Tag Archives: thanksgiving

Raw Pecan Pie

Hello, everyone! Yes, I’m alive, but make no promises as to the frequency of my posts henceforth. I’m never going to be a super regular blogger – I’m just too much of a space cadet. Wait, what was I talking about?…just kidding. But yeah, I’ll post from time to time when I have something worth showing you! Also, I’ve decided to transition my blog into more of a general healthy living blog. My main interest in blogging is to have a place to display my photography, whether it’s food, pets, friends, travel, you name it. So that’s that.

I hope you all had a great Thanksgiving! This year marked the first time that I celebrated with only my immediate family, so mine was quiet, but honestly, that is exactly what I needed after a rough midterm #3 in O-Chem. Despite the fact that there were only four of us – well six, counting the two dogs (yes, I said TWO dogs…my sister just got a new puppy, who I’ll introduce you to soon!) – we somehow ended up making at least ten different dishes. In fact, so many dishes that we lost track of them and my sister ended up completely forgetting to serve her coconut milk creamed corn. #FirstWorldProblems.

Of course I whipped up a batch of my famous mashed cauliflower, but the sweetest (in both senses of the word!) thing I made was Kimberly Snyder’s Raw Pecan Love Pie. I don’t really eat sugar anymore, but I’ll make an exception for a date- and maple syrup-based raw dessert on special occasions and holidays. I’ve followed Kimberly’s blog for years, and always thought this pie looked cute. Well, it turns out it is as delicious as it is cute…

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The only change I made to the original recipe is that I used Brazil nuts instead of walnuts in the crust since Oh! Nuts had kindly just sent me a bag of their jumbo raw Brazil nuts to sample. I love the unique flavor of Brazil nuts. Plus, who doesn’t want to get like 500% of their daily value for selenium while eating pie?

Another fun fact: the dates I used were from my friend Cody’s family date farm in California! They are so much moister than the dates you can buy at the health food store.

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Back to my regular sugar-free routine of course, but I’m glad I had the chance to indulge a little with this lovely pie! Try it yourself this holiday season (link is above) if you’re into dessert, but not so into gluten, eggs, dairy, and sugar.

Thanksgiving Leftovers

Even being the master of denial that I am, I can’t help but think that, in this case, leftovers are symbolic of a bit more than the excess of Thanksgiving; this post itself is a bit of a leftover, seeing as Thanksgiving was over two weeks ago. The fact is, I’ve been a bad blogger, and I know it. I got crushed under the weight of 700+ India photos and sort of crumpled into a sad little heap – but I’m back! (And that India post is soon to come). I’m so back, that I’m actually making a casserole as I write this, my left hand checking its progress in the oven as my right hand commandeers the keyboard.

My family Thanksgave in Philadelphia this year with my dad’s side of the family. The first Thanksgiving I can remember away from home – I instantly told myself that I’d only be making the vegan main course, some gravy, a vegan dessert, and maybe, just maybe, one side. After all, I was going to be in someone else’s kitchen, without my trusty cookbooks, equipment, and stockpile of somewhat exotic ingredients (okay, I don’t think they’re exotic, but someone who’s not a foodie might…).

Of course, the vegangelical master chef in me reared her overachieving head, and all of a sudden, I was packing seven photocopied recipes – Faux Turkey Breasts, Rosemary Mushroom Gravy, Roasted Brussels Sprouts with Caramelized Onions and Toasted Pecans, Candied Sweet Potato Discs and Apple Slices, Cauliflower Mashed “Potatoes,” Pumpkin Pie, and Apple Crumble – and multiple plastic bags worth of pre-measured and labeled spices, herbs, flour, and sugar into my suitcase. So much for sitting back and contentedly watching the parade.

This was my third Thanksgiving as a vegan and I knew I wanted to make a special main course. Year one, hosting my friend Chelsea and my visiting mom, dad, sister in my tiny Edinburgh University student flat in Scotland, I’d made a peanut-based nut loaf from a box mix because I was having trouble finding away to churn out a feast’s worth of food with little to no counter space and an oven the size of an Easy-Bake. It was good, but, c’mon, it was from a box. Year two, we just did the Tofurky Roast, which was pretty decent; but now, in my third year of veganism, I’m almost too vegan for those things. I try to avoid processed faux meats and pretty much stick to whole foods.

These Faux Turkey Breasts from the Real Food Daily cookbook are what the Southern California restaurant itself serves  for Thanksgiving. After combining shredded tofu and tempeh with sautéed onions, miso paste, mustard, and spices galore,  the mixture is shaped into breast-like patties, brushed with olive oil, and baked in the oven. The whole ingredients make for a delicious texture – almost like “turkey” and stuffing in one! As I said on Twitter at the time, “you know you’re a level-7 vegan when your homemade faux turkey contains three different types of soy, two of which are fermented.”

The Rosemary Mushroom Gravy from Get It Ripe was the perfect light topper for the “turkey,” and it also went pretty darn well with the Mashed Cauliflower I made. I used a recipe (see link), but it was more of a template than anything. My family loved it, and, I’ve become unpardonably obsessed with it. Proof: since Thanksgiving, I’ve made it almost every day and developed my own superior (in my opinion) iteration of it, the recipe for which I plan on sharing in my next post! I apologize in advance for making you “that person” who shows up at the Whole Foods check-out line with 6 heads of cauliflower.

Thanksgiving’s not Thanksgiving without Brussels sprouts. Roasted, they are truly the candy of the vegetable kingdom. But Roasted Brussels Sprouts with Caramelized Onions and Toasted Pecans? Outrageous.

The recipe’s from The Vegan Table, with pecans subbed for pistachios; I’m all for being “alternative,” but pistachios at Thanksgiving just doesn’t fly with me. (Yeah, I’m looking at you, people who had Mac ‘n Cheese – vegan or not – at your holiday table. Pardon my language, Auntie Jane, but what the hell is up with that? You have 364 other days to have it.)

For the obligatory sweet potato side, I chose the Candied Sweet Potato Discs and Apple Slices from Vegan Soul Kitchen. We’ve made these before – you can’t really go wrong with layered apples and (pre-roasted) sweet potatoes, drenched in a spiced agave-lemon-orange-apple cider syrup. Plus, can someone please tell me what’s more fun than using a baster? I really have no idea.

The desserts Liv and I made were just mediocre, so I’m pretending they didn’t happen because I only publish the best. :)

Despite our Thanksgiving being a potluck with 25 extended family members and friends, all assigned to bring something, at the end of the day, my contributions turned out to be pretty necessary. My grandma had no idea I was making as much as I did, but if I hadn’t, there literally would not have been enough food for everyone. We hardly had any leftovers!

However, there were some leftovers. And like many before me, I enjoyed them for breakfast the next day even more than the original meal. I like them cold, after a long morning of Black Friday sales (okay, Liv and I just hit one store, but it took a while).

We had a little of everything, including the sweet potatoes my aunt made, whipped with coconut milk and topped with shredded coconut and toasted almonds, and a green bean dish contributed by my uncle.

I’d say it was a pretty successful T-day. Not only did I spend a lovely evening with family who I don’t see anywhere near often enough, but I got 25 people – many of whom know fairly little about veganism – to eat a meal that was at least 50 percent vegan. Making the world less cruel, one sweet tater at a time!

First Thanksgiving, 2009

First of all, I have to apologize for my extended absence. I’ve had so many things worthy of posting, but so little time! The rough draft of my thesis was due today, and I just emailed all 93 pages of it to my two readers! It’s currently conclusionless, so I’m guessing it will clock in at around 100, but the worst is over! Plus, 100 pages on veganism is 100 pages well spent, I say.

I lurveee me some Thanksgiving, so I can’t complain that I got two this year!

The first–and more unique–one was at Animal Acres Farm Sanctuary in Acton, CA. The first time I went to AA (no, not Alcoholics Anonymous) this year was for my friend Stephanie’s birthday, and it was just our group, but this time, it was a full-fledged event of a couple hundred people: the Thankful Turkeys Celebration!

For the first hour or two, we just got to walk around, and hang out with the animals. This is Regina (or Regina’s cute little butt), the baby of the sanctuary.

Pretty pink piggies:

And we got to feed the horses. This is my friend, Dawn, with her lovely hair the same gorgeous auburn color as the fella she’s feeding. :)

Then it was time for the main event, the “Feed the Turkeys Ceremony!” All the kids lined up at the end of the yard, ready with the turkeys’ (and the other birds’) Thanksgiving feast.

They smell something:

First course, salad.

Also, plenty of “stuffed squash,” a.k.a. pumpkins filled with seeds. Oh, and cranberries!

Also, pumpkin pie. But–and I know this is a shocker, folks–turkeys apparently don’t like pie, and prefer salad and seeds. After being completely and utterly neglected, this pie’s smile turned upside down.

The funniest part was that some of the kids who got tricked into holding pies got really frustrated that their goods were undesirable (squash envy?). Hence:

Having fed the turkeys, it was time for our feast, catered by LA’s One World Vegetarian Cuisine.

Some sort of savory roast with stuffing and a frighteningly skin-like skin, mashed potatoes with (excessively oily) gravy, and roasted vegetables. The roast was One World’s own recipe, and it was absolutely wonderful. I couldn’t believe how soft and chewy the “meat” was, and the stuffing was carby comfort food at its finest. And the potatoes and vegetables were, well, potatoes and vegetables. Simple, but good.

Stephanie and Dawn at dinner (or whatever the 3 ‘o clock meal is called):

And then…a chicken tried to eat someone’s leftovers.

The end.

Be back soon with my second, real Thanksgiving!