Veganmofo: Canadian Thanks Giving Details post!

I know I promised to write one giving all the savory thanksgiving details so here they are!

DINNER!

I've already gone over the menu and the sheer scope of the undertaking in delisiousness. So I'll just go over a few close ups

 Green Bean Casserole is my unsung hero of the holidays. Warm caserole, rich noochy sauce and crispy onions, brilliant! These photos are all the leftovers I horded back to my place so they suffered some transporting.

 Mashed potatoes, mushroom gravy, roasted garlic asparagus, turnip, mom's stuffing.
 Our stuffing recipes has been the one thing Mom always makes.

 Mom's Stuffing
 Homemade brown bread, dried and torn with sliced peppers, garlic, onions, celery and seasoning (paprika, garlic, onion, poultry seasoning, oregano, thyme, Rosemary and pepper) toss and allow to sit for 20 mins, top with EB. Baked in a earth balance coated dutch oven at 350 for 30 mins then ten uncovered.

 More green bean action

 Seriously, tofurky done to perfection and topped with roasted asparagus adds a slight tang to the first layer. So good.

/ end of photos

Veganmofo: Cheesy Potatoes!!

The other day I needed something for breakfast, and as my luck would have it Ms. Kittee herself was waking up and logging on. So I asked the expert who told me these three magical words: nooch, oil and Potatoes.



Scalloped potatoes it was!

Now, unfortunately there aren't any real measurements here just simple steps.

First:

Slice your potatoes as thinly as possible and pre-heat your oven to 350.

2nd:
Combine nooch and oil in a measuring glass. I had a cup or so of nooch the first time, but the flakes deflate when they get wet, so you might have to play with it a bit.



I used a fork to whisk the nooch and olive oil together with salt and pepper. I also added a bit of soymilk for creaminess. You'll know when you get the right consistency because it will be thick, creamy and saucy.



3rd step:
Toss your potatoes slices into a casserole dish and cover in sauce. If you need more sauce, repeat step two until adequate sauce coverage is achieved.



Step 4:
Cover in tinfoil or lid if you have one. Bake in the oven for 30 minutes covered (until potatoes are soft and sauce is bubbly). Then increase to 400, remove lid and cook for 15 minutes of until edge brown.



Optional: I added some vegan cheese to the mix, but it's totally not needed!
I do recommend you serve these hot! I find the next day the sauce tends to really dry out and they are more like nooch crusted potatoes.



For a more complete meal serve with some baked tofu and greens. Yum!

Miso and Roast Garlic Mashed Potatoes

An amazingly delectable dish with added health benefits of miso, making the classic Mashed Potato a healthier indulgence.

This recipe is extremely simple, you may use whichever miso you have on hand, I used dark.

3 large potatoes (diced into small cubes, leaving the skins on! They are good for you and we're trying to be healthy here)
1/2 red onion minced
1 T olive oil
3 large cloves of roasted garlic
1/2 T miso
1 T soy milk
1/4 Cup EB
Pepper

Chop you potatoes and boil in salted water until tender. Chop your red onion, preheat a cast iron skillet with Olive Oil and fry onions until crispy. While you wait on the potatoes combine the other ingredients and mash well (to insure there are no garlic chunks). Whip the miso mixture until smooth and combine with the cooked potatoes. Mash together. Top with your onions and enjoy.