Hello Everyone! I hope that all of you are having a wonderful day with your friends and families. Although we weren’t able to travel this year and no one was able to travel to us, Scott and I are still making the most of it. I made us a nice breakfast of scrambled tofu, facon, and toast and jam this morning, and then Scott and I began the process of cooking our feast! Also Scott ran to Hannaford for Aluminum Foil because I totally forgot it yesterday!
I decided to go ahead and make our pie last night so that, 1) I could ensure it tasted ok (not that I don’t trust you, Alicia Silverstone. I just like to try things for myself before I serve them to anyone else) and 2) it’s one fewer thing I had to do today. I found the recipe on Alicia Silverstone’s website . Here it is!
Tofu Pumpkin Pie
1 can (16 ounces) pureed pumpkin
1/2 cup maple syrup OR 1/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon ground allspice, optional
1/2 teaspoon ground nutmeg, optional
2-3 tablespoons cornstarch to firm up the pie filling
1 package (10-12 ounces) silken/soft tofu
1 9-in unbaked vegan pie shell
Preheat oven to 425 F.
Blend the pumpkin and maple syrup or sugar.
Add salt, spices, cornstarch and tofu, mix thoroughly.
Pour mixture into pie shell and bake for 15 minutes. Lower heat to 350 F and bake for another 60 minutes.
Chill and serve.
NOTE: Don’t use the low fat tofu, then the pie tastes like it was made with tofu.
My very first pumpkin pie ever!
I also made a Vegan Green Bean Casserole. I haven’t made one of these in a long time, and I definitely haven’t made a vegan version. This isn’t your mom and pop canned mushroom soup variety, either. This recipe was found at the FatFree Vegan Kitchen . Enjoy & Thanks SusanV for such a great recipe!
Vegan Green Bean Casserole
2 quarts water
1 tablespoon table salt (Alanna says it’s essential)
1 1/2 pounds fresh green beans, trimmed and cut into bite-size pieces
Bring the water to boil in a large pot. While it’s heating, cut up the beans. Add the salt and beans to the boiling water. Cover and cook for 6 minutes. Drain beans in a colander, and then spray for a minute with cold water to stop the cooking. Let them drain in the colander, shaking every now and then to get off all the water.
10 ounces mushrooms
3 cloves garlic, minced
generous pinch cayenne pepper (optional)
Salt to taste
Fresh pepper to taste
2 tablespoons flour
3/4 cup vegetable broth
1 tablespoon dry sherry
3/4 cup soy creamer (or try full-fat unsweetened soymilk)
Trim and discard the mushroom stems and chop the mushrooms into pieces. Spray a non-stick pan with canola oil and heat it. Add the mushrooms, garlic, cayenne, salt, and pepper. Cook until mushrooms are very soft and exude their juices. Whisk the flour into the vegetable broth and add to the mushrooms along with the sherry. Simmer, stirring, until mixture thickens. Add the soy creamer and simmer until thick, about 5 to 10 minutes. Adjust the seasonings and stir in the beans.
1 1/2 slices whole grain bread
1 tablespoon Earth Balance margarine (the best tasting margarine in the world and no trans-fat)
1/8 teaspoon salt
1/16 teaspoon freshly ground black pepper
1 3-ounce can of French fried onions ( I used a different, zip package type because the store didn’t have the canned version)
Put the bread, margarine, salt, and pepper into a food processor and pulse until crumbly. Pour into a bowl and add the onions. Stir to combine.
Put the green beans into an oiled casserole dish and top with the onion mixture. Bake at 425 F for about 15 minutes. If you are not serving this right away, refrigerate the topping separately; bring to room temperature before sprinkling the topping on the casserole and baking for about 20 minutes or until hot throughout.
Vegan Green Bean Casserole
And of course it wouldn’t be Thanksliving in my house without a sweet potato casserole…but I don’t have a recipe for it…I just put it together and season it to taste. I can tell you what’s in it though, lol. This year, Scott helped me make it.
First, peel and cut up several sweet potatoes and boil them until tender. Drain by pouring into a colander.
Next, mash sweet potatoes with potato masher (or I just use my kitchen aid mixer) adding vegan butter, brown sugar, and cinnamon to taste (Obviously it depends on how many sweet potatoes you cooked as to how much of these things you need to add. Add a little at a time so that you don’t overdo it. You can always add more, but you can’t take it away after it’s mixed in.)
Spread this mixture into a casserole dish and top it with this delicious topping (I hate marshmallows unless they are the burnt kind you put on smores and I can’t eat them anyway because they are made with gelatin):
Mix about a cup of brown sugar…maybe an eighth of a cup or so of flour, about a 1/2 Tbsp of baking powder, and 3-4 tablespoons of melted vegan butter until you have a nice crumbly mix. Adjust accordingly until you get there. Sprinkle this evenly on your sweet potato mixture and add some chopped pecans and a sprinkle of cinnamon to the top (if you like nuts).
Bake at 400 for about 15 minutes or until the topping looks nice and raised and crispy good. Check on it often, you don’t want your nuts to burn!
Sweet potato casserole
And of course there is stuffing/dressing. Since it’s just me and Scott this year, I didn’t make it from scratch. I just bought a handy box of Stovetop Cornbread stuffing! Woot!
And for the big new thing this year, I made seitan turkey loaf! I got this recipe from this Bryanna Clark Grogan’s website and it is was absolutely delicious! I can’t wait to make a sandwich with it tomorrow!
I’m not going to post the recipe here because it is VERY long, but you can go to the link above and see for yourself 🙂
Seitan "turkey" loaf with mushroom gravy
So that was our Thanksliving meal! Or at least our non-turkey vegan feasting and drinking day meal! I hope all of you had a wonderful day filled with food and family and friends!