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.
As promised, here is the complete unhealthy vegan thanksgiving spread. There will be a follow up leftover's post which will provide some more details and recipes on the dishes.
Featuring roasted garden onions, garlic bulbs, celery and carrots. Basting mixture of soy sauce and OJ with poultry seasoning, fresh pepper and a bit of sugar.
Final Platter with tofurkeys, roasted veggies and the squash medallions
Double Tofurkey roasting in the oven, 2 hours
Green Bean casserole, man this stuff is good. Simple roux, nooch and vegetable broth sauce. Seasoning with garlic, onion, and oregano poured over beans baked for 30 mins then topped with fried onions.
Gratuitous plate shot, sorry about the flash it was dark by the time we ate. Left to right: YRR sweet potatoes, green bean casserole, mashed potatoes with mushroom gravy, tofurkey slices, mom's bread stuffing, and roasted squash. Not featured second plate: Roasted garlic asparagus, steamed garden carrots, steam snap peas, apple crisps and more.
Family bonus picture, my mother peeling potatoes on her back deck. Happy Mofo everyone!
Sorry no photos, it was a hectic and less minute affair with 16 people to feed!
Items made: I made two different roasts, one was the holiday roast from everyday dish, the other was a round one like tofurky but stuffed with homemade stuffing and then marinaded/pressure cooked with veggies.
Candied Lime Sweet potatoes, sweet potato maple garlic grattini, stuffing, stuffing more stuffing some dry some steamed in the rice cooker. Roast garlic mashed potatoes, two kinds of gravy, stuffed and roasted acorn squash, sweet chili maple roast squash, ginger garlic roasted veggies (carrorts butternup sweet potatoe), green bean casserol, pumpkin pie, apple crisp, faux meat pie, apple baked beans, roasted carrot/squash soup, braised carrorts with white wine/EB and finally roasted garlic brussel sprouts.
So yesterday I mentioned the apple crisp recipe and how it was coming up. So here it, my family recipe for apple crisp.
Apple Crisp 1 bag of apples 1/4 cup of lemon juice cinnamon, nutmeg, allspice, brown sugar
1/2 cup of rolled oats 1/4 cup WW flour 1/2 cup EB 1/4 cup brown sugar 1/4 cup of walnut pieces 1 TBS of cinnamon 1 tsp of nutmeg a dash of all spice
Preheat the oven to 350, slice and peel all your apples and add them to your dish coating in lemon juice as you go and season with your sugar and spices. Once you've finished the apples prepare the topping in a small bowl by combining your oats, flour, sugar and spices. Once combined fold in your room temperature earth balance until a crumbly consistency is reached add your walnuts.
For a thicker crust, double your crust toppings (or triple!)
Sorry I forgot to take a better picture of the finished dessert.
Here is the sole reason I have missed two posts, vegan thanksgiving 2009. Our new cluttered apartment and ten guests. I think we were able to show this holiday who's boss. As a result the past two days were spent cooking, shopping, and cleaning. Which left very little positing time.
The Glorious Choas:
Once again, I apologize for the horrible lighting in our kitchen, but let us begin.
The first table spread:
And the second serving station
We started the day before as our oven has limited space, and wound up sending multiple dishes to cook at friend's houses. But it all came together in the end.
Night before AM prep, we watched the Buffy thanksgiving episode and peeled, washed, prepend, simmers and stewed. It was magic.
We even had to plug in our mini fridge to hold all the prepped food, it is now holding all the left overs.
Made the night before were: Broccoli Potato soup -Vcon Mom's Apple Crisp-Recipe to follow Prepped potatoes (homegrown!) for mashed potatoes Prepped carrots, roasted with olive oil, sage, thyme, pepper, fresh rosemarry, paprika, cumin etc Baked four loaves of bread (family recipe to come) Made stuffing from said bread (family recipe to come) Lemon Herb roasted potatoes-Vcon marinaded over night Portabello's Marinaded in broth, sherry, olive oil, balsamic vinegar and spices
The next day, we sent all the potatoes to katie to cook along with carrots and squash (olive oil, maple syrup, cayenne, nutmeg, cumin, corriander, sage, rosemarry). Asparagus (semame style from VWAV only roasted and with balsamic vinegar instead of mirin) and sweet potatoes went to Blake, who also made amazing pumpkin pie and pumpkin shortbread.
Blake's Pie
Lemon potatoes:
Carrots:
Garlic tatter mound
Asparagus with sesame
In the morning we headed to the farmers market to get rolls and last minute produce, or produce not grown at Adam's Dad's farm.We also picked up some lovely fancy spiced almonds for the table and some homemade butter-pickles to go with the lovely jar of beets adam's dad's wife made.
First thing prepped, tofurky and a pile of veggies to cook for 4 hours i also added chopped parsnips and x4 the marinade. It went into the oven.
The squash was prepped and sent out to bake else ware along with the asparagus and sweet potato fries (VWAV).
There was vegan green bean casserole, which was gone in a matter of seconds!
I also reserved half the squash for stuffing with Bryanna's wild rice and mushroom stuffing (I added walnuts, so good!).
Wild Rice and mushrooms stuffing cooking:
I also used some of the stuffing to stuff the roasted marinaded mushrooms:
I also made Everydaydish's holiday roast and tried the puff pastry addition for the first time. Although as I had a giant amount of stuffing underneath it and was adding vegetable broth to keep the stuffing moist it didn't work so well. But other people liked it.
Punk Rock chickpea Gravy (VWAV) finished off the whole table nicely and my friend oliver brought kale and tahini sauce (VWAV).
My overgenerous plate
And the Blur-tastic desserts
And here are photos of everyone enjoying the festivities!
The feeding begins!
Secondary Table spread
And post-food-consumption, everyone ready to explode.
Adam feeding Party his share of the feast, after I had cooked him special sweet potato and squash.
DINNER!
