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!
SPIN ART is restaurant lingo for spinach artichoke dip. thanks for clearing that up, AC! It's my mom's recipe veganized by moi.
I'd be interested in hearing about it!
OK, AC....first I make this cheeze:
makes about 2 cups
2 cups water
1/4 cup raw cashews
One 4 oz. jar pimentos, drained
1 cup nutritional yeast flakes
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 1/2 teaspoons salt, or to taste
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon cumin, heaping
Combine all ingredients and blend until completely smooth. Transfer mixture to a medium saucepan and whisk constantly over medium heat until thickened, about 5 to 6 minutes.
Set aside.
then saute some onion, garlic
chop up your jar of artichoke hearts and add to saute
Add cheeze sauce
then put in your thawed out box of frozen chopped spinach (or use fresh)
mix up
add more seasoning like cayenne or whatever.
amazingly delish! omnis really like it!
my mom's recipe used 2C of pepper jack shredded cheese. bleck!
sweet potato souffle
L2A, what do you use as egg replacer in your sweet potato souffle? I have a great recipe from my pre-vegan days in Georgia. I tried using tofu, but I wasn't satisfied. I think it was too heavy. I was thinking maybe Ener-G would work better, but I haven't tried it.
I do use energE. I think once I forgot it and it still came out rad. so it's like energE, butter, sugar, potatoes, vanilla. I might even spread on some ricemellow creme after it cooks. Its definitely not as fluffy as the pre-vegan souffles, but still tastes the same, which is all that matters.
SPIN ART is restaurant lingo for spinach artichoke dip. thanks for clearing that up, AC! It's my mom's recipe veganized by moi.
oooo...ricemellow creme??? where does one acquire this deliciousness
sweet potato souffle
L2A, what do you use as egg replacer in your sweet potato souffle? I have a great recipe from my pre-vegan days in Georgia. I tried using tofu, but I wasn't satisfied. I think it was too heavy. I was thinking maybe Ener-G would work better, but I haven't tried it.
I do use energE. I think once I forgot it and it still came out rad. so it's like energE, butter, sugar, potatoes, vanilla. I might even spread on some ricemellow creme after it cooks. Its definitely not as fluffy as the pre-vegan souffles, but still tastes the same, which is all that matters.
SPIN ART is restaurant lingo for spinach artichoke dip. thanks for clearing that up, AC! It's my mom's recipe veganized by moi.
oooo...ricemellow creme??? where does one acquire this deliciousness
It was a giant scavenger hunt, but EarthFare has it...
its like the marshmellow creme by kraft but without the egg whites. it comes in a jar. super runny. could be thicker.
we are going to make smores with it soon!
i want sweet potato souffle!!! haha
Thanks for the recipe, ant!
sweet potato souffle
L2A, what do you use as egg replacer in your sweet potato souffle? I have a great recipe from my pre-vegan days in Georgia. I tried using tofu, but I wasn't satisfied. I think it was too heavy. I was thinking maybe Ener-G would work better, but I haven't tried it.
I do use energE. I think once I forgot it and it still came out rad. so it's like energE, butter, sugar, potatoes, vanilla. I might even spread on some ricemellow creme after it cooks. Its definitely not as fluffy as the pre-vegan souffles, but still tastes the same, which is all that matters.
Thanks! I'm pro-pecan and anti-marshmallow on my souffle. Just sayin. ;)
Has anyone tried this recipe:
http://www.youtube.com/watch?v=GeSQNtDH7Js
?????
I'm planning on making it for Thanksgiving. Just as a test. haha... My dad always told me he'd make me one and I kept telling him not to worry about it. Now I'm curious.
My mom is used to making veg stuff for me and the kiddos after 10+ years of being veggie.
Not sure what I'll take to my inlaws that night. Maybe the incredible veggie pot pie? Not sure. I may be tofu'ed out by then.
Everything i'm making I found here, it's all saved under my meal planner for Thursday. I'm not cooking for a lot of people, this year it's just three. Simple and stress free yay for me.
tomorrow I will be making the silken pumpkin pie, i think it's a lot like the one I have been making every year anyway out of the How it All Vegan cookbook.
Also pecan pie.
and my recipe which is cranberry chutney, you make it a day ahead. also want to try out a cranberry recipe here, cranberry sauce made easy, that will be for my son he likes the kind in the can and this sounds like it's just like that.
For the meal.
TVP meatloaf actually decided to go with the recipe Thanksgiving "meatloaf" due to a lot of positive comments. but will make the TVp meatloaf on another day.
apple sage stuffing with 'sausage' crumbles but instead of buying fake sausage i'm going to make my own. I found a recipe here which shows you how. Have to find it again.
Rosemary Bread, and of course mashed potatoes, whipped with sage, garlic and olive oil. Then going to attempt to make my own vegan gravy I usually buy it packaged at the store. Then last thing is my recipe also which is Fruity Brussels sprouts. I make them pretty much every year. That is about it. :)
I've decided on...
-Steamed Broccoli
-Steamed Asparaus
-Roasted Root Veggies
-Pumpkin Pie (from Fat Free Vegan :) ...it's in the oven right now and smells AMAZING! )
-TVP Meet Loaf? Maybe? Should I?
I will be the only vegan at Thanksgiving, and there will be only three other things that I can eat at the dinner...so should I make something else as well? Any suggestions?
well, my grandparents like to make almost everything, so there's usually not much for anyone else to do. i'm making a chocolate pie, though, and maybe a pumpkin cake (my gramma already made a pie, so i'm not sure if i should make another pumpkin thing). she always makes my boyfriend and i stuffing, in a separate pan. that's pretty much all we've eaten in the past years, but this year he's buying a tofurky for us to try. hopefully it's better than their deli slices, because i didn't like them very much at all. then of course there's the cranberry sauce i usually overdose on. i'm going to try to not make myself sick this year XD i'll control my cranberry sauce eating. (yeah right.)
official menu:
appetizers: ranch dip with veggies, cranberry salsa with "cream cheese" and wheat thins
dinner: peppridge farm stuffing with "sausage" crumbles and dried cranberries, garlic mashed potatoes with brown gravy, salad with vegan ranch dressing
dessert: pecan pie
Here's our menu for tomorrow (I always do a vegan Thanksgiving at my house--it's become a tradition w/ friends):
Vegan Miso-"Cheese" Dip Crusted with Walnuts (served w/ veggies & crackers)
Asian Asparagus Phyllo Wraps (recipe on vegweb & in my book, Radiant Health Inner Wealth-- or RHIW for short)
Roasted Broccoli with Garlic (recipe on my blog)
Salad (a friend will be bringing)
Cranberry Sauce
"Buttermilk" Biscuits (recipe from Vegan Vittles)
Garlic Mashers & Scrumptious Shiitake Gravy (recipes from RHIW)
Tofurkies w/ Tamari-Orange Glaze & Roasted carrots, onions, garlic, & taters
Desserts: Fresh Pumpkin Pie & Apple Puffs w/ Vanilla Bean Caramel Sauce (both from RHIW also)
Yummmmy...hope you all have a great Thanksgiving! :)
This year we have decided to skip the "main event" and just focus on sides. Cranberries, Stuffing with apples and "sausage" crumbles, bread, mashed sweet potatoes, green beans and pumpkin pie.
my husband and I are on our own this thanksgiving, and so we're just keeping it somewhat simple and using our tried and true recipes. I miss my family but I'm excited because this year there will be only veggie food at the table and no stupid jokes about tofurky!
we're having:
Portobello Wellington (http://vegweb.com/index.php?topic=7412.0 - this recipe is amazing! :)>>> )
green bean casserole (http://vegweb.com/index.php?topic=6137.0)
my mom's stuffing recipe
mashed potatoes and mushroom gravy
rolls
dessert: the obligatory (but delicious!) Pumpkin Pie. (http://www.bryannaclarkgrogan.com/page/page/1435893.htm)
then saute some onion, garlic
How much onion and garlic? (Like, 1/4 of a small onion / 1 clove garlic?)
Lotus and I made Crock Cheez (naturally), the pumpkin tofu pie (vegweb), roasted brussel sprouts, and the Tempeh Shepherdess Pie (v-con) to bring to my family's house. The Tempeh is already amazing, as we've tried a bit of it. ;)b
Nom Nom!!!
Have a wonderful day everyone who is celebrating!
See the stuffed tofu roast above... there is a small little blurb about basting it every 15 minutes. Yeah... I already put all the baste stuff on top (2tbsp soy sauce; 2tbsp maple syrup-- so there wasn't a whole lot, just enough to cover the thing)... I am amazed I was able to do the "tofu flip" as I've deemed it. It looks pretty great so far. I hate to crap it all out by not knowing how to baste this. I'm assuming it's okay since I already put it all on... I know nothing about basting. :/
If anyone knows anything, let me know.
It will dry out more when cooking, pokie. If i were you i'd still put some sort of baste on it during cooking, at least halfway through then again towards the end. I always use tons of extra baste for things.
We are going to my Aunt's (I don't know what she'll have for us), so I made a bunch of roasted squash and sweet potato, some yummy cranberry sauce, and pumpkin pie brownies.
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