Thanksgiving and Harvest Entertaining Ideas

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Fall Harvest Soup Pear and Pumpkin Soup

Start the meal with a steaming cup of soup that showcases the best of the fall harvest.

 

1 can pumpkin (not pie filling)

1 Tbsp olive oil

1 cup red onion, peeled and finely chopped

1 tsp ginger

1 tsp salt

2 pears, peeled, cored and diced

3 cups chicken stock

1 container of SOUR SUPREME®

In a large pot, add the olive oil. Slice and dice onion and pear and add to pot along with the spices. Stir and cook for 10 to 12 minutes or until onion starts to brown. Add pumpkin and stir. Add chicken stock and stir. Cook on low for 40 minutes. Just before serving, add the TOFUTTI sour cream and stir gently. Reheat on low for 3 to 4 minutes. Ladle into bowls and top with a dollop of SOUR SUPREME®

 

Side Dish-Roasted Fall Veggies on a Tray

Fall veggies to the rescue! This dish feeds a crowd and is the perfect side dish to a turkey dinner.

1 large yellow squash, peeled and cut into 2-inch square pieces

1 lb carrots, peeled, cut into chunks

4 large potatoes, cut into chunks

2 Tbsp olive oil

 

Line a rimmed cookie tray with foil and spray with non-stick spray. Prepare all veggies. Place them into a clean plastic bag; pour in 2 Tbsp of olive oil and 1 tsp each of salt and pepper. Shake to coat veggies. Pour veggies on to tray. Sprinkle gently with sea salt. Bake in a 350-degree F oven for 50 minutes or until roasted through—use a fork to see if the vegetables are tender.

 

Pumpkin Patch Snack Bread with “Cream Cheese” Icing

2 cups of flour

2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

½ tsp salt

1 tsp baking soda

3 eggs

1 cup vegetable oil

¾ cup white granulated sugar

¾ cup brown sugar

1 cup canned pumpkin

 

Icing:

1 cup of icing sugar

1 cup of Plain TOFUTTI Better Than Cream Cheese

2 to 3 tsp water

 

In the bowl of a stand mixer, add eggs, sugars, pumpkin, vegetable oil and cream together. Add spices, salt and baking soda and mix. Add flour a bit at a time and mix on low just until all flour is mixed in. Pour batter into a greased 9 x 5” loaf pan. Bake in a preheated 350-degree F oven for 1 hour. Test with a toothpick to see if it comes out clean when inserted into baked loaf. Set aside to cool.

Icing: in a bowl add 1 cup icing sugar with 3 tsp water and 1 cup of Plain TOFUTTI Better Than Cream Cheese

Whip with beaters until smooth and creamy. Ice loaf and serve.

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