Oy; I'm full. Not surprisingly, Thanksgiving day was filled with lots of cooking and tons more eating- so much so that I have to break it down into two posts: one for dinner and one for dessert.
Dinner:
Truth be told, I don't like my food touching.
Especially gravied items; they belong on a separate plate!
We went extremely traditional this year, starting with green bean casserole from the PPK:
It never disappoints.
VM has always made awesome vegan mashed potatoes, but her new trick is to add horseradish- making them tastejust like even better than the non-vegan wasabi mashed potatoes from Lucky Cheng's, circa 1999bv (before vegan). VM's famous horseradish mashed potatoes!
I had some farmar sweet potatoes languishing, so I cubed and roasted them skin-on with cinnamon and nutmeg, then mashed them with butter, maple syrup, salt, and cinnamon sugar. AB's so-so, sweet, sweet potato mash.
Because Thanksgiving is as good of an excuse as any to make brussel sprouts...we did. But, we didn't roast them this time; instead, I tossed them in safflower oil with salt, pepper, garlic, and red pepper flakes, and sautéed them stove-top for 15 minutes. They tasted very similar (better) than the ones from Blossom, and I loved the vibrant green.
VM has always made vegetarian, creamed corn stuffing, but she's long since veganized it. On a good day she'll prepare them in balls rather than a casserole. A day when a dead turkey is roasting in her oven is not a good day.
Okay, okay; our mushroom gravy is from a can.
But our cranberry is homemade by my boss, who does something terrific with orange zest to make an orange/cranberry chutney of sorts that I really like...and I am not a fan of cranberries (never craisins).
And, finally: our "main course" was chickpea cutlets from Veganomicon- easily doubled on PPK. Cause what are you gonna do with a single batch? Not enough, that's what.
I really didn't overdo it. The problem arose when I was effectively done, but then decided to have a little more mashed potatoes...and stuffing...and green bean casserole. Then I was not only done, but done for. Despite my own gluttony, it was a wholly successful spread and I'll be eating leftovers for at least a week.
Don't get me wrong; I did manage to have dessert...hours later. But, I'm a professional. I'll let you digest dinner for now and catch you later with part 2.
Happy Thanksgiving.
 |
| VM's napkins: veganized |
Truth be told, I don't like my food touching.
Especially gravied items; they belong on a separate plate!
We went extremely traditional this year, starting with green bean casserole from the PPK:
It never disappoints.
VM has always made awesome vegan mashed potatoes, but her new trick is to add horseradish- making them taste
I had some farmar sweet potatoes languishing, so I cubed and roasted them skin-on with cinnamon and nutmeg, then mashed them with butter, maple syrup, salt, and cinnamon sugar. AB's so-so, sweet, sweet potato mash.
Because Thanksgiving is as good of an excuse as any to make brussel sprouts...we did. But, we didn't roast them this time; instead, I tossed them in safflower oil with salt, pepper, garlic, and red pepper flakes, and sautéed them stove-top for 15 minutes. They tasted very similar (better) than the ones from Blossom, and I loved the vibrant green.
 |
| I forgot the chestnuts!! |
Okay, okay; our mushroom gravy is from a can.
But our cranberry is homemade by my boss, who does something terrific with orange zest to make an orange/cranberry chutney of sorts that I really like...and I am not a fan of cranberries (never craisins).
And, finally: our "main course" was chickpea cutlets from Veganomicon- easily doubled on PPK. Cause what are you gonna do with a single batch? Not enough, that's what.
I really didn't overdo it. The problem arose when I was effectively done, but then decided to have a little more mashed potatoes...and stuffing...and green bean casserole. Then I was not only done, but done for. Despite my own gluttony, it was a wholly successful spread and I'll be eating leftovers for at least a week.
 |
| 89 doesn't really eat at the table; she was just posing for posterity. |
Happy Thanksgiving.
So is Vm vegan, vegetarian, or just adventurous and open-minded? I guess I always assumed she was vegan too.
ReplyDeleteI love that everyone is eating their Brussels this year!
I made a double batch of the PPK Double batch chickpea cutlet recipe for a party last week, even though I was the only vegan but I forgot the leftovers there! I forgot how easy they were to make though.
Nice spread. I love the shot of the table and 89 - so well behaved!
I'm so full from tonight's leftovers on top of last night's dinner I can hardly look at your post. If I weren't so stuffed I'd be eating the photos. I was going to make green bean casserole but didn't get to it — again. 89 is sure looking cute!
ReplyDeleteFor two vegans, it is surprising how different our thanksgiving table looked. Glad you had a good holiday and I'm looking forward (and a little scared) to part II!
ReplyDeleteps: where is the kale?
ReplyDeletefoodfeud- Ah, VM is a vegetarian: has been since 2009 and I'm always trying to get her to transition. I too forgot how great (and easy) those chick pea cutlets are; I should definitely be eating them more often. As for 89, don't let her sweet face fool you; she's like a bolt of lightning!
ReplyDeleteAndrea- I'm anxious to check out your spread. Casserole or not; you always go the extra mile!
BYOL- You're right; there was no 89 at your table! Also, there's a place for kale and it's not at my vegan Thanksgiving. I need room for as many mashed potatoes as possible! P.S. Be afraid; be very afraid.
LOL 89 looks so funny in the photo with the food!
ReplyDeleteWhat a delicious looking, gorgeous looking vegan Thanksgiving spread! Reading about this really makes me want to throw a dinner party just so I can make a big celebration meal. I can't decide which looks better: the green bean casserole or the creamed corn stuffing. Of course it all looks good, even your gravy from a can. Can't wait to see what you had for dessert!
ReplyDelete