Sticky Fingers’ chocolate-on-vanilla xmas cupcake, with festive sprinkles and edible Christmas tree! We’d like to buy one of these little darlings for every member of Congress who voted yes on Don’t Ask, Don’t Tell abolition and the shark-finning ban. Hate equal rights? Hate sharks? Fuck off, you get no cupcakes from us.
[photo by Mr. T in DC!]
Hey Christmas- and/or New Year’s-celebrating vegans: we want to see your hot holiday food pics! »
Send me your photos; please include your name (for credit!), and whatever amount of description you’d like. I’ll post everyone’s submissions over the next week. For now, get inspired with our awesome Thanksgiving gallery!
Bonjour, butternut squash cinnamon rolls with cream cheese frosting! They are super-easy to make and they taste like they’ve got pumpkin (squash, whatever) pie inside.
The filling recipe goes like this:
½ cup Earth Balance (or similar)
1 cup dark brown sugar
1 cup butternut squash purée
3 Tbsp. cinnamon
1 Tbsp. ginger
1 Tbsp. cardamom
2 tsp. nutmeg
1 tsp. coriander
Cream the vegan butter and sugar until well combined. Add squash purée and spices, mix thoroughly but gently. I then refrigerated mine for like 12 hours, as I made it the night before, but if you can refrigerate yours for an hour, that’d be fine. You want the filling to be thick and gloppy so it stays within the confines of the dough when you work with it.
Follow instructions for filling and baking in your cinnamon roll recipe (here are some ideas!). I baked mine for 30ish minutes at 360 F (yeah I know; I was splitting the difference between two sets of instructions). After about 30 minutes out of the oven, I frosted them, using the cream cheese frosting recipe from Vegan Cupcakes Take Over the World with extra cream cheese and a little sour cream (leftovers).
Eat warm, though they’re really good cold, too.
Six years ago, I tried my first roasted chestnut. I was living in Germany, and throughout December you could buy paper cones full of hot roasted chestnuts at the Christmas market. Well, markets, you know I didn’t go to just one.
Unless you live on the East Coast, or in Europe, you are probably not going to be able to buy them hot and fresh on the street—it’s not like you need to keep your hands from freezing inside your gloves after a 15-minute bicycle ride in California, right? Or at least not traditionally, so how about just buy some whole chestnuts and roast them at home; they smell so good, and they’re good for you, and right, also they’re tasty, very tasty. Here’s a recipe!
[photo by olgucz]
Happy Thanksgiving from reader Megan M.! On her plate you can see bread with Earth Balance, Thanksgiving cutlets, fancy olives, two kinds of cranberry sauce, German-style red cabbage, mashed potatoes with mushroom gravy, brandied yams, apple-sage wild rice, and roasted brussels sprouts. She says that it was an all vegan Thanksgiving attended by three vegans and six omnivores, all of whom were very pleased with the dinner. Happy Thanksgiving, Megan!
Lord knows I hate a pear. Not as much as I hate grapes in their un-juiced forms, but I really, really hate pears. They’re so mealy and cloyingly sweet, and if they’re not crunching raw, they’re bruised to mush. Ugh.
But it’s pear season, and they’re all over the place, so what do you do when they appear (zing), as they inevitably do, in your kitchen? You can make pear preserves, like the adorable and earnest Patti Moreno the Garden Girl teaches you how to make here in this video. To veganize the recipe, replace the honey with agave or simple syrup, and voilà. It seems an easy way to make something tasty out of all those icky fruits weighing down your CSA boxes and grocery bags.
Really, jars are the solution to any item of produce you otherwise hate: pickle the vegetables, preserve the fruits. Then if nothing else you can make sandwiches and bloody marys.
Recipe: Ashley’s sweet potato bread and pistachio stuffing! »
Ashley Arnerich sent us a photo of her Thanksgiving dinner, which included a delicata squash full of unique and really tasty (seeming!) stuffing. Greedily, I wanted the recipe for myself, but because this is your Vegansaurus, how could I ask her for it and not share it with everyone? Even better, you can make the sweet potato bread separately, so even if you don’t want stuffing, now you’ve got a recipe for seasonal quick bread.
Note that she offered to take extra time out of her schedule to figure out the measurements more precisely, but I said, if winging it worked for you and every other cook before Fannie Farmer came along, then let’s just post the recipe the way you came up with it, and let our clever readers be creative as well. So thank you, Ashley!
The sweet potato bread and pistachio stuffing was as good as is sounds. But I don’t actually have a recipe, and since I never measure this might frustrate you!
Sweet potato bread
1 tsp. vanilla
½ to ¾ cup soy creamer
1 tsp. apple cider vinegar
½ cup beet sugar syrup (from Ikea— seriously tastes like a See’s caramel lollipop), but I’m sure any other sweetener would do
2 cups whole wheat flour
dash of cinnamon
1½ Tbsp. Earth Balance
1½ Tbsp. vegan shortening
½ to ⅔ cup sweet potato butter (puree, sugar and water)*
In one bowl, combine all the wet ingredients, vanilla through beet sugar syrup. In a second bowl, mix together flour, cinnamon, baking powder and salt; then mash in the Earth Balance and shortening with a fork. At this point I wasn’t even sure what I was making, muffins? biscuits? Then fold the sweet potato butter into the dry ingredients, and add the entire mixture to the bowl of wet ingredients. It looked like cake batter, so that’s how I treated it, baking it at 350 for 20 to 25 minutes, but the recipe is going to depend on how you make it, i.e., it’s a little unpredictable.
That was good, and I had a lot left over this morning and I’m all about using shit up, and since it was just me I was cooking for I decided to make stuffing. The cake was nice and moist the night before and thats no good for stuffing so I cut it into chunks and toasted it on low while I did all my mise en place for lunch.
Sweet potato bread and pistachio stuffing
Saute onions and garlic with rosemary, sage, and thyme; deglaze with red wine. I also added some warm mushroom stock, nutmeg, and black pepper.
Pour all this onto the sweet potato bread chunks and some toasted pistachios, stirring gently because the bread is fragile. Stuff into the already roasted delicata squash halves and bake for about five minutes.
Yum! I’d share but I’m in Austin. Hope this works for ya, I really should measure but it’s annoying when you’re hungry!
*or make your own!
[Ikea-sourced beet sugar syrup by tracy van cort]
Happy Thanksgiving from Manna in London! I had a chance to nosh on this delicious apple pie with a side of vanilla ice cream (though the ice cream was so rich and flavorful I think it’s more of a vanilla buttercream ice cream… positively the best scoop of my life!).
Once more: Happy Thanksgiving from Cara of Hipster Food! These are her apple spice cupcakes with molasses frosting and candied walnuts, one of three vegan desserts she brought to an omnivorous dinner. She says that “not only could no one tell the difference between our desserts and the other ones brought, but ours were gone FIRST.” Everybody loves a vegan baked good! Happy Thanksgiving, Cara!
Another vegan meat cake! This one is a meat bundt cake from That Pain in the Ass Vegan. It looks freaking amazing and I want to wear it around my neck as a necklace. A new one every day! It’s fashion AND a meal, that’s THE FUTURE.
AND WAIT! There’s one more! BAM:
My other new hero over at A Fresh New Stomach made the meat cake BUT WITH RICEMELLOW CREME TOPPING. Hello, you are so smart, our babies would surely be in MENSA. Or at least smart enough to be in MENSA but too cool to be in MENSA, you know?