vegansaurus!

10/29/2010

Chef Tal Ronnen’s Thanksgiving menu: Beet and orange autumn salad!  »

Yesterday we told you about Gardein’s new, limited-edition holiday product, the Savory Stuffed Turk’y with gravy. We also told you about the special Thanksgiving menu that chef Tal Ronnen had prepared to complement the Turk’y, and promised to post one recipe a day until you got them all. There are six recipes, and today you get the first!

Beet and Orange Autumn Salad
by chef Tal Ronnen
6 servings
10 min. prep
45 min. cook

Ingredients
½ cup cider vinegar
½ cup sherry vinegar
2 oz. maple syrup
2 tbsp. shallots, minced
¼ tsp. black pepper, crushed
¼ tsp. coriander, ground
pinch dry mustard
¼ tsp. fenugreek, ground
6 oz. canola oil, cold pressed
10 oz. olive oil, extra-virgin
3 tbsp. chives, thinly sliced
3 cups baby spinach, washed
3 oranges, sectioned and peeled

Beets
10 red beets, golf ball sized, peeled & roasted
2 tbsp. canola oil

Instructions
for the vinaigrette
In a large saucepan, combine the vinegars, maple syrup, shallots, black pepper, coriander, dry mustard, and fenugreek. Bring to a boil.
Reduce the heat and simmer until reduced by one-third. Remove from the heat and chill. Once chilled, purée in a blender, while slowly adding the canola and the olive oils. Strain, then add the chives.

for the roasted beets
Vegetable oil sufficient to coat the beets. Heat the oven to 400°F. In a baking dish, combine the beets with the vegetable oil and roast until soft (approx.. 45 minutes). Peel and chill.

to assemble the salad
Slice the beets and arrange on a plate with the orange slices and spinach then drizzle with the maple sherry vinaigrette.

We expect photos if you make it, pals! Check back Monday for the next recipe.

10/28/2010

Canadian Gardein expands your U.S. Thanksgiving options!  »


It’s Gardein Savory Stuffed Turk’y, hooray! It won’t put an end to Tofurky jokes—nothing will ever, ever put an end to Tofurky jokes—but it might entice your family to try something less murderous than actual turkey. These little fellows come in two-packs plus gravy in the freezer section; the actual “Turk’y” is “breaded with toasted crumbs and is stuffed with celery, onions, cranberries, and bread crumbs,” and like all Gardein products, is high-protein, low-calorie, and vegan.

Gardein says they’re just coming into stores now, so if you’re interested, you may begin the hunt. Maybe try a package now, and if you like them buy another to take with, should you find yourself in a veg-unfriendly location this Thanksgiving. Or not; I don’t care what you eat as long as it’s vegan. Gardein hasn’t given us anything but that image of the product package.

Apparently Gardein loves Thanksgiving, because the company has collaborated with chef Tal Ronnen to create a gorgeous vegan Thanksgiving menu to accompany the Savory Stuffed Turk’y. Chef Tal’s recipes look wonderful, and your Vegansaurus will be posting one a day beginning tomorrow until we’ve posted them all! This Thanksgiving, seize the kitchen in a bloodless* coup and produce the best cruelty-free dinner your family and friends have ever tasted (at home).

*if possible.

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