Vegan MoFo #16: My First Vegan Thanksgiving

Vegan Thanksgiving Proper

I thought it would be wonderful to celebrate my first Thanksgiving as a vegan with an all-vegan meal. My family is not ready for this kind of celebration, so I invited seven friends over on Saturday night to celebrate my way. Despite being the only vegan in attendance, the two vegetarians plus five omnivores were very enthusiastic about the all-vegan menu. My goal was to wow everyone with several vegan versions of classic Thanksgiving dishes. In typical Thanksgiving fashion, this meal was indulgent, and by no means health food. The end result made it all worth it, there were plenty of wows to go around!

Tofu Deviled "Eggy" Bites

For appetizers we started with Tofu Deviled "Eggy" Bites. This is Bianca's magical recipe, which utilizes an Indian spice, black salt, to simulate the flavor of eggs. Everyone agreed that these were surprisingly authentic, and this platter emptied quickly!

Artichoke Dip

To go with the Tofu Deviled Eggy Bites, my friend Jenny brought Artichoke Dip with pita chips. I highly recommend this recipe from C'est La Vegan, it was a favorite at the party.

I was going to make a third appetizer, Lindsay's Sausage Stuffed Mushrooms, but I ran out of time. Sad! I hope to make these for Christmas, if I can wait that long!

Pumpkin Nog Martini

We enjoyed some pre-dinner cocktails of Pumpkin Nog Martinis. This blend of Silk Nog, vanilla vodka, cinnamon, and pumpkin puree were inspired by Heather's Pumpkin Pie Bliss. I topped these off with Soyatoo Whip, a sprinkle of cinnamon, and a cinnamon stick.

Soy and Seitan "Turkey"

For the main event, I made Bryanna Clark Grogan's Soy and Seitan "Turkey". Unfortunately this recipe has been taken offline, so I don't have a link for you. The base of this "turkey" is a blend of tofu, wheat gluten, and chickpea flour. This roasts at a low temperature for 4 hours in a vegan chicken-flavored basting broth. The result is remarkable, perfect taste and texture, which was enjoyed by all.

Green Bean Casserole

 In selecting classic Thanksgiving side dishes, I knew that it had to include a green bean casserole. I chose Susan's recipe, which is rightfully titled The Best Vegan Green Bean Casserole. This was so fresh and delicious, way better than the standard cream of mushroom soup and canned green bean variety.

Sweet Potato Casserole

I chose another one of Susan's recipes for the Sweet Potato Casserole. Many bloggers have praised this recipe, and they were absolutely right to. The light flavors of orange and vanilla are what make this casserole extra special. This was the most talked about dish at the table!

Cornbread Scallion Pecan Stuffing

Thanksgiving would not be complete without some stuffing. I decided to go with a not-so-traditional recipe, Terry's Cornbread Scallion Pecan Stuffing. Homemade crumbled cornbread meets vegan sausage, leeks, onion, green onion, red bell pepper, chopped pecans, and a bit of cayenne pepper for a substantial, lightly spicy, and meaty stuffing. Delicious!

Mashed Potatoes

Then of course there were mashed potatoes. I used yukon gold potatoes, because they are the creamiest and the skin is tender enough to mash right in. Into the mash went a bit of soymilk, olive oil, and salt for mashed potato perfection!

"Poultry" Gravy

And what is "turkey", stuffing, and mashed potatoes without some gravy? I chose C'est La Vegan's "Poultry" Gravy, which turned out to be a very good decision. This gravy is so, so good!

Roasted Brussels Sprouts

Last but not least, some roasted Brussels sprouts to round out the meal. I forgot to take a picture of Carolyn's delicious homemade cranberry sauce, but you can spot some on my plate at the top of this post.

Steve and Carolyn at the buffet line

My guests descended onto the buffet line with enthusiasm, and we feasted until we could feast no more! Well, until it was time to serve dessert anyway...

Vegan pies with ice cream and whipped cream

We may have made a bit too much pie, if there is such a thing! Carolyn brought a yummy chocolate pie, and I made the Pumpkin Cheesecake (recipe from PETA), Southern Comfort Caramel Apple Pie (recipe from Lisa Marie), and Pumpkin Pecan Pie (recipe from Fran Costigan). Steve was kind enough to bring the Tempt Vanilla Bean Ice Cream and Soyatoo Soy Whip to top off our pies. Everyone had a favorite -- mine was definitely the Southern Comfort Caramel Apple Pie, oh my goodness!

A big thanks to my wonderful friends who celebrated my first vegan Thanksgiving with me! Thanks also to all of the lovely bloggers that created these outstanding recipes, I could not have done it without you. Happy Thanksgiving!

Pumpkin Black Bean Chili

I have never met a bowl of vegan chili that I didn't like. If you ask me, vegans have one-up on the rest of the world when it comes to chili. Leave out the meat and you have more room for beans, grains, and fun veggie add-ins like peppers, corn, sweet potatoes, squash, mushrooms, celery, carrots--you name it. Start with some beans, tomatoes, and spice, and let your imagination go wild (well not too wild, no one wants broccoli in their chili). 

No two batches of chili are exactly the same, especially in my kitchen. For this year's first batch of chili I tried out two new ingredients: pumpkin puree and beer. This combination mingles with the tomato juices to deliver a unique, lip-smacking broth. The pumpkin and beer flavors are subtle in the, "ooh, what is that?" kind of way, peeking out from underneath the rich taste of the smoked paprika and sage. (By the way, this would be really, really lovely with handful of fresh chopped sage, if you have it.) 

I encourage you to try this pumpkin / beer combo, I think it will surprise you. 


Pumpkin Black Bean Chili
(adapted from (never home)maker)
Serves 4


1 onion, diced
3 cloves of garlic, minced
4 cups cooked black beans (or 2-15 oz cans, rinsed and drained)
1 cup frozen corn
2 cups fresh pumpkin puree (or 1-15 oz can)
2-15 oz cans or 1-28 oz can fire-roasted diced tomatoes, with liquid
1 cup hearty fall or winter beer (or sub vegetable broth)
1-1/2 tbsp smoked paprika
3 tsp chili powder
1-1/2 tsp dried oregano
1 tsp rubbed sage
1/4 tsp cayenne


Heat 1/4 cup water in a large stock pot and add onion. Saute for 3 minutes, or until translucent. Add garlic and saute for an additional 2-3 minutes, until fragrant.


Add spices and stir to coat the onions, saute for 1-2 minutes, stirring constantly. Pour in beer and allow to simmer for about 2 minutes. 

Add the remaining ingredients and bring to a boil. Lower heat and cover, simmer for 45 minutes stirring occasionally.


Season with salt and pepper to taste, and serve. Garnish with vegan cheese and chopped green onion.

Fan of white chili? Try this version with tomatillos and roasted mushrooms, a favorite from 2009.

Vegan MoFo #3: More Great Good Dairy-Free Desserts Naturally

One of the newest cookbooks to grace my book shelf is Fran Costigan's More Great Good Dairy-Free Desserts Naturally. I have spent the last month baking through several recipes, and this cookbook is rapidly becoming my favorite dessert cookbook. Fran uses natural, organic, minimally processed ingredients in her baking, and that is something I feel good about. Her recipes are healthier than the average dessert, but they certainly don't taste like health food. There is absolutely no sacrifice in taste in these delicious desserts.

Banana Walnut Bread

The first recipe that I tried is the Banana Walnut Bread. It grabbed my attention because it is 100% maple sweetened and there is only 3 tablespoons of oil in a loaf. The results were fantastic, this bread certainly isn't missing anything without the sugar and extra fat. I have tried other vegan banana breads, but this is the first one I really love.

Pumpkin Pecan Bread

After the pleasing results with the Banana Walnut Bread, I decided to try another bread. My next choice was the very season-appropriate, Pumpkin Pecan Bread. This recipe again is low on oil and sugar. There is a bit of natural cane sugar in this recipe, but it is mostly sweetened by maple. This bread is over the top delicious. I shared this loaf with friends and everyone was totally gaga over it. As far as I am concerned the search for my favorite vegan pumpkin bread is over.

Famous Jam Dots and Peanut Butter Cookies

Trying out a few of Fran's cookie recipes was definitely in order, seeing that I am a cookie monster addict and all. Her low-fat Peanut Butter Cookies were up first. The typical peanut butter cookie recipe has a couple of sticks of butter in it, but Fran realized that with the fat content of peanut butter there is actually very little added fat needed. I was skeptical, but the proof is in the cookie! This cookie has the perfect chewy texture and great rich flavor, all without that kick-in-the-gut feeling that often comes from eating super buttery cookies. I am starting to feel like a broken record by saying so, but this is now my go-to recipe for peanut butter cookies, another winner!

Next up, Famous Jam Dots. These cookies are Fran's adaptation of the recipe made famous by the Natural Gourmet Institute of Food and Health. Apparently people have been known to enroll for classes there after one taste of this cookie! How about that for an endorsement? I noticed right away that this recipe is yet another that is 100% maple sweetened. It is a bit heavier on oil than the rest of her cookie recipes, but even still they are not overly rich. The cookie is nutty and oatty with a nice firm bite, finished off with a sweet 100% fruit jam center. I chose apricot and raspberry for this batch, which were both excellent. Now for the best part, by permission of the publisher I am able to share this awesome recipe with you. I hope you try these soon!

Famous Jam dots

Famous Jam Dots
from More Great Good Dairy Free Desserts Naturally by Fran Costigan
(published by permission of BookPubCo.)

1 cup rolled oats
1 cup pecans
1-1/4 cups whole wheat pastry flour
1/4 tsp baking powder
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp salt
1/2 cup canola oil
1/2 cup maple syrup
1 tsp vanilla extract
1/2 tsp almond extract
1/3 cup all-fruit jam (any flavor)

Position a rack in the middle of the oven and another rack above it. Preheat to 325 degrees. Line two baking sheets with parchment paper.

Spread the oats on one of the prepared sheets and the pecans on the other. Toast each pan in the oven for 6 minutes. Cool completely, leaving the parchment on the baking sheets for baking the cookies. Raise the oven temperature to 350 degrees.

Put the oats in a blender or food processor, and process until fine. Add the pecans and process until the mixture resembles coarse meal. Pour into a medium bowl and add the pastry flour, baking powder, cinnamon, nutmeg, and salt.

Whisk the oil, maple syrup, and vanilla and almond extracts in a small bowl until well blended. Pour into the dry mixture and stir with a rubber spatula until the dough holds together when squeezed.

Shape the dough into 1-inch balls and place 1 inch apart on prepared sheets. Use your little finger to make an indentation in the center of each cookie. Spoon 1/2 teaspoon jam in each indentation.

Bake for 15 to 16 minutes, or until the cookies are light brown on the bottom. Set the baking sheets on racks and cool for 3 minutes, until the cookies are firm enough to move. Transfer the cookies to a rack to cool. Keep the cookies at room temperature in a covered container or a zipper-lock plastic bag for two days.

What are your favorite More Great Good Dairy Free Desserts Naturally recipes? I have loved everything I have made, and I'm having a hard time deciding what to make next!

BookPubCo is giving away vegan dessert cookbooks during the month of November, click the logo below to enter!

Pumpkin Cupcakes with Maple-Cream Cheese Frosting

I've said it before, and I'll say it again: I'm not a baker. I don't really have the right tools nor have I done it enough to totally feel comfortable doing it. However, I've always enjoyed eating the sweets that other people make. My problem now is that with all of this food blogging business I see sweets I would like to eat, but the only way to make that happen is if I break down and make said sweets. The result: some sort of fierce baking binge in the last 2 weeks. I have one success and it boosts my confidence to try another and then another.. well, after all I have all of these ingredients on hand now! Then I start looking at stand mixers on amazon, and whoa, better slow down here!

It was a fun ride while it lasted, but when my hand mixer screeched and growled to a halt, I knew it was time to put the butter and sugar away. Lucky for you this was after I baked Smitten Kitchen's Pumpkin Cupcakes. It was my greatest baking success (I mean check it out, I even borrowed cake decorating tools (you should've seen the frosting rose I tried to make!))! Seriously though, I couldn't ask for more out of a baked good.. absolutely perfect! Despite calling for the use of a stand mixer, these still turned out great, and no, this recipe wasn't the one in which my hand mixer met it's demise. :-)


Pumpkin Cupcakes With Maple–Cream Cheese Frosting
(from Smitten Kitchen)

1 stick unsalted butter, room temperature, plus more for greasing pans
1 cup firmly packed dark-brown sugar
1/3 cup granulated sugar
2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
1/2 cup buttermilk mixed with 1 teaspoon vanilla
1 1/4 cups canned solid-pack pumpkin
Frosting
Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup

Make the cupcakes:
1. Preheat the oven to 350° (175°C). Line a cupcake pan with 18 liners.
2. In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.
3. Add the eggs 1 at a time to the mixer, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth. Scoop the batter among the cupcake liners — you’re looking to get them 3/4 full. Rap the filled pans once on the counter to release any air bubbles. Bake the cakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.

Make the frosting:
In a stand mixer beat all the ingredients on medium until fluffy. To assemble the cake, frost the top of one cake, place the other cake on top. Frost the sides and top, swirling decoratively. Refrigerate the cake for 30 minutes to set up frosting.

Yield: 17 to 18 cupcakes

Pumpkin Pecan Pancakes, two ways

I had the wonderful opportunity to host a brunch for Steve's mother and sister last weekend. I knew that these ladies enjoy Pumpkin Pecan Pancakes so I set out to find some ideas online. There were two versions of this fall favorite that jumped out at me, each having something very unique to offer. The first recipe featured whole wheat flour and oat bran, and the idea of a healthier option was very appealing. The second recipe had more traditional ingredients like white flour and lots of butter, but also included roasted pears to serve on top. Since I had never made either version I decided to start with a trial run of the healthier version the weekend before.



This first version turned out well. They cooked up nicely without having to use any butter in the pan, cooking spray worked just fine. What a special treat without having to feel too much guilt!



Pumpkin Pecan Pancakes
(from Herbs for Health)

¾ cup whole-wheat flour
¾ cup unbleached wheat flour
¼ cup oat bran
½ cup chopped pecans
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
Heaping ½ teaspoon cinnamon
½ teaspoon ginger
⅛ teaspoon cloves
¼ teaspoon salt
2 eggs
1½ cups buttermilk
1 cup pumpkin puree
1 tablespoon melted butter or margarine

In a large bowl, combine flours, oat bran, pecans, brown sugar, baking powder, baking soda, cinnamon, ginger, cloves and salt; mix well. In a separate bowl, whisk together eggs, buttermilk, pumpkin puree and butter or margarine until smooth; add to flour mixture and stir until blended.

Heat a nonstick griddle or skillet, then pour a small amount of batter (about 1/4 cup) per pancake into skillet. (Once skillet is hot, reduce heat to medium-low.) Cook until small bubbles on the surface appear and flip each pancake when the bottom is lightly browned. Turn and cook the other side for about one-half the time as the first side, or until lightly browned.

Serve topped with warm honey, applesauce or fresh fruit. Makes about 20 pancakes.

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So after trying the first version I decided that it would be worth giving the less healthy version a try for such a special occasion. Oh and how decadent these pancakes were! The roasted pears were amazing and I'd highly recommend them on top of either version. For an extra special touch you can whip up some cinnamon butter to top off the 'cakes. Just mash a bit of cinnamon and brown sugar into softened butter and refrigerate.

It's difficult to compare the two recipes side by side, because obviously the buttery sugary version is going to taste the best. Personally I could only really give in to something so decadent on a rare and special occasion, so in the meantime I'll stick to version #1. I also plan on experimenting with elements from both recipes to come up with a middle of the road version, to satisfy both needs of being healthy and supremely delicious.



Pumpkin Pecan Pancakes with Roasted Pears
(adapted from BnBFinder)

3 firm, ripe Bosc pears, halved lengthwise, cored and cut into wedges
4 Tbsp butter melted
4 Tbsp packed brown sugar
1-1/2 c all purpose flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger
1/8 tsp cloves
3/4 tsp ground allspice
1/2 tsp salt plus additional for pears
1-1/4 c buttermilk
1 cup canned pumpkin
2 large eggs
1/2 tsp vanilla extract
1/2c chopped toasted pecans plus 1/4c toasted pecan halves

Preheat oven to 425- Toss pears on a cookie sheet with 1 Tbsp butter and 1 Tbsp sugar and season with salt to taste. Roast pears in middle of oven, stirring occasionally, until golden brown and tender, about 20 minutes. Keep pears warmed in turned-off oven while cooking pancakes.

Whisk flour, remaining 3 Tbsp sugar, baking powder, baking soda, cinnamon, ginger, cloves & salt in medium bowl.

In another bowl whisk buttermilk, pumpkin, eggs, vanilla and remaining 3 Tbsp. butter. Whisk pumpkin mixture into flour mixture until just combined. Stir in chopped pecans.

Brush a large nonstick skillet with some additional butter to create a thin film. Spoon 1/4c of batter per pancake into skillet and cook until brown, about 2 minutes. Flip pancake and continue to cook another 2 minutes. Keep warm in oven while making remaining pancakes. Serve pancakes topped with pears, pecan halves and warm maple syrup.

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What a fun afternoon of pancakes and mimosas with a couple of the loveliest ladies that I know! Even the kitties joined in on the fun for as long as they could handle us..