Tag Archives: vegan Thanksgiving

Giving Thanks

Here in the US, our annual mid-fall feast of Thanksgiving is the fourth Thursday in November. Things are a bit weird here in good old USA right now, as most of the world knows. Nevertheless, I have many blessings to be thankful for, and being able to provide a wonderful meal for my family is certainly not the least of them.

I am cooking for the family this year. I cook a turkey, even though I am vegan. But I also prepare a Field Roast Hazelnut Cranberry en Croute holiday roast. It’s plant-based protein, delicious, smells amazing while it cooks, and is divine with mashed potatoes and gravy.

Regardless of the protein we choose, I always feel like the side dishes are the best part of the meal. I always go a little wild on the vegan cheese tray. Miyoko’s Kitchen makes the most amazing spreadable cheese, and it’s all plant-based. It’s quite expensive, but for a special occasion, it is so worth it.

I don’t even bother to make the icky green bean casserole that no one eats, but everyone makes anyway. Other than that, I am making all the usual sides and have included the links to the recipes below:

Roasted Ruby Sweet Potatoes

Maple and Balsamic Roasted Brussels Sprouts

Cranberry sauce

Vegan Cranberry Pecan Stuffing

Vegan Pumpkin Pie recipe

Vegan Gluten Free Gravy recipe

Vegan Mashed Potatoes recipe

Miyoko’s Kitchen|Artisan Cultured Vegan Cheese

Fruit Salad

Green Salad

We will have plenty of pies and sweets and lots of savory finger foods. So, today I am doing the prep, getting a lot of the cooking out of the way. I have bread to bake, and even though I have a feast to prepare, I will get my daily wordcount by using the small increments of downtime while things are cooking.

That is how I cook any big holiday dinner for my extended family—I start prepping food two days ahead, and by writing whenever I have a ten or fifteen minute pause in the preparations, I don’t fall behind.

This also allows me to enjoy my family on Thanksgiving Day because most of the work is already done.

After all, it may be a national holiday here in the US, but it’s still NaNoWriMo, and while I have officially “won” as of the 20th, getting that badge for updating every day is my next goal, and doesn’t happen until the last day of the month. Besides, I haven’t written all the stories on my list of prompts yet, although I have made good headway in creating my backlog of short stories.

On Friday, my husband and I will rest up, enjoy leftovers, and think about decorating the outside of the house for Christmas.

This world can be a hard place for some people to live. I am fortunate to be safe and well-fed, luxuries I thank God for every day. Where ever you are in this big world, I hope you have plenty to give thanks for.

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Filed under Food, Vegan

#amwriting: #gratitude

gravy_1The best thing about the Thanksgiving meal is the gravy.

Just saying.

And for this vegan, mashed taters and mushroom gravy are heaven on a plate.

To be vegan means I only eat plants and foods made from plants. I don’t eat meat, fish, dairy, or eggs. Unlike some people, I’m not evangelical about my dietary choice. I simply bring my own food wherever I go.

I choose this diet because I have an autoimmune form of arthritis triggered by dairy and animal proteins. I have been pain-free since adopting this lifestyle in 2012. In terms of money, it’s far less expensive, as beans are my go-to protein source, and a variety of vegetables are relatively inexpensive. Other family members have more ethical reasons for not eating animals–if you are curious as to the many reasons for choosing a vegan lifestyle, click here.

We’re going to daughter number two’s house this year. I am bringing vegan foods, as there will be several vegans there besides me. I make my mashed potatoes with lots of Earth Balance margarine (100% plant-based, unlike most margarines) and I also throw in a heft dollop of Sour Supreme (Tofutti’s brand of vegan sour cream). We don’t make mashed potatoes very often, as we are careful about the amount of fat we normally consume, but this is a special meal.

This year I am making everything gluten free that I can, because my daughter’s mother-in-law has celiac disease, and anything with gluten will make her terribly ill. I found an amazing recipe for that most delicious of comfort foods, gluten-free mushroom gravy as created by Molly Katzen. I’m also making a crustless pumpkin custard–the vegan pumpkin pie filling in custard dishes rather than in a pie shell. Wheat flour is the natural source of gluten, so there will be no wheat in anything I make and bring to this event.

I am not a fan of that well-known holiday staple, the Tofurkey, although many vegans are. I prefer to just eat the side-dishes and I do go a little wild on the vegan cheese tray. Miyoko’s Kitchen makes the most amazing spreadable cheese, and it’s all plant-based. It’s quite expensive, but for a special occasion it is so worth it.

I’m playing around with the idea of stuffed squash boats, using a savory wild-rice pilaf to stuff them with, if I can find the perfect squash. Or perhaps I’ll stuff the pilaf into those colorful little mini-peppers.

Food Network Vegan Pumpkin Pie

Food Network Vegan Pumpkin Pie

Regardless, it will be a famdamily free-for-all as four of our five children will be there along with their extended families. The grandchildren will be running wild, our daughter’s kitchen will be packed, seven conversations will be occurring at once, and the noise level will approach that of a space-shuttle launch.

No longer the main cooks, my husband and I and the other older people will keep the grandparental eye on the littlest grandkids so their parents can get the meal ready to be served. When the tables are set, and the prayer is said, we old people will be thankful for our many, many blessings.

Here in the US, Thanksgiving “traditionally” marks the beginning of the Christmas shopping season, but I tell you this now: Being in the company of our children and their children, and sharing this meal with our children’s in-laws is a gift more precious than anything that could arrive wrapped in tissue paper.

The dinner will be loud, and not always polite as the youngest are still learning manners. There will be the lovingly waged war between the vegans and the carnivores. We will find common ground in the mashed potatoes and the two different kinds of gravy. But chaotic and messy though it will be, it will be a table full of love and that is a dish no one can pass up. This large, noisy, sometimes dysfunctional family we have blended from so many disparate pieces is the only real treasure we have. My husband and I are filled with gratitude for every minute we have in their company, grateful in ways that can’t be expressed with mere words.

Vegan Pumpkin Pie recipe here

Vegan Gluten Free Gravy recipe here

Vegan Mashed Potatoes recipe here

Miyoko’s Kitchen|Artisan Cultured Vegan Cheese

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Filed under Vegan, writing

Vegans #GiveThanks too: The Famdamily Feast

1024px-Pieter_Bruegel_the_Elder_-_The_Peasant_Dance_-_1526-1530 to 1569I make no secret that I am vegan. It confuses my friends, and my family tolerates it. They worry what to feed me. I always say, “Vegetables.”

I like food that is
– made with Non GMO ingredients
– 100% meat and dairy free (vegan) made from ingredients with words I understand and can pronounce.

I don’t really care for the traditional vegan staple, the Tofurkey roast, although many vegans do enjoy that particular product. I LOVE Tofurkey brand’s tempeh products, and use them all the time.  I even like their 100% meat free hot dogs.

Field Roast celebrations roastI prefer Field Roast products, when it comes to getting my protein in a vegetable form. Thus, while I am roasting an actual organic, free-range turkey for my sadly carnivorous family, I will also make myself a Field Roast brand Celebration roast, with a cranberry glaze.

All of the traditional side dishes will be there but they will have no animal product in them–and there will be no  lack of Thanksgiving flavor at my table!

I will make the traditional sweet-potatoes, using Dandies vegan marshmallows.

There will be chips and salsa and guacamole, and  tea-bread and  chocolate chip cookies. No one but me will know they are vegan, because there are many great recipes that don’t require butter or eggs.

I will make mashed potatoes, using Earth Balance margarine (100% vegan, has no lactose in it) and almond milk:

  • 5 to 6 potatoes, peeled and chopped
  • 2 cloves garlic, peeled
  • 2 Tbsp vegan margarine optional
  • 1 cup Almond milk, warmed (rice milk if allergic to nuts)
  • Salt and pepper to taste

My mashed potatoes will pass the taste test–Courtney, the pickiest eater ever, will love them.

I will make Balsamic Roasted Vegetables with this glaze:

1/3 cup vegetable broth
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons maple syrup
2 teaspoons Dijon mustard
1 teaspoon lemon juice
Kosher salt and freshly ground black pepper

homemade croutons image © connie jasperson

homemade croutons

I will also make a tasty Vegan Stuffing, using croutons made from homemade bread: Made like garlic bread, cubed, and seasoned with my own poultry seasoning. Baked at 350 for 25 minutes, stir half way through.

  • 10 cups 1/2 inch bread cubes from 1 lb firm wh wheat or other sandwich bread
  • 2 Tbsp + 1 Tbsp olive oil
  • 1 Tbsp minced fresh garlic (2 – 3 cloves)
  • 1 cup finely chopped onion
  • 1 1/2 cups finely chopped celery
  • 1 cup dried cranberries
  • 1/2 cup minced fresh parsley
  • 1+1/2 tsp dried rubbed sage leaf
  • 1 tsp dried thyme leaf
  • Optional: 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 – 3 cups vegetable stock OR 3 c. water + veggie BetterThanBoullion to taste

Preheat oven to 400 degrees. Oil a large shallow casserole dish

  1. Toast bread cubes in a large baking sheet in the oven until golden brown. Set aside in a large bowl
  2. Turn oven down to 350 degrees F
  3. Heat 2 Tbsp olive oil in a large skillet on medium heat. Sauté onions, garlic, and celery until soft
  4. Using a rubber spatula, transfer the veggie mixture to the bowl of bread crumbs
  5. Add parsley, sage, thyme, optional salt, and pepper
  6. Optional: Drizzle 1 Tbsp olive oil into the mixture
  7. Stir until until everything is well mixed
  8. Add 2 cups vegetable stock, and stir until it is absorbed. Add more stock as needed so that the mixture is moist and clumping together, but not soggy
  9. Bake in a covered shallow casserole or baking dish for 25 minutes
  10. Optional: Uncover and bake another 15 minutes to form a crusty top
onion and mushroom gravy

picture via google images

But the best part will be the ONION AND MUSHROOM GRAVY

  • 3/4 cup white or button mushrooms, chopped
  • 1 small yellow or white onion, minced
  • 1/4 cup vegan margarine
  • 2 1/2 cups vegetable broth
  • 2 tbsp soy sauce
  • 1/4 cup flour
  • 1 tbsp poultry seasoning (or 1/2 tsp each of sage, thyme and marjoram)
  • salt and pepper to taste
  1. In a large skillet, melt the vegan margarine and add onion and mushrooms. Sauté for just a minute or two over high heat.
  2. Reduce heat to medium and add vegetable broth and soy sauce. Slowly add flour, stirring well to combine and prevent lumps from forming. Bring to a simmer or a low boil, then reduce heat.
  3. Add poultry seasoning, salt and pepper, stirring consistently. Allow to cook for 8-10 minutes, stirring regularly, until gravy thickens.

And–there will be pumpkin pie and cherry pie, with coconut whipped cream, all made with all-vegetable ingredients.

Vegan pumpkin pie–for the recipe, click here: Food Network Vegan Pumpkin Pie

Food Network Vegan Pumpkin Pie

Food Network Vegan Pumpkin Pie

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Filed under Humor, Publishing, Uncategorized, writing