½ large yellow or white onions, chopped into ¾-inch pieces
  • 3 ribs celery, chopped into ¾-inch pieces
  • 3 medium carrots, sliced lengthwise and cut into ¾-inch pieces
  • 2 portabella mushrooms (about ½ pound), cut into ¾-inch pieces
  • 1½ tablespoon finely chopped garlic (5 to 6 cloves)
  • 5 cups water
  • 2 pounds Sweet potatoes cut into ¾-inch pieces
  • ¼ cup tomato paste
  • 1 tablespoon dried Italian herb blend
  • 1 tablespoon paprika
  • 2 teaspoons finely chopped fresh rosemary
  • 1½ cups green peas (if frozen, thaw first)
  • ½ cup fresh parsley leaves, chopped
  • Ground black pepper to taste
  1. Heat a large soup pot on high with 1 tablespoon of water. When the water begins to sputter, add the onion, celery, and carrot, and cook for 7 to 8 minutes, stirring frequently as the edges of the onion browns slightly, and adding a little water as needed to prevent sticking.
  2. Stir in the mushrooms and garlic, and continue to cook while stirring for an additional 5 minutes, adding water as needed.
  3. Add the 5 cups of water, potatoes, tomato paste, dried Italian herbs, and paprika. Bring to a boil, and then reduce heat to a low boil. Stir in the rosemary and cook covered for 15 minutes, stirring occasionally. Add the peas, and cook for 5 minutes more, or until the carrots and potatoes are tender.
  4. Place 2 cups of the stew (broth and vegetables) into a blender, and blend under very smooth. Stir this back into the pot to thicken the stew, and stir in the parsley. Serve with a few twists of ground black pepper and, if you like, add a small sprig of rosemary as garnish.

{The stew recipe was taken from: Straight Up Food}


Approx. 18 slices of whole wheat or whole grain bread, cubed
1 cup of onions, diced
2 cups of celery, sliced small
1 T poultry seasoning
1 T ground sage
1/2 cup egg substitute or egg whites
1 cup veggie broth


  1. Saute onions and celery until soft (if you're using regular non-vegetarian sausage you want to cook it too at this point)
  2. Place all ingredients in a big bowl and mix together (use your hands, it works the best. Don't be afraid to get messy!)
  3. Place in a baking pan and cover with tin foil. 
  4. Put into a 325 degree oven for 30 minutes
  5. Uncover and bake for another 15 minutes until golden brown.

Pumpkin Pie

Nonstick cooking spray
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup egg substitute (equal to 2 eggs)
1 can (15 oz.) 100% Pure Pumpkin
1 can (12 fl. oz.) Fat Free evaporated milk


  1. Spray pan or dish with nonstick spray
  2. Mix dry ingredients together in a small bowl.  
  3. In a separate bowl whisk together eggs and pumpkin.  Add in dry ingredients.  
  4. Gradually stir in fat free evaporated milk.
  5. Pour into pan/dish and bake according to list below

Baking Times

9-inch-round glass pie dish: 325° F; bake for 55 to 60 minutes
10-inch-round glass pie dish: 325° F; bake for 45 to 50 minutes

8-inch-round cake pan: 350º F; bake for 45 to 50 minutes
9-inch-round cake pan: 350° F; bake for 35 to 40 minutes

8-inch-square baking pan: 350º F; bake for 45 to 50 minutes
8-inch-square glass baking dish: 325º F; 55 to 60 minutes

9-inch-square baking pan: 350º F; bake for 35 to 40 minutes

11 x 7-inch glass baking dish: 325º F; bake for 45 to 50 minutes

13 x 9-inch baking pan: 350° F; bake for 35 to 40 minutes
13 x 9-inch glass baking dish: 325° F; bake for 40 to 45 minutes

Cooking for a crowd?  You can make a bigger crustless pie in a 13 x 9 dish!

13 x 9 Pie
1 cup sugar
1 tbsp. ground cinnamon
2 tsp. ground ginger
1 tsp. ground cloves
1 tsp. salt
1 cup egg subsitute (equal to 4 eggs)
1 (29-oz.) can pumpkin
2 (12-oz.) cans fat free evaporated milk

Baking Times
13 x 9-inch baking pan: 350° F; bake for 40 to 50 minutes
13 x 9-inch glass baking dish: 325° F; bake for 60 to 65 minutes

Do you make "unusual" dishes for Thanksgiving?  What are they?  Tell me below!

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