Today was my family Thanksgiving. I had leftovers, and my sister brought over some vegan food. I finally got to watch the Macy’s Thanksgiving Day parade in it’s entirety for the first time in years. It was weird. I usually only get to watch snippets, but I just sat there and watched it. Well, with the pleasure of having a DVR, I did get to pause and fast forward through commercials and whatnot.. but still.
Individual pictures of T-Day food!
The Tofurky, obviously, came from a box. This box, actually:
Inside the box.
I didn’t use the gravy that came with the Tofurky. This is the box my boyfriend bought. We actually had two Tofurkys this year, and the one I had was just the Tofurky roast. Plus I don’t really like the gravy. I used the olive oil/soy sauce/sage baste that’s on the box for my roast.
Green Beans with Creamy Mushrooms and Shallots
This is why I will never make another green bean casserole. GOOD GRIEF, THIS WAS SO GOOD. I got the recipe out of the November issue of Martha Stewart Living, and adapted it to be awesome:
Green Beans with Creamy Mushrooms and Shallots
1 3/4 pounds green beans, trimmed
1 tablespoon + 1 1/2 teaspoon olive oil
2 large shallots, thinly sliced
3/4 cup vegetable or no-chicken broth
2 teaspoon cornstarch
1 pkg baby portabella mushrooms, sliced
5 tablespoon vegan sour cream
1/2 teaspoon salt
pepper, to taste
- Bring a large pot of water to a boil. Blanch beans until tender, about 6 minutes. Drain.
– Using the same pot (all the water poured out, obv.), heat 1/2 tsp oil over medium heat. Cook shallots, stirring occasionally until tender and just starting to brown, 3-4 minutes. Transfer shallots to a small bowl.
– Whisk together stock and cornstarch. Heat remaining tablespoon oil in pot over high heat. Cook mushrooms, stirring occasionally, until golden brown, about 6 minutes. Reduce heat to low, add shallots. Whisk in stock mixture. Cook until thick, about 3 minutes more. Remove from heat. Stir in sour cream and 1/2 tsp salt. Season with black pepper. Toss in beans. Serve warm.
- Mashed Sweet Potatoes
For the sweet potatoes, I washed and scrubbed the potatoes under running water and pierced the skin with a fork a few times each. I baked them at 425 degrees for about an hour, checking to see when each one was done (they were all about the same size, so it wasn’t much difference). You’ll know they’re ready when you can easily pierce the skin with a fork. After they were out of the oven and cooled, I peeled the skin off and placed the flesh into a large bowl along with a few tablespoons of margarine and brown and white sugar and mashed it all together. Doesn’t get much simpler than that!
For the dressing/stuffing muffins, I made a basic cornbread recipe and allowed it to cool before crumbling it. I added chopped celery and green onion, sage, poultry seasoning, garlic salt, and a little black pepper. Then I moistened it with about 3 1/2 cups of vegetable broth. I piled the dressing in a muffin pan and topped it with little dabs of margarine and baked it for about 45 minutes at 350 degrees until the tops were golden brown. I allowed the dressing to cool before flipping the muffin pan over so that they would retain their shapes.
Macaroni and "Cheese"
I think I’ve posted the recipe I use for macaroni and cheese a few times already, so I won’t do that again.
For the cranberry sauce, I washed one bag of fresh cranberries and brought one cup of both water and sugar to a boil. Added the cranberries and cooked until they popped, stirring occasionally, and allowed the sauce to cool and thicken.
I freakin’ love cranberry sauce. I can eat it like pudding.
The deviled tofu recipe I got from Mo Betta Vegan! I loooved the “yolk” bean mixture! Much better than any tofu filling I’ve tried. I did double the dill relish, because I love dill pickles. I think the next time I make these, I’ll try adding some salt to the water/vinegar that the tofu is boiled in. That’s the only thing I think could really be improved upon, because it still just tasted like tofu. Definitely will do these again, though! They’re so darn cute!
I’ll post dessert recipes tomorrow!
Now onto my thankfulness.. I’m thankful for:
My boyfriend, my cats, my family when they’re not being annoying jerks, Disney, theme parks, Universal Studios, good movies, good movie soundtracks, getting to go to college, having less than a year left under my parent’s roof, and getting to eat so much awesome food.
Alright. It’s time to get in bed, because I’m doing some Chrimbus shopping in the morning (If you know what Chrimbus is, I like you :D) If anyone else is getting out, be careful!
I hope you all had wonderful Thanksgivings.