{"id":2663,"date":"2011-11-18T09:07:28","date_gmt":"2011-11-18T17:07:28","guid":{"rendered":"http:\/\/www.happycow.net\/blog\/?p=2663"},"modified":"2011-11-18T19:10:04","modified_gmt":"2011-11-19T03:10:04","slug":"get-your-holiday-grub-on-at-happycow","status":"publish","type":"post","link":"https:\/\/www.happycow.net\/blog\/get-your-holiday-grub-on-at-happycow\/","title":{"rendered":"Get Your Holiday Grub on at HappyCow!"},"content":{"rendered":"
<\/div>

\"\"<\/p>\n

Did you know that\u00a0HappyCow<\/a>\u00a0is not only your source for finding the best vegetarian and vegan restaurants, but also has a recipe database with tasty holiday options? We actually have\u00a0recipes<\/a>\u00a0for any occasion or ethnicity. So if you have no idea where to start and you are making the food this holiday season give some of these a try! If you don’t feel like cooking check out our Holiday Food Guide below! Also check out your local Meetup.com groups to see where the potlucks are happening!<\/p>\n

Apple-Parsnip Bisque<\/strong>
\nSubmitted by HappyCow user\u00a0Chia<\/a><\/p>\n

Makes 8-10 servings
\n2 pound sweet apples, peeled, cored, and quartered
\n1 pound parsnip, peeled and cut into 1-inch dice
\n1.5 pounds sweet potatoes, peeled and cut into 2-inch dice
\n1 large yellow onion, cut into 6 pieces, layers pulled apart
\n3 tablespoon oil (not olive oil)
\n1 teaspoon salt
\n1\/4 teaspoon ground black pepper
\n10 sage leaves, thinly sliced
\n2 teaspoon fresh thyme leaves
\n8 cups plain rice milk<\/p>\n

Preparation<\/strong><\/p>\n

Preheat oven to 450 degrees F. In a large mixing bowl, toss together apples, parsnips, sweet potatoes, onion, oil, salt, and pepper. Arrange evenly in an 11×17-inch pan with an edge. Place in lower third of oven and roast for 45 minutes, stirring vegetables and rotating pan every 15 minutes. When everything is fork-tender and nicely browned, remove from oven and set aaside until cool enough to handle.<\/p>\n

Working in batches, puree apple-vegetable mixture, sage, and thyme in a blender or food processor, adding enough rice milk to allow soup to move freely. Process each batch for 2 minute to ensure a smooth texture.<\/p>\n

Pour soup into a mediium saucepan. Stir in any remaining rice milk. Simmer gently for 15 minutes to infuse flavors.<\/p>\n

Stuffed Acorn Squash<\/strong>
\nSubmitted by HappyCow user\u00a0The Veggie Cook<\/a><\/p>\n

Makes 8 servings<\/p>\n

4 acorn squash
\n8 tablespoons oil
\n1 teaspoon salt
\n2 teaspoon ground coriander
\n1\/2 teaspoon ground nutmeg
\n1 pound carrots, peeled and cut into 1\/2-inch dice
\n3\/4 cup coarsely chopped pecans
\n1.5 teaspoon minced fresh ginger
\n10 sage leaves, chopped
\n3\/4 cup coarsely chopped dried cherries
\n2 tablespoon maple syrup
\n1 tablespoon oil
\n3\/4 cup finely diced onion
\n1 cup wild or black rice
\n1\/4 teaspoon ground cinnamon
\n2 cups low-sodium vegetable broth<\/p>\n

Preparation<\/p>\n

Preheat oven to 375 degrees F. Cut squashes in half lenghtwise and remove seeds. Brush interiors with oil, then sprinkle with 1\/2 teaspoon salt, black pepper to taste, 1\/2 teaspoon coriander, and 1\/4 teaspoon nutmeg. Arrange halves on baking sheet, cut-side down. Roast for approximately 45 minutes on the upper middle oven rack, until tneder when pierced.<\/p>\n

Combine remaining 4 teaspoon oil, 1\/2 teaspoon salt, 1.5 teaspoon coriander, and 1\/4 teaspoon nutmeg with carrots, pecans, and ginger in an 8-inch baking dish. Toss to combine. Roast at 375 degrees F for 30 minutes on the bottom middle oven rack, stirring every 10 minutes. When carrots are tender, stir in chopped sage, dried cherries, and maple syrup. Roast for another 10 minutes, then remove from oven.<\/p>\n

While vegetables are roasting, place a medium saucepan over medium heat. When hot, add 1 tablespoon oil. Add onion and saute for 2 minutes, until onion begins to soften. Stir in rice and cinnamon, then add broth. Stir to combine. Bring to a boil, reduce heat to low, cover, and simmer for 30 minutes. Remove from heat and allow to rest for 10 minutes.<\/p>\n

Combine rice with carrot mixture. Arrange squash halves, cut-side up, on a serving platter. Fill with rice mixture, pressing gently to secure.<\/p>\n

Note: This dish can be made one day ahead. Cover so the rice doesn’t dry out. Reheat in oven 350 degrees F.<\/p>\n

Also check out my delicious gluten-free stuffing alternative on One Green Planet: Quinoa With Roasted Root Veggies & Currants<\/a>.<\/p>\n

Holiday Food Guide
\n<\/strong>Take-out and Dine in Options<\/p>\n

If you are not up for cooking this year, many of our favorite restaurants around the globe are serving up take-away meals that you can pre-order or have meals on Thursday. Be sure to make your reservation now! And call ahead to place your take-out meals that may need to be picked up on Wednesday.<\/p>\n

Native Foods<\/a><\/strong>\u00a0in Los Angeles it’s known for their Seitan Wellington, which can be shipped anywhere in the US. I’ve personally tried it and it makes the perfect main dish for your vegetarian holiday! Get yours on their\u00a0website<\/a>.<\/p>\n

If you stop by your local\u00a0Whole Foods Market<\/strong>\u00a0<\/a>you should be able to get a\u00a0vegan holiday feast<\/a>\u00a0with everything you need. Stuffed Gardein Roast, Mashed Taters with Sage Gravy, Butternut Squash, Roasted Brussels, and Cranberry Sauce. The pumpkin pie is extra but totally worth it!<\/p>\n

Dallas friends can get your vegan fill of holiday food at\u00a0Spiral Diner<\/a><\/strong>!<\/p>\n

Green Vegetarian Cuisine<\/a><\/strong>\u00a0in San Antonio is serving a feast from 11-4pm on Thursday and to-go orders are available. It’s first come first serve so get there early!<\/p>\n

In Austin, you can grab your holiday meal from Mr. Natural<\/a><\/strong>, Counter Culture<\/a><\/strong> (along with a special Thanksgiving Sandwich all week), and Wheatsville Co-op<\/a><\/strong>.<\/p>\n

Los Angeles friends can get a raw or cooked holiday feast from\u00a0Sun Cafe<\/a><\/strong>\u00a0or fancier options at\u00a0M Cafe<\/a>, Seed Bistro<\/a>,<\/strong>\u00a0and\u00a0Real Food Daily<\/a><\/strong>.<\/p>\n

For our SF Bay Area friends if you want a tasty soulful meal look no further than\u00a0Souley Vegan<\/a><\/strong>\u00a0in Oakland.<\/p>\n

In Sacramento, it looks like\u00a0Two Mom’s Catering<\/a>\u00a0offers a beautiful 5 course vegan meal that could be used for T-day. Be sure to call ahead to make sure.<\/p>\n

In Chicago, the\u00a0Chicago Diner<\/a><\/strong>\u00a0is hooking you up with a feast on actual Thanksgiving Day or you can get carry-out.<\/p>\n

In\u00a0New York<\/a><\/strong>, you have more choices than you can shake a stick at! So many wonderful restaurants are serving Thanksgiving dinner with reservations and you can grab take-out if you want to stuff your face in the privacy of your own home. I will just let our friends at\u00a0SuperVegan.com<\/a>\u00a0share their list with you!<\/p>\n

Our Vegas friends can get a holiday meal complete with pie at Red Velvet Cafe<\/a><\/strong>. You can also order your pies a la carte.<\/p>\n

In Seattle<\/a>, look no further than Cafe Flora<\/a><\/strong> for a prix-fixe menu with delectable menu items to choose from. Gluten-free options available too!<\/p>\n

Our island friends in Honolulu get to enjoy a delicious feast from Peace Cafe<\/a><\/strong>. Seatings at 12 and 2pm. Make your reservation now!<\/p>\n

More options will be added as we have them. If you know of a vegan feast in your town please add it in the comments. Thanks!<\/p>\n","protected":false},"excerpt":{"rendered":"

Did you know that\u00a0HappyCow\u00a0is not only your source for finding the best vegetarian and vegan restaurants, but also has a recipe database with tasty holiday options? We actually have\u00a0recipes\u00a0for any occasion or ethnicity. So if you have no idea where to start and you are making the food this holiday season give some of these a try! If you don’t feel like cooking check out our Holiday Food Guide below! Also check out your local Meetup.com groups to see where the potlucks are happening! Apple-Parsnip Bisque Submitted by HappyCow user\u00a0Chia Makes 8-10 servings 2 pound sweet apples, peeled, cored, and quartered 1 pound parsnip, peeled and cut into 1-inch dice 1.5 pounds sweet potatoes, peeled and cut into 2-inch dice 1 large yellow onion, cut into 6 pieces, layers pulled apart 3 tablespoon oil (not olive oil) 1 teaspoon salt 1\/4 teaspoon ground black pepper 10 sage leaves, thinly sliced 2 teaspoon fresh thyme leaves 8 cups plain rice milk Preparation Preheat oven to 450 degrees F. In a large mixing bowl, toss together apples, parsnips, sweet potatoes, onion, oil, salt, and pepper. Arrange evenly in an 11×17-inch pan with an edge. Place in lower third of oven and roast […]<\/p>\n","protected":false},"author":10934,"featured_media":2667,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[293,21,6,22],"tags":[],"class_list":["post-2663","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","category-dining","category-site-related","category-recipes"],"yoast_head":"\nGet Your Holiday Grub on at HappyCow! - HappyCow<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.happycow.net\/blog\/get-your-holiday-grub-on-at-happycow\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Get Your Holiday Grub on at HappyCow! - HappyCow\" \/>\n<meta property=\"og:description\" content=\"Did you know that\u00a0HappyCow\u00a0is not only your source for finding the best vegetarian and vegan restaurants, but also has a recipe database with tasty holiday options? We actually have\u00a0recipes\u00a0for any occasion or ethnicity. So if you have no idea where to start and you are making the food this holiday season give some of these a try! If you don’t feel like cooking check out our Holiday Food Guide below! Also check out your local Meetup.com groups to see where the potlucks are happening! Apple-Parsnip Bisque Submitted by HappyCow user\u00a0Chia Makes 8-10 servings 2 pound sweet apples, peeled, cored, and quartered 1 pound parsnip, peeled and cut into 1-inch dice 1.5 pounds sweet potatoes, peeled and cut into 2-inch dice 1 large yellow onion, cut into 6 pieces, layers pulled apart 3 tablespoon oil (not olive oil) 1 teaspoon salt 1\/4 teaspoon ground black pepper 10 sage leaves, thinly sliced 2 teaspoon fresh thyme leaves 8 cups plain rice milk Preparation Preheat oven to 450 degrees F. In a large mixing bowl, toss together apples, parsnips, sweet potatoes, onion, oil, salt, and pepper. Arrange evenly in an 11×17-inch pan with an edge. 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So if you have no idea where to start and you are making the food this holiday season give some of these a try! If you don’t feel like cooking check out our Holiday Food Guide below! Also check out your local Meetup.com groups to see where the potlucks are happening! Apple-Parsnip Bisque Submitted by HappyCow user\u00a0Chia Makes 8-10 servings 2 pound sweet apples, peeled, cored, and quartered 1 pound parsnip, peeled and cut into 1-inch dice 1.5 pounds sweet potatoes, peeled and cut into 2-inch dice 1 large yellow onion, cut into 6 pieces, layers pulled apart 3 tablespoon oil (not olive oil) 1 teaspoon salt 1\/4 teaspoon ground black pepper 10 sage leaves, thinly sliced 2 teaspoon fresh thyme leaves 8 cups plain rice milk Preparation Preheat oven to 450 degrees F. In a large mixing bowl, toss together apples, parsnips, sweet potatoes, onion, oil, salt, and pepper. Arrange evenly in an 11×17-inch pan with an edge. 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