We're still finishing up leftovers in the VeganWheekers household so I'll devote today's Vegan Mofo to all the delicious vegan Thanksgiving meal guides that are starting to pop. Here's a list of what I've seen so far. If you have a favorite, please share in the comments!
VegNews & VegWeb: Thanksgiving O-Rama newsletter
Healthy Happy Life: Healthy Happy Feast
Fat Free Vegan: Thanksgiving Menu Planning (scroll down)
Vegan Culinary Experience Holiday Issue [PDF]
Friends of Animals' Thanksgiving Menu
Robin Robertson's A Vegan Holiday Dinner from the Party Vegan
New York Times: Well's Vegetarian Thanksgiving (not all vegan, but easy to veganize)
Isa Chandra's Thanksgiving In An Hour
Veganomicon's Chickpea Cutlet recipe (love this!)
C'est La Vegan's Vegan Thanksgiving Ideas
11/18/2010 Additions
Healthy Happy Life: Vegan Thanksgiving Menu Ideas: Cornucopia of Recipes
Oh She Glows's Favourite Thanksgiving Recipe Round-Up
Washington Post: Vegan potluck celebrates a meat-free Thanksgiving
Ecomii: A Dozen Delicious Vegan Holiday Dishes
11/19/2010 Additions
The Ellen Degeneres Show: Recipes
Chef Chloe's Vegan Thanksgiving
New York Times: Centerpiece Dishes Without the Turkey
What are you making for the holidays?
Tuesday, November 16, 2010
Vegan Mofo Day 12: Tater Tot Casserole w/ Cashew Cream
When I saw SnarkyVegan's White Trash Tator Tot Casserole w/ Daiya, I was absolutely fascinated. What a wondrous creation! I knew immediately this dish would be in my future.
Well, tonight, it's in my tummy. Yum!
I will say this is just about the strangest thing I've cooked yet (I've never made casserole of any kind before) and I wasn't sure how hubz was going to take it. I gently warned him as I was whipping this up that I was making something very different and should it fail, there's still leftover curry in the fridge, LOL!
My hesitation in the success of this dish laid not in SnarkyVegan's recipe but in my modification of it. Instead of using Daiya cheese, I opted for cashew cream because I've never really liked cheese in anything except on pizza. And guess what? I've never made cashew cream before either, hence my apprehension at the success of this meal.
Here's my modified recipe:
Tater Tot Casserole w/ Cashew Cream
Cashew cream:
2 cups soaked raw cashew
1 cup plant-based milk (I used soy milk)
2 tbsp oil
2 tbsp flour
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
salt and pepper to taste
Casserole:
1/2 cup corn
1/4 cup pea
whole head of broccoli, chopped into small florets
1 bag of tator tots
Instructions:
1. Blend raw cashew with 1/2 cup of soy milk or as needed for creamy consistency.
2. Heat oil in pan and create roux by adding flour.
3. Add cashew cream to roux. Mix. Add the other 1/2 cup of soy milk. Mix.
4. Add the garlic powder, onion powder, paprika, and salt and pepper to taste. Mix well. If the cream becomes too thick, add more milk.
5. Arrange the vegetables in the casserole dish and pour the cashew cream over it.
6. Arrange the tator tots in rows on top.
7. Bake at 375 F degrees for half hour (or until the tator tots brown).
(SnarkyVegan baked for an hour but my tots turned really brown at the 30 min mark so I took it out so it wouldn't burn. Luckily the vegetables were well cooked!)
Serves 4-5
In hindsight, I probably didn't need the roux but I'm just writing down what I did for your reference.
The verdict?
We liked it! So much so we went for second helpings and had to stop ourselves from overeating. There's exactly enough for tomorrow's dinner and I can't wait. Woohoo!
Well, tonight, it's in my tummy. Yum!
I will say this is just about the strangest thing I've cooked yet (I've never made casserole of any kind before) and I wasn't sure how hubz was going to take it. I gently warned him as I was whipping this up that I was making something very different and should it fail, there's still leftover curry in the fridge, LOL!My hesitation in the success of this dish laid not in SnarkyVegan's recipe but in my modification of it. Instead of using Daiya cheese, I opted for cashew cream because I've never really liked cheese in anything except on pizza. And guess what? I've never made cashew cream before either, hence my apprehension at the success of this meal.
Here's my modified recipe:
Tater Tot Casserole w/ Cashew Cream
Cashew cream:
2 cups soaked raw cashew
1 cup plant-based milk (I used soy milk)
2 tbsp oil
2 tbsp flour
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
salt and pepper to taste
Casserole:
1/2 cup corn
1/4 cup pea
whole head of broccoli, chopped into small florets
1 bag of tator tots
Instructions:
1. Blend raw cashew with 1/2 cup of soy milk or as needed for creamy consistency.
2. Heat oil in pan and create roux by adding flour.
3. Add cashew cream to roux. Mix. Add the other 1/2 cup of soy milk. Mix.
4. Add the garlic powder, onion powder, paprika, and salt and pepper to taste. Mix well. If the cream becomes too thick, add more milk.
5. Arrange the vegetables in the casserole dish and pour the cashew cream over it.
6. Arrange the tator tots in rows on top.
7. Bake at 375 F degrees for half hour (or until the tator tots brown).
(SnarkyVegan baked for an hour but my tots turned really brown at the 30 min mark so I took it out so it wouldn't burn. Luckily the vegetables were well cooked!)
Serves 4-5
In hindsight, I probably didn't need the roux but I'm just writing down what I did for your reference.
The verdict?We liked it! So much so we went for second helpings and had to stop ourselves from overeating. There's exactly enough for tomorrow's dinner and I can't wait. Woohoo!
Monday, November 15, 2010
Vegan Mofo Day 11: Panang Curry
Happy Monday!
Brace yourself, this picture is not very flattering for a very yummy dish:
I know it looks like a yellow blob but I promise you there's tofu, cauliflower, and eggplant in there.
Hubz loves curry so here we are with another curry dish. He paid it the highest compliment by saying, "I've eaten many curries but nothing that tasted like this." I had to make sure he wasn't being sarcastic. Indeed he really liked it!
You can use the recipe from Chef Chloe or Epicurious.The only difference in ingredients is the veggies added at the end. Chloe used sweet potato and kale; Epicurious used carrots and red bell pepper. I myself used eggplant and cauliflower. The surprising ingredient was peanut butter; I've never seen peanut butter used in a curry before. It really made the curry extra creamy on top of the coconut milk. Yum!
If you love curry, I highly recommend this recipe (from either source). We'll definitely be making this again!
Brace yourself, this picture is not very flattering for a very yummy dish:
I know it looks like a yellow blob but I promise you there's tofu, cauliflower, and eggplant in there.Hubz loves curry so here we are with another curry dish. He paid it the highest compliment by saying, "I've eaten many curries but nothing that tasted like this." I had to make sure he wasn't being sarcastic. Indeed he really liked it!
You can use the recipe from Chef Chloe or Epicurious.The only difference in ingredients is the veggies added at the end. Chloe used sweet potato and kale; Epicurious used carrots and red bell pepper. I myself used eggplant and cauliflower. The surprising ingredient was peanut butter; I've never seen peanut butter used in a curry before. It really made the curry extra creamy on top of the coconut milk. Yum!
If you love curry, I highly recommend this recipe (from either source). We'll definitely be making this again!
"Is it Monday already?"
Saturday, November 13, 2010
Vegan Mofo Day 10: Raw Kale Salad with Mac & Cheese
I summoned up the courage and I did it. I ate raw kale.
Yes, you may laugh! But for someone who's hated veggies growing up (they've always tasted bitter to me) and rarely ate raw salads, this was a big step. I've been slowly absorbing information online about the benefits of eating raw and I must have absorbed enough because I woke up this morning and decided to have a raw kale salad. Yes, sirree!
Following some online instructions, I rubbed extra virgin olive oil and salt into the kale leaves to soften it and added a bit of lemon juice and balsamic vinegar for flavoring. While that was marinating, I made mac and cheese. Instead of the usual VeganDad recipe which used tofu and cashew as the base, I tried Eating Consciously's Avocado Mac and "Cheese" which used avocado and white beans instead. This recipe had less ingredients and no oil; a quick spin in the food processor and we're done. For an added touch, I baked it with some Panko bread crumbs before serving.
I served the kale with apple, tomato, and sunflower seeds just to make it more colorful and less daunting.
Verdict: I loved the raw kale salad! So much so that I had second helpings. While I enjoyed the new mac and cheese recipe, hubby said he preferred VeganDad's. He also had to rinse the kale because he said it was too salty (he has a lower salt tolerance than I do).
I'm also trying to be more mindful of how I eat, mostly that I chew my food better and have better posture (I'm a chronic sloucher). I will also try to make a habit of focusing solely on eating at mealtime instead of being distracted by the TV or computer. My brain is always racing and demanding new info (I guess that's why I'm addicted to Twitter) so I've got to learn to slow down and be in the moment.
Just like Bert...
Ommm....
Yes, you may laugh! But for someone who's hated veggies growing up (they've always tasted bitter to me) and rarely ate raw salads, this was a big step. I've been slowly absorbing information online about the benefits of eating raw and I must have absorbed enough because I woke up this morning and decided to have a raw kale salad. Yes, sirree!
Following some online instructions, I rubbed extra virgin olive oil and salt into the kale leaves to soften it and added a bit of lemon juice and balsamic vinegar for flavoring. While that was marinating, I made mac and cheese. Instead of the usual VeganDad recipe which used tofu and cashew as the base, I tried Eating Consciously's Avocado Mac and "Cheese" which used avocado and white beans instead. This recipe had less ingredients and no oil; a quick spin in the food processor and we're done. For an added touch, I baked it with some Panko bread crumbs before serving.
I served the kale with apple, tomato, and sunflower seeds just to make it more colorful and less daunting.
Verdict: I loved the raw kale salad! So much so that I had second helpings. While I enjoyed the new mac and cheese recipe, hubby said he preferred VeganDad's. He also had to rinse the kale because he said it was too salty (he has a lower salt tolerance than I do).
I'm also trying to be more mindful of how I eat, mostly that I chew my food better and have better posture (I'm a chronic sloucher). I will also try to make a habit of focusing solely on eating at mealtime instead of being distracted by the TV or computer. My brain is always racing and demanding new info (I guess that's why I'm addicted to Twitter) so I've got to learn to slow down and be in the moment.
Just like Bert...
Thursday, November 11, 2010
Vegan Mofo Day 9: Curried Pineapple Rice
With leftover pineapple chunks sitting in the fridge, I knew I found tonight's dinner when I saw ChowVegan's Curried Pineapple Rice. It's a quick, low maintenance meal to whip up; just chop everything and throw them into the rice cooker to cook together with the rice. It's also healthy since there's no oil or frying involved.
I subbed some ingredients from ChowVegan's original: yellow onion instead of green, 1/2 lemon instead of lime, and pine nuts instead of almonds. I also left out mushrooms since I don't like them and raisins which I don't have. I'm sure the original version is much better, LOL! In any case, hubz loved it and we'll be making it again.
I subbed some ingredients from ChowVegan's original: yellow onion instead of green, 1/2 lemon instead of lime, and pine nuts instead of almonds. I also left out mushrooms since I don't like them and raisins which I don't have. I'm sure the original version is much better, LOL! In any case, hubz loved it and we'll be making it again.
Wednesday, November 10, 2010
Vegan Mofo Day 8: Brussel Sprouts
I had a fierce craving for brussel sprouts and corn one day so I mixed them together and roasted them with a little olive oil and vegetable seasoning. Served over quinoa, it was the perfect dinner to a long day.
Here's another cute guinea pig video my friend Laloo reminded me of:
They make everything look so yummy!
Here's another cute guinea pig video my friend Laloo reminded me of:
They make everything look so yummy!
Tuesday, November 9, 2010
Vegan Mofo Day 7: Soyaki Tofu, Chard / SFACC Guinea Pigs!
We break from our regularly scheduled VeganMofo to bring you:
GUINEA PIGS!! Up for adoption at the San Francisco Animal Care & Control:
Tim & Brian
Edgar and Juan
Sasha, Rita, Lucy, and Gretchen
For lunch, we had tofu marinated in Trader Joe's Soyaki with a side of chard. I was inspired by Jenna over at Good Good Things after a full morning of reading veganmofo blogs. Oh my, there are SO many things to read I barely made a dent in my Google Reader. It's still shows 1000+ unread posts! I've also bookmarked and favorited lots of yummy looking recipes that I can't wait to try.
Tip: If you use Microsoft Office, there's a program called OneNote that acts like a notebook. I use it to store all the recipes that I find online. The cool feature is that when you cut and paste from a website, it automatically pastes the link of the page too, so you'll always know where you got the recipe from in case you need to go back to it or give credit to it when you write about it on your own blog.
How do you store your recipes?
GUINEA PIGS!! Up for adoption at the San Francisco Animal Care & Control:
Tim & Brian
Edgar and Juan
Yolanda and Jasmine
Sasha, Rita, Lucy, and GretchenIn a perfect world, they'd all come home with me. But in an equally perfect world, they'd all go to loving, forever homes in pairs (elsewhere) and soon!
//end cuteness, cue yumminess//
//end cuteness, cue yumminess//
For lunch, we had tofu marinated in Trader Joe's Soyaki with a side of chard. I was inspired by Jenna over at Good Good Things after a full morning of reading veganmofo blogs. Oh my, there are SO many things to read I barely made a dent in my Google Reader. It's still shows 1000+ unread posts! I've also bookmarked and favorited lots of yummy looking recipes that I can't wait to try.Tip: If you use Microsoft Office, there's a program called OneNote that acts like a notebook. I use it to store all the recipes that I find online. The cool feature is that when you cut and paste from a website, it automatically pastes the link of the page too, so you'll always know where you got the recipe from in case you need to go back to it or give credit to it when you write about it on your own blog.
How do you store your recipes?
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