Posts Tagged ‘Thanksgiving’

Thanksgiving 2010 – The Recipes

November 25, 2010

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!


Dressing Muffins

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.


Cranberry Sauce

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.


Deviled Tofu

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.

– Andrea


Thanksgiving 2010 – I Will Never Make Another Green Bean Casserole

November 24, 2010

Today was mine and my boyfriend’s vegan Thanksgiving. For the past three years, I’ve made my Thanksgiving meal the day before the holiday. Not only is it less stressful during the cooking process (in that my mom is cooking a completely separate meal the next day – too many cooks in the kitchen is an understatement), it leaves the actual holiday open to actually enjoy, and I get to eat leftovers. I’m also not stuck cleaning and washing dishes up until it’s time to leave for Black Friday shopping 😀 This year’s menu:

Homemade Gravy
Homemade Cranberry Sauce
Mashed Sweet Potatoes
Green Beans with Creamy Mushroom Sauce
Dressing Muffins
Macaroni and “Cheese”
Deviled Tofu
Sticky Pumpkin Cake
Apple Cider

As usual, I didn’t deviate much from previous years. But there was one big thing I changed this year: The Green Bean Casserole. Well, I didn’t really change it, nor did I make up the recipe I used for my green beans this year. I actually made the one I’ve made the past few years for my boyfriend because he just kept talking about “tradition” when I told him about how I didn’t want to make a green bean casserole this year. I tried to explain to him that I’m still young, and that the food I make traditionally for each holiday is still up in the air. But he didn’t understand.. haha.

For now I’m just going to post pictures, because it’s my  bedtime and I’m tired. I’ll post pictures of everything individually tomorrow, along with recipes!

I hope you all have a wonderful Thanksgiving tomorrow!

– Andrea

A Very Vegan Thanksgiving, 2009

November 26, 2009

Happy Tofurky Day, everyone!

Me and my boyfriend had our vegan Thanksgiving yesterday. Yesterday also happened to be his 21st birthday, but we had his party this past Saturday. I’ll post more about that soon 🙂

Thanksgiving is a holiday where I don’t like to change much, in terms of food. It’s the only time of the year I eat most of the items on the menu, and I like to keep it that way because it makes the food more special. I think next year I may want to change up the main course. I don’t mean forgoing the traditional Tofurky roast. I just mean adding a new bird-substitute to the table. Maybe stuffed acorn squash, or a seitan roast with stuffing.

But the planning for next year can wait until then. This is what we had for 2009:

 Tofurky and Gravy
Mashed Sweet Potatoes
Green Bean Casserole
Macaroni and Cheese
Roasted Brussels Sprouts
Cornbread Dressing
Homemade Cranberry Sauce
Buttermilk Drop Biscuits
Pumpkin Pie Trifle
Apple Cider

I used the soy sauce/olive oil/ sage baste from the Tofurky box and followed the package instructions for the non-bird. For the gravy, I made a roux and added no-chicken broth, soy sauce, sage, poultry seasoning, and freshly cracked black pepper.

The sweet potatoes were baked for nearly two hours, until soft. Then I took the skins off, mashed them, and added white and brown sugar, margarine, and apple cider.

For the green bean casserole, I used this recipe, and it is amazing. We’ve had it the past few years.

I roasted the brussels sprouts with olive oil, salt, and pepper.

The cornbread dressing has no real measurements, just ingredients scribbled down by my mom of what was in my maw maw’s dressing. It’s basically a loaf of cornbread, two cans vegetable broth, chopped celery and green onion, sage, poultry seasoning, garlic salt, and pepper. Then I put a few bits of margarine on top and baked it at 350 until the top was golden brown.

For the cranberry sauce, I just use the directions on the bag of cranberries. I usually add more sugar than called for, and I also added a splash of orange juice.

The biscuits were a bit dry, so I won’t post those right now.

The pumpkin pie trifle was graham crackers, pumpkin puree + vanilla pudding (from a vegan boxed mix + soymilk) + pumpkin pie spice + cinnamon, and Soyatoo Soy Whip. It was sooo good. But the single mini trifles are enough for two, so we just shared one and saved one for later 😀

And that was my Thanksgiving! I hope everyone else had wonderful food and good company.

What did you have on the table? What would you change for next year?

If anyone is getting out shopping tomorrow, be safe!

Also, this is hilarious: Defensive Omnivore Bingo Card! I’m sure many vegans and vegetarians throughout the country would have been yelling “Bingo!” today if they had known about this. 🙂

– Andrea