RECIPE: A Nutkrack Thanksgiving
We'll leave the turkey (or seitan or tofu) to you, but we've got your sides and dessert COVERED... in Nutkrack :) All these recipes are vegetarian and can be made vegan with vegan butter and egg substitutes.
Nutkrack Green Beans
1.5-2 lb. fresh green beans
Salt, to taste
2 Tbsp. olive oil
- Wash beans and remove ends. Sprinkle with salt.
- Arrange beans in a steamer basket and place over boiling water.
- Cover and steam for approximately 10 minutes, or until crisp-tender.
- Plunge green beans into cold water to stop cooking process.
- Drain and set aside.
- In large skillet, heat olive oil over medium heat.
- Add green onions and cook, stirring constantly, for three minutes.
- Add green beans, pecans, rosemary and lemon juice.
- Cook, stirring constantly, until mixture is thoroughly heated.
- Sprinkle with lemon rind and garnish with lemon slice or fresh rosemary sprigs if desired.
Mashed Sweet Potatoes with Nutkrack:
- Pre-heat oven to 400 F.
- Coat cut sweet potatoes chunks in vegetable oil and season lightly with salt.
- Spread sweet potatoes on a baking sheet and roast for about 20 minutes, until just soft (but not mushy yet).
- Mash in butter and peach preserves until melted.
- Drizzle in oat milk or half and half until it reaches desired consistency. Season with salt, pepper, and cayenne.
- Transfer to a serving dish.
- Sprinkle Nutkrack over sweet potatoes and serve.
Nutkrack Vegetarian Stuffing:
- 1 (1-pound) baguette, cut into 1-inch cubes (about 10 cups)
- ½ cup Nutkrack Classic pecans, finally chopped
- 4 tablespoons butter, plus more for greasing the dish
- 1 large onion, chopped
- 3 to 4 celery stalks, chopped
- 3 tablespoons finely chopped fresh sage leaves
- 2 tablespoons fresh thyme leaves
- ¼ cup chopped parsley
- 3 cups vegetable broth
- Salt and black pepper
- The day before: place the bread cubes on a sheet pan and leave them out overnight, uncovered, to dry out. (Alternatively, on the same day, you can place them on a sheet pan and bake at 275 F for about 25 minutes, or until the bread cubes are dry at the surface, but still soft in the center).
- Heat the oven to 350 F. Butter a 9-by-13-inch casserole dish.
- Heat the 4 tbsp butter in a deep 12-inch skillet over medium-high heat. Add the onion and celery. Sauté for 5 to 6 minutes, or until the onion is clear. Reduce the heat to low. Add the sage, thyme and parsley, and cook for 1 minute, stirring continuously.
- Add the bread cubes to the skillet and 2 1/2 cups broth. Gently fold everything together, so the bread soaks up the broth. Fold in the pecans. Taste, and season the stuffing with salt and black pepper. (The amount of salt you need will depend on how salty your butter and broth are).
- Transfer all of the ingredients to the prepared casserole dish. Drizzle the remaining 1/2 cup broth over the top. Cover the casserole dish with foil and bake for 20 minutes. Uncover the casserole and bake for an additional 20 to 25 minutes, or until the top is just beginning to brown. Serve.
Nutkrack Pecan Pie:
- Preheat oven to 355 F.
- Line 9-inch pie plate with pastry shell, making sure edges are crimped.
- For filling, in medium saucepan combine corn syrup, sugar and butter. Cook over low heat stirring until sugar dissolves and butter melts. Remove from heat, cool slightly.
- Add eggs and vanilla; stir well to combine. Stir in Nutkrack pecans.
- Pour filling into pastry shell.
- Bake 55-60 minutes or until knife inserted near center comes out clean.
- Remove from oven; cool completely before serving.
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