Our downstairs neighbors and friends have a Thanksgiving potluck every year, which is always a lot of fun. This year, I decided to bring my family’s Sweet Potato Balls in vegan form, which are practically a dessert. I also decided to bring this Chocolate Hazelnut Truffle Tart from “Vegan Pie In The Sky.” The tart is incredibly easy to make; you just need to allow a few hours to make the crust and then let the whole thing set up in the fridge. The authors, Isa Chandra Moskowitz and Terry Hope Romero, warn in the recipe’s introduction that the tart is extremely rich, and, man, they weren’t joking. Granted I was really full from dinner, but I could not finish my slice even though it was really, really delicious.
Also, on a side note, because of family obligations, we’ve decided to have our vegan Thanksgiving feast on Friday, but I will post pictures from the meal soon after. I hope you all are well!
Pies are still unfamiliar territory for me. The crust, the filling — it’s all still intimidating. But this Banana-Toffee Pie (found in “Vegan Pie In The Sky“), with the help of a store-bought crust, was really easy to put together and it was really delicious.
The filling is a dulce de leche-like caramel that surrounds slices of banana. Whipped topping and shaved pieces of semi-sweet vegan chocolate are layered on top.
I had originally planned to make the coconut milk whipped topping for this, but I didn’t realize that you need to refrigerate the can of coconut milk a few hours before. So, for a substitute, I used a can of soy whipped cream, which was just okay. It’s very pricey for what you get and it deflated by the time I was ready to serve the pie, which was disappointing.
I will say, the next time I make the pie, in addition to making the topping from scratch, I’m going to double the filling ingredients because it didn’t seem to make enough. Of course, that also could be because I took some out of the pan to eat with a spoon. Yes, it’s that good.
The cheesecake filling was thick and creamy and full of banana flavor, and the chocolate swirled into the filling was so decadent — and, yet, not too rich. While I will gladly eat (and enjoy) vegan cheesecakes made with vegan cream cheese, I love that the cheesecake recipes featured in the book are made with a cashew and tofu base. In my opinion, they taste more authentic. As for the crust, I used the classic Graham Cracker Crust, which is also featured in the book.
The recipe comes together really quickly. First you make the crust, bake it in the oven for 10 minutes, and then throw the rest of the ingredients into a food processor. The chocolate is mixed with a bit of the banana filling and then swirled into the rest of the filling with a knife. Bake for 50 minutes and then cool overnight (if you can wait that long). The top did crack a bit, but it still looked good to me. And, I have to say, the kitchen smelled incredible while it was baking. It was hard not to slice a piece right out of the oven.
Happy (belated) Thanksgiving, everyone!
Well, we pulled off our second all-vegan Thanksgiving and, I have to say, I’m pleased with the results. A few weeks back, I had mentioned that I was going to make a spread featured in an issue of Vegetarian Times, but, true to form, I ended up changing my mind. It was mostly because it was going to be really expensive to make.
So, this year, we decided to veganize very traditional dishes, some of which I made last year, but I was able to improve upon this year. Here’s a breakdown of the dishes you see on the table:
Cumin-Cayenne Mashed Potatoes with Caramelized Onions
These mashed potatoes were taken from the Vegetarian Times spread I originally wanted to make. They aren’t the prettiest mashed potatoes (they look a lot different than the picture in the magazine), but they were tasty. The cumin and cayenne added a nice kick to the buttery Yukon Gold potatoes.
Green Bean Casserole
This is my take on the traditional green bean casserole. I first sautéd the onions and garlic in olive oil and a little Earth Balance. I then added the mushrooms and a little vegetable stock to deglaze the pan. After everything was browned and caramelized, I removed them from the pan so that I could create the cream base. I started by making a roux. To do this, I melted more Earth Balance in the pan and added flour. I then added the cream.
This year, I thought I’d try a new (to me) product, Unsweetened MimicCreme. My only complaint was that, out of the container, it had a very sweet, almost marshmallow-like smell despite being unsweetened. It made me a little nervous, but once I incorporated it into the roux and the sautéd onions and mushrooms, it took on a much more savory aroma. I’ll definitely be using this again for anything that calls for heavy cream.
Once I had the mushroom cream base, I added frozen haricot verts and warmed them a bit in the pan. I then added some of the fried onions to the green beans and then transferred the entire mixture to a casserole dish. I baked uncovered for about 25 minutes at 350 degrees and then topped it with the rest of the fried onions. I put it back into the oven to bake for another 10 minutes.
Sage and Apple Stuffing
My stuffing last year wasn’t all that great, so I wanted to make up for it this year — and I think I succeeded. I used a little help by picking up a couple of packages of vegan stuffing from Whole Foods that already contained some seasoning.
I started by sautéing onions, celery and carrots in olive oil. I then added a clove of garlic and cooked the mixture a bit longer. After that, I added two Honeycrisp apples, chopped into small cubes. After sautéing a little longer, I added the stuffing mix, a couple of teaspoons of sage, and salt and pepper. From there, I started ladling in the vegetable stock until it was at the desired consistency. I then scooped it all into a buttered casserole dish and baked it alongside the Greenbean Casserole.
Sweet Potato Balls with Caramel Sauce (sauce not shown)
It would not be Thanksgiving in my family without this decadent sweet potato dish. My mom makes these every year. My husband doesn’t quite understand my family’s obsession with them, but he’s just weird. How can you not like mashed sweet potatoes wrapped around a marshmallow, rolled in crushed corn flakes, then baked until the marshmallow melts and topped with a rich caramel sauce? It’s like dessert for dinner. Does it get any better than that?
But, needless to say, the original version of these little beauties is not vegan. So, for a Thanksgiving potluck with friends last year, I set out to make them my own. Last year’s effort turned out well, but I made a few tweaks to make them even better this year. For example, I opted to make them a little smaller and I made sure to stick with Kellogg’s Corn Flakes, instead of the Whole Food’s brand I used last year. The Kellogg’s Corn Flakes are lighter and make for a crispier coating.
Here’s the recipe:
3 lbs sweet potatoes
3 tsp Ener-G Egg Replacer
4 tbsp water
1 tbsp almond or soy milk
3 cups crushed Kellogg’s Corn Flakes
Dandies Vegan Marshmallows
1 cup packed brown sugar
1 cup Unsweetened MimicCreme
1 tsp flour
1/2 tsp vanilla extract
Peel and chop sweet potatoes into even cubes. Boil until soft. Preheat oven to 350 degrees. Whisk the egg replacer and water until frothy. Mash the cooked sweet potatoes with a potato masher and then add the egg replacer/water mixture and the milk to the potatoes.
Take two marshmallows and mash them together so that they stick together. Form the mashed sweet potatoes around the marshmallows, then roll in the crushed corn flakes. Place into a lightly greased pan. Repeat until all the mashed sweet potatoes are gone. I made my balls a little larger than a golf ball and I was able to get exactly 15 of them out of the recipe. Bake in the oven for 10-15 minutes, or until you see the marshmallow oozing out.
To make the sauce, simply combine the brown sugar, MimicCreme, flour and vanilla into a saucepan and whisk over medium heat until combined and the sauce thickens enough to coat the back of a spoon.
Spoon the sauce over the sweet potato balls. Try not to eat too many in one sitting. I dare you.
And what Thanksgiving feast would be complete without the cranberry sauce? I like my cranberry sauce the old-school way: out of a can. I’m not sure if the canned kind normally contains gelatin, but the Whole Foods brand does not.
And now for the best part: dessert.
This is the second recipe I’ve made from “Vegan Pie In The Sky” and it did not disappoint. The cheesecake was really, really easy to make and turned out beautifully. Oh, and it was delicious! Each bite brought hints of pumpkin, banana and a touch of orange from the extract. The pecan crunch topping added the perfect flavor and texture to the cheesecake. I cannot recommend this dessert enough.
So, that wraps up our vegan Thanksgiving. It turned out really well and we have tons of leftovers, which is my favorite part.
If I can offer any tips, it would be to make the cheesecake the night before. Thanksgiving day, make the greenbean casserole, stuffing and sweet potato balls first and don’t bake them until close to the end. Make the gravy and caramel sauce next. Finally, while the potatoes are boiling for the mashed potatoes, go ahead and put the greenbean casserole and stuffing into the oven. After about 20 minutes, put the sweet potato balls into the oven too. And, if you can fit them, throw in the Celebration Roast (I put mine in a dish with vegetable stock to keep it moist) and the rolls last.
So, who travels across the country to San Francisco and comes home with a doughnut pan as a souvenir? Why, I do, of course.
I had to go to San Francisco for work last week and stayed an extra couple of days for fun. My friends and I ventured over to the Ferry Building, which has tons of gourmet food and wine shops, including a Sur la Table.
My husband and I have been wanting a doughnut pan so that we could try out the vegan doughnuts featured in “Vegan Yum Yum.” For some reason, our Bed Bath & Beyond doesn’t carry doughnut pans, so I couldn’t resist when I came across one in Sur la Table. The pan I purchased is for full-size doughnuts and her recipe is for mini doughnuts, but it wasn’t an issue.
I didn’t have any chocolate chips to melt, so we stuck with basic powdered-sugar doughnuts. They were so easy to make; I had fresh doughnuts in about 20 minutes. And it only took about 5 minutes to devour them all.
On another note, I cannot believe that Thanksgiving is right around the corner! Last year, my husband and I put together our very first 100-percent vegan Thanksgiving meal. We stuck with the basics and I was so pleased with the results.
This year, we’ve decided to step it up a few notches and try a spread that was featured in the November/December 2009 issue of Vegetarian Times. The recipes come from the book, “Vegan Soul Kitchen” by Bryant Terry, which I don’t have in my collection, but I’m planning on purchasing soon.
I’ve been wanting to make this meal for a long time, so I’m really excited to give it a shot. The menu includes:
Butternut Squash-Bartlett Pear Soup
Citrus Collards with Raisins
Smothered Seitan Medallions in Mixed Mushroom Gravy
Cumin-Cayenne Mashed Potatoes with Caramelized Onions
The only thing I’m changing is the dessert. The spread in the magazine features a delicious-looking Chocolate-Pecan Pudding Pie, but I’m going to switch it out for the Pumpkin Cheesecake With Pecan Crunch Topping in the new “Vegan Pie In The Sky” from Isa Chandra Moskowitz and Terry Hope Romero.
If all turns out well, I hope to have lots of pictures (hopefully better than the blurry shot I took last year) and lots of comments about the food.
I hope everyone is well!
Wow, it’s been a while since I’ve written a post. Sorry for that. Things have been so busy at work. Not that I’m complaining, but this blog has definitely taken a back seat.
But that doesn’t mean I haven’t been keeping up with vegan food. A few weeks ago, I picked up a new cookbook, “Big Vegan,” by Robin Asbell. It certainly lives up to its name. The book has so many different recipes, it’s overwhelming. What caught my eye were the various sandwich, wrap and salad recipes since I always seem to have trouble coming up with lunch ideas. So far, I’ve made the Fast Broccoli Kale Sandwiches with Tahini Sauce and the Summer Corn Soup with Edamame Garnish. Both were good, but they didn’t knock my socks off. Still, I’m excited about the possibilities.
On another note, we invited some friends over for dinner and movies to celebrate the beginning of the Halloween season, which is our absolute favorite time of the year. With the cooler temperatures finally moving in, I decided to make a big pot of chili and banana cream pies. I found the pie recipe in the June 2011 issue of VegNews magazine.
The pies were extremely easy to make, especially since I opted to buy store-bought pie crusts. (You can find vegan pie crust at Whole Foods. I picked up a pack of two for less than five bucks.) Now, the pies were certainly not the most attractive, but they were delicious. (The pie picture in VegNews is actually a stock photo, which was part of a big scandal with the magazine a few months ago.) And the MimicCreme whipped topping that I used, while also tasty, would not stiffen up, so I just spread it over the tops of the pies. Still, I highly recommend giving the recipe a try if you’re a big fan of banana cream pie.
And speaking of pie, I am super-excited about the new pie cookbook coming out this month from Isa Chandra Moskowitz and Terry Hope Romero, “Vegan Pie in the Sky.” If it’s anything like their other two dessert cookbooks, I’m going to need to step up my exercise routine to offset the extra calories.
Anyway, I hope everyone is well!
Update: I had the chance to make the tofu egg salad recipe in “Big Vegan” and it was delicious!! It’s a little more time consuming than my usual tofu egg salad recipe, but so worth it.