Posts Tagged cranberries

VeganMoFo: Thanksgiving 2010

We originally invited four friends over for Thanksgiving but only one could make it, so we had a small, relaxed gathering.  We set the table up behind the couch for easy football watching during dinner – excellent.

Our appetizer was Pepper Crusted Cashew Goat Cheese, balsamic roasted figs, and crackers.  The cheese log was AWESOME.  I super heart it.  The recipe is C’est La Vegan’s adaptation of the Vegetarian Times recipe, and I really appreciated the extra commentary and directions that she provided.  I was worried that my cheese wasn’t going to hold together because it didn’t drain off much liquid and felt soft coming out of the oven, but it held together well enough to transfer to the platter, and the consistency was perfectly spreadable.  I would highly recommend giving this a try if you like tangy, spreadable, delicious vegan cheese.  The recipe seems lengthy, but it doesn’t have to be; I soaked the cashews while at work the day before, blended it that night and let it sit overnight, then baked it in the morning.

The figs were tossed with a bit of balsamic, olive oil and salt and baked at 350 for about 25 minutes.  They weren’t a huge hit with Dave or our guest, but I liked them well enough.

I also put out a bowl of sweet ‘n spicy mixed nuts, which I over baked a little.  Oops…

I wanted to serve soup and salad, and kept the servings small so that we wouldn’t fill up before the main event.

Chestnut & Celeriac Soup with Sherry-Cider Reduction.  As I said in the recipe post, I put a bit too much reduction on the soup – It really only needs a small drizzle.

Chopped Salad with “Honey”-Lemon Poppy Seed Vinaigrette.  I planned to make this for Thanksgiving ever since it went over so well at our Showcase dinner.  I substituted agave for the honey, and left out the apples and avocado.  I can see how it would be even better with avocado.  Neither of the guys ate their entire salad, but they both said they liked it, which is really impressive for a salad containing both raw kale and brussels sprouts.

There was so much food, we used every surface.  Dave did make a turkey with gravy and non-vegan stuffing, but other than that, everything was vegan!

He also made a vegan oyster mushroom stuffing, which was really nice because it was one less dish I had to worry about.  And as a bonus, it was really good!  Earth Balance, onion, celery, oyster mushrooms, fresh sage, thyme and rosemary, stale bread cubes, and unchicken broth.

Mound of mashed potatoes with Earth Balance, truffle salt and almond milk.

Green Bean Casserole, topped with French’s fried green beans as opposed to freshly fried onions, at Dave’s request.  While I do like my version with homemade crispy onions, I also have to admit that the French’s onions are quite excellent for this purpose.

Orange-Cranberry Sauce.  I wasn’t going to make any cranberry sauce this year because it’s not our favorite part of the meal, but my CSA sent me a package of fresh cranberries the week before, so what choice did I have?  I set out to make a mold, but it didn’t set up enough, so I called it a smooth sauce.  No recipe – I just cooked the cranberries with the juice of two oranges and zest of one, adding a pinch of salt and a squeeze of agave nectar.  They simmered just until soft, then I blended the mixture and returned it to the pot, adding a few Tablespoons of agar flakes and some maple syrup.  It tasted nice, but I was sad when the mold didn’t hold its shape.

My entree was the Nut Roast Extraordinaire that I froze a few weeks ago, on the plate with corn and Our Veggie Kitchen’s Turkey Gravy.  The gravy actually did kinda taste like turkey!  Granted, it’s been a long time since I had turkey.  While it wasn’t my favorite gravy ever, it’s definitely worth a try if you’re looking for a vegan turkey gravy.

All together.

Dessert was Pumpkin Pie from the Mission:  Impossible Pies e-book, served with Purely Decadent Coconut Milk Vanilla Ice Cream.  Dave wanted a store-bought pie and was suspicious when he heard that our pie wasn’t going to have any crust, but in the end he admitted that this version was good too.  He certainly didn’t complain while we ate the leftovers!

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Sweet Potato Chili & Thanksgiving

All my posts as of late have an “&” in the title.  I will try to find time to post more often and avoid the “ands”!

Last week I wanted to make a big pot of deliciousness.  It’s definitely chili weather here and it’s been at least a year since I last made chili, so chili it was.  I use this as my basic veggie chili go-to recipe.  If you follow the recipe you’ll have a tasty, meaty omni-friendly chili, and it’s great for variations.  It’ll taste good pretty much no matter what you do to it.  I’m trying to stay away from processed food though, so instead of faux meat I diced a huge sweet potato and tossed it in.

To go with the chili I made my whole wheat cornbread and wilted some arugula.

On to Thanksgiving!  This was my first Thanksgiving with bf’sfamily, so I didn’t want to get to crazy with the “weird” vegan food and I stayed fairly traditional.

When I made the cornbread above I doubled the recipe so that I could make cornbread stuffing, using this recipe from Vegan Chef.

This was very tasty!  Everyone else kind of looked at it funny, but that’s fine – more leftovers for me!  The only thing I might change next time would be to use a little less parsley and green onion, and a bit more broth to make it all mush together.

The best green bean casserole, from Fat Free Vegan.  This was a hit with everyone.  Well, at least everyone who likes green beans.

Robin Robertson’s Cranberry Relish.  I’m not a huge cranberry sauce person, but I got two bags for 99 cents, and this recipe looked really interesting, with additions like shallots and red bell peppers.  I liked it a lot, but it’s still not something I can eat a lot of.

My cashew miso gravy.  So good.

It’s very hard to get a decent picture of just gravy.

My plate.  BF’s mom left some potatoes on the side for me to mash with Earth Balance and soy milk.

For my “entree” I made seitan cutlets from VCON.  I have to say, I’m not digging them very much.  It might just be that I left them too thick, but the texture turned out so rubbery I have a hard time eating them.  For this meal I cut one in half to make it thinner, coated it in flour and pan-fried it.  It was pretty good this way, along with gravy and everything else on the plate.  I’m not sure what I’m going to do with the rest of them that are currently stashed in my freezer though.

Here’s another view of my plate, just because I think the picture turned out better.

For dessert I made Pumpkin Pie Brownies from The PPK, which I have been wanting to try for over a year.

They were really easy to make and the texture turned out great, but I thought they weren’t sweet enough, which is odd for me.  Normally I think desserts are too sweet!  The recipe called for bittersweet chocolate and I used unsweeted, so I’m sure that took a little sweetness away, but I was very surprised.  They were kind of an “adult” dessert, where the bitterness of the chocolate comes through.  If I make them again I will definitely add more sugar, maybe some chocolate chips in the brownies and whipped cream for the top.  Then I think they will be stellar.

In the spirit of Thanksgiving, I am holding my very first contest!  Well…it’s not really a contest…more like a giveaway.  I am approaching 1000 approved comments, crazy!  To thank you all for continuing to come back and read (even when I’m only posting once a week), I will send a package of sweets to whomever posts the 1000th comment!  I won’t say how close I am – it may not even happen for this post.  But I will announce the winner when it happens.

Lastly, I only took two lunches for last week’s shortened workweek, so here they are.

11-24 better than cream cheese & pumpkin butter sandwich on wheat,
celery & carrots sticks, banana pieces, candy cane jo jo’s

11-25 sweet potato chili, cornbread, wilted arugula, a clementine

I hope everyone had a great Thanksgiving and is getting into the holiday spirit!

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