Thanksgiving recipes

Cornbread stuffing:

Cornbread Recipe

• 1 Cup Yellow Corn Meal
• 1/4 Cup All-Purpose Flour
• 1/4 Teaspoon Salt
• 1 Teaspoon Baking Powder
• 3/4 Cup Rice Milk
• 1 Tablespoon Canola Oil

Stuffing Recipe

• 1 Cup Onion, Chopped
• 1 Cup Celery, Chopped
• 2 Tablespoon Light Vegan Butter
• 5 Slices Whole Wheat Bread, Cubed
• 3 Cups of Cornbread, Crumbled
• 1/2 Cup Panko Bread Flakes
• 1 Teaspoon Parsley Flakes
• 1/2 Teaspoon Black Pepper
• 1 Medium Carrot, Grated
• 1 3/4 No-Chicken or vegetable Broth

Cook cornbread first. You can make it a day in advance. Prepare skillet by spraying it with cooking spray and sprinkling it with corn meal. Preheat oven to 450 degrees.

In a mixing bowl, mix together corn meal, flour, salt, baking powder, rice milk and canola oil.Pour into skillet and cook for 20 to 25 minutes or until top is golden brown. Let set for about 5 minutes before you remove it from the pan.

Now for the dressing. In a saucepan place butter, celery and onions and simmer on medium-low heat until soft.

Preheat oven 350 degrees and toast bread cubes for about 10 minutes or until well toasted.

In a mixing bowl mix together onions and celery, bread cubes, cornbread, bread flakes, poultry seasoning, parsley, onion, sage, pepper, carrot and broth. Place into a 8 inch casserole dish, sprayed with cooking spray. Cover with tin foil. Oven is already preheated. Place into oven and cook for about 45 minutes.

Pumpkin Cake with chocolate glaze:

Ingredients:

• 3/4 Cups Cake Flour
• 1/3 Cup Light Brown Sugar (Packed)
• 2 Teaspoons Pumpkin Spice
• 1/2 Teaspoon Baking Powder
• 1/8 Teaspoon Baking Soda
• 1/8 Teaspoon Salt
• 1/2 Cup Pureed Pumpkin
• 1 Tablespoons Canola Oil
• 1 Tablespoons Light Vegan Butter (Melted)
• 1/1 Teaspoon Vanilla
• 1/4 Cup Water
• 1/2 Teaspoon Apple Cider Vinegar

Directions:

Preheat Oven to 325 degrees. Spray an 8inch round cake pan, and flour it.

Mix the dry ingredients in a mixing bowl from the wet before you join them. We don't want to activate the baking soda and powder too quickly.

In a large mixing bowl, put cake flour, brown sugar, pumpkin spice, baking powder and soda, salt. Stir the dry ingredients until well incorporated, making sugar that the brown sugar isn't still packed together.

In a small mixing ball mix together wet ingredients; pumpkin, oil, butter, vanilla, water and vinegar.

Join the wet with the dry ingredients and stir with a rubber spatula, slowly stirring, scraping the sides and mashing the lumps out as you stir. Stir until the batter is pretty much free of lumps.

Pour batter into pan. Place into oven immediately.

Cook about 20 to 25 minutes. Don't open the oven door until after the first 15 minutes of cooking, but after that stick a toothpick in the middle and check to see if it comes out clean. Keep checking and don't take them out until the toothpick comes out clean. Let cake cool before icing.

Glaze:
1/2 cup soy milk
1/2 cup vegan chocolate chips

Combine milk and chips in small saucepan on stove, heat on medium and stir until melted. Pour over warm cake and let cool. Soo delicious!