My pie crust was a success!  No butter, oil, or shortening added!

I used 1 cup of almond flour, 1 cup of dates (soaked in hot water and drained), 1/2 tsp vanilla and 1/2 cup of oats.  Baked for 20 minutes until golden brown and delicious!

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The cheesecake filling was based on IGE’s pumpkin cheesecake recipe.

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It was absolutely worth the time it took to bake and cool completely.  I’ll be making this every Thanksgiving from now on.

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The “main dish” that I made was a vegetarian stuffing with veggies, apples, figs, and Lightlife “sausage”.

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I used half a loaf of light wheat bread (35 calories a slice) and only cooking spray to sauté the veggies.  Topped with some dried sage and rosemary, and held together with 2 whipped egg whites.

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It was tough to find a vegetable stock!  I do like their trademark though – “live love eat”.  I had to buy this brand. :)

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It turned out pretty well!  I wasn’t a fan of the crunchy seeds from the figs and would probably use raisins or another type of dried fruit in the future.

My favorite part of my vegetarian Thanksgiving was definitely my carrot souffle.  I make it based on a Cooking Light recipe, and it never fails.  It’s got a hint of sweetness to it that makes it almost good enough to be dessert.  I made it even lighter by subbing in Chobani greek yogurt where the recipe called for sour cream.

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Carrot Souffle [based on this recipe]

2 lbs carrots, chopped and cooked until soft, cooled

1/4 cup Splenda Blend (or 1/2 cup sugar)

1/4 cup Chobani Plain Greek Yogurt, 0% fat

3 Tbsp AP flour

2 Tbsp light margarine, melted

1 tsp baking powder

1 tsp vanilla extract

1/4 tsp salt

3/4 cup egg substitute, beaten

1) Pre-heat oven to 350.

2) Puree carrots in food processor until smooth.

3) Add remaining ingredients & pulse to combine.

4) Spread mixture into greased baking dish and bake 40 minutes, until edges brown.

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Approximate nutrition: (per half cup serving) 130 calories, 3.5 grams fat, 18 grams carbohydrate, 5 grams protein

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The dessert spread: my mother in law’s Polish “cookies”, pecan pie, pumpkin pie, and my pumpkin cheesecake.

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I’ve been enjoying stuffing and carrot souffle leftovers all weekend!

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What was the star of your Turkey day meal?

Check out my post on holiday shopping to make the most of today’s Cyber Monday sales! :)

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