Your Thanksgiving Menu?
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I'm happy with tofurkey and mashed potatoes. Anything beyond that is a bonus! <img alt="" class="inlineimg" src="/images/smilies/lick.gif" style="border:0px solid;" title=":lick:"><br><br><br><br>
I get together with some veg*n friends each Thanksgiving and the meal is all vegan. It's pretty cool. Then this year we're also having dinner with my aunt and uncle. They're going to eat whatever they would normally eat but my mom, sister, and I are going to have a tofurkey. We'll share the sides.<br><br><br><br>
I know you wanted specific ideas, I don't really have any. I just went off cause I'm hungry. <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title="
">
I get together with some veg*n friends each Thanksgiving and the meal is all vegan. It's pretty cool. Then this year we're also having dinner with my aunt and uncle. They're going to eat whatever they would normally eat but my mom, sister, and I are going to have a tofurkey. We'll share the sides.<br><br><br><br>
I know you wanted specific ideas, I don't really have any. I just went off cause I'm hungry. <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title="
">
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I always host a vegetarian potluck for tofu-day. Last year I made Tofurkey from scratch. (there's lots of recipes out there). I can't wait to see what we have this year!
I found an awesome tofurkey recipe last year at <a href="http://www.veganchef.com" target="_blank">www.veganchef.com</a> and even though it was a little bit of extra work, I loved it. I think I'll make it again this year...<br><br><br><br>
I found this yummy pumpkin struedel (sp.) recipe in (of all places) a Better Homes and Gardens magazine. I just veganized it with Tofutti cream cheese and soy margerine. I made it for a fall potluck at work, and it was effin' awesome. I'll share if anyone wants it.<br><br><br><br>
My family still does the whole turkey thing...so I always end up just preparing my own meal. I am perfectly content to do that. Holiday cooking makes me happy.<br><br><br><br>
I also found this recipe for cranberrry and cornbread stuffing, so I think I might even make some of that.<br><br><br><br>
I need an interesting sweet potato recipe....hint, hint. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title="">
I found this yummy pumpkin struedel (sp.) recipe in (of all places) a Better Homes and Gardens magazine. I just veganized it with Tofutti cream cheese and soy margerine. I made it for a fall potluck at work, and it was effin' awesome. I'll share if anyone wants it.<br><br><br><br>
My family still does the whole turkey thing...so I always end up just preparing my own meal. I am perfectly content to do that. Holiday cooking makes me happy.<br><br><br><br>
I also found this recipe for cranberrry and cornbread stuffing, so I think I might even make some of that.<br><br><br><br>
I need an interesting sweet potato recipe....hint, hint. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title="
">I'm still brainstorming mine... but I think I'm going to type up a step by step T-day plan(copying an idea from my mom's Woman's Day mag and veganizing it) and put it on my site with links to the recipes this week.<br><br>
I wrote an entry in my diary(<a href="http://kittay.diaryland.com/021029_22.html" target="_blank">http://kittay.diaryland.com/021029_22.html</a>) already about what I want to make. The main things are a lentil loaf, corn casserole, coconut carrots, cornbread stuffing, mashed potatoes, biscuits and gravy, and a tofu pumpkin pie.<br><br>
Mmmmn... just hoping I have a lot of energy for it.
I wrote an entry in my diary(<a href="http://kittay.diaryland.com/021029_22.html" target="_blank">http://kittay.diaryland.com/021029_22.html</a>) already about what I want to make. The main things are a lentil loaf, corn casserole, coconut carrots, cornbread stuffing, mashed potatoes, biscuits and gravy, and a tofu pumpkin pie.<br><br>
Mmmmn... just hoping I have a lot of energy for it.
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I'll ask my chef for his recipe for Sweet Potato Heaven and his South Indian Sweet Potatoes... I'm drooooooling thinking about em...<br><br><br><br>
purple sweet potato pie is another fantastic holiday fancy... but it does have eggs...
purple sweet potato pie is another fantastic holiday fancy... but it does have eggs...
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Didn't someone have a sweet potato cookie recipe?
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8,591 Posts
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">I found this yummy pumpkin struedel (sp.) recipe in (of all places) a Better Homes and Gardens magazine. I just veganized it with Tofutti cream cheese and soy margerine. I made it for a fall potluck at work, and it was effin' awesome. I'll share if anyone wants it.</div>
</div>
<br><br><br>
ummm, yeah...! post 'em already!
<div class="quote-block">I found this yummy pumpkin struedel (sp.) recipe in (of all places) a Better Homes and Gardens magazine. I just veganized it with Tofutti cream cheese and soy margerine. I made it for a fall potluck at work, and it was effin' awesome. I'll share if anyone wants it.</div>
</div>
<br><br><br>
ummm, yeah...! post 'em already!
The <b>Creamy Pumpkin Strudel Recipe</b> as promised, however belated. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=""><br><br><br><br>
I found this in a random Better Homes and Gardens magazine I picked up in the lunchroom at work and the recipe is credited to Annie Crawford. I simply veganized it. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=""><br><br><br><ul><li>1 15oz can of pumpkin<br></li>
<li>1/2 cup packed brown sugar (I used dark brown)<br></li>
<li>1/2 teas. ground cinnamon<br></li>
<li>1/4 teas. ground ginger<br></li>
<li>1/4 teas. ground nutmeg<br></li>
<li>12 sheets frozen phyllo dough, thawed (I actually found vegan phyllo--it's made by <i>The Fillo Factory</i> and is not only vegan, but also yeast free)<br></li>
<li>2/3 cup soy margerine, melted<br></li>
<li>1 cup turbinado<br></li>
<li>4 teas. ground cinnamon<br></li>
<li>1 cup chopped pecans (I toasted mine.)<br></li>
<li>1 8oz. pkg cream cheese (I bought the little tub of Tofutti Cream Cheese and just spooned it out.)<br></li>
<li>whipped cream, optional (I didn't use this, but I suppose one could use Hip Whip, huh?)<br></li>
</ul><br><br><br>
Preheat oven to 400*F. For filling, in a small bowl combine pumpkin, brown sugar, 1/2 teas. cinnamon, ginger, nutmeg, and 1/2 teas. salt. Set aside. Place 2 sheets of phyllo dough on top of one another; brush top sheet with some of the butter. (Keep remaining phyllo dough covered with plastic wrap to prevent it from drying out and becoming brittle.) In a small bowl, combine granulated sugar and 4 teas. cinnamon. Sprinkle a generous 2 tbsp of cinnamon-sugar mixture over the brushed phyllo. Sprinkle with about 2 tbsp of pecans. cut the two layered sheets of phyllo lengthwise to create two strips. Place a slice of cream cheese about 2 inches from teh end of dough strip. Spoon a well-rounded tbsp. of pumpkin mixture over cream cheese. To shape, fold bottom edge of phyllo up and over the filling fold in sides and roll up to encase filling. Place on baking sheet, seam side down. Brush with melted margerine. Repeat with remaining ingredients. Bake 15 min or until golden brown and crusty. Serve warmmmmmm.....
"><br><br><br><br>I found this in a random Better Homes and Gardens magazine I picked up in the lunchroom at work and the recipe is credited to Annie Crawford. I simply veganized it. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title="
"><br><br><br><ul><li>1 15oz can of pumpkin<br></li><li>1/2 cup packed brown sugar (I used dark brown)<br></li>
<li>1/2 teas. ground cinnamon<br></li>
<li>1/4 teas. ground ginger<br></li>
<li>1/4 teas. ground nutmeg<br></li>
<li>12 sheets frozen phyllo dough, thawed (I actually found vegan phyllo--it's made by <i>The Fillo Factory</i> and is not only vegan, but also yeast free)<br></li>
<li>2/3 cup soy margerine, melted<br></li>
<li>1 cup turbinado<br></li>
<li>4 teas. ground cinnamon<br></li>
<li>1 cup chopped pecans (I toasted mine.)<br></li>
<li>1 8oz. pkg cream cheese (I bought the little tub of Tofutti Cream Cheese and just spooned it out.)<br></li>
<li>whipped cream, optional (I didn't use this, but I suppose one could use Hip Whip, huh?)<br></li>
</ul><br><br><br>
Preheat oven to 400*F. For filling, in a small bowl combine pumpkin, brown sugar, 1/2 teas. cinnamon, ginger, nutmeg, and 1/2 teas. salt. Set aside. Place 2 sheets of phyllo dough on top of one another; brush top sheet with some of the butter. (Keep remaining phyllo dough covered with plastic wrap to prevent it from drying out and becoming brittle.) In a small bowl, combine granulated sugar and 4 teas. cinnamon. Sprinkle a generous 2 tbsp of cinnamon-sugar mixture over the brushed phyllo. Sprinkle with about 2 tbsp of pecans. cut the two layered sheets of phyllo lengthwise to create two strips. Place a slice of cream cheese about 2 inches from teh end of dough strip. Spoon a well-rounded tbsp. of pumpkin mixture over cream cheese. To shape, fold bottom edge of phyllo up and over the filling fold in sides and roll up to encase filling. Place on baking sheet, seam side down. Brush with melted margerine. Repeat with remaining ingredients. Bake 15 min or until golden brown and crusty. Serve warmmmmmm.....
I haven't made a decision on my menu but it probably look something like this:<br><br><br><br>
onion soup AND/OR chick pea and rosemary soup<br><br><br><br>
curried lemon dip<br><br>
with vegetables to dip<br><br><br><br>
Fruit and Vegetable Curry AND/OR Tufurky<br><br><br><br>
spiced potatoes AND mashed potatoes<br><br><br><br>
Apple Pie AND/OR Apple and Banana crumble<br><br>
Pumpkin Pie<br><br>
POSSIBLY Shepards Pie ( <a href="http://www.veggievisitors.com/" target="_blank">http://www.veggievisitors.com/</a> )<br><br><br><br>
Lemon Biscuits<br><br><br><br>
Can't forgot gravy or whip cream...<br><br><br><br>
I'm currently trying to decide what kind of bread, stuffing, and vegetable dishes I should make... any suggestions??
onion soup AND/OR chick pea and rosemary soup<br><br><br><br>
curried lemon dip<br><br>
with vegetables to dip<br><br><br><br>
Fruit and Vegetable Curry AND/OR Tufurky<br><br><br><br>
spiced potatoes AND mashed potatoes<br><br><br><br>
Apple Pie AND/OR Apple and Banana crumble<br><br>
Pumpkin Pie<br><br>
POSSIBLY Shepards Pie ( <a href="http://www.veggievisitors.com/" target="_blank">http://www.veggievisitors.com/</a> )<br><br><br><br>
Lemon Biscuits<br><br><br><br>
Can't forgot gravy or whip cream...<br><br><br><br>
I'm currently trying to decide what kind of bread, stuffing, and vegetable dishes I should make... any suggestions??
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a favourite veggie side dish at my place is glazed carrots. just steam baby carrots until cooked to your liking, then toss them in a frying pan with margarine and brown sugar until well coated, give them a few extra seconds to let the flavour soak in, and then they're done. you can spoon the leftover sugar/margarine from the pan overtop of the carrots on your plate after. it's so easy but makes a good "fancy" veg.<br><br><br><br>
also baked butternut squash with almonds and brown sugar <img alt="" class="inlineimg" src="/images/smilies/lick.gif" style="border:0px solid;" title=":lick:"> you cut the squash up into cubes and steam it until soft enough to mash. mash it and mix in margarine and brown sugar, stick it in a casserole dish and bake it (i'm not sure how long) and in the last couple of minutes of baking add almond slices on top, put back in the oven til almonds are slightly toasted.<br><br><br><br>
it's soooo good.... *drool*<br><br><br><br>
also to fancy up mashed potatoes for occassions like this we usually add chopped chives or green onions<br><br><br><br>
my mom always tries to have a green veggie too, which is usually plain steamed brocolli<br><br><br><br>
oh and as far as bread goes, i'm thinking the rolls Avalon posted would go well with a meal like that.
also baked butternut squash with almonds and brown sugar <img alt="" class="inlineimg" src="/images/smilies/lick.gif" style="border:0px solid;" title=":lick:"> you cut the squash up into cubes and steam it until soft enough to mash. mash it and mix in margarine and brown sugar, stick it in a casserole dish and bake it (i'm not sure how long) and in the last couple of minutes of baking add almond slices on top, put back in the oven til almonds are slightly toasted.<br><br><br><br>
it's soooo good.... *drool*<br><br><br><br>
also to fancy up mashed potatoes for occassions like this we usually add chopped chives or green onions<br><br><br><br>
my mom always tries to have a green veggie too, which is usually plain steamed brocolli<br><br><br><br>
oh and as far as bread goes, i'm thinking the rolls Avalon posted would go well with a meal like that.
My menu:<br><br><br><br>
butternut squash soup with chive oil<br><br><br><br>
garlic-mashed potatoes with roasted shiitake mushroom gravy<br><br>
caramelized brussels sprouts with pecans<br><br>
braised red cabbage with apple<br><br>
sweet candied yams<br><br><br><br>
maybe: some kinda green salad with dried cranberries<br><br><br><br>
possible entree: stuffed sweet dumpling squash with cornbread-chestnut stuffing and scarlet runner bean sauce<br><br><br><br>
apple pie<br><br>
pumpkin pie<br><br>
tofu whipped cream<br><br><br><br>
still not sure about the entree. Maggie (from here) recommended that I skip it. We'll see.
butternut squash soup with chive oil<br><br><br><br>
garlic-mashed potatoes with roasted shiitake mushroom gravy<br><br>
caramelized brussels sprouts with pecans<br><br>
braised red cabbage with apple<br><br>
sweet candied yams<br><br><br><br>
maybe: some kinda green salad with dried cranberries<br><br><br><br>
possible entree: stuffed sweet dumpling squash with cornbread-chestnut stuffing and scarlet runner bean sauce<br><br><br><br>
apple pie<br><br>
pumpkin pie<br><br>
tofu whipped cream<br><br><br><br>
still not sure about the entree. Maggie (from here) recommended that I skip it. We'll see.
we canadian folks celebrate thanksgiving in october. this was my menu, all fabulous. the only thing i'd say is, you can't mix the roast up ahead of time. the bread get's WAY too soggy.<br><br><br><br><br><br><br><br>
Hot "Parmasen" Artichoke Dip with Melba Toast<br><br><br><br><br><br><br><br>
Vegan Roast (made of mashed beans, bread, veggies, nuts and spices) topped with nutritional yeast gravy and cranberry sauce<br><br><br><br>
Lemon Roasted Potatoes<br><br><br><br>
Candied Maple Yams<br><br><br><br>
Brussel Sprouts in Balsamic Vinegar and Kosher Salt<br><br><br><br><br><br><br><br>
Pumpkin Pie with an Oatmeal Cookie Crust topped with vanilla Soy Delicious<br><br><br><br>
Lemon Bars
Hot "Parmasen" Artichoke Dip with Melba Toast<br><br><br><br><br><br><br><br>
Vegan Roast (made of mashed beans, bread, veggies, nuts and spices) topped with nutritional yeast gravy and cranberry sauce<br><br><br><br>
Lemon Roasted Potatoes<br><br><br><br>
Candied Maple Yams<br><br><br><br>
Brussel Sprouts in Balsamic Vinegar and Kosher Salt<br><br><br><br><br><br><br><br>
Pumpkin Pie with an Oatmeal Cookie Crust topped with vanilla Soy Delicious<br><br><br><br>
Lemon Bars
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