so what are all you vegans eating while the family digs into a steaming golden turkey and pumpkin pie with whipped cream? i usually make a vegan shepherd's pie with lentils and sauteed veggies for the filling, with mushroom-miso gravy. then there's a turnip-apple bake (a family recipe which, i should add, is not actually vegan though it could be converted - there's an egg in it, which i don't mind eating once in a while as long as it's free range), mashed potatoes, roasted garlic, roasted carmelized carrots, parsnips, brussel sprouts (halved, salted, and oven-roasted...don't knock 'em till you've tried 'em), butternut or acorn squash, sweet potatoes, and cranberry sauce. for dessert, i might have vegan pumpkin pie or apple pie or pear pie or whatever we've got lying around. spiced baked apples and pears in apple cider. if i'm lucky, i might even have some ice cream. i think i'll make ginger ice cream tonight. a fantastic traditional thanksgiving spread, and nary a tofurkey in sight. what the fuck is up with tofurkey, anyway?
thanksgiving dinner was awesome. Mushroom-miso gravy: 1 onion, thinly chopped a dozen brown mushrooms (crimini), finely chopped a handful of dried porcinis, reconstituted, w/ water, and finely chopped 2 tbsp miso 1 tsp dill 1 tsp basil 1/4-1/2 cup flour slowly sautee onions on medium-low heat until brown. add mushrooms, sautee for a minute or two, and begin gradually stirring in flour until mushroom mixture is dry and clumpy. mix in miso. slowly stir in porcini water, keeping mixture smooth. when mixture has reached desired gravy-like consistency, add dill and basil. add water or flour as needed until gravy is just right. Pecan-Stuffed Pears 6 large or 3 small pears, halved and scooped 3/4 cup pecans, chopped 3 tbsp margerine 3 tbsp sugar 1/2 tsp cinnamon 1/3 - 1/2 cup rum place pears on a cookie sheet, scooped side up. mix pecans, sugar, margerine and cinnamon and press a spoonful of the mixture into each pear half. drizzle rum over pears and bake 20-30 mins at 350 degrees, or until pears are soft. these pears are especially fabulous with... Easy Ginger Ice-cream 3/4 cup candied ginger 5 tbsp grated fresh ginger 1 can coconut milk 1 1/2 cups soymilk you'll need an ice cream maker for this recipe. put ginger in blender or food processor with half of the can of coconut milk and blend till smooth. add the rest of the milks and mix thoroughly. chill mixture overnight before whipping it up in the ice cream maker.
hate to say it but despite my vegetarian views, I cannot give up stuffing, gravy and pumpkin pie... that's just mandatory for the holiday.... won't touch the turkey though, that's where I draw the line.
this is from last year, but was wondering if anybody knows a vegan mashed potato recipe. doesn't seem like it would be too difficult, but i know most mashed potatoes usuallyhave butter and milk and/or cream in them. also, what is everybody eating THIS thanksgiving?
Tigerlily, what I do, is just make mashed potatoes the same way I did before, but use replacements... like I use soy milk, a little bit of vegan "sour cream" and some vegan "butter spread" Look around for the replacement products, they are usually at any supermarket, just sort of hidden around the store.
Tigerlily, this might sound odd but try making your mashed potatoes with Vegenaise. Think about it; it's the perfect replacement--creamy, tasty and veg! -cook and peel potatoes -mash up a bit -add a little bit of veggie broth just to add some moisture and good flavor -add vegenaise to taste & consistency and...voila--yummy vegan perfection!
Yes it is, Midget. It's probably the best mayonaise replacement I've encountered. But it doesn't taste like mayonaise (something which many may find as a plus), just creamy and tangy. Hard to describe, you should try some and see for yourself.
