Tuesday, November 20, 2007
VeganMoFo and Thanksgiving Preparations
Alright. I went shopping. Did the dishes, and I am ready to start this feast.
My official menu is:
Cozy Inside Greek Stuffing (recipe below)
Ravioli with Pumpkin filling and a pumpkin seed creem sauce (will post recipe soon...)
Festivous Loaf (will post recipe soon...)
Cozy Inside Roasted Garlic Smashed Potatoes (recipe below)
Bourbon Sweet Potato Mash (I veganized this recipe)
Bryanna Clark Grogan's Pumpkin Pie (recipe here)
Julie Hasson's Pumpkin Spice Cake (recipe here) I am subbing chocolate chips for the fruit and frosting it with cream cheese frosting as a 3 layer cake for my Dad's birthday.
I may also make some bread, and a "fried cheese" appetizer, and if I have time I am going to make Joanna's Green Beans, from Yellow Rose Recipes.
Hopefully I'll be able to out do last year's feast!
Garlic Smashed Potatoes
4 large russet potatoes
½ cup soy creamer
¼ cup vegan margarine
¼ cup vegan sour cream
1 head of roasted garlic (see below)
Sea salt and fresh cracked pepper to taste
Bring a large pot of salted water to boil. Wash potatoes and cut them into approximately one inch chunks. Place chunks into the boiling water and cook until tender, usually 10-15 minutes. Drain and return to pot. Add in the creamer, margarine, sour cream and garlic. Smash with a potato masher until you get your desired consistency. I like mine with lots of lumps. Serve nice and warm smothered with Earth Balance and Mushroom and Onion Gravy. For cheesy garlic smashed potatoes, try adding in a quarter cup of nutritional yeast.
1 head of garlic
Olive oil for drizzling
Sea salt to taste
Preheat oven to 400 degrees. Remove excess outer layers of skin, but do not peel. With a knife, cut the top off of the whole head of garlic, exposing just the tips of the garlic cloves. Place on a sheet of aluminum foil and drizzle with olive oil. Sprinkle with salt. Wrap the entire clove in the foil and bake for 30-35 minutes. Remove from oven, let it cool to the touch. Squeeze each clove out and use in garlic smashed potatoes, eat them on their own as an appetizer, spread onto bread, or add into any recipe calling for garlic when you want a milder, roasted flavor. To roast more than one head of garlic at a time, use a muffin tin!
2 1/2 cups uncooked wild rice blend
500 grams vegetable bouillon (2 cubes)
24 ounces seitan, about 3 cups chopped into tiny little pieces, (or any other meat substitute like Boca Crumbles, Textured vegetable protein, or Tempeh sausage crumbles)
1/4 cup olive oil
1 large onion, diced
6 cloves garlic, minced
4 tsp cinnamon
1 cup golden raisins
4 tbsp tomato paste
1 cup pine nuts
2 tsp sea salt
1 tsp fresh cracked black pepper
Prepare rice, according to package instructions adding bouillon cubes to the water. Cook seitan, or other meat substitute, in a separate pan in a smidge of olive oil, until browned. Use about 1/2 of the olive oil in a large pan (I used a wok) and sauté the onions and garlic on medium high heat for about 5-7 minutes, or until onions are translucent and garlic is fragrant. Reduce heat, add the seitan, then all other ingredients to the pan, mix well and remove from heat. After rice is fully cooked, add to the sautéed ingredients along with the remaining olive oil and mix it all together.
All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, or remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni