Robyn in Berkeley made a super-gravy-ful plate of leftovers: technically an open-face hot seitan sandwich with mushroom gravy, stuffing, mashed potatoes and cranberry sauce, but I bet about 35 percent of that plate is gravy alone. Still! Everything except the single slice of bread is homemade, and the seitan is Ellen’s chef Roberto’s recipe. Really, it looks delicious; hard to go wrong with homemade seitain and gravy! Happy post-Thanksgiving weekend, Robyn!
Happy Thanksgiving from reader Andi, who writes that her vegan potluck was “bomb dot com. Two types of stuffing, Tofurky, maple chipotle glazed Field Roast, brussels sprouts, sweet potatoes with Dandies marshmallows, stuffed acorn squash, sweet potato knishes, pear and endive salad with candied pecans, butternut squash and mushroom tart, green bean casserole, and mashed potatoes with gravy. For dessert? A layered chocolate and vanilla crème brûlée custard, pumpkin pie, and baked apples with Soy Whip!”
And that would explain the place settings at what is clearly a desk, and why those two plates are piled obscenely high with food. Andi and friends, your potluck gets the Vegansaurus stamp of gluttonous approval. We are so, so proud of you. Happy Thanksgiving!
“This year is my first Thanksgiving as a vegan, as well as my first on the West Coast. All my family lives in Florida (where I used to!) and I’m way too broke to get back there just for stuffing my face and getting drunk with grandma this year, but I wanted to still be able to do the all-day cooking/kitchen drinking that I love so much about the holiday. But what’s a vegan-friendless person such as myself to do on Thanksgiving when 3,000 miles from home? The answer ISN’T cry into a cup of spiked cider! Luckily for me I found out that a Berkeley Student Co-op (Cloyne Court to be precise) was hosting a feast on the infamous day, and anyone who knows co-ops knows they need as much help as they can get. The BSCs are super-accommodating when it comes to dietary preference, but that still doesn’t guarantee a beautiful feast-sized vegan spread of gut-busting proportions. That’s where I come in, to represent in the kitchen for all who want an animal-protein-free food orgy!
I had never even visited Cloyne Court before (have you? It’s an experience) and was really happy to find its kitchen filled with very nice and open would-be chefs (and already tipsy! my kind of people). They had already planned for the stuffing, roasted acorn squash, mashed potatoes—although they got nervous when I suggested we use olive oil instead of earth balance, à la The PPK recipeand from that point on there were vegan and nonvegan mashed potatoes available—mac n’ “cheese,” and squash soup, and a few other would-be accidentivegan dishes. The acorn squash was my baby (nine whole gourds! for a total of 36 portions!) and was as simple as splitting, goop removal, coating with olive oil, rubbing with curry powder, popping into the oven, and forgetting about as the communal bottle of “cooking wine” was passed around the kitchen. Ahhhh the co-op life, amirite? The mashed potatoes were quite a task. I wish I had gotten a photo of us taking turns plunging a giant rolling pin into 10+ pounds of cooked potatoes, all butter-churning style. It was more than enough mash for a baby to drown in, maybe two babies. Everything came out great, I was certainly stuffed and heard positive reviews for the vegan dishes abound, even from the omnivores.”
That is an EPIC Thanksgiving story! And the plate? Clockwise from the top: “Mac n’ “cheese” (the recipe for which I never actually got, but it was awesome and had no processed cheese replacement); roasted acorn squash filled with squash soup; mashed spuds with vegan gravy; whole cranberry sauce; stuffing; and mixed green salad with carrots, cucumbers, mushrooms, craisins, and a vinaigrette.”
Any genius who puts squash soup in a roast acorn squash is a genius we want to befriend, really for real. Happy Thanksgiving, Jon!
Happy Thanksgiving from reader Danya and her lovely, perfect table! Four courses, gravy, wine, dessert—honestly we don’t know how she managed to wait after setting it all out to take a photo!
Happy Thanksgiving, Danya!
These are Snickerdoodles from Rebecca, a 16-year-old vegan in Florida! She writes,
“Me and my Dad are the only vegans in my family. For our Thanksgiving Feast, we cooked a ton of food to bring to my aunt’s house. My Dad made vegan stuffing and a Field Roast and I made mashed potatoes, pumpkin pie, and Snickerdoodles. My Dad and I even convinced the rest of the family to have an organic free-range turkey instead of a factory farm one (I know free-range doesn’t necessarily mean cruelty-free, but getting my very Hispanic extended family members to have something slightly less than traditional is a HUGE step). I’ve been watching the Macy’s Thanksgiving Parade while drinking Pumpkin Spice Silk with my little sisters (one of them wants to become a vegan, but my mom is to busy to cook different meals and tells her that she can become a vegan when she can cook for herself, like me) all day and we can’t wait until the feast tonight! Happy Thanksgiving!!”
Congratulations, Rebecca! It sounds like your dinner is going to be great! All of us at Vegansaurus are really proud of you, being such a good influence on your family at 16, too (as a 16-year-old vegetarian, I was living on cookies and mashed potatoes). Happy Thanksgiving!
Vegan Thanksgivings taking over newspapers across the country! »
Well, at least in Philadelphia. The above-the-fold (newspaper talk!) article in the Philadelphia Inquirer food section on Nov. 11 was all about accommodating guests with different dietary needs—namely, VEGANS! They featured several vegan recipes from Skinny Bitch and whatnot but I’m kind of more interested in this vegetarian cornbread-stuffed squash pictured left from The Adaptable Feast by Ivy Manning. Care to veganize? Looks like it’d be pretty easy; most of the non-vegan items are in the corn bread and I find baking goes well with the replacements.
Oh! There’s also a vegan wild mushroom and asparagus risotto recipe that sounds BANGING but there’s no picture. I love risotto!
So how about other cities? Anybody spotted any of the local papers with some vegan Thanksgiving-related articles? Holler at your girl!
[photo by Ivy Manning via philly.com]
Two Thanksgiving recipes from accidentally vegan Epicurious! »
If you get a CSA box in the Bay Area, it’s probably currently full of potatoes, leafy greens, apples, carrots and butternut squash. Maybe tomatoes & cilantro, too. And butternut squash. Let us marvel at its beauty.
In a recent search, I turned up not one but two (2!) delicious vegan recipes utilizing almost the whole box of produce, on Epicurious, a site that could also be named “Dairycurious with a Pork Garnish.”
Let me show you it.
- This one used apple, carrot and lots of butternut squash.
- I added pepitas (recommended!)
- The house still smells of delicious curry.
- This one used potato, tomatoes, and squash, but I threw in bonus carrots and chard. It worked out well.
- The saffron flavor is amazing, I would recommend using more. Yes I know it’s like $1 per strand. Live a little.
- The spices really elevate this soup from boring vegetable soup to exotic fragrant getaway.
These are both perfect for Thanksgiving—the rice dish would make an excellent stuffing alternative.
And, we still have half a butternut squash, despite it being the dominant ingredient in both recipes. I never realized how much fucking squash is in one of those things.
[photo by Vancity Allie]