vegan thanksgiving

All posts tagged vegan thanksgiving

Published October 29, 2012 by Vegan Derby Cat Party

Vegan Derby Cat Party:

Mmm! Just looking over some of the dishes I made last year for Thanksgiving is making me hungry! This year we’ll be spending our holiday eating a gluten free, vegan meal in LA with our newly transplanted ex Fort Lauderdale neighbors, as well as a couple of South Floridians that have been there a bit longer. That’s 1 omni, 1 gluten sensitive omni, 2 vegetarians, 1 vegan, and 1 gluten sensitive, classically trained, vegan chef! Should be super fun & extremely delicious! As far as the progress of our packing is concerned, all we have left to do now is to donate one last pile & turn in the keys to our current place. Then I leave Tuesday morning! Very surreal still!

Originally posted on Vegan Derby Cat Party:

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I just thought I’d post links to everything that I’m making for easy reference here! ; ) This isn’t a full menu, but rather my contributions to our collective family meal. My parents are making their items vegan too this year, which is pretty exciting. They’re making stuffing, sweet potatoes, smashed red potatoes, cranberry orange bread and banana breads.

Thanksgiving 2011

Pumpkin Pies (5) 4 in graham crusts, and one crustless pie, made in a glass pie dish

Cornbread

Roasted Brussel Sprouts

Tofurky with roasted veggies

and also, without testing ahead of time… the Field Roast Hazelnut Cranberry ROAST

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Sweet Potato Casserole (Vegan)

Published December 25, 2011 by Vegan Derby Cat Party

This recipe came out awesome. I wrote it yesterday and took it up to Thomas’ mom’s for Christmas Eve. Unfortunately with all the rushing and driving around, I forgot to take a finished picture but it was totally delicious and I will definitely be making this again!

Merry Christmas!

Sweet Potato Casserole (Vegan)

4 large yams or sweet potatoes (I used garnet yams)

1/3 c. sugar
flax mixture (1 tbsp. ground flax seed + 3 tbsp. hot water, whisked)
2/3 tsp. salt
fresh ground pepper
4 tbsp. vegan butter, softened
1/2 c. non-dairy milk (I used unsweetened almond milk here)
1 tsp. pure vanilla extract
1 tsp. cinnamon
1/4 tsp.  nutmeg
1/4 tsp. ground cloves
1/8 tsp. ground ginger

1/2 c. packed brown sugar
1/3 c. unbleached all-purpose flour
2-3 tbsp. cold vegan butter
1/2 c. chopped pecans

Directions:

1. Preheat oven to 400*F and prepare a cookie sheet. Scrub sweet potatoes and stab all over with a fork. Bake for 60 minutes. Remove from the oven to cool and drop oven temp to 350*F. Once cooled, you can scoop out the flesh. Alternatively you could peel, cube, and steam or boil until potatoes are tender.

2. In a large bowl, mix together sweet potatoes, sugar, flax mixture, salt, butter, milk and vanilla until smooth. Transfer to a deep 8×8″ baking dish.

3. In medium bowl, mix brown sugar and flour. Cut butter in until the mixture is crumbly. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture. Bake for 40 minutes; crumb topping should be golden.

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Field Roast Hazelnut Cranberry Roast & Thanksgiving 2011 Wrap-Up

Published November 27, 2011 by Vegan Derby Cat Party

The rest of my Thanksgiving preparations went really well. And what I really mean to say is… after the debacle that was my pumpkin pie baking Wednesday night, I managed to cook everything else perfectly.

Okay, let me tell you what happened! Remember how I tested pies ALL MONTH until I came up with the perfect pie recipe? Well, I screwed up when I doubled the recipe, and didn’t put the right amount of pumpkin in, and in the second batch, forgot the salt to boot! (I’m good at math, it was just a stupid mistake!) I didn’t realize it until was adding the doubling instructions to my recipe that I had goofed! Then I tried not to lose my mind. We tasted pieces from both of the batches, and they were still good. They still tasted like pumpkin pie, they just weren’t as good, so I was a bit disappointed in myself, especially after all that hard work! I did have half of my perfect pie left from the night before, so I served that one first. The one I made crustless was a success, however. I added that info to the recipe post too.

Everything else came out great. The Field Roast Hazelnut Cranberry Roast en Croute was a nice addition to the meal. Both of my parents really enjoyed it and so did we. I was still glad I made the Tofurky though, because the field roast was more like a pastry wrapped sausage. The Tofurky filled the turkey void, and even made the house smell like Thanksgiving, according to Thomas : ) More people might have tried my fake meats had my aunt not shooed them away by saying, “that’s made from tofu, you won’t like that!” It was actually seitan, but I didn’t feel like getting into it. More delicious fake meat for me!

Out of the box!

Out of the oven! I misted both the pan & the roast with a little olive oil before baking.

Some of my contributions, Field Roast, Tofurky with roasted veggies, and roasted brussel sprouts

The brussel sprouts were a big hit even though they got a bit overdone from being reheated at my mom’s sans foil, too close to the element. No one seemed to notice. As an aside, I did think that the medium sized ones, halved, that I used for my pre-Thanksgiving trial dinner had a better texture than these mini ones left whole.

Here's a pic of the crustless pumpkin pie I made.

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I lightly greased the pie plate with some oil on a paper towel and poured in the filling. It actually sliced and served surprisingly well, and only 101 calories and 0.8g fat!

This was actually a picture of my breakfast plate, the next day!

Ah, the beauty of leftovers. This was brunch the next day. Cornbread, Tofurky and roasted veggies, mashed potatoes, field roast, stuffing, cranberry sauce and sweet potatoes with pecan topping. SO GOOD! The only non-vegan dishes that were served ended up being the ones my aunt brought, which were turkey, green bean casserole and squash. So I had plenty to eat. She did take home a pie though, and texted me later that it was delicious. I only wish I had been able to send everyone off with the correct version of the recipe, but hey, there’s always next year!

Hope you and yours had a great one!

Thanksgiving 2011 – Ty’s Menu

Published November 23, 2011 by Vegan Derby Cat Party

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I just thought I’d post links to everything that I’m making for easy reference here! ; ) This isn’t a full menu, but rather my contributions to our collective family meal. My parents are making their items vegan too this year, which is pretty exciting. They’re making stuffing, sweet potatoes, smashed red potatoes, cranberry orange bread and banana breads.

Thanksgiving 2011

Pumpkin Pies (5) 4 in graham crusts, and one crustless pie, made in a glass pie dish

Cornbread

Roasted Brussel Sprouts

Tofurky with roasted veggies

and also, without testing ahead of time… the Field Roast Hazelnut Cranberry ROAST

Simple Oven Roasted Brussel Sprouts

Published November 23, 2011 by Vegan Derby Cat Party

Four ingredients. Not very different from what I found all over the place online. Just a little less oil & salt! I didn’t roast them as long as I should have (only 20 minutes), because it was the last of the 4 dishes I made last night, and we wanted to eat. They were still good, but I just reheated them for 12 minutes at 425*F and they were super toasty and delicious.

Simple Oven Roasted Brussel sprouts

1.5 lbs small brussel sprouts
2 tbsp. extra virgin olive oil
1/2 tsp. sea salt
fresh ground pepper to taste, I used smoked pepper

Directions:

1. Pre-heat oven to 425*F and prepare a cookie sheet.

2. Wash sprouts and trim off the brown ends. Remove any yellow or unappealing looking leaves, and cut in half.

2. Place sprouts in a large bowl and drizzle with olive oil. Sprinkle with salt and pepper and toss with hands to coat. Place cut side down on a cookie sheet and bake for 20 – 30 minutes. They should be nicely browned and just starting to blacken on top; this is the where the toasty sweet flavor comes from, but keep an eye on them so they don’t burn up!

Nutrition Facts: 133 Calories, 7.3g Fat, 0mg Cholesterol, 333mg Sodium, 15.2g Carbs, 6.5g Fiber, 3.7g Sugar, 5.8g Protein. Vitamin A 26%, Vitamin C 241%, Calcium 7%, Iron 13%.

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Ty’s Perfect Pumpkin Pie (Vegan)

Published November 23, 2011 by Vegan Derby Cat Party

I’m happy to report that my last trial pumpkin pie last night came out PERFECT! :D This was my third attempt and it yielded a pie with the absolute perfect texture. Not too soft, not too firm, lots of pumpkin goodness and just the right amount of spice. I was waiting until today to see what resulted after the full chilling in the fridge, but Thomas knew right away when he dug in that this was the one. I’m about to go make 5 of these for tomorrow! I’m going to make one in a glass pie plate without crust for those that wanna keep it low in fat and calories. (Or ahem, those of us who have been testing pies all month! ; ) I’ll update with how that works out too. I may be putting up some more recipes today for those of you looking for a last minute side. If not, have a Happy Thanksgiving everyone! <3 This recipe doubles beautifully. (Want to make two pies? Jump down to the double batch instructions!)

Ty’s Perfect Pumpkin Pie  (Vegan)
8 servings

1.5 cans pumpkin puree
1/2 package (~6oz) of silken tofu (I used mori-nu organic firm)
1/2 c. sugar* (I used evaporated cane)
1/4 c. brown sugar*
1/2 tsp. salt
1 heaping tsp. ground cinnamon
1 tsp. ground ginger
1/3 tsp. ground nutmeg
1/4 tsp. ground cloves
2 tbsp. cornstarch
1/2 tbsp. agar powder (available by mail through amazon.com)

1 unbaked 9-inch pie crust (this time I used Arrowhead Mills graham crust)

vegan whipped topping, optional (I used the Soyatoo! Soy Whip… Mmm!)

Directions:

1. Preheat oven to 425° F.

2. Add all filling ingredients to a food processor or blender, and blend to combine. (I’ve used them both, they work equally well, but my Vitamix can handle the double batch better.)

3. Pour into pie shell and bake for 15 minutes. Drop temp to 350° F and bake for 50 minutes. Remove from oven to cool for 30 minutes. (If you like it warm you can probably eat it now, it will just be more custardy.)

4. Refrigerate until chilled, about 3  hours, or overnight. Top with whipped topping (if using) before serving, and enjoy!

You can use all regular or brown sugar too, or even substitute 1 c. of maple syrup instead of the sugar.

Nutrition facts per serving for filling only: 101 calories, 0.8g fat, cholesterol 0mg, sodium 164mg, carbohydrates 22.5, fiber 2.6g, sugars 16.1g, protein 2.4g.  Vitamin A  243%, Vitamin C  6%, Iron 8%, Calcium 4%

Here’s what it looks like baked without crust in a glass pie plate. I greased the pie plate with a little oil on a paper towel before pouring in the filling, and was still able to slice and serve it without a problem after it was chilled!

Final nutrition facts will vary depending on what type of pie crust you use!

(The Arrowhead Mills Graham Cracker Crust adds per serving: 110 calories, 5g fat, 0mg cholesterol, 65mg sodium, 14g carbs, <1g fiber, 7g sugar, and 1g protein.)

PS – Also worth noting is that the 365 brand of pumpkin is the yummiest I’ve found! Better than the Farmer’s Market organic!!

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Ty’s Perfect Pumpkin Pie (Vegan)
2 Pies – 16 servings

3 cans pumpkin puree
1 package (~12oz) of silken tofu (I used mori-nu organic firm)
1 c. sugar* (I used evaporated cane)
1/2 c. brown sugar*
1 tsp. salt
2 heaping tsp. ground cinnamon
2 tsp. ground ginger
2/3 tsp. ground nutmeg
1/2 tsp. ground cloves
4 tbsp. cornstarch
1 tbsp. agar powder (available by mail through amazon.com)

Directions:

1. Preheat oven to 425° F.

2. Add all filling ingredients to a food processor or blender, and blend to combine. (I’ve used them both, they work equally well, but my Vitamix can handle the double batch better.)

3. Pour into pie shells and place on center rack, but with one pie in the back corner and one diagonally from it in the opposite front corner. Bake for 15 minutes. Drop temp to 350° F and bake for 25 minutes. Swap the placement of the pies and bake for another 25 minutes. Remove from oven to cool for 30 minutes. (If you like it warm you can probably eat it now, it will just be more custardy.)

4.Refrigerate until chilled, about 3 hours, or overnight. Top with whipped topping (if using) before serving, and enjoy!

Pre-Thanksgiving Tofurky Trial

Published November 19, 2011 by Vegan Derby Cat Party

If you follow my blog, then you know I’ve spent the month gearing up for this year’s Thanksgiving. I bought a Tofurky roast a few weeks ago in order to test it out before the big day. Since I had already made some cornbread and pumpkin pie earlier in the week, I thought we might as well have a little preview dinner.

They include instructions for both baking from a thawed or fully frozen state. Thawed is 1+ hours and frozen, 2+ hours. I went ahead with the frozen directions; I had gotten into the kitchen fairly early that afternoon, so eating in 3 hours was still way earlier than when I normally get dinner on the table.

The preparation is fairly simple. It calls for you to place the roast in foil or a ceramic dish with a heavy lid, and surround it with veggies, and cover with a simple glaze. I selected a 3.5 quart dutch oven for the job and got to chopping. Since mine was frozen, I ran it under hot water for a couple of minutes to loosen the plastic before snipping the clips off and removing the casing.

Recipe called for…

Veggies
2 potatoes, peeled and quartered (I left them unpeeled and used 4 yukon gold potatoes for maximum yumminess)
2 large carrots, cut in half lengthwise and chopped into 2″ pieces
1 onion, peeled and quartered (I used a large sweet onion and cut it into eigths)
I also added 8 peeled, whole cloves of garlic

Glaze
1 tbsp. soy sauce (I used Bragg’s)
3 tbsp. olive oil
1.5 tsp. fresh or dried sage (I used poultry seasoning. First ingredient is sage.)

The directions call for you to use half of the glaze before putting it into the oven, and half after the majority of the covered roasting, for the last uncovered 15 minutes. I just used all of it and drizzled some over the veggies too, and whisked up another batch for the end.

Results: This was really delicious! The vegetables all caramelized after the long roasting, so I recommend spraying your cooking vessel with some olive oil before piling everybody in. In fact the veggies were such a nice complement that I will add a couple more potatoes in there this time. The tofurky itself was plenty good, the wild rice stuffing didn’t really add or take anything away, and really just served as a nice visual element to the sliced roast. My mom is veganizing her amazing stuffing this year, so it’s not an issue, but plan on having a separate stuffing to serve. Additionally, it tasted great with cranberry sauce and reheated well in the microwave for a hearty breakfast of leftovers. ; ) It was about 4 servings worth, which is fine because really it will just be my mom and I eating it as our main protein. Thomas will have some too, because he plans on eating “everything”, and my dad is planning on “cheating” and having some turkey. So if I had more of us to feed, I’d definitely be stocking up the freezer right about now. Speaking of… I went to Whole Foods today to get mine before they sold out, and they’re on sale right now for $9.99! (Usually $14.99) I hope you all have a wonderful Thanksgiving, and if you feel like sharing, I’d love it if you posted your vegan Thanksgiving plans & menus in the comments section below! Have a Happy Tofurky Day! : )

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Vegan Pumpkin Pie #2

Published November 18, 2011 by Vegan Derby Cat Party

*Here’s the link to my Perfect Pumpkin Pie recipe!*

For Vegan Pumpkin pie number two I really wanted to amp up the flavors that make a pumpkin pie so special. So the pumpkin takes a more starring role, and the spices get kicked up a notch. Thomas thought a graham cracker crust might be nice, so we took the Arrowhead Mills one for a test drive. It does double the calories and is more than five times the fat of the actual pie though, so if you’re trying to keep it skinny, try baking it in a pie dish or in individual servings in ramekins sans the crust. I saw it done with a pie recipe before and it seemed to turn out well… however, I have not tried it out myself, so please let me know if you do! PS – This recipe is perfect for doubling!

Ty’s Vegan Pumpkin Pie  (# 2)
8 servings

1.5 cans pumpkin puree
1/2 package (~6oz) of silken tofu (I used mori-nu organic firm)
3/4 c. brown sugar (or try 1 c. of  maple syrup)
1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves (I’ve been using the whole cloves and a microplane grater, what a pain!)
2 tbsp. cornstarch
1/2 tbsp. arrowroot powder* (see Results!)
1/2 tbsp. agar powder* (I used 1 tbsp. here)

1 unbaked 9-inch pie crust (this time I used Arrowhead Mills graham crust)

vegan whipped topping, optional (I used the Soyatoo! Soy Whip… Mmm!)

Directions:

1. Preheat oven to 425° F.

2. Add all filling ingredients to a food processor or blender, and blend to combine. (I used the former this time.)

3. Pour into pie shell and bake for 15 minutes. Drop temp to 350° F and bake for 50 minutes. Remove from oven to cool for 30 minutes, and refrigerate for at least 4 hours, or overnight. Top with whipped topping (if using) before serving, and enjoy!

Basically, we’re replacing 2 large eggs here. So 1 tbsp. agar = 1 egg / 2 tbsp. arrowroot or cornstarch = 1 egg. Feel free to play with the substitutions depending on availability. I ordered the agar powder on amazon.com. Whole Foods and other grocers carry Arrowroot.

Results: We ate this pumpkin pie in two states. First, about 40 minutes after coming out of the oven because we couldn’t wait, and it was a delicious, warm, custardy mess. And second, the next day, in its fully firmed up state, perfectly sliced and topped with soy whip. Let me tell you, that graham crust was a SUPERB idea! It complements the flavors perfectly. This is a super firm, perfectly spiced pumpkin pie filling that is remarkably low in fat and calories. After several tastings, I did decide that this is probably too firm though, so I will leave out the arrowroot, and try halving the agar. If you try it, please let me know what you think. I’m baking four of these for Thanksgiving next week!

Nutrition facts per serving for filling only: 101 calories, 0.8g fat, cholesterol 0mg, sodium 164mg, carbohydrates 22.5, fiber 2.6g, sugars 16.1g, protein 2.4g.  Vitamin A  243%, Vitamin C  6%, Iron 8%, Calcium 4%

Final nutrition facts will vary depending on what type of pie crust you use!

(The Arrowhead Mills Graham Cracker Crust adds per serving: 110 calories, 5g fat, 0mg cholesterol, 65mg sodium, 14g carbs, <1g fiber, 7g sugar, and 1g protein.)

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