. (nextstopparis) wrote in vegancooking,

canadian vegan thanksgiving

these pictures are a few weeks old. I had a vegan thanksgiving dinner with some friends and took pictures of everything.

tofurkey drumsticks, mashed yams, tofurkey, tofurkey gravy

salad, tofu loaf (recipe below), cranberry sauce with walnuts (how it all vegan), hot apple cider with cinnamon

apple walnut stuffing (recipe below), parmesan cheeze (how it all vegan), pumpkin potato and kale soup (recipe below)

mashed squash, mushroom gravy (friend's recipe)

apple crisp (friend's recipe), pumpkin pie (recipe below), cashew cream (recipe below), orange cake (friend's recipe)

Vegetable Tofu Loaf
makes 6-8 servings

4 slices whole grain bread, cut into 1/2 inch cubes
1 tablespoon canola or safflower oil
2 ribs celery, with leaves, finely chopped
1 large carrot, finely chopped
1 medium onion, finely chopped
3 garlic cloves, minced
1 1/4 pounds firm tofu
1 cup nutritional yeast flakes
1/2 cup raw tahini
1/2 cup finely chopped fresh basil or 1 teaspoon dried basil
1/4 cup finely chopped fresh oregano or 1 teaspoon dried oregano
1/2 teaspoon turmeric
3 tablespoons tamari
1/4 teaspoon freshly ground black pepper

1. Preheat the oven to 350F. Lightly oil a 9.5-by-5.5 inch loaf pan.
2. Put the bread cubes on an ungreased baking sheet and bake for 5 to 7 minutes. Stir the bread and bake until lightly browned, 3 to 5 minutes more.
3. Heat the oil in a large frying pan over medium heat. Add the celery, carrot, onion, and garlic and cook until almost tender, 4 to 6 minutes. Remove from the heat.
4. Put the tofu in a large bowl, and mash well. Add the nutritional yeast, tahini, basil, oregano, turmeric, tamari, and pepper, and stir until well mixed. Add the toasted bread cubes and the cooked vegetables and mix well.
5. Press the mixture firmly into the prepared loaf pan. Bake until browned on top, 50 to 60 minutes.
6. Let the loaf stand for 5 minutes, then invert onto a serving platter to unmold.

apple walnut stuffing

I halfed this recipe and it made a lot.

3/4 cup "butter"
2 cups chopped onion
2 cups sliced or chopped celery
1-2 tsp salt
pepper to taste
3 tsp dried sage
1 tsp dried marjoram marjoram
3 tsp poultry seasoning (don't be alarmed, it's just a wonderful mixture of thyme, sage, marjoram, rosemary, black pepper and nutmeg)
1/2 cup chopped fresh parsley
1-3 tbs cider vinegar
4 quarts of 1/2 inch cubes of bread
4 cups chopped peeled green apples
1 1/2 cups raisins
1 1/2 cups lightly toasted walnuts, finely chopped
2 cups vegetable broth

melt butter in large skillet and saute the chopped onion and celery in it until they are soft and just starting to color. add about a teaspoon of salt, pepper to your taste, herbs and cider vinegar. stir well, and remove from heat.

in a very large mixing bowl, combine bread cubes, apples, raisins and walnuts. add sauteed mixture to bowl and toss til well combined.

drizzle on half the broth, toss again, and test... you are aiming for a mixture that is soft and moist throughout, but not soggy or soupy. keep adding broth a little at a time, mixing well after each addition, until you have the consistency you like. the amount of broth used will vary quite a bit, depending on what kind of bread is used and how dry it is.

when texture feels right, taste and correct the seasoning with more salt or pepper when needed.

spoon stuffing into 2 "buttered"casserole pans, or one very large one. cover well, and bake at 350F for about 45 minutes.

Pumpkin and Potato Soup with Kale

2 tablespoons olive oil
1 medium onion, chopped
3-4 cloves garlic, minced
3 tablespoons miso paste (a flavorful soy product, can be found in Japanese and health food stores)
3 quarts water (12c)
1 pound organic new potatoes
1 small organic pumpkin, about 1-3/4 pounds, to yield 1 pound when peeled and cubed
1/2 bunch kale, leaves only, washed and torn into bite-sized pieces
3 tablespoons minced parsley
red wine vinegar to taste
salt and freshly ground pepper, to taste
hot ground pepper, to taste
grated Parmesan cheese to pass at the table

Heat the olive oil in a heavy soup pot. Add the onion, reduce the heat to moderate, and cook until the onion is just wilted. Add the garlic and miso; stir until the miso dissolves and colors the onion and garlic.
Add the water. With the pot covered, bring liquid to just below the boil. Reduce the heat and simmer.
Meanwhile, scrub the potatoes and cut them into 1/2-inch cubes. Peel and cut the pumpkin into 1/2-inch cubes. Add them to the pot. Simmer for about 20 minutes, or until the potato has cooked. The pumpkin will break up and thicken the soup.
Just before serving, add the kale, the parsley, and the seasonings. Cook just long enough to wilt the kale, less than 1 minute. Pass the cheese at the table.
Note: If you plan to serve the soup over several days, just add a little kale with each reheating.
Yield: 8 servings

Tofu Pumpkin Pie

2 c (16 oz) pureed pumpkin (I used fresh)
3/4 cup vegan sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon allspice
1 package (10-12 ounces) silken tofu, processed in blender until smooth
1 9-in unbaked vegan pie shell

Preheat oven to 425 F. Cream the pumpkin and vegan sugar. Add salt, spices, and tofu, mix thoroughly. Pour mixture into pie shell and bake for 15 minutes. Lower heat to 350 F and bake for another 40 minutes. Chill and serve. Don't use the low fat tofu, then the pie tastes like it was made with tofu.

Cashew Whipped Cream
Makes 2 1/2 cups

1 cup raw cashews or cashew pieces
1 cup water
1 to 1 1/2 cups sunflower oil, approximately
4 Tbsp maple syrup
1/2 tsp vanilla extract (optional)
pinch of salt

Blend cashews and water to form a thick cream. Slowly add the oil in a fine stream until cream thickens. Blend in maple syrup, vanilla, and salt. Chill and serve. Cream will thicken substantially when chilled.

everything turned out amazing, especially the cashew cream, oh man. the pumpkin pie was spicy and delicious, I'd recommend using that recipe over any other one, it would fool any non-vegan!
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