So this year due to finances, school, work, and other random reasons we were unable to travel to be with either of our families for Thanksgiving. So instead we decided to do our own Thanksgiving here in Lake Charles with our MFA family (Master of Fine Arts). We are the only Vegans in the bunch, though there are a few Vegetarians. We wanted to share with everyone that you can create a delicious holiday meal with compassion. In the middle of our table we placed the adoption certificate for our sponsored Turkey, Velma and surrounded her with delicious Vegan foods. I made everything fresh, nothing packaged or from a can (with the exception of the pumpkin pie filling, cause who wants to make that from fresh). Our menu consisted of: Seitan Roast, Sweet Potato Casserole with Pecans, Cornbread Stuffing/Dressing, Homemade Cranberry Sauce, Pan Roasted Brussel Sprouts with Garlic Kelp Butter, Mac and “Cheese”, Beer Bread, Mashed Cauliflower with Gravy, and Pumpkin Pie with Whipped Topping. Some of the recipes were my own and several came from my favorite site happyherbivore.com. Here are the recipes I used or the links to them along with several fun pictures of the day spent cooking.
This link goes to my recipe for making the cornbread. I suggest making it the day before. After thatIngredients1 recipe Cornbread2 Tbsp Earth Balance Butter1/2 Cup Chopped Celery1 Small Onion, dicedSubstitute for 2 eggs, beaten2 Cups Not Chick’n Broth2 Tbsp dried SageSalt and PepperDirections*Preheat oven to 350 degrees*Grease a 9 x 13 baking dish*Melt butter in a large skillet over med-high heat, saute celery and onion until soft*In a large bowl, whisk egg substitute, then add crumbled cornbread, stock, celery and onion, sage, and salt and pepper to taste. Mix well*Place in baking dish and bake for 30 minutes
Pan Roasted Brussel Sprouts with Garlic Kelp ButterIngredients:2 lbs Brussel Sprouts, trimmed and cut in half1/4 Cup Earth Balance Butter, Softened1 tsp minced Garlic, (2 cloves)1 tsp Bragg’s Liquid Aminos1 tsp Kelp GranulesSalt and PepperOlive Oil for saute’DirectionsTo Make Butter*With a mortar/pestle, combine garlic, kelp, and bragg’s to form a paste*Mix butter and paste together in a small bowl*Add salt to tasteTo Prepare Brussel Sprouts*Heat Olive Oil in a large pan until shimmering*Add brussel sprouts to pan cut side down*Season with salt and pepper*Cook until cut sides are golden brown*Put cooked brussels in a large bowl and add butter mixtue. Toss to coat*Cook in 400 degree oven for 7-10 minutes to finish
Whipped ToppingIngredients:1 Cup Drained Tofu2 Tbsp Confectioners Sugar1 Tbsp Safflower Oil1 tsp Vanilla1/2 tsp Lemon JuiceDirections:*Blend all ingredients until smooth and creamy*Refrigerate at least 30 minutes before serving