THIS IS THE SECOND PART OF A TURKEY-FREE THANKSGIVING MENU I CREATED. NO MEAT, NO BUTTER, NO CREAM, NO EGGS—BUT FLAVOUR FOR WEEKS, AND FOOD FOR UP TO EIGHT PEOPLE. THE WHOLE THING COSTS ABOUT $45-50.
SEE PART I HERE. FOLLOW ME ON FACEBOOK, INSTAGRAM, TWITTER to learn how to cook, or cook better. -JRS
COLESLAW WITH CARAWAY SEED
THIS IS BASICALLY A CLASSIC KOSHER COLESLAW.
– 1 head cabbage, thinly sliced
– 2 carrots, julienned (or grated)
– ½ a medium onion, thinly sliced
– ¼ cup oil
– ¾ cup white vinegar
– 1 tbsp caraway seed
– 2 tbsp sugar
– Salt and pepper, to taste
Put all the vegetables in a big bowl. Season with a big pinch of salt and some pepper, toss. Add the caraway seed, sugar, oil, and white vinegar. Stir through and taste. You want a lot of acid here, so you may need to add more white vinegar. Season with additional salt, pepper, or vinegar until you’ve got a nice, sharp balance.
ROASTED SQUASH SOUP WITH SHALLOT OIL
– 2-3 whole squash (e.g. butternut, acorn)
– 1 medium onion, thinly sliced
– Shallot oil (see Part I)
– White wine vinegar (or balsamic, etc.)
– 3-4 cloves garlic, sliced
– Neutral oil (vegetable, canola)
– 1 tsp cinnamon
– Salt and pepper, to taste
Preheat oven to 400°. Cut squash in half lengthwise, drizzle with a bit of oil, and place face-down on a baking pan. Roast in the oven until tender, 20-30 minutes. Test with a small knife. When cooked, remove and let cool.
Scoop seeds from the squash, cut the flesh from the rind.
In a soup pot, heat about a ¼ cup of neutral oil over medium heat and sweat the onions and garlic, along with a light pinch of salt. A few minutes later, add the squash, another pinch of salt, and continue to saute for 2-3 minutes. Add about 1.5 litres of water (enough to cover and then some), and bring to a boil. Lower the heat and let simmer for 10-15 minutes.
Puree the soup in a blender or using an immersion blender. Add a splash of white wine vinegar, and the cinnamon. Stir, taste and adjust the seasoning. Depending on the squash you used, it might need some sweetness; feel free to use sugar or maple syrup. Season a little at a time, adding more salt, cinnamon, etc., until the soup is to your liking.
Serve with a drizzle of shallot oil and some freshly ground black pepper.
GOOD OL’ AMERICAN APPLE PIE
WHO DOESN’T LOVE A PIE? IN FACT, DOUBLE THE RECIPE, AND MAKE TWO. YOU DESERVE IT.
PREP: THE DOUGH
– 2 ½ cups flour
– 1 cup shortening (I like Crisco Golden)
– ½ cup ice water, plus more if needed
Add the flour and a good pinch of salt to a mixing bowl. Cut up the shortening into pieces and add to the flour. Using a fork, cut the dough into the flour until you have a finer, almost sand-like texture. Add the ½ cup ice water and, using a spoon, stir everything until it comes together (you may have to add another tablespoon or two of ice water).
Turn the contents out onto a lightly floured surface and work the dough lightly a little bit, gathering it together into a ball. It should be flaky and falling apart, but will come together while resting. Double wrap the dough in cling film and put it in the fridge for at least one hour, or as much time as you have, e.g. overnight.
PREP: THE FILLING
– 6 apples, of a firm variety (Granny Smith, Cortland, Empire)
– ½ cup sugar
– ½ cup sliced almonds
– Cinnamon, nutmeg
Toast the almonds in a dry pan over medium heat until lightly brown and fragrant.
Cut the apples into relatively thin slices. Put slices in a big bowl and add the sugar, about 2 tsp of cinnamon and 1 tsp of nutmeg. Crush the toasted almonds with your hands and add to the bowl. Toss everything.
Preheat oven to 375°. Make sure your rack is in the middle of the oven.
Cut the rested dough into two pieces, one slightly larger than the other. On a lightly floured surface, roll out the larger piece until it can cover the bottom and sides of your pie pan. Gently place it in the pan—if you do end up with a tear, just repair it with an extra piece of dough.
Roll out the second piece until it is large enough to form the top of the pie. Add the filling and cover. Cut away any excess dough and, using a fork, gently press around the crust. Cut a few lines in the top of the pie to allow the steam to escape.
Sprinkle the top of the pie with some sugar, and bake for about 15 minutes until the crust begins to brown slightly. Lower the temperature to 350° and continue baking for about 25-30 minutes.