Happy Cruelty-Free Thanksgiving To All Canadian Members!

[Guest guest]

Hello,

 

We celebrated Thanksgiving on Monday this year (we usually do it on Saturday so

we have the rest of the long weekend to relax and hang out with friends and

family).

 

This year our menu was:

 

vegetarian " turkey " loaf (made with Worthington smoked turkey roll)

acorn squash with quinoa

beets

rutabaga

vege stuffing

mashed potatoes

carrots

 

I usually do a wild rice and mushroom dish but didn't get to it this year (we

are renovating so the house is in chaos and we are super busy with reno stuff).

 

It was wonderful getting together with the family. There are lots of kids now so

it's mass chaos (and I love it).

 

Paula

[Guest guest]

By the way Pat,

 

Your menu looks awesome. How did it turn out?

 

Our dessert was traditional...apple pie, pumpkin pie, and wild blueberry pie.

 

Paula

[Guest guest]

Hi Paula,

 

Sorry to be a week behind with responding - it's been a verrrrrry busy two

weeks!

 

Your menu looked absolutely wonderful - all the good traditional flavours and

none of the bad stuff How do you make your veggie stuffing? When I make it I

simply use whole wheat breadcrumbs from my freezer, add dried and (when I can

get it) fresh sage, finely chopped cooked onion, a little veggie stock, pepper,

you get the picture although I have probably forgotten something. I put it in a

loaf tin (or sometimes a butternut squash or similar) in the oven, taking the

foil off for the last little while for the top to crisp up a little. I've been

known to add cranberries too, but not always, or grated carrot and minced

celery. Stuffings of any kind right now, of course, do without the cooked

elements

 

As for how our dinner on Thanksgiving (can't call it a Thanksgiving Dinner cuz

it wasn't at all conventional) turned out, it turned out very very well. But of

course they were things I make all the time now, so no challenge. Next year I'm

going to branch out and if we're still eating raw I'll try some of the raw

recipes for the holidays. Instead of the pate or whatever I'd planned, I made

guacamole on request. The 'seegars'/rollups were fine, although I could have

made my dipping sauce a little more 'clingy' I think. The stuffed portabellas

were fantastic - one of my favourite raw meals, although I vary the stuffing.

Did I say? They're (sometimes lightly marinated) placed in the dehydrator for 3

or 4 hours, so all the flavours blend a little though not too much and the

portabellas soften a bit. And before long I'm going to go for a 'real' dessert:

pie with a raw nut/seed crust I saw recently.

 

I'm going to work on all this before the holiday season is on us and there's no

time!

 

Thanks for caring enough to ask. Again, love your menu (desserts and all!)!

 

Best, Pat

 

, " peej2e2 " <johnsontew wrote:

>

> By the way Pat,

>

> Your menu looks awesome. How did it turn out?

>

> Our dessert was traditional...apple pie, pumpkin pie, and wild blueberry pie.

>

> Paula

>

[Guest guest]

For my stuffing I usually just take a " traditional " recipe and make it

vegetarian. I find that I can modify most recipes to suit. With all the great

products out there it's even pretty easy to make them vegan.

 

Sour cream is replaced...now I have to work on cheese (pizza actually). I know

you say vegan pizza is good but I'm not there yet. Soon though!

 

Paula

 

, " Pat / 'River' " <drpatsant wrote:

>

> Hi Paula,

>

> Sorry to be a week behind with responding - it's been a verrrrrry busy two

weeks!

>

> Your menu looked absolutely wonderful - all the good traditional flavours and

none of the bad stuff How do you make your veggie stuffing? When I make it I

simply use whole wheat breadcrumbs from my freezer, add dried and (when I can

get it) fresh sage, finely chopped cooked onion, a little veggie stock, pepper,

you get the picture although I have probably forgotten something. I put it in a

loaf tin (or sometimes a butternut squash or similar) in the oven, taking the

foil off for the last little while for the top to crisp up a little. I've been

known to add cranberries too, but not always, or grated carrot and minced

celery. Stuffings of any kind right now, of course, do without the cooked

elements

>

> As for how our dinner on Thanksgiving (can't call it a Thanksgiving Dinner cuz

it wasn't at all conventional) turned out, it turned out very very well. But of

course they were things I make all the time now, so no challenge. Next year I'm

going to branch out and if we're still eating raw I'll try some of the raw

recipes for the holidays. Instead of the pate or whatever I'd planned, I made

guacamole on request. The 'seegars'/rollups were fine, although I could have

made my dipping sauce a little more 'clingy' I think. The stuffed portabellas

were fantastic - one of my favourite raw meals, although I vary the stuffing.

Did I say? They're (sometimes lightly marinated) placed in the dehydrator for 3

or 4 hours, so all the flavours blend a little though not too much and the

portabellas soften a bit. And before long I'm going to go for a 'real' dessert:

pie with a raw nut/seed crust I saw recently.

>

> I'm going to work on all this before the holiday season is on us and there's

no time!

>

> Thanks for caring enough to ask. Again, love your menu (desserts and all!)!

>

> Best, Pat

>

> , " peej2e2 " <johnsontew@> wrote:

> >

> > By the way Pat,

> >

> > Your menu looks awesome. How did it turn out?

> >

> > Our dessert was traditional...apple pie, pumpkin pie, and wild blueberry

pie.

> >

> > Paula

> >

>

[Guest guest]

It IS easy to be veggie and even vegan these days, with so many new products out

there - you're right! Way back when there was so little and most of it tasted

pretty bad so substitutes were more or less out and one had to more or less do

without. As for the cheese, I know, I know. So very hard to give up for so many

people. Still, just as learning to like it (especially the stronger kind) is an

acquired taste, so is learning to substitute a vegan option or doing without

altogether. Never mind. You'll get there, I'm sure, when you're ready. Baby

steps!

 

Best, Pat

, " peej2e2 " <johnsontew wrote:

>

> For my stuffing I usually just take a " traditional " recipe and make it

vegetarian. I find that I can modify most recipes to suit. With all the great

products out there it's even pretty easy to make them vegan.

>

> Sour cream is replaced...now I have to work on cheese (pizza actually). I know

you say vegan pizza is good but I'm not there yet. Soon though!

>

> Paula

>

> , " Pat / 'River' " <drpatsant@> wrote:

> >

> > Hi Paula,

> >

> > Sorry to be a week behind with responding - it's been a verrrrrry busy two

weeks!

> >

> > Your menu looked absolutely wonderful - all the good traditional flavours

and none of the bad stuff How do you make your veggie stuffing? When I make

it I simply use whole wheat breadcrumbs from my freezer, add dried and (when I

can get it) fresh sage, finely chopped cooked onion, a little veggie stock,

pepper, you get the picture although I have probably forgotten something. I put

it in a loaf tin (or sometimes a butternut squash or similar) in the oven,

taking the foil off for the last little while for the top to crisp up a little.

I've been known to add cranberries too, but not always, or grated carrot and

minced celery. Stuffings of any kind right now, of course, do without the cooked

elements

> >

> > As for how our dinner on Thanksgiving (can't call it a Thanksgiving Dinner

cuz it wasn't at all conventional) turned out, it turned out very very well. But

of course they were things I make all the time now, so no challenge. Next year

I'm going to branch out and if we're still eating raw I'll try some of the raw

recipes for the holidays. Instead of the pate or whatever I'd planned, I made

guacamole on request. The 'seegars'/rollups were fine, although I could have

made my dipping sauce a little more 'clingy' I think. The stuffed portabellas

were fantastic - one of my favourite raw meals, although I vary the stuffing.

Did I say? They're (sometimes lightly marinated) placed in the dehydrator for 3

or 4 hours, so all the flavours blend a little though not too much and the

portabellas soften a bit. And before long I'm going to go for a 'real' dessert:

pie with a raw nut/seed crust I saw recently.

> >

> > I'm going to work on all this before the holiday season is on us and there's

no time!

> >

> > Thanks for caring enough to ask. Again, love your menu (desserts and all!)!

> >

> > Best, Pat

> >

> > , " peej2e2 " <johnsontew@> wrote:

> > >

> > > By the way Pat,

> > >

> > > Your menu looks awesome. How did it turn out?

> > >

> > > Our dessert was traditional...apple pie, pumpkin pie, and wild blueberry

pie.

> > >

> > > Paula

> > >

> >

>