Thanksgiving 2009 what's on the menu?
Posted by veganhippie on Oct 29, 2009 · Member since May 2008 · 5810 posts
let me drool over your ideas!
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let me drool over your ideas!
everything sounds sooo good!!
I am making the turkey roast from every day dish tv (so easy and so good), roasted brussels sprouts, creamed cauliflower, mashed potatoes, something with sweet potatoes but haven't figured that out yet, dinner rolls and pumpkin cheesecake for joy of vegan baking. everything is relatively simply and should come together easily
I am so not experimental with my holiday meals. I hunger all year long for it and enjoy making and eating it for Thanksgiving and Christmas! heh
Bryanna Clark Grogan's Soy Seitan Turkey (I think I have this recipe memorized!)
Stuffing full of veggies and rich savory herbs
Garlic mashed potatoes
Green Bean Casserole (Since we love love love mushrooms I make a roux with 1/4c Earth Balance and 1/4c flour and cook it in a pan on medium for a minute then add slowly 1c water and 2c nondairy milk, thyme, bullion, sage, and pepper before adding it to 10-20oz of diced sauted mushrooms and onions.)
Rolls
Cranberry sauce
A huge pan of mushroom gravy
And maybe a pie or apple crisp depending on whose here.
we have 60+ plus people coming to our house. half of them being pork-loving cubans (it's quite disturbing waking up and seeing an entire pig hanging from your swing set. :'( ) and the other half being fried *insert animal here* -loving hicks (but i still love them) so i really wanna make a casserole (since apparently the one on this site is fucking amazing!) and a dessert and i really want them to like ittt!!! :>
how could they not love the vegan goodness? They'll burst from all the healthy deliciousness
this is going to be my first vegan thanksgiving (its been vegetarian before that), and my in-laws are coming for dinner!!! they are big-time meat eaters, but i told them no turkey in my house and they're ok with it. i'm actually doing a practice run this weekend, and pretty much sticking to the basics:
-green bean casserole (does anyone have a good trick to veganize the cream of mushroom soup? i saw a recipe on this site i was going to try, but if anyone has any better ideas...)
-stuffing
-mashed potatoes
-sweet potatoes
-tofurkey (never had the big chunk of it before, but i like the deli slices so hopefully it's as good)
-something with cranberry sauce
-some kind of salad
i'm kind of nervous about this, i've only recently started cooking at all and i really want to make this food good so that the in-laws see that vegan can be yummy!! if anyone has any helpful hints or advice, please let me know! :chinup:
Imagine Creamy Portabello Mushroom Soup
One of our favorite new dishes of the past couple years is making Herb stuffing and adding sauteed, crumbled Field Roast Smoked Apple Sage links mixed in. That is one delicious stuffing !
We always traditionally did the stuffing with smoky tempeh strips added in, which is excellent, but this new recipe takes the cake. Now we do both :-)
how could they not love the vegan goodness? They'll burst from all the healthy deliciousness
hah, let's hope!
I am going to make stuffed squash, green bean casserole, and gravy. Maybe with a side of mashed potatoes or sweet potatoes.
this is going to be my first vegan thanksgiving .... my in-laws are coming for dinner!!! they are big-time meat eaters, but i told them no turkey in my house and they're ok with it. i'm actually doing a practice run this weekend,......
-green bean casserole (does anyone have a good trick to veganize the cream of mushroom soup? i saw a recipe on this site i was going to try, but if anyone has any better ideas...)
......
-tofurkey (never had the big chunk of it before, but i like the deli slices so hopefully it's as good)
......
i'm kind of nervous about this, i've only recently started cooking at all and i really want to make this food good so that the in-laws see that vegan can be yummy!! if anyone has any helpful hints or advice, please let me know! :chinup:
I'm reading the thread from the beginning so I don't know if anyone answered this yet.
Cammies, in my experience, the tofurkey loaf is not nearly as good as the deli slices. We had it a few times and were not impressed, and I am veggie nearly vegan. Most people prefer the Quorn roast, I think, but it does have a little bit of egg white. It really tastes like white turkey breast. We eat vegan all the time, but for omni guests we make the Quorn, we figure it's better to bring them over from the dark side, that to present 100% vegan. I think that a homemade Seitan roast is a good vegan option.
The Tofurkey gravy (find in the frozen foods section) is delicious, though quite expensive for a lot of people, it's cheaper to make your own gravy ahead and freeze it and have plenty. it's just a simple mushroom gravy recipe. It's important to have enough gravy. The practice run is a good idea.
There's a Green Bean Casserole recipe on this site.
Quorn does not have "a little bit of egg white" the second ingredient is egg white.
The Tofurky roast is not scary. It is easy to make and can be quite appetizing for omnis. I prefer to make about 1-2cups of veggie broth basting liquid rather than the one on the box. Then I simply place the thawed tofurky in a roasting pan with onions, carrots, celery and mushrooms and pour the broth over it all. Tent it with foil and cook as directed. Simply roll the roast over half way through and remove the tent 10 to 30 min prior to serving.
Serve it on a platter sliced thinly with all the veggies around it and gravy on the side. It is a very viable option for someone unsure of making their own seitan roast.
I guess it's time for me to put in my usual plug for Field Roast Celebration Roast.
http://www.fieldroast.com/products.htm
http://www.veganstore.com/field-roast-celebration-roast/Page_1/646.html
I love it. Omnivores who have tried it liked it (though I have yet to convince anyone to forgo a turkey), and how's this for a plug: my niece, who doesn't eat meat because she doesn't like it, didn't like Celebration Roast because it was too meaty.
I do like Tofurky deli slices (and I just discovered my supermarket now carries them :)), but I tried the Tofurky roast once and didn't like it nearly as much as Celebration Roast.
I avoid field roast as it makes my tummy upset. :(
I miss Now & Zen's UnTurkey. It was the best.
Tofurky's ok. It does the job, not super amazing. I'm still not sure what I'll be making, but if it's anything "meaty," I'll make "salisbury seitan" from a cookbook I have. Not turkey, but tasty.
I'm now making TWO Thanksgiving dinners. I already posted the menu for the big family gathering, but we're also having sort of an orphan's dinner the night before for a group of eight or ten friends. Since I have so much cooking to do in two days I'm keeping the menu small(ish). My grocery bill is going to be through the roof this month. I'm making:
Roasted beet, arugula and fennel salad with blood orange vinaigrette
Pumpkin risotto w/fried sage and caramelized onions
Grilled broccoli rabe
Tempeh w/40 Cloves of garlic (posted the recipe on this site) over mashed potatoes
Probably just dark chocolate and champagne for dessert
IMHO, tofurky isn't good and usually omnis don't dig fake meat products. I think it's fine to break from tradition and make a lovely lasagna, risotto or stuffed squash. I just always feel like what tastes most delish is the priority.
I just have a quick question for those that made/are making green bean casserole. Is it possible to free it without messing with the texture after it is cooked? Since my kitchen is small I would like to prepare a couple things in advance so I just have to reheat and serve.
Lotus and I are going to my family's place for thanksgiving, but they are all omni, so we are going to be making a few things to bring. I'm thinking we'll at least be bringing a pumpkin pie, some banana bread, and some type of main dish to pass around (perhaps Lotus' mother's Brocolli caserole). I am psyched! :D
i think im gonna go raw until thanksgiving so i can feel cleaned out and ready to feast!!
I just have a quick question for those that made/are making green bean casserole. Is it possible to free it without messing with the texture after it is cooked?
I've never tried freezing it, but I think it would work. I would just reserve some of the fried onions to put on the top during baking (so they don't get soggy).
I just have a quick question for those that made/are making green bean casserole. Is it possible to free it without messing with the texture after it is cooked?
I've never tried freezing it, but I think it would work. I would just reserve some of the fried onions to put on the top during baking (so they don't get soggy).
Thank you. :)
For green bean casserole I would simply make the sauce and refrigerate it and then mix that with the beans and bake as needed before dinner.
That way you dont risk changing the texture of the sauce too much or getting mushy fried onions.
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