United tastes of America

Vegetarian Times, Nov, 1998 by Sarah Bush

Thanksgiving was not something I celebrated for the first 35 years of my life. Growing up in the London suburbs, I was only vaguely aware of this holiday "across the pond." One year, however, I spent the pre-Christmas college vacation working in the food hall of Harrod's, the well-known department store. I will never forget the panic on the faces of the Americans just before closing time on November 26th as they rushed through, desperately seeking canned pumpkin, cranberries, butternut squash and pecans.

I eventually moved to the United States, and over the years I've come to understand the true meaning of this day of gratitude. I've spent it happily in the company of friends from many different countries and cultures who have lent a unique flair to the classic ingredients so avidly pursued that fall day in England. When I began to plan the Vegetarian Times feast, I decided to create a meal that would acknowledge and represent the many nationalities living together in this great country. I came up with a menu based on traditional dishes, but gave each its own ethnic twist. You will undoubtedly have some of your own favorite recipes to add, so feel free to adjust our menu. You're sure to love the end result--a melting pot of rich flavor.

Time Plan

Up to 4 weeks before

* Make Leek and Watercress Soup, and freeze.

* Make Cranberry-Orange Compote without liqueur. Freeze.

* Think about your table: linens, china, crystal and silverware. Arrange to rent or borrow any needed items.

1 week before

* Make Rich Almond Cake. Wrap in foil and store in airtight container.

3 days before

* Make Cranberry-Orange Compote if not frozen. Cover tightly and refrigerate. Or, transfer frozen compote to refrigerator.

2 days before

* Make Pumpkin Flans. Cover tightly and refrigerate.

1 day before

* If not frozen, make Leek and Watercress Soup. Chill, cover tightly and refrigerate. Or, transfer frozen soup to refrigerator.

* Cook rice for Coulibiac. Coot, cover tightly and refrigerate.

* Make Red Wine Gravy. Cool, cover tightly and refrigerate.

* Make dill sauce for green beans but do not add dill. Cool, cover and refrigerate.

Early on Thanksgiving day

* Make Coulibiac up to the point of baking; refrigerate,

* Prepare vegetables for Irish Mashed Potatoes. Keep potatoes in water and green onions and kale tightly covered.

* Prepare green beans for cooking.

* Prepare Sweet Potato Bake for cooking.

* Boil carrots for Cranberry-Carrot Saute; set aside.

2 hours before serving

* Bake Coulibiac.

* Make Emerald Mashed Potatoes and keep covered.

* Cook Sweet Potato Bake. Keep warm.

* Finish Cranberry-Carrot Saute.

30 minutes before serving

* Reheat soup.

* Finish Dilled Green Beans.

* Reheat gravy, Emerald Mashed Potatoes and Cranberry-Carrot Saute.

Leek and Watercress Soup

6 SERVINGS DAIRY-FREE

Before modern cultivation, the height of the watercress season in Britain was spring. Steam trains would travel "The Watercress Line" from Hampshire, bringing the fresh leafy bunches to London's Covent Garden market.

1 1/2 Tbs. vegetable oil
5 medium leeks (white and pale green
  parts only), chopped (4 cups)
1 medium onion, peeled and
  chopped (1 cup)
1 large potato, peeled and diced
  (1 cup)
1 bunch watercress, trimmed and
  chopped (2 cups)
5 cups vegetable stock or water
2 Tbs. vegetarian Worcestershire sauce
Salt and freshly ground black pepper
  to taste
Chopped chives for garnish

In large pot, heat oil over medium heat. Add leeks and onion and cook until tender, stirring occasionally, about 10 minutes. Add potato and watercress. Cook until wilted, stirring occasionally, 5 minutes. Add stock, bring to a boil. Reduce heat and simmer until potato is tender, about 30 minutes. Stir in Worcestershire sauce and season with salt and pepper.

In food processor or blender, puree soup in batches. Serve warm or chilled garnished with chopped chives if desired.

Can be made the day before or frozen for up to 1 month.

Per serving: 255 cal.; 7g prot.; 7g total fat (1g SAT. fat); 43g carb.; 0 chol.; 1,377mg sod.; 4g fiber.

Coulibiac

10 TO 12 SERVINGS OVO-LACTO

Russians love to eat and this is an adaptation of a traditional dish, served at family gatherings. Different ingredients including hard cooked eggs and rice would often form the filling, all encased in a golden crispy crust. Here, fragrant field mushrooms and green cabbage flavored with garlic and juniper berries join with the rice to create the layers of this impressive celebratory entree.

Filling

1 tsp. dried juniper berries
  (see glossary, p. 119)
2 cloves garlic, peeled
1/4 tsp. salt
2 Tbs. plus 2 tsp. vegetable oil
1/2 small head green cabbage,
  finely shredded (6 cups)
20 oz. cremini mushrooms,
  chopped (8 cups)
1 Tbs. chopped fresh sage leaves
  or 1 tsp. dried
Salt and freshly ground black
  pepper to taste
2 cups peeled, sliced parsnips
1 Tbs. chopped fresh thyme or
  1 tsp. dried
2 cups cooked brown rice

1 pkg. (17 1/4-oz.) frozen puff pastry,
  thawed (see glossary, p. 119)
1 beaten egg mixed with 1 tsp. water
  or milk