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What's On Your T-giving Menu?
Not Wes Posted at 2009/11/18 11:13am reply to

Not Wes
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Thanksgiving (part I) is happening for me this weekend, so it's time to figure out what I'm eating. I'm keeping it a little simpler this year. Celebration Roast & mashed potatoes/lots of country gravy for me. Pumpkin ziti (Veganomicon recipe) & pumpkin pie (Grogan's recipe) to share w/ the fam.

For Thanksgiving (part 2), I might go totally nontraditional & make Indian food... like from India. Pilgrims not included.

What do you have planned?
Ripe Tomato Posted at 2009/11/18 12:59pm reply to

Ripe Tomato
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I'm hoping to be able to go to/host the potluck on the 21, and for that, I'll just make cranberry, fig, and walnut cornbread dressing or sweet potato pie.

For our house Thanksgiving we usually go all out. Last year I made a large unturkey-style roulade, that went over pretty well, and last night I attempted individual mini unturkeys (unquail?) that were kind of cute, easier to handle, a hell of a lot less work and cooked much more quickly, so I'll probably to that again, or possibly combine the two styles and make a medium but spherical unturkey-style roast(although I stuffed them with cornbread dressing last night, and for thanksgiving, I'll probably stuff with wild rice pilaf since other wise that's a hell of a lot of flour). If I don't make that, I might a seitan (beef) wellington, which is seitan, topped with sauted mushrooms, wrapped in puff pastry. We'll probably have something with sweet potatoes or winter squash and some kind of green veggie. In addition, my boyfriend needs his traditional sides; green beans, mashed potatoes, and dressing, and I need my traditional sides; at least two dishes with cranberries, mushroom gravy, and pie, possibly Kentucky bourbon and/or sweet potato.

Kristal Posted at 2009/11/19 7:23am reply to

Kristal
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just the basics,  

tofurky
mashed potatoes
green bean casserole
corn on the cob
stuffing
rolls
pumpkin & apple pie

all homemade & all for just 3 people. haha..
me and two of my sisters, who are vegetarian
Craig? Posted at 2009/11/19 8:42am reply to

Craig?
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I like the Indian food idea!  I may do something like that just to freak my grandfather out.  He already looks at me like I'm eating bricks.

most likely, I'll make my famous mac and cheese, and probably the green bean casserole as well.  my sister is super vegan friendly and will surely make some other sides that I can eat.

I just got an idea.  deep fried tofurkey!!  I think I may have to try that as well.
Ross Posted at 2009/11/19 9:22am reply to

Ross
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I think we're going to try the homemade Unturkey this year (http://unturkey.org/), Tofurky's nice and all, but I'm ready to try something different and this recipe looks nuts
Ripe Tomato Posted at 2009/11/19 1:17pm reply to

Ripe Tomato
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Ross, the unturkey IS insane!  I had a hard time with the gluten sheet, it didn't unroll easily, and when I finally did unroll it, it kept trying to roll back up, which is why I made it roulade style.  I would suggest lining a large bowl with yuba, then the cooked gluten sheet, then stuffing, folding the gluten ends into the center, then folding the yuba ends into the center and inverting the bowl on the baking pan(it might help to place a plate or cutting board over the top of the bowl and slide it out once the bowl is inverted over the baking sheet). I used this technique for some mini unturkeys and it worked 1000 times better, although if you go by the recipe, which is huge, you might need some help flipping the bowl.  My omni guests last year loved the final product, and couldn't get enough, so it was definitely a success, although I didn't use their gravy or stuffing recipes. The yeast flavoring is a winner, and can be a useful staple, and I'm not even a fan or nutritional yeast most of the time.  I would also recommend getting your yuba at MT market, they have the big circular sheets in the last freezer (the aisle that has teas on one side), which are a better shape, or you can get the dry sheets in the aisle with the sea vegetables on one side and canned gluten products on the other.

I wanted to do a nontraditional Thanksgiving potluck a few years back, where we use seasonal or "Thanksgiving" flavors, but prepare them in usual ways, like make the things that are usually sweet into savory dishes or vice versa for example: curried sweet potatoes, cranberry sorbet, or cornbread bread pudding.  Jeremy wasn't feeling it and thought it was a bad idea at the time, although now I've made all of those expect the bread pudding, so he may reconsider next year.
VeganExplosion Posted at 2009/11/19 3:10pm reply to

VeganExplosion
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We made a modified version of bryanna clark grogan's seitan turkey (we add much more spices and some liquid smoke). Original recipe is here:http://www.bryannaclarkgrogan.com/page/page/1435893.htm
It is soooo easy! We also make her pumpkin pie which is fool proof and tofu free. It's so legit. My family loves it!
We make all kinds of gravy. Of course my creamy white country gravy from my blog, my mushroom gravy and a "turkey" gravy. Then I make home made mashed potatos, candied yams, brussels sprouts and rolls. I also make my dad a pecan pie! Of course we have my granny's (veganized) banana pudding w/ vegan wafers & vegan whipped cream. Ugh there's much more I can't remember. I'll post a pic of last years thanksgiving later today!
msanna Posted at 2009/11/19 4:20pm reply to

msanna
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For the big family gathering (like 25 people) at my parent's house, I'm making a veggie pot pie and all of the traditional sides (green beans, butternut squash bisque, mashed potatoes, rosemary bread, mushroom gravy, pumpkin pie). My mom makes some other desserts and the turkey and stuffing and we just don't mention to our omni guests that everything else is vegan...My parents are really cool, thank goodness.

For our holiday dinner at my house over the weekend I get a lot more creative license. I'm making:
Roasted beet, arugula and fennel salad with blood orange vinaigrette
Pumpkin risotto w/fried sage and caramelized onions
Grilled broccoli rabe
Tempeh w/40 Cloves of garlic over roasted turnip, parsnip and garlic puree
Probably just dark chocolate and champagne for dessert

My grocery bill and kitchen hours are pretty ooc at this point...
carrie Posted at 2009/11/21 12:40am reply to

carrie
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Last year I made Bryanna's reliable vegan pecan pie. It was so good!

http://www.bryannaclarkgrogan.com/page/page/1435893.htm

My favorite recipes that I use every year are New Farm mac n' cheese, a southwestern corn casserole from La Dolce vegan, and a green bean casserole I got off of veg web. I usually do a different pumpkin pie recipe every year, but last year I used one from The Joy of Vegan Baking and it was a keeper, best vegan pumpkin pie ever. However, I am actually not a huge pumpkin pie fan so I think I'll try a different pumpkiny dessert. A lot of people don't care for tofurky from the box, but I think it's the shit - so I just use that every year. One of these years I'll get more creative. Thanksgiving is all about the casserole for me, but I do like to throw some sauteed kale in the mix for good measure. Yay T-day! (Tofurky day awesome )
Georgeous Posted at 2009/11/21 7:17am reply to

Georgeous
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>A lot of people don't care for tofurky from the box, but I think it's the shit - so I just use that every year.

Bobby LOVES this stuff! We toss it in a crock pot with whatever fixin's we want to try that year and let it cook all morning. We both forgot to buy one before the Weds before and couldn't find one anywhere, so he made me go out last night and get one, just to be sure we'll have it!
We had an omni friend try some last year at dinner, and he thought it was pretty awesome, too.
carrie Posted at 2009/11/21 9:44am reply to

carrie
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I better go get one today! Do you put it in the crock pot frozen or thawed? How long does it take?
sp512 Posted at 2009/11/21 9:51am reply to

sp512
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That sounds really good (and easy!!)
>
>Bobby LOVES this stuff! We toss it in a crock pot with whatever fixin's we want to try that year and let it cook all morning. We both forgot to buy one before the Weds before and couldn't find one anywhere, so he made me go out last night and get one, just to be sure we'll have it!
>We had an omni friend try some last year at dinner, and he thought it was pretty awesome, too.

This year, due to school being the life sucking leech that it is and having 3245813795 projects to work on, I'm going to be hanging around Austin while my fiance goes up to FunkyTown to see his family, which is cool. I need some quiet time. But that also means no mountains of mushroom gravy, homemade cornbread dressing and tofurky for me (i simply am not capable of cooking for just one person.) BOOOO! So if any of you have ideas of what's open and vegan friendly on spanksgiving, lemme know!
Ripe Tomato Posted at 2009/11/21 10:43am reply to

Ripe Tomato
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Sarah, you're welcome to celebrate with us.

As far as places to buy meals:
The top choice is clearly the Happy Vegan Baker, it's $30 per person, and you get to choose between two soups, two entrees (sheppard's pie or pot pie), and dessert (maple pecan pie or pumpkin chocolate cheesecake), plus you get Sage and Apricot Stuffing, Angostura Bitters and Marmalade Glazed Sweet Potato Wedges, Garlicky Green Beans, Jalapeno Cranberry Jelly, and Mushroom gravy. Submit orders to Inge by Tuesday November 24, pick up at the Austin Farmer's Market at the Triangle on Wednesday November 25. http://www.happyveganbaker.com/thanksgiving.htm

Sun Harvest offers a "Traditional Vegetarian Dinner".  I'm not sure how vegan all of the components are, but they do say that it's a Celebration Roast, mushroom gravy, cranberries, and your choice of potatoes, stuffing and sides. Served with dinner rolls and home baked pie. Starting at $44.99. You know, if you want to have tons of leftovers(small serves 4 to 8, traditional large serves 10 or more). Not sure when you have to order by, or when you pick up, contact deli at store for details.

Casa de Luz is the only restaurant I know of that offers a full vegan meal on Thanksgiving Day, and this year it's organic, vegan and gluten free. Their menu includes roasted walnut quinoa stuffing, chestnuts and raisins in brown rice, herbed creamed corn, apple pie, pumpkin pie, and hot spiced apple cider. You can view their full menu via the Thanksgiving link at http://casadeluz.org/ Flat rate of $20, includes tax, cider, and dessert. Buffet style lunch is served 11 am till 3 pm, and they're closed for dinner service.

carrie Posted at 2009/11/21 10:59am reply to

carrie
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Whole Foods has a vegan take-out setup that looks a lot tastier than in years past. It's pretty affordable too. They have a tofu hazelnut loaf, mushroom gravy, cinnamon butternut squash, roasted brussel sprouts, mashed potatoes, and cranberry sauce. You have to buy dessert separately, and I believe all they have is pumpkin pie. An especially good option if you're going out of town, don't really have great access to a kitchen, and have a family that can't accommodate you or doesn't like to cook.
sp512 Posted at 2009/11/21 2:34pm reply to

sp512
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Thanks for all the invites and suggestions! You guys are the rockin-est! excited I'm still trying to figure out my schedule for t-day, so, to those of you who invited me to join in your festivities, I'll let you know by Tuesday at the very latest if I'll be swingin' by!
Georgeous Posted at 2009/11/21 6:32pm reply to

Georgeous
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I thaw mine first before putting it in the crock, but I'm sure you could do it any number of ways.
And you are more than welcome at our place! We're having tofurkey with veggies, baked sweet potatoes, glazed beets, some kind of snazzy stuffing (haven't decided yet), and homemade rolls. Simple stuff, so I don't have to spend all day in the kitchen. You guys are welcome to swing by! I've even tossed around the idea of trying a progressive potluck...
Ross Posted at 2009/11/22 10:19pm reply to

Ross
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Thanks for all the input, Christina happy I grabbed the Yuba sheets today from MT market, I hope this turns out well!
Ripe Tomato Posted at 2009/11/24 11:54pm reply to

Ripe Tomato
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No problem, Ross, let me know how it comes out. Especially if you have any tips on unrolling it!

I found the pics of my unturkey roll from last year: http://www.flickr.com/photos/vegan-vanguard/3065708888/

A plate from last year, with a cross section of the unturkey roll: http://www.flickr.com/photos/vegan-vanguard/3065711000/

And pics from the two previous years dinners: http://www.flickr.com/search/?q=thanksgiving&w=9781993%40N03
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