Guest guest Posted November 21, 2006 Report Share Posted November 21, 2006 Hello everyone!I'm just curious as to what people are doing to celebrate Thanksgiving this year.I'm going to go the Tofurky route with roasted veggies, then sides of stuffing, mashed potatoes with nutritional yeast gravy, cranberry relish, veganized green bean casserole, tortilla soup, and my mom is bringing a nonvegan pumpkin pie.If anyone has a good Thanksgiving main dish recipe to share that would be great. I'm already thinking ahead to next year. Four years of Tofurky has been great, but it might be time for a change!Wishing the happiest of Thanksgivings to the great people on this list. And to all the birds who suffer for humans this Thanksgiving, peace and hopes of an eventual end to the suffering. MaryMakanda IL Sponsored Link Don't quit your job - take classes online and earn your degree in 1 year. Start Today Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2006 Report Share Posted November 21, 2006 Mary Boehler wrote: > > Hello everyone! > > I'm just curious as to what people are doing to celebrate > Thanksgiving this year. It's my last day before going vegan completely (I have been planning this a while). We're going to Guy's. Carol (Guy's partner) is making chicken and stuffing and mashed potatoes. I'm bringing roasted carrots and steamed green beans, along with the Vegetarian Times vegan spice cake that went over so well last year (recipe below; I don't usually do the glaze). So since I don't like chicken, I'll probably be veggie on T-day, and then it's vegan from then on. BOILED SPICE CAKE Serves 16 - Vegan Boiling the sugar, raisins and spices produces a wonderfully flavored cake that’s bound to become a holiday favorite. Dress it up with the lemony glaze just before serving for the perfect finish to this festive dinner. Cake 3 cups unbleached white flour 1 1/2 tsp. baking powder 3/4 tsp. baking soda 1 1/2 cups sugar 1 1/2 cups raisins 1 1/2 tsp. ground cinnamon 3/4 tsp. ground nutmeg 1/2 tsp. ground cloves 1/2 tsp. salt 3/4 cup vegan margarine 1/2 cup chopped pecans Glaze 2/3 cup fresh lemon juice 3 cups confectioners’ sugar 1. To make Cake: Preheat oven to 350F. Sift together flour, baking powder and baking soda in bowl. Spray 12-cup Bundt pan with cooking spray, and set aside. 2. Combine sugar, raisins, cinnamon, nutmeg, cloves, 1/2 tsp. salt and 11/2 cups water in large saucepan. Bring to boil, and cook 5 minutes, or until raisins plump up. Remove from heat, and stir in margarine. 3. When margarine has melted, add flour mixture and pecans to saucepan. Blend well, and pour into pan. Bake 35 to 45 minutes, or until toothpick inserted in cake comes out clean. Cool 10 minutes in pan, then invert onto wire rack and cool completely. 4. To make Glaze: Whisk lemon juice into confectioners’ sugar. Pour over cooled cake. Decorate with whole pecans, if desired. PER SERVING: 391 CAL; 4G PROT; 11.5G TOTAL FAT (2G SAT. FAT); 72G CARB; 0MG CHOL; 259MG SOD; 1G FIBER; 49G SUGARS Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2006 Report Share Posted November 21, 2006 Here's my tentative Thanksgiving menu: butternut squash soup spinach, beet, and walnut salad cornbread stuffing mashed potatoes mushroom gravy sweet potatoes with apples and walnuts roasted Brussels sprouts roasted baby carrots whole wheat rolls cranberry sauce relish tray (olives, pickles, etc.) pumpkin pie with pecan crust and topped with whipped coconut cream Andrea www.andreapixley.com www.4militaryfamilies.com -- Version: 7.1.409 / Virus Database: 268.14.7/538 - Release 11/18/2006 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2006 Report Share Posted November 21, 2006 Andrea Pixley wrote: > > Here's my tentative Thanksgiving menu: > > butternut squash soup spinach, beet, and walnut salad cornbread > stuffing mashed potatoes mushroom gravy Do you have a recipe for your mushroom gravy? Serene Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2006 Report Share Posted November 21, 2006 What a great thread--Thanks, Mary! We'll be having butternut squash lasagna (http://tinyurl.com/y72ehv) with homemade " mostarella " from " The Ultimate Uncheese Cookbook, " stuffing and lots of sides--stuffing, mashed potatoes & (vegan) brown gravy, baked sweet potatoes, and cranberry-orange sauce. For dessert, Bryanna Clark Grogan's pumpkin pie (http://tinyurl.com/wtc4r). Depending on what looks good at my co-op tomorrow, there may also be pomegranates and roasted chestnuts (yum!). Hope everyone has a great holiday! Peace, Maureen PS Even though I won't be making it Thursday, this curried zucchini soup recipe was so amazing & simple that I can't resist linking to it: http://tinyurl.com/y8xtld Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2006 Report Share Posted November 21, 2006 Do you have a recipe for your whipped coconut cream? April On Nov 20, 2006, at 11:13 PM, Andrea Pixley wrote: > > Here's my tentative Thanksgiving menu: > > pumpkin pie with pecan crust and topped with whipped coconut cream Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2006 Report Share Posted November 21, 2006 Mushroom Gravy * 2 TB safflower, corn or canola oil * 1 lb mushrooms, sliced * 1 onion, diced * 1/2-1 tsp sage * 1/2 tsp thyme * 1/4-1/2 tsp marjoram * 1/4 tsp celery seed * 1/4 tsp pepper * 2 TB miso, dissolved in 1/2 cup broth * 3 cups vegetable broth * 6 TB whole wheat, barley, or rice flour, or 3 TB kuzu or arrowroot, mixed with 1/2 cup broth Heat oil in a saucepan. Sauté mushrooms and onions until soft and slightly browned. Add seasonings, diluted miso and broth. Bring to a boil. Add flour mixture to pot, stirring constantly until thick. Adjust seasonings and serve. Enjoy! Andrea On Behalf Of serene Tuesday, November 21, 2006 Do you have a recipe for your mushroom gravy? Serene Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2006 Report Share Posted November 21, 2006 I just open a can of coconut cream, add a little vegan sugar to it and whip it until it thickens. It takes longer than dairy cream, but it does work! Andrea On Behalf Of April LondonTuesday, November 21, 2006 7:23 AM Subject: Re: Thanksgiving? Do you have a recipe for your whipped coconut cream? -- Version: 7.1.409 / Virus Database: 268.14.11/543 - Release 11/20/2006 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2006 Report Share Posted November 21, 2006 Andrea Pixley wrote: > > Mushroom Gravy Thank you! Serene Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2006 Report Share Posted November 21, 2006 Awesome! I actually use coconut milk in my pumpkin pies in the place of the milk and it works wonderfully, just make sure you use less! I never thought to use it for whipped cream, I'm definitely going to experiment with that tonight! Thanks again, April On Nov 21, 2006, at 11:34 AM, Andrea Pixley wrote: > > I just open a can of coconut cream, add a little vegan sugar to it > and whip it until it thickens. It takes longer than dairy cream, > but it does work! Quote Link to comment Share on other sites More sharing options...
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