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Friday, October 31, 2003

Coming up quickly on our third vegetarian Thanksgiving it occurred to us that it would be fun to plan the event live on the web,weather permitting. Florida is infamous for sudden, violent lightning storms, bad for computers, worse for the electronic control board on our wall oven; something we plan to take up with Kenmore some day, but that's another blog. Back to Thanksgiving 2003. What we intend is that over the next few weeks we will put together a menu for this years celebration and test it. All we want are the best recipes for each dish, ones that are traditional and could be served together as a great Thanksgiving meal then we'll just veganize it. We promise, no " tofurky", veggie slice casseroles or fusion cuisine, this will be all genuine, vegetarian Thanksgiving fare right down to the pumpkin pie, and that's where we'll start..

To help with the menu planning this year my Mother Gladys who is visiting for the holidays has made a great start. Submitted for your approval (and ours) the following, grandly traditional, slightly Canadian, veganized "Pumpkin Cheesecake"
excerpt from:

A Vegetarian Cooks' Book The Green Cuttingboard Press, 2003
"Pumpkin Cheesecake"
Makes 16 servings.



1 1/2 cups graham cracker crumbs
3 tablespoons safflower oil
1 tablespoon raw unbleached sugar
1/2 teaspoon cinnamon


12 ounces soy cream cheese
2/3 cup raw unbleached sugar
29 ounces pumpkin canned
1 tablespoon vanilla
1 1/2 teaspoons cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 pinch kosher salt


6 ounces soy cream cheese
1/3 cup confectioners sugar (or more to taste)
16 each pecan halves

Per serving: 1071.9 Calories; 102.2g Fat (81.5% calories from fat); 9.8g Protein; 42.4g Carbohydrate; Omg Cholesterol; 360mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fruit; 1 Fat; 20 Other Carbohydrates;1



In a small bowl, place all of the crust ingredients, and stir well to combine. Using a little safflower oil, lightly oil the bottom and sides of an 8-inch springform pan. Transfer the crust mixture to the springform pan. Using your hands, press the mixture firmly to cover the bottom of the pan and set aside.


Place the soy cream cheese in a food processor and process for 1 minute. Add the remaining filling ingredients and process for 2 minutes or until very smooth and creamy. Place the springform pan on a non-stick cookie sheet. Pour the filling over the prepared crust and smooth the top of the cheesecake. Bake at 350 degrees for 60 minutes. Remove the cookie sheet from the oven and allow the cheesecake to cool for 20 minutes or until the pan is cool to the touch. Loosely cover the springform pan and chill the cheesecake in the refrigerator for several hours or overnight. Loosen the sides of the cheesecake and remove the ring from the springform pan. Transfer the cheesecake to a platter or large plate


Combine the cream cheese and confectioners sugar into a smooth paste and spread evenly over the top of the cooled cake, garnish with the pecan halves.

Yield: One 8-inch cheesecake

Nutritional Analysis

Pumpkin Cheesecake

Serves 16

Per Serving Nutritional Information

Calories (kcal): 1071.9
Vitamin A (i.u.): 12527
Total Fat (g): 102.2
Vitamin A (r.e.) 1485.4
Saturated Fat (g): 11.1
Vitamin B6 (mg): 0.23
Monounsaturated Fat (g): 56.2
Vitamin B12 (mcg): 0
Polyunsaturated Fat (g): 29.7
Thiamin B1 (mg): .95
Cholesterol (mg): 0
Riboflavin B2 (mg): 0.19
Carbohydrate (g): 42.4
Folacin (mcg): 50.4
Dietary Fiber (g): 10.0
Niacin (mg): 1.5
Protein (g): 9.8
Caffeine (mg): 0.0
Sodium (mg): 360
Alcohol (calories): 2.6
Potassium (mg): 557
Calcium (mg): 68
Iron (mg):3.4
Zinc (mg): 6.1
% Calories from Fat: 81.5%
% Calories from Carb.: 15.0%
% Calories from Protein: 3.5%
Vitamin C (mg): 5

Food Exchanges

Grain(Starch)1 1/2
Lean Meat 1/2
Grain(Starch) 1 1/2
Vegetable 1
Fruit 1/2
Non-Fat Milk 0
Fat 20
Other Carbohydrates 1

Daily Values

% Daily Value 2000 Calorie Diet

Total Fat (g): 102.2 / 157%
Saturated Fat (g): 11.1/ 56%
Cholesterol (mg): 0 / 0%
Sodium (mg): 360/ 15%
Carbohydrate (g): 42.4/ 14%
Dietary fiber (g): 10.0/ 40%%
Protein (g): 9.8/ 20%

% Daily Value 2500 Calorie Diet

Total Fat (g): 102.2/ 128%
Saturated Fat (g): 11.1/ 44%
Cholesterol (mg): 0 / 0%
Sodium (mg): 360/ 15%
Carbohydrate (g): 42.4/ 11%
Dietary fiber (g): 10.0/ 33%
Protein (g): 9.8/ 16%

Vitamin A:251% Vitamin C: 8% Calcium: 7% Iron:19%


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Tuesday, October 28, 2003

Travel and Vegetarian Restaurants 

Well, I'm traveling again and facing the age old question. "Where does one eat when looking for a good vegetarian meal?" Well, I was lucky enough to find two great places. The Capital Grille in Charlotte is phenomenal and offers a wide selection of vegetarian dishes. Everything is extremely fresh and very tasty. The other restaurant, Sonoma California Bistro & Wine Bar Charlotte, NC - Savvydiner.com : The internet's dining guide and reservation service
Sonoma California Bistro & Wine Bar Charlotte, NC - Savvydiner.com : The internet's dining guide and reservation service
, is a bit more limited but willing to alter or substitute on request. Nothing tastes better, however, than the fare at the old homestead. I'm looking forward to getting back there and having a soy milk smoothie!


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Sunday, October 19, 2003

Potato, Spinach and Tomato Soup 

The credit for this one goes to Rachael Ray of Food TV who from time to time provides vegetarian recipes. This one is not but with slight modification quite easily transforms itself into a delightful and nutritious vegan comfort food. Thanks to Rachael and all the great folks at Food TV. Food Network: Potato, Spinach and Tomato Soup "素食主 者厨夫的" 色切 委 会新 2003 年
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1 large onion, chopped
4 ounces of chopped red peppers
3 cloves crushed or finely chopped garlic
2 tablespoons extra-virgin olive oil
2 quarts vegetable broth (use vegetable broth cubes in the hot water)
3 pounds all purpose potatoes, peeled and thinly sliced
1 pound fresh and coarsely (the bagged spinach available in most super markets is prewashed, easy and inexpensive to use)
1/8 teaspoon nutmeg, grated or ground
Salt and pepper
1 (16-ounce) can chunky-style crushed tomatoes or diced tomatoes in puree

In a deep pot, saute garlic and onion and red pepper in oil for 2 or 3 minutes. Add broth and bring liquid to a boil. As you slice potatoes, add them carefully to the broth. Cook potatoes 20 minutes, stirring occasionally. The potatoes will begin to break up and thicken the broth as the soup cooks, use a hand held blender and puree the broth in the pot for a thick creamy texture. Stir in the spinach in bunches as it wilts into soup. Season soup with nutmeg, salt and pepper, to your taste. Stir in tomatoes and heat through, 1 or 2 minutes.


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