Thanksgiving is one of my favorite times of year – specifically for sharing food and being thankful.
This meal is made of a Field Roast Celebration Roast which I put in a casserole dish and surrounded it with a veggie mix (potatoes, green beans, carrots, mushrooms, and onion which were coated in oil and seasoned with salt and pepper). I covered this, cooked it at 350F and occasionally added veg broth to help with the cooking of the veggies.
The mushroom gravy is from Simply Organic. I added some sautéed mushrooms which were browned in olive oil and garlic; and deglazed with red wine.
The stuffing is from Arrowhead Mills – I added sautéed celery and onion to this.
I kept it very simple this year folks! What are you serving up for your Thanksgiving meal(s)?
This year my family combined Thanksgiving and Christmas, creating Thanksmas. After presents, I made a scramble with some awesome toast from Great Harvest Bread.
Around 2p, I got started on the pie. I remade a pecan streusel pumpkin that I made in previous years. It is too delicious not to!
Later, I got started on the stuffing. Then, I put the Tofurky in the oven and my mom made a savory gravy.
All in all, it was a pretty amazing meal. Next year, I’ll be in Africa…but when I get back, I hope to make a homemade unturkey!
It’s a good thing I took Wednesday off of work and school. It took me a day and a half to make the following menu: sweet potato biscuits, green bean casserole, cauliflower mashed potatoes, savory onion gravy, stuffing/stuffed portobellos, pumpkin pie and baked apples.
The biscuits and potatoes can be found in Isa Chandra Moskowitz’s Appetite for Reduction. The biscuits were just, meh, okay, but the potatoes were awesome. The savory gravy was great, kind of sweet, but not overpowering. And green beans needed more liquid and salt (I am horrible with salting things, I never salt anything!) I am not sure what went wrong with the stuffed portobellos, my caps collapsed on me and all of the stuffing fell out 😦 And the two desserts were excellent, that pumpkin pie was the best pumpkin pie EVERRRR!
Onto the pumpkin pie…
Sweet potato biscuits…
Around this time I got lazy and ended up focusing on cooking and less on photographing.
Thursday – GAME day!!
The Smashing Pumpkins is a great band, regardless of what some may say about Billy Corgan’s unique vocal abilities. And making this pumpkin pie made me think of the band. While I didn’t listen to my Siamese Dream CD, I did listen to my new Christmas album, which I encourage you all to purchase (proceeds go to musical education for youth non-profits). Alright enough of my random banter. Here is the recipe:
Smashing Pumpkin Pie
1 ready-made pie crust (dude I am lazy and wince at the notion of making my own crust)
Mix together: 2 c pureed pumpkin, 1 c non-dairy milk, 1 tsp vanilla, 1 tbls apple cider vinegar, and 1/2 c maple syrup.
In a separate bowl mix the dry ingredients: 1/4 c flour, 1 tsp baking powder, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/2 tsp ground cloves.
Add dry into wet. Pour into pie crust. Bake at 375 for about 40 minutes. Let cool completely (at least 25 minutes).
*note: after trying this pie, there will indefinitely be another trial run. The consistency was pretty mushy and the spice was way too much. If you prefer a mushier and spice-rich pie, then this would delight your taste buds 🙂
Sautéed kale with sun-dried tomatoes and garlic, pumpkin cornbread and a chickpea loaf. If that isn’t the perfect fall menu, I don’t know what is! The sautéed kale is so simple, it does not even need a huge write-up. De-stem the kale, boil for 20 minutes (until very tender), drain and add to a pan with oil and garlic. Saute until fragrant, add more oil/kale stock as needed. Re-hydrate the sun-dried tomatoes for a few minutes in the kale water. Add to the pan. The kale should be super tender when it’s done.
Here are the rest!
Pumpkin Cornbread (modified from SwellVegan)
- 2 c whole wheat flour
- 1 c cornmeal
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 c non-dairy milk
- 4 tsp apple cider vinegar
- 1 c pumpkin puree
- 1/3 c safflower oil
- 1/4 cup maple syrup, plus extra to brush the top of the bread
1. Mix dry
2. Combine milk and vinegar, let curdle
3. Whisk together wet, add in milk mixture
4. Add wet to dry
5. Bake at 350F for 35 min in an 8×8 pan
6. Brush with maple syrup and broil for a minute or two (not five like me, unless you like burnt crust!)
Chickpea Loaf (modified from Growing Up Veg)
- 2 cans of chickpeas (drained and rinsed)
- 3/4 c bread crumbs
- 1/3 c canola oil
- 1 small onion
- 2 tsp garlic powder
- 2 tsp sage
- 1 tbls parsley
- 1/2 tsp salt
- 1 tbls tamari
- 1/2 jar pasta sauce
1. Blend all ingredients (minus the sauce) in a food processor until smooth
2. Form into a patty and bake at 325 F for 30 minutes
3. Pour sauce over loaf, bake for another 10-15 minutes
On the morning of Thanksgiving, I sent a Happy Thanksgiving text out to all of my friends. My good friend Valerie wrote back, “haha, more like Happy Vegetarian’s Nightmare Day…” I must admit, I was skeptical that I would be able to enjoy this holiday; despite the fact that all of my family was together for the first time in five years and it was my birthday. A part of me wanted to request an actual pardoning of the turkey at our traditional Thanksgiving meal. However, I am the only veg*n in my family and after reading an article posted in Dear Abby, I decided not to pursue it. My family could enjoy their feast over a bird who more than likely suffered a great deal just a few towns over (see HSUS story on Willmar turkey farm).
In an attempt to balance the injustice, I went ahead and adopted a turkey from Farm Sanctuary. His name is Harley and he is absolutely adorable. My aunt also helped a great deal by preparing separate dishes just for me, and my mother baked me a special vegan pumpkin cheesecake! The event itself had some snags. I received a few joking jabs regarding Harley’s adoption which I chose to ignore. I wanted the holiday to be about being thankful and not about arguing.
Another thing for which I was extremely thankful for this season was Compassionate Action for Animal’s annual Thanksgiving Potluck. As a vegan, being able to walk into a room and know without a doubt that you can eat everything in sight is phenomenal. Something that has always boggled me is why when people have certain dietary requests must some folks get so worked up? For example, if foods are made vegan almost everyone can enjoy them. However, when you put eggs, cheese, milk, butter, meats, fish, and so forth into foods, you automatically eliminate some individuals from being able to share that dish with you.
As holiday parties continue to take place over the next following weeks, I ask you to consider sharing a vegan friendly dish. The millions of suffering animals thank you.