Thursday, November 24, 2011

What The Hell Does A Vegan Eat For Thanksgiving Anyway? 2011 Edition

What The Hell Does A Vegan Eat For Thanksgiving Anyway? 2011 Edition

Roasted Kabocha Squash

Wild Rice Stuffing

Apple Wood and Sage-Smoked Tofu Blocks stuffed with Sauteed Collard Greens

Oyster Mushrooms

Mushroom Gravy

Braised Carrots

Roasted Brussels Sprouts

Roasted Potatoes

Knotted Dinner Rolls

Bourbon-Orange Cranberry Compote


Pumpkin Mousse with Whipped Cream

Chocolate & Coconut Milk Ganache Tart with Sea Salt

Two days of cooking, 45 minutes of eating, two bottles of wine and 326 pictures later...

The main stack started with kabocha squash which was portioned into rectangles tossed with olive oil, salt and pepper and then roasted at 425°F for 20-25 minutes.

The wild rice stuffing took a different turn where the wild rice was deep-fried(!) for 20-30 seconds at 375° F. That caused it to act like popcorn and took on a delightfully nutty tasting, crunchy, but light texture that contrasted nicely between the squash and tofu. The wild rice was then added to sauteed onions, garlic, sage, tamari and pepper.

The tofu blocks were cored (like this) and smoked with apple wood and sage...

...tossed with tamari for 5 five minutes and then deep-fried for 5 minutes at 375°F.

As Liz likes to say "Why should the carnivores have all the fun & holiday danger?"

The sides consisted of braised carrots, roasted Brussels Sprouts (15 minutes at 450°F) and roasted Yukon Gold potatoes (450°F for 40 minutes, turning halfway through)

The cranberries (12 oz. of cranberries, juice of one orange, 1/4 cup of bourbon, 1 tbs. of maple syrup, pinch of salt & pepper) were cooked down until all of the cranberries popped and thickened, then the zest of the orange was added. It cooled and thickened up in the fridge while the rest of the meal was prepared.

Liz made the fancy-schmancy knotted dinner rolls (a recipe from Peter Reinhart).

They were as wonderful to eat as they were to look at.

For dessert Liz made a pumpkin mousse (thickened with agar agar), topped with (soyatoo) whipped cream.

She also brought back the Chocolate and Coconut Milk Ganache Tart with Sea Salt

As always, it's not a holiday without gratuitous pictures of the table. ;)

Table Right

Table Left

Centerpiece with Turkey

Centerpiece with Amaryllis

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