American Thanksgiving 2012

Last week, we had our third annual American Thanksgiving Dinner with our friend, Gwen. John helped me reign in my excitement and only plan a very large meal, instead of a crazy big one. Like previous years, we made a Thanksgiving dinner without meat, but in this case, a large amount of dairy, and somehow, no soy products.

We set the table for four, and unfortunately one of our guests got the stomach flu the day before. He kindly stayed home, instead of spreading his virus to us. 

Yes, I was that person who made the little pears with name tags on them, an idea I saw all over the internet this year. It was actually really easy and kinda fun, even though I felt silly making fake little name tags and tying them on to pears. 

Here are some links to the recipes we enjoyed. 

Basic Cranberry Sauce from MarthaStewart.com (the sauce in this photo is in progress, of course). John said he didn't like cranberry sauce, but that this recipe converted him. I had no idea it was so easy to make! Berries + sugar + lemon zest + water + heat. Done. 

Our sick friend was supposed to bring pie, so at the last minute, John and I decided to make a pumpkin pie from scratch (who are we?!). Actually, we practice "cutting in" all the time when we make biscuits, so John handled the crust recipe like a pro. 

Here's the pie before it baked: voluptuous vegan pumpkin pie, from Vegan Pie in the Sky, from the geniuses at the PPK.  

This pie turned out 50% awesome, 50% not quite right. First, I subbed tapioca flour for agar powder, which was probably an error. The consistency wasn't quite right for pumpkin pie. Also, we under baked it, so the crust on the bottom was a little chewy. Still, the spice balance in this is great, and it's not very sweet. To make the filling, you just combine all the ingredients and dump them in the pie shell, much easier than cooking them on the stove first. Making the crust was somewhat an epiphany for John, since he didn't realize it was so simple. I think this pie has him pretty excited, and that this will be the Christmas of Pies. 

We also made this Pear and Pecan Cornbread Stuffing, also from the PPK. 

This stuffing is delicious. It dries out easily, so be generous with the stock, especially when you reheat it. I think it needs about 2 cups of stock from the start, and we've added more with the leftovers. It's so flavorful and good, I can't wait to make it again at Christmas.

This picture of John maniacally stirring is the only one I got of the mashed potatoes. We didn't follow a real recipe here, just cubed and boiled potatoes, mashed them with chopped rosemary and a bunch of butter and cream. It's basically potatoes+fat. We use red potatoes and leave the skin on for a little color. 

I made brie en croute with the cranberry sauce pictured above. I loosely followed a similar recipe using apple compote from Annie's Eats, just to get the general idea of how to wrap it and how long to bake it.   This brie turned out beautifully, because, how could it not? Brie oozing out of puff pastry? If you don't like that, then I can't help you. Once it came out of the oven, we started eating it so fast that I didn't snap a picture, but take my word for it that the finished product was really pretty and presented well. We ate it with some cranberry-pumpkin seed pita chips from Costco, which I would highly recommend. You need a firm cracker to stand up to all that brie. We meant to also use green apple slices, but it completely slipped my mind when the time came.

You'll notice from the picture that I didn't really wrap it in any kind of systematic way. I just gathered the pastry up around the brie a bit at a time and kind of knotted it at the top. John and Gwen literally exclaimed "Oooh! Ahhh!" when I took it out of the oven. Can't wait for Christmas when I can make this again. 

Here is my plate. Clockwise, from 1 o'clock, you have the cornbread stuffing, then mashed potatoes, blanched green beans (just so we could say we had a veggie, and for something green on the plate), then the actual "main" course: Apple Walnut Lentil Loaf, from Oh She Glows. As predicted, the loaf was a big hit and we gave some to Gwen to take home. It would definitely please any vegetarians, vegans, or omnivores you serve over the holidays. Just make a little extra glaze for dipping.

No post-bake photos of the pie, since we covered it in whipped cream and stuffed it in our faces. I hope you had a Happy American Thanksgiving, or a regular Thursday, depending on where you are. Here's to a delicious holiday season!

2012 Easter Brunch in Photos

Before Kira's ordination, John and I hosted a brunch on the Saturday before Easter, or Holy Saturday to some of you. It was a fabulous afternoon of eating, talking with friends, and a walk around the neighborhood. As usual, I only took photos of the food.


Flowers from the 50% off bin.









































Jillian's salad.




















Jillian's fruit.




















Matthew's roasted root vegetables, always a favorite.





















Chocolate chip scones from Vegan Brunch, which John made without me (!).





















Not shown: mojitos, spiked coffee, and an egg/potato/veggie casserole from here.


And finally, an impromptu strawberry shortcake, made with what could be found at the store on the way to the potluck. Of course I don't meant this as a criticism of Keith, who only had 1 days notice, and that day happened to be Good Friday, when every grocery store in Canada is closed. I suffered through.









































Brunch: success.

November Foods 2011

Instead of a bunch of separate food posts, here's a round up of recipes we tried and enjoyed this fall.

First up: Vegan Broccoli Cheese Pasta Bake from Daily Garnish.

















It's amazing how blended tofu turns into a creamy sauce for this dish. You can use pretty much any shaped pasta and whatever green veggies you had on hand, though broccoli works extremely well. Our only complaint was that this didn't reheat very well the next day. The tofu on the pasta gets kind of hard, even though it was totally creamy the first time. But if you're feeding a large group, I would recommend it.

Next: Sweet Potato and Rosemary Soup from Giada (Food Network).

















My friend Katie sent me the recipe for this and I knew we'd both love it. It's basically a lot of sweet potato and broth, but then you mix in marscapone and it turns into magic. I think subbing almond milk and some Earth Balance would be a good way to make this vegan, and I almost tried it (but then I wanted to buy the cheese, so...you know what happened). We will definitely make it again.


ON TO DESSERT!

Numero 3: Peanut Butter Chocolate Pillows from the PPK.

















These. are. amazing. I made them for a get together at Bryn and Djillian's house, and they were gone well before I left. I think next time I would make them a little smaller, since some of them were quite large. They are only slightly more involved than a regular cookie, in that you have to roll the peanut butter part into balls and then cover it with the chocolate to make one giant ball, but really, it's pretty fool proof. I'm looking for another excuse to make them because, seriously, these are the best cookies I've made all year.


Four: Mexican Hot Chocolate Cupcakes from Vegan Cupcakes Take Over the World.
























This recipe isn't on the PPK site, though they do have three other cupcakes up there. I suspect that if you google it, you could find the real thing. They have corn flour and almond meal in them and it gives them a little bit of a gritty texture. The cayenne pepper also gives them a little kick - nothing strong, just a bit - because apparently that's what Mexican hot chocolate tastes like. I've made a couple other recipes from this book, but these are by far my favorite.


Cinque: (Vegan) Pumpkin Pie Brownies, also from the PPK.

















I baked these a little longer than the directions called for, and I'm not sure if it made a difference. The final direction is to chill them for an hour and a half before serving, and at that point the pumpkin layer on top was fully set and DELICIOUS. I love these brownies! One of the taste testers said that they have the consistency of a cheese cake. I kind of went on dessert overkill last week, so I froze individual servings of these brownies. I'm optimistic that they will still be good after being frozen.

Six: Mashed Potatoes with Sage and Rosemary and White Gravy from Daily Garnish.
















Not a dessert, but I did serve these and the brownies along with a few other items on American Thanksgiving. We had a couple friends over for a casual meal and these potatoes were a hit. They have mashed apples in them that add the perfect amount of sweetness. We will probably make them again at Christmas!


And finally, chocolate dipped shortbread cookies.

























This recipe is from the America's Test Kitchen Family Cookbook and I first made it the day after we got El Mixo 3000 from Costco (we've been through so much since then, El Mixolito!). Unfortunately I baked them a few minutes too long and they were a little brown. Normally this wouldn't stop me from eating them or giving them away, but they were for a church fundraiser, and they're supposed to look nice so people will buy them. So I did what anyone would do - combine a little melted chocolate with a little milk, dip 'em, and cover them with Christmas cheer. Done and done. I think they sold well!

That's that for fall foods. I'm so proud that this list even includes two non-dessert recipes. It's that time of year again. I have lots more Christmas stuff to write about. In the mean time, it's after December 1st, so crank up the volume on the Christmas music!

American Thanksgiving, 2010

Naturally, John and I don't get a day off for American Thanksgiving. Since I'm doing an independent study this semester, I can feel like I have a "day off" any time I want, except that then I would feel really guilty and behind my imaginary deadline. This year, we marked the American version of Thanksgiving by staying at home to work on papers and cook fairly normal, American Thanksgiving fare.

Since John and I don't really buy meat in Canada (because of the expense), we went with a meatless Thanksgiving and ended up using a few different vegan recipes from this website, which I love. The author over there had a couple different tofu preparations that looked delicious, and I ended up choosing the one I did because it involved making gravy, that was too goo to pass up.

So here are the things I made, some of which were for that day in particular, and some for other occasions.

Pumpkin Chocolate Cupcakes from Vegan Cupcakes Take over the World.





Delicious.












Those were meant to be dessert after the holiday meal, and I think I'm the only one who had any room left to eat them. Also, they're great heated up in the microwave the next day.


Molasses Spice Cookies, from America's Test Kitchen Family Cook Book.



















Don't believe the recipe when it says this makes 2 dozen cookies - it made more than 2 and a half, and they weren't small, neither. I gave half of it to a local holiday bake sale and brought the other half for my students on Black Friday. One of my colleagues said these are better than the same cookie at Starbucks. Ahem.

Then we set the table and our friend Gwen came over for dinner.

















With just three people to feed, I tried not to let the menu planning get out of control (as I'm wont to do). We had three dishes, gravy, and the cupcakes. It was kind of perfect because I stuffed my face (especially with potatoes) but I didn't eat my weight in three kinds of potatoes.




















Here's what we served:

• Steamed green beans, with margarine, sea salt and pepper
• Crash Hot Potatoes (I could eat these every. day.)
• Pan-Fried Tofu with Mushroom Gravy, from fatfreevegan.com.
  

It was sort of hard to explain the tofu recipe to John until I made an analogy to chicken-fried steak. Then he was on board. This was a delicious recipe, and it reheats in the oven well. The breading is delicate, since it's just flour and some herbs. Our guest (who told me in advance that she would try anything once) said if I hadn't told her ahead of time, she would have thought it was chicken. The chicken seasoning is a pretty crucial ingredient for making it so good. I seriously couldn't wait to have this again the next night.

As for the gravy, our guest also told us that mushrooms are the one food she absolutely abhors, so we left them out of the gravy. Still, it was delicious and came together easily. I think if you added some finely chopped and sauteed celery, and maybe some bread cubes, it would taste just like regular stuffing. The mushrooms would make it even better and I hope we try that again. John and I were putting the gravy on everything on the plate by the end of the meal. I was concerned that it all might taste overly like soy, but it didn't at all.

I have no illusions that what we ate was "healthy" just because it was vegan. Fried and breaded tofu may not have have as much fat as similarly prepared beef, but it's still high in fat. I just figured it was a cheaper (and just slightly healthier) thing to eat in place of making a turkey or buying a cut of meat. This meal was a good example of how vegan cooking can still be somewhat indulgent and super flavorful when you want to splurge on the calories a little. We won't make it again right away, since you know, it's fatty and for a special occasion, but we will definitely make this tofu again.

I know I'm late, but I hope you had a wonderful Thanksgiving, whenever you might have celebrated it!

Mexican Pumpkin Soup

Despite the supposed pumpkin shortage of 2010, my mom sent me home from Canadian Thanksgiving with several cans of pumpkin. I've baked my usual pumpkin goods with it, of course. But after a while, I start looking for ways to use up pantry items in something other than a cookie or a muffin.

















This soup was the perfect thing. It's pretty simple - canned (or fresh) pumpkin, potatoes, black beans, some broth. It didn't take long to put together, and it was even better with the avocados that were on sale that week.

I didn't realize that soy milk could make a regular vegan soup so creamy. Combined with the starch of the potatoes, this was a really creamy, smooth soup with some subtle fall flavors. The pumpkin isn't overwhelming at all. In fact, next time I might add some more pumpkin to boost that particular flavor.
















Mexican Pumpkin Soup
from Fat Free Vegan

1 large onion chopped
4-5 cloves of garlic, peeled and finely chopped
4 cups vegetable broth
2 cups pureed cooked pumpkin or 1 cup canned pumpkin
1 16-ounce can chili beans*
1 tbsp. seeded diced jalapeño
5 medium red potatoes, diced into 1/2 inch cubes
1 tablespoons oregano (we omitted this, we're out)
pinch of cayenne or other red pepper
1/2 teaspoon cumin
1/3 cup soy milk
salt, to taste
cilantro or parsley

Heat a large pot. Sauté most of the onions (reserve a few for garnish) over medium heat until they soften; add garlic and cook for about 1 minute. Add in the broth, pumpkin, chili beans, jalapeño, and potatoes. Stir in the oregano, cayenne, and cumin. Bring to a boil and then turn down to a simmer.

Simmer for about 30 minutes or until potatoes are tender. Remove from heat and let cool for 5 minutes. Stir in the soy milk, add salt to taste, and serve immediately garnished with cilantro or parsley and onion (and extra diced jalapeño, if desired).

*We used a can of red beans and added 1 tsp chili powder. We also upped the cumin to 1 tsp. If you prefer spicy food, I would add more cayenne and maybe another jalapeno.

Crash Hot Potatoes

After one failed attempt at this recipe a few months ago, John and I decided to try it again, and I'm SO glad we did.

First, you boil potatoes until they're fork tender, then put them on a foil-lined sheet.

















Then you mash 'em, but only until they're almost mashed completely.













































Then you sprinkle them with salt and a little chopped rosemary, and bake them until they're brown on the edges. These were so good. They were crispy on the outside and still soft on the inside. John and I both love rosemary, so these really hit the spot, but you could use whatever herb strikes your fancy (dill would probably be very good, too). They're sort of like a cross between a cookie and a potato. I seriously can't wait to make them again.




















Crash Hot Potatoes
from Pioneer Woman

Ingredients

• 12 whole New Potatoes (or Other Small Round Potatoes) (we only made 6, but it would be easy to make as many or as few as you need)
  
• 3 Tablespoons Olive Oil
• Kosher Salt To Taste
• Black Pepper To Taste
• Rosemary (or Other Herbs Of Choice) To Taste

Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.