After about four different Thanksgiving celebrations stretched over two weeks, I think I can official say that I’m over it.  Although I bet if you give me about a week I’ll probably be ready for more!

On the actual holiday we had about eight friends over, and I ended up serving green bean casserole (and updated the recipe), sweet potato casserole, mashed potatoes, roasted brussels sprouts and a cashew nut roast with herb stuffing.  And of course, lots and lots of gravy!  I reduced the margarine in the nut roast recipe, but I think that I would probably tweak it more next time I make it – maybe also reducing the onion.

And I just couldn’t resist… I had to make a pumpkin cheesecake for dessert.  I used this recipe, which is simple to make and incredibly delicious.  If you use a pre-made vegan graham cracker crust it’s even easier.  But if you can’t find one or want to make your own, I used the following recipe, and it worked out really well.

Vegan Graham Cracker Crust

6 tablespoons non-dairy margarine
1 1/2 cups graham cracker crumbs
1/4 cup sugar

Melt the margarine.  Mix together graham cracker crumbs and sugar.  Add the melted margarine and stir to combine.  Press the mixture firmly into your oiled pie plate.

Notes: I used a 9-inch pie plate, but this would fit fine in a larger or smaller plate.  If the crust is a little dry, you could always try adding water a few teaspoons at a time until it’s moist enough to hold together in the plate.  There’s no need to pre-bake this crust, and it gets even better (as does the cheesecake) if you let it set overnight.  Enjoy!

Yesterday I said sweet potato casserole might be my favorite Thanksgiving side, but mashed potatoes give it a run for its money.  I know they seem too simple to do a post about, but I love them so much that I just can’t help myself.

We don’t save them just for the holidays either.  Both Ryan and I never understood why something so simple and so good could only be enjoyed a couple times a year. When his mom was growing up, her family had mashed potatoes all the time, so she was kind of burnt out on them.  I’m not sure why my family never had them regularly. I guess they were just seen as a special occasion side dish, or too much work for a week night meal.

I’ll admit they’re not always the healthiest side dish, especially with the amount of Earth Balance and/or gravy I add to them.  I tend to think of them as a treat.  I also like to have them with steamed kale, and that way I feel like the healthy kale balances out the potatoes.

I know many of you can probably whip these up in your sleep, but when I first started cooking I wasn’t sure how to make them.  I also read a lot of conflicting information – salt the water before you boil, whatever you do, don’t salt the water before you boil – you get the picture.  As for the salt, I’ve done it both ways and don’t really notice a huge difference.

You can also make these with whatever kind of potato you like best.  Russets (or Idaho potatoes) make for a fluffier end result because they have so much starch, but other potatoes work well too.

Simple Mashed Potatoes

Russet potatoes (I usually do about 1 1/2 to 2 per person)
Earth Balance margarine to taste
vegetable broth or unsweetened non-dairy milk, warmed (about a 1/2 cup for 4 – 5 potatoes)
salt and fresh cracked pepper to taste

Peel the potatoes and cut them into about 1/2-inch cubes.  [I cut them pretty small so they'll cook more quickly.]

Place them in pot and cover with water.  Boil the water, and cook the potatoes until they’re easily pierced with a knife or fork.  It usually takes about 10 minutes or so once they’re boiling – depending on how many potatoes you use.

Drain the potatoes and either return them to the pot or transfer to a large bowl.  [I usually remove them with a spider skimmer and put them in a separate bowl.]  Add salt, pepper and a couple tablespoons of Earth Balance margarine.  Start mashing the potatoes.  Depending on how dry they are as you mash, add your broth or non-dairy milk in 1/4 cup increments until you get the consistency you like.  Taste them again for seasoning and add more salt and pepper as needed.

I just got Tal Ronnen’s amazing and beautiful new cookbook, The Conscious Cook, and there’s a basic recipe for cashew cream that you can substitute for heavy cream in recipes.  After I read that I thought it would be really good in mashed potatoes, and sure enough, when I got to his mashed potato recipe it was listed with the ingredients.  Maybe that’s the version I’ll save for holidays since it’s a little more decadent.  Although once I try it I can’t guarantee I won’t make it all the time!

What you’re looking at might be my favorite Thanksgiving side.  I can’t even begin to put into words how much I love this sweet potato casserole.  I found the recipe last year on the Fat Free Vegan Kitchen blog and asked my friend Laurel to bring it to our vegan Thanksgiving.  She was nice enough to make it, and it was so good I couldn’t believe it!  Then Ryan and I made it again for his family’s meal last Christmas.  I think I could have eaten the whole thing.

Now, be aware that this is listed as a dessert option on SusanV’s site.  It’s pretty sweet, but I actually love it with dinner since it’s such a nice contrast to the other flavors on the plate.  The great thing is that it’s not just sweet.  I think a lot of sweet potato dishes overdo it – I’m looking at you, marshmallow-covered-burnt-casserole. But somehow the cinnamon and nutmeg in this, not to mention the amazing pecan topping, all just fit together perfectly and taste like more than just sugar.

When I made this to photograph it for the blog, I realized I didn’t have enough maple syrup.  I substituted amber agave and it worked out just fine.  I baked the potatoes this time, whereas I microwaved them last year.  I think that I would recommend peeling and then either boiling or microwaving them, because I found that peeling them was a bit difficult after baking, and there were some parts right under the skin that stayed hard and didn’t mash in with the rest.

This casserole is so easy and SO delicious.  Please make it this year, and I promise you won’t be disappointed!

I know that Brussels sprouts have a reputation for being disgusting, but when they’re cooked the right way, they’re actually really delicious.  Any vegetable is pretty gross when overcooked, so if you’ve had a bad experience with Brussels sprouts, please give them another chance.  If the fact that they taste great isn’t enough to convince you, how about this – they’re super simple to make but look and taste like they aren’t.

I made the Vegan with a Vengeance garlic roasted Brussels sprouts for Thanksgiving last year because I thought it would be nice to have a green vegetable on the table amidst all the casseroles and such.  People who’d never had them or thought they hated them were pleasantly surprised by how good they were.  They take on a kind of nutty quality when roasted, and the best parts are the stray leaves that get really crisp and toasted.

This year I was looking around at the site TasteSpotting, as I often do, and I found this recipe for shredded roasted sprouts.  I tend to prefer really small sprouts, so the idea of shredding them into small pieces before roasting sounded perfect to me. These were so delicious, and couldn’t have been easier to make – unless, of course, I’d had a bag of pre-shredded sprouts!

I used about a pound and half of Brussels (before trimming), which seemed to be enough to serve 4-5.  You can easily double or triple this for more people.  I also used a bit more vinegar and oil, and rather than whisking them together in a separate bowl, I just poured them over the top and tossed everything together. (Mainly because I’m lazy and didn’t want to wash an extra bowl.)  Other than that, the only other change I made to the recipe was omitting the Parmesan cheese.  I have vegan Parmesan that I could have used, but I thought they were good as is and any more seasoning would have been too much.

I prefer to roast these on a foil or parchment lined baking pan, and I would recommend prepping these ahead of time, but not actually roasting them until you’re going to serve them.  They don’t stay as crisp if you hold them over, and while you can reheat them, they really are best right out of the oven the first time.

Ah, the classic Green Bean Casserole.  As a kid, I absolutely hated it.  Once I got older, I learned to appreciate it.  Once I started to cook, I learned to love it.

I think anyone who’s ever made a Thanksgiving meal is familiar with the famous condensed-soup version of this recipe, but making this from scratch tastes so much better!  And, of course, it’s also better for you.  I’ve tried a few different recipes for this over the last couple years, but this year I decided to try my hand at making my own version.

Just to be really fancy schmancy I used shallots instead of onions, and a mixture of chanterelle and cremini mushrooms.  You can use whatever wild mushrooms you can get your hands on, and if all you have is an onion, you can certainly use that too.

The version pictured was a test run, so for the actual recipe I’ve scaled it up to serve more people.  I had a little too much sauce for the amount of beans and mushrooms I used, but I think the proportions below should be better.  I also think that when I make this again, I’ll add half a bouillon cube and melt it into the butter for the sauce, just to add even more flavor.  (I’ve added this to the recipe)  If there are any other changes that I come across when I make it next week, I’ll be sure to add an update.

Green Bean Casserole

1 1/2 pounds green beans, trimmed and cut into 1-inch pieces
4 Tablespoons non-dairy margarine, divided
8 ounces mixed wild mushrooms, chopped
2 huge, or 4 smaller shallots (you could also use a small onion)
1 – 2 garlic cloves, minced
1/2 (or enough for 1 cup of water) vegetable bouillon cube
1/4 cup Unbleached All-Purpose Flour
2 Cups non-dairy milk (unsweetened)
salt and pepper to taste
about 1 – 2 cups fried onion pieces (I use Trader Joe’s)

Set up a steamer basket and steam the green beans until they are cooked through. Set aside.

Heat 1 Tablespoon of the margarine over medium heat in a medium sized, deep skillet.  Add the shallots and a pinch of salt, and saute for a few minutes, or until softened.  Add the garlic and saute until fragrant, about a minute or so.  Add the mushrooms and stir to coat with the margarine.  Let them cook for a while, stirring only occasionally so that they take on some color.  Once they’ve released their moisture and are caramelized, remove the mixture from the pan, and set it aside.

Melt the remaining 3 Tablespoons margarine and the bouillon cube in the same pan you used for the mushrooms.  Whisk in the flour to make a roux.  Keep whisking the roux until it’s bubbly and smooth.  Slowly whisk in the non-dairy milk, and continue to stir to avoid lumps.  Cook the sauce until it bubbles and thickens.  You don’t have to stir constantly, but be diligent about checking it, because it can burn if you’re not careful.

Once the sauce is thickened, check it for seasoning and add salt and pepper.  Mine was pretty bland at this point, which is why I think the bouillon cube will help.  You’ll need to adjust your seasoning depending on how salty your bouillon is. Alternatively, you could substitute vegetable broth for some of the non-dairy milk.

Add the mushroom mixture and beans to the sauce, and give it a good stir.  Pour the mixture into a 2-quart or 8 x 11 casserole dish, and sprinkle the fried onion pieces over the top. The amount you need will depend on your dish – you basically want a good coating over the whole top.

Since everything is already cooked, you don’t technically need to bake this, but you can certainly keep it warm in the oven.  If your sauce is a little thin, you can thicken it up in the oven as well.  You can make this ahead of time and throw in it in the fridge, and then heat it in a 350 degree oven for 15 minutes or so, or until heated through.

UPDATE: I adjusted the amount of mushrooms after making this again – I think 8 oz works better than a pound since the main focus should be the green beans.  The bouillon cube worked great for flavoring the sauce, but again, different brands have different salt contents so be sure to check for seasoning.  I also changed the dish size from 9 x 13 to 8 x 11, which is pictured above.  The adjusted amounts fill the dish perfectly.

My mother-in-law, Jan, has always been especially supportive of Ryan’s and my choice to become vegetarians (and then vegans).  One of the first Thanksgivings that we were not eating meat she asked me to send her some recipes ahead of time so that she could plan some special dishes for us.  I searched my cookbooks and the Internet for recipes, and one that I found was this Nut Roast.  We made it that Thanksgiving and loved it so much that and I’ve made it many times since, for both Thanksgiving and Christmas (thus the “Holiday” Nut Roast title).

As I was making it for this post, a thought struck me.  I know that one of the reasons it’s hard for many people to give up meat and dairy is that there are so many memories tied to these foods that most of us were raised on.  And I’m the first to admit that I felt like I’d lost something that first vegetarian Thanksgiving.  It’s a really big change that can take some getting used to, especially when you’re someone who really cherishes your food traditions.

What I realized this year, though, is that it’s possible to make new food traditions for yourself.  I found myself remembering the first time Jan and I made this dish together, and how we were pretty doubtful that the list of ingredients in front of us would make something edible.  I tend to be very particular in the kitchen (Ryan is rolling his eyes at my delicate phrasing of what is really me being a psycho control freak in the kitchen), and Jan is super laid back about the cooking process.  I remember taking that as a lesson and realizing that it’s better to enjoy yourself and not stress about things.  If the dish works out, great.  If not, you can always eat something else that night.

As I thought of those memories, and all the other times we’ve enjoyed this meal and shared it with friends, I realized that we had created a new holiday tradition.  Instead of feeling I’ve lost something by not partaking in the turkey eating, I realize that I’ve gained something I can really feel good about, and proud to share.

So, on to the recipe!  As I mentioned, this seems like a pretty crazy collection of ingredients, or at least it did to Jan and I.  I promise that it all comes together to make a delicious, nutty loaf or casserole – the perfect base for your vegan gravy!  This recipe isn’t difficult, but it is a little bit fussy.  Since it’s a special occasion recipe, though, I thing that’s one of the things that makes it special.

Holiday Nut Roast
(based on Yummy Nut Roast, with minor changes)

2 Tablespoons olive oil, divided
1 1/2 cup finely chopped leeks (about 1 very large, or 2 medium sized leeks)
1 1/2 cup finely chopped mushrooms (about 6 medium to large mushrooms)
4 large plum tomatoes, peeled, seeded and chopped
1 large green apple, peeled, cored and diced
1 cup ground almonds
1 cup ground cashews
1 cup ground hazelnuts
1 1/2 cups fine breadcrumbs
3 Tablespoons chopped fresh parsley
1 teaspoon dried (or 1 Tablespoon chopped fresh) basil
1 teaspoon dried (or 1 Tablespoon chopped fresh) thyme
1/2 teaspoon dried (or 1 1/2 teaspoons chopped fresh) sage
1/4 teaspoon paprika
1 Tablespoon Ener-G egg replacer
3 Tablespoons warm water
3 Tablespoons tamari (or soy sauce)

Preheat the oven to 400 degrees.

Heat 1 Tablespoon of the olive oil in a small skillet and saute the leeks until they are tender, but not brown.  Set aside.

To peel the tomatoes, cut an “X” into the bottom of each one and bring a small pot of water to a boil.  Add the tomatoes, and remove them when you see the skins splitting – usually less than a minute.  Remove them, and set them aside until they’re cool enough to chop.  If you feel like it, you can plunge them into an ice bath to speed the cooling, but it’s not necessary.

Combine the leeks, mushrooms, tomatoes, nuts, apple, breadcrumbs and herbs in a large bowl.  Mix the Ener-G egg replacer with the warm water, and add to this to the bowl along with the remaining tablespoon of olive oil and the tamari.  Mix everything until it’s thoroughly combined, and all of the ingredients are moistened – I usually toss it around with two wooden spoons until it’s mixed.

Press the mixture into an oiled 9 x 5 loaf pan, or a small to medium casserole pan. (You could also use an 8 x 8 or 9 x 9 baking pan.)  It will seem like it’s not going to fit, but just keep packing it down.

You’re going to bake this in a water bath, so once you have it ready to go, grab a larger baking pan to set your loaf or casserole pan in.  Put the whole thing in the oven, and then pour water about halfway up the sides of your loaf or casserole pan.

Bake the roast for an hour at 400 degrees, and then turn the oven down to 350 degrees and bake for another 1 1/2 hours.  The top will be very brown, but shouldn’t be black.  You can serve the loaf in it’s pan, or let it rest for about 5 minutes and turn it out onto a platter.

Notes: Your baking time may vary.  I turned the oven down to 350 before an hour had passed, because I saw that the top was getting pretty brown.  Just keep checking on it every 20 minutes or so and you can adjust the temperature or cooking time accordingly.

Don’t forget to watch the water bath level!  You want to keep it at least halfway up the sides of your pan at all times, so check periodically and add water as needed.

Don’t stress about being exact with this recipe.  For example, I didn’t have an hazelnuts on hand this time, so I just used and extra 1/2 each of cashews and almonds.  I’ve used assorted fresh herbs before, and also used dry.  Both versions turned out well.  The original recipe calls for grating the apple, but since it’s a bit of a pain I just finely chop it.

Speaking of that apple, you also don’t have to peel it if you don’t feel like it – and the same goes for the tomatoes.  I’ve made this both ways, and the main different is just that you’ll end up with small pieces of peel in the roast if you leave the skins on.  It doesn’t really affect the flavor, more the presentation.

Thanksgiving is almost here, and I’m finally getting my act together and working on some posts that will give you ideas of what to serve on this generally not very vegan friendly holiday.  Over the next few days I’ll be posting some of my favorite things to serve and of course, to eat!

Last year we had several friends in town and decided it would be fun to get everyone together and make a huge all-vegan Thanksgiving meal.  I was pretty excited, and I went crazy gathering recipes and planning out what to make.  I didn’t want the meat-eaters (we were about half vegetarian to half non-veg) to feel that they’d sacrificed anything by joining us, so I pulled out all the stops.  In the end, everyone had a great time and people were really complimentary of the food.  It felt so good to show people that vegan food isn’t a sacrifice at all.  People also talked about how they felt so much better after that meal than they do when they eat traditional Thanksgiving fare.  (Meat = Indigestion, suckas!)

If you have a vegan coming to your Thanksgiving meal, or you’re vegan and need to bring something that you can eat, I hope to give you some good ideas over the next few days.  Keep in mind that many recipes can be made vegetarian by substituting vegetable broth for chicken or other meat-based broths, and you can even use non-dairy milk or vege broth in your mashed potatoes, for example.  Earth Balance is a great replacement for butter, and I promise you that no one will be able to tell the difference.  Making these small substitutions really isn’t difficult, and it can go a long way towards making the vegetarian in your life feel welcome.

When we went home for Christmas last year we made a few of our favorite Thanksgiving dishes to bring with us to family meals.  Ryan’s mom asked us to bring the gravy, so I made my favorite “poultry gravy” that we’d served for our vegan Thanksgiving.  Not one person complained that it wasn’t as good as the “real” stuff, and I don’t think that most of them even knew that it was vegan.  This is so easy to make, and the recipe makes a ton.  I’m going to post both the huge recipe (that serves at least 10, with leftovers) and the smaller scale recipe that I use if I’m just making it for two.

If you like a thicker gravy, simple let it simmer longer.  If you find it’s too thick you can thin it out with a little broth. Once it’s the thickness you like, you can add salt to taste, depending on how salty your broth is.  (I sometimes also add a little onion powder or smoked paprika if I want to spice it up a bit.)

At this point I transfer the gravy to a small crock pot to keep it warm for the meal.  You can also make this ahead of time and heat it in your crock pot on Thanksgiving morning.

For a smaller version, use the following measurements with the same instructions. Also note that I don’t add salt to this since I usually use a bouillon cube with sea salt, but taste and adjust your gravy depending on what products you use.