Vegan Thanksgiving with Chef Miyoko Schinner: Golden Phyllo Pouches, Pumpkin Soup & Bread Pudding   
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(For all ingredients, please use organic versions if available)
Pumpkin Soup
8 – 10 mini pumpkins
3 – 4 cups vegetarian soup stock
1 onion
Raw cashew nuts

Roasted Veggies
Butternut squash
1 fennel bulb
Olive oil

Golden Phyllo Pouches with Roasted Vegetables and Quinoa (Serves 8)
1 pound box phyllo (filo) dough, thawed
⅓ cup olive oil for the phyllo, or cooking spray
1 cup quinoa
2 cups vegetable stock or water
2 onions, sliced
2½ – 3 cups diced butternut squash
2 cups diced turnips
2 cups sliced fennel bulb
3 – 4 tablespoons olive oil, divided
1 cup walnuts, pulverized in a food processor to form crumbs
½ cup pine nuts, lightly toasted
2 tablespoons slivered fresh sage leaves,
or 2 teaspoons dried sage leaves
Salt and pepper to taste
Mushroom Thyme Sauce
1 quart mushroom stock, either homemade or store-bought
2 – 3 tablespoons soy sauce
½ cup raw cashews
1 cups water
2 tablespoons chopped fresh thyme,
or 2 teaspoons dried thyme
1 – 2 tablespoons cornstarch or arrowroot, dissolved in a little water

Pumpkin Bread Pudding
6 – 7 cups cubed bread (dry)
Pumpkin Custard
1 pound pumpkin (canned is fine)
8 ounces medium tofu, mashed
¾ cup soy or almond milk
1 cup maple syrup
2 teaspoons cinnamon
½ teaspoon freshly grated nutmeg
1 teaspoon ginger
½ teaspoon sea salt
2 tablespoons cornstarch or arrowroot
½ cup raisins (optional)
Vegan Crème Anglaise
1 cup cashew crème
⅓ cup maple syrup
1 vanilla bean, split
Pinch of salt
1 – 2 tablespoons sugar, optional
Pumpkin Soup
  1. Take the pumpkins that have been baked in the oven for about 30 minutes at 350 degrees.
  2. Deseed the baked pumpkins along with the gooey stuff.
  3. Use an ice cream scooper to get the pumpkins flesh out as much as possible without puncturing a hole in the skin, because the skin is going to be the soup bowl.
  4. Sauté the onion that already been sliced in a little bit of vegetable broth.
  5. Put the vegetable stock in a pan, just enough to prevent the onion from sticking.
  6. Add in the onions and put the lid on. This will sort of steam sauté and cook the onion faster.
  7. Let it cook for about 10 minutes until the onions are nice and tender.
  8. After 10 minutes, add in the pumpkins.
  9. Add in 3 to 4 cups of vegetable or vegetarian “chicken” stock.
  10. Put the lid back on and cook this pumpkin mixture until nice and tender.
  11. To prepare the cashew cream, just put in the blender a cup of cashew with 3 cups of water and blend it in a high speed.
  12. When the soup is cook, put them in the blender and blend them a little bit.
  13. Add in the cashew cream and mix.
  14. Season it with a little bit of nutmeg.
  15. Serve the soup on the pumpkin bowl.
  16. Put a little sage leaf on top, put the lid on the side.
  17. Ready to be served.
Roasted Veggies
  1. There are three kinds of vegetables that are going to be roasted: turnips, butternut squash, and fennel.
  2. Prebaked the butternut squash so that it will be easier to remove the skin. Bake for about 15 minutes only.
  3. Remove the skin of the butternut squash.
  4. Dice the butternut squash.
  5. Dice the turnip and the fennel.
  6. Season all the vegetables with some sea salt and some olive oil. Just toss them.
  7. Arrange the vegetables by spreading them in one layer or so.
  8. Baked the butternut squash, the turnips and the fennel in the oven for about 20 to 25 minutes at 450 degrees.
  9. When 20 minutes are over, take out the vegetables, add the pine nuts that are beautifully toasted. Mix all up.
  10. Add some sage, and about ½ a cup of finely ground walnuts. Mix them all up.
  11. The roasted vegetables are ready.

Golden Phyllo Pouches with Roasted Vegetables and Quinoa
(Serves 8)
  1. Cook the quinoa with about 2 cups of vegetable stock.
  2. Let the quinoa boil and then turn the heat down to a simmer and let it cook for about 20 minutes.
  3. Meanwhile slice the onions thinly.
  4. Put a little bit of oil in a pan to help caramelize the onions.
  5. Heat up the oil, add in the onions and then sprinkle some sea salt.
  6. Stir and let the onions cook for about 20 minutes until they are nice and reduced and brown and caramelized.
  7. Meanwhile, put some pine nuts in a pan over a low heat, and just toss and stir the pine nuts to brown them a little bit, to bring out the flavor.
  8. When 20 minutes are over, deglaze the onion pan by adding a little bit of water and leave the flame on so that all the stuff that’s stuck to the pan off and make them even sweeter.
  9. Add in the quinoa to the onions and mix. This will be the filling for the phyllo.
  10. Start making the gravy by mixing about 4 cups of mushroom stock with ½ cup of cashew cream to help to thicken it a little bit. Heat up the mixture.
  11. Add some fresh thyme to the mushroom stock.
  12. Add about 1 tablespoon or two of soy sauce.
  13. Let the sauce simmer for a few minutes. The gravy should be sort of a glaze, not too thick.
  14. Take the phyllo sheets. Put a little bit of oil between every sheet in order to get them to puff out and be nice and crisp, and not to be doughy.
  15. Use about 4 to 5 sheets of phyllo for each pouch.
  16. Take some of the filling and put it right in the middle, and create a nice little mound.
  17. Gather up the phyllo, and kind of twist at the top to make a little pouch.
  18. Bake the pouch for about 20 to 30 minutes until they are nice and brown and crispy and serve it with the thyme mushroom gravy.
  19. Arrange some spinach in a plate and added a dash of salt, and serve the pouches on it spinach.
  20. Pour a little bit of sauce around the plate.
  21. Ready to be served.
Pumpkin Bread Pudding
  1. Take the bread, and cube them and then toast them at about 350 degrees so they are slightly dry.
  2. Put in a blender: 1 can of pumpkin, ¾ of soymilk, 8 ounces of tofu, a cup of maple syrup, 2 tablespoons of corn starch, some cinnamon, some ginger, and some freshly grated nutmeg.
  3. Blend it and pour it over the cube bread and bake it.
  4. Serve the pudding with Vegan Creme Anglaise.

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