So this Thanksgiving will be my very first vegan Thanksgiving! I'm very excited. I will be inviting over some friends-all of whom are omnivores. I hardly know any vegans. =/
I wanna put together a kick-ass menu for the event-esp. since a lot of the people attending are not familiar with how good vegan food can be. I think I can generally cook pretty well, but I've never made a vegan Thanksgiving dinner before, so I don't know what to make.
I asked Alicia if she would send me her cornbread, shiitake mushroom and leek stuffing w/miso gravy recipe that she listed in her book, but I haven't heard from her-at least not yet.
I have to take a dish or two to a pot-luck Thanksgiving, so I'm looking for recipes too. :) I am definitely going to take some of the peanut butter cups with me. That's a sure-fire hit for dessert. Not sure about my other meal...? I hope we both get some good ideas. =)
Peanut butter cups sound like a good idea! I'm thinking I may make the seitan with white wine and capers, and make the cornbread from Alicia's book and try to figure out how to make the stuffing with it.
Hi E (Brucia)! If you don't mind, in case you don't already know I can tell you it's sooooo easy to turn that cornbread into stuffing:
1. Make the cornbread ahead - honestly, a little older is better!
2. Toast large crumbles or small cubes of the cornbread in the oven - I'm thinking maybe at least 30 mins. at 275 maybe? Every oven's a little different - you want it get very dry (you'll be adding moisture back later) Also, you really might wanna add other types of bread (prepared the same way in the oven) in there - wheat, sourdough - mix it up! Ya don't want cornbread mush, right? :) If Pepperidge Farms stuffing cubes in the bag are vegan, that's what you're going for.
When you're ready:
3. Sautee onion and celery - you can add carrot too - in a little olive oil until crisp-tender.
4. Throw the toasted cornbread pieces and the veggies into a big bowl.
5. Now I don't know the measurement for this, but next you add hot veggie stock a little at a time (fluff with two forks and wait a little between each addition of liquid), until it binds to the consistency you're into.
6. stir in a little poultry seasoning (or at least just sage - poultry seasoning is mostly sage), too, it's awesome!
Have fun with this - add chopped sauteed apple and raisins, cranberries, chestnuts - anything you want! :)
Try the artichoke leek and mushroom crostinis in the book - it is Amazing! My family will be over for Thanksgiving and my sister and I are the only veges in the family. I plan to make these for us! They are not terribly hard to make at all though you do need a food processer. I have a cheapy from Walmart and it works great. I've also used whole wheat buns instead of the crostini and it still tastes amazing!
I'm going vegan, wheat-less and soy free for thanksgiving and going to impose that on all who attend! will rely on terry walter's wonderful, beautiful Clean Food book - when I got it at the begining of summer I kept seeing recipes in it that screamed thanksgiving! have already test-driving the ruhbarb strawberry pie with nut crust and we added cashew cream on top - will modify that for more seasonal fruits.....the rest to be determined (if I know me, probably the night before thanksgiving!)
I've been eyeing some of the recipes in the Real Food Daily cookbook. Everything I've made from that book has been amazing! And she uses a lot of the same ingredients as TKD, so it's a nice companion cookbook.
What I'm eyeing:
Tempeh Loaf w/ mushroom gravy
Roasted Fall & Winter Vegetables
Mashed Parsnips & Potatoes
Corn & Sage Stuffing
And I've thought about making the Hedonist's Stuffed Mushrooms from The Urban Vegan.
1 or 2 mushrooms per person, caps off and gills clean out.
Mashed Potatoes ( you can add a little adobe sauce , but for thanksgiving, i might not :)
quickly pan sear the mushrooms in olive oil and a bit of shoyu (abt 30 seconds on each side)
then stuff them with mashed potatoes and fry up some leeks until they are good and crispy (blot them well). Add those on top and drizzle just a tab of oil over the top. Into the oven at 350 for 15-20 minutes. Incredibly easy and so so good!
Cut the acorn squash in half and scoop out the seeds and strings. Rub earth balance on all exposed flesh of the squash and place the halves face down in a baking pan and bake for 1/2 hour.
Then, take it out, put the chopped apples in the middle. If you would like, mix in chopped walnuts and/or dried cranberries with the apple. Add a little more earth balance on top of the apples and drizzle maple syrup. Bake for another 1/2 hour to 40 minutes (until the apples are soft and browning).