Oh, hey there. It’s been a while.
These past few months have absolutely flown by. Between wedding planning (!) and figuring out what we’re doing for the holidays, it’s been an absolute whirlwind of activity. It’s almost Thanksgiving– literally, Thanksgiving is two days away. Are you ready for it?
I’m not. Well, kind of: I’ve got my stretchy pants at the ready… for a 4 mile run the morning of Thanksgiving. See, my family’s not vegan, so I’m not going to be gorging myself on quite as much food as I might have otherwise– according to the Calorie Control Council (LOL), the average American stuffs down up to 4500 CALORIES over Thanksgiving! How crazy is that?!
But that doesn’t mean I have to miss out on all of the Thanksgiving fun or delicious food. A couple of weeks ago, Dave and I went to a potluck with a local vegan group at a friend’s house, where we inhaled a ton of incredible, traditional but veganized Thanksgiving dishes.
I know what you’re thinking: sounds gross and way too healthy, right? Nope! I was convinced I was going into a diabetic coma after I piled my plate high. Maybe it was the hot apple cider, but let me tell you: I’d do it again. The food was fresh, hearty, savory, sweet, and if I could eat it every day, I probably would. I’d be a house, but I’d be a happy one. Here’s what Dave and I made and brought:
I never really got into the Edgy Veg’s YouTube channel. I’m not sure why– maybe just to avoid using oil?I came across their recipe for a green bean casserole, and honestly, it was awesome. Maybe I’m biased, but green bean casserole is the best. If you don’t like mushrooms, just chop them up really small like I did (a couple of people attending the potluck don’t like them, so I wanted to make sure they were relatively undetectable for how many are in this recipe), and if you’re running low on time, check out the pre-fried French’s onions.
We absolutely love the Minimalist Baker’s cashew queso after having first made it a couple of months ago, so naturally, we had to bring it. You can also make this as a spread or a shakeable cheese, but why do that when you can dip everything (chips, veggies, tacos, burritos, your arm..) into it? If you let it sit in a slow cooker or in the fridge, you’ll have to add more water to it to make it smooth again, but it’s totally worth it. After all, cashews are protein, right?
This chocolate pie is probably the best I’ve ever had, and I had it a lot during my senior internship. However, after we tested the recipe with firm tofu and a regular Food Lion pie crust (Pillsbury uses lard while FL uses palm oil), we switched over to silken tofu to follow instructions and an Oreo pie crust, and it was perfect. Now to add peppermint extract post-Thanksgiving for a chocolate peppermint pie…
We also made cornbread muffins before the potluck, but they didn’t last very long, so there weren’t enough to bring on over. I’d noticed that I had all of the ingredients, so I figured it would be fun to try a recipe. These muffins turned out to be the best cornbread outside of a Whole Foods that I’ve ever had, so I’d highly recommend trying the recipe, if cornbread is your jam!
But if you’re looking for stuffing this Thanksgiving, check out Lauren Toyota from hot for food’s recipe over on her blog! With three variations of this dish, you’re never far from a mouthful of deliciousness. 😉
However, if you’re more of a traditionalist and a holiday table just isn’t a table without the mashed potatoes, Dana from the Minimalist Baker has you covered with the best damn vegan mashed potatoes— her words not mine, but they are the best.
But wait– I almost forgot the appetizers. If you like stuffed mushrooms, you’ll like Blissful Basil’s walnut, sage, and cranberry stuffed holiday mushrooms. I never considered myself a mushroom lovin’ gal until I met a couple of recipes I loved, including stuffed mushrooms a couple of months ago at a rehearsal dinner, but it was something else when I realized I actually liked them. And you will, too, with this recipe.
Candied pecans are another favorite of mine from last year when I came across this recipe from Jessica In The Kitchen. It’s tricky, and you need to make sure to keep an eye on everything, but these are crunchy, crisp, and deliciously candied. I’d say it’s an appetizer… at least with how many I eat in one sitting. However, you can also add them to salads, oatmeal, or anything your heart so desires for an added boost of holiday-themed protein. 😉
To continue on with the theme of pecans and in case chocolate pie just isn’t your thing, check out Namely Marly’s gooey pecan pie. A pecan pie that uses tofu? Yes– and it works beautifully!
Alternatively, there’s also the option for pumpkin pie, courtesy of the Viet Vegan. Top it off with some soy, rice, or coconut whip, and you’re good to go.
Questions for you:
What are some of your favorite Thanksgiving recipes?
How do you celebrate Thanksgiving?