Looks so yummy! The Dandies are killing me.
Hello all! Here is my Thanksgiving FEAST, all gluten-free and vegan to accommodate my little family.
- Candied local sweet potatoes with Dandies.
- Carrots and apricots with toasted almonds marinated in agave nectar and fresh citrus juices
- Green beens and fingerling potatoes (purple and gold)
- Balsamic black cherry vinegar, toasted pecans, cranberries and Brussels sprouts
- Creamed spinach with Daiya
- Rosemary roll
And for dessert, Vegan pumpkin cheesecake with cinnamon snap crust and caramelized pecan topping.
More Reader Thanksgivings! They are so very delicious! »
From Alex: My first vegan thanksgiving! Fresh cranberry sauce, yams, Brussels sprouts, cauliflower bechamel, and whole grain stuffing with pecans and currants! And No Bake Cranberry Pear Tart for dessert!
Um, that is amazing. That is all.
Don’t forget to submit photos of your tasty vegan Thanksgiving feast! Woo!
Dear TastyBite: WTF?!
These precooked sacks of Indian food are near and dear to my heart—I think they taste awesome, and they’re über-convenient. I even bring them backpacking, which is slightly absurd because they’re not dehydrated or lightweight or anything, just delicious.
All Tasty Bites are vegetarian. Not all of them are vegan. But generally, the company labels them accurately and I’ve rarely had a problem. BUT THIS IS ABSURD!!
Reader Julia in D.C. passed along the above incriminating photo of SERIOUSLY BAD EDITING, which is something I cannot abide. The Tofu Corn Masala package is labeled VEGAN but includes CREAM.
Here’s what Julia says:
“I don’t know whether it was an honest mistake or if it’s just false advertising, but it’s unacceptable…. I wrote Tasty Bite a polite but firm letter asking them to change the packaging, but I thought it would also be good to warn other vegans about this issue.”
To write your own polite-but-firm letter, use their customer feedback form. And beware!!
Reader recipe: Fancy stuffed artichokes! »
Reader Jessi made up this recipe and says that she “had to share it right away! It’s so good, and so pretty, and super-easy to increase or decrease for more or less people.”
6 small artichokes
1 cup vegetable broth
1/2 cup cashews
2 medium jalapeños
2 yellow or orange bell peppers
1 large lemon
6 large broccoli florets
2 cloves garlic
3 pieces of bread, oven-dried and crumbled, or one cup of pre-packaged crumbs olive oil
Pre-boil the artichokes for 15 minutes to soften the leaves. While boiling artichokes, in a bowl mix bread crumbs, juice and some pulp of the lemon, vegetable broth (save a little for the food processor), one tsp. of celery seed, and onion powder to taste.
In food processor blend jalapeño, broccoli, carrots, bell pepper, garlic, cashews, some broth, some lemon juice, 2 cap fulls of olive oil. Fold this into the bread crumbs mixture.
Note: This mix is SO good we just decided to put some on some quinoa and eat it right away because we couldn’t wait. Luckily it made enough to have one serving each of that, and still have PLENTY to put on the artichokes. This is super delicious raw and chilled with quinoa, I am thinking it would be a GREAT refreshing cold meal on a 105-degree day! Don’t forget to eat the artichoke stems!
Oil a cookie sheet. Break off artichokes stems and place them, leaves up, onto cookie sheet. Spoon some of the mixture onto each leaf on each artichoke. Drizzle each with a bit more olive oil, and bake for around 30 minutes at 350 F. As you pull the leaves off it will have some baked delicious on each one; eat as you normally would an artichoke, sans nasty-ass mayonnaise!