Vegan Doughnuts and Thanksgiving Plans

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
Carrot-Cranberry-Walnut Salad
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!

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