Monday, November 27, 2006

Thanksgiving

A turkey walnut marked each person's place at the dinner table. (duck & mouse nuts) Our extended families couldn't join us this year, so we invited friends who didn't already have plans. They also had to be willing to experiment with us on several new vegan dishes. Not too many food photos because they didn't turn out well due to poor lighting. I was also in a hurry to just serve the food already and spare our guests waiting for photographs. Anyway, -- this is how it went.





Jeanne's Flaky Pastry

2 1/4 c. Flour
1 tsp. Sea Salt
3/4 c. non-hydrogenated shortening
7 Tbsp. ice water

Combine flour and salt. Cut in 1/2 cup of the shortening until mixture resembles coarse meal. Cut in remaining shortening until mixture is size of large peas. Add ice water, 1 tablespoon at a time -- working the dough with a wooden spoon or your hands -- until particles cling together when pressed into a ball. Cover with a damp towel; let stand several minutes. (This is a good time to prepare your pie filling) Then, divide in half; roll into 2 9-inch pie crusts.

For the apple filling, I pared, cored, & sliced a 1 lb. bag of apples. Combined with 3/4 c. Sugar, 2 Tbsp. arrowroot powder, 1/2 tsp. nutmeg, 1/2 tsp. cinnamon, 1 Tbsp. lemon juice. Bake @ 425* for 50 minutes. When the pie edges are golden, cover with an aluminum ring to protect from burning.

Pumpkin Tofu Pie
1 15 oz organic pureed pumpkin
3/4 c. Sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/8 tsp. ground ginger
1/4 tsp. ground cloves
1 tsp. nutmeg
3 Tbsp. Arrowroot Powder
1 package silken, firm tofu, cubed
1 9-inch unbaked pie shell

In the processor, blend the pumpkin and sugar. Add salt, spices and arrowroot powder. Then, add tofu, and mix thoroughly. Pour mixture into pie shell. Bake for 15 minutes at 425*, Then lower heat to 350* and bake for an hour. Chill and serve. This pie was a huge hit! :o)

This is 'Curly Kale with Caramelized Onions' from Vegetarian Times, Nov. 2006. This was good, but I'll go back to my regular way next time. We also had 'Best Brussels Sprouts' from Vegan Lunch Box, pg. 261. The name is fitting, and is our new favorite way to eat brussels sprouts -- lightly glazed with sweet & sour. I also made Idaho Mashed Potatoes with plain Silk and Earth Balance. I peeled and chopped the potatoes early in the morning, then put them in the pot and covered with cold water and ice for later. I made 'Old Fashioned Bread Stuffing' from Fresh from the Vegetarian Slow Cooker, pg. 148. This was another success to add to next year's meal. It's great using the crockpot because it frees up hands to work on other parts of the feast.

This is our Tofurkey Roast -- Art added some carrots & onions. He also made Sweet Potatoes, Cranberry Sauce, and a Green Bean Casserole. I was striving for a vegan Thanksgiving, and we came very close. If The Vegan Police had made a surprise visit, they would've tagged us for the marshmallows on top of the sweet potatoes and the whip cream for the pie.

It was a great meal, and we have so much to be thankful for. Happy Thanksgiving!




Left-Overs Pot Pie

2 Tbsp. Olive Oil
1 small onion
1 shallot
2 Stalks Celery
Sea Salt
2 Sweet Potatoes, cubed (optional)
left-over mashed potatoes
Fresh or Frozen Corn
2 Vegan Bouillon
3 c. Water
3 Tbsp. Arrowroot Powder
1/4 c. Fresh Parsley
Puff Pastry Sheet

Heat oil and saute onion, shallot, & celery until translucent. Add sweet potato, corn, bouillon, & water. Cover and bring to a boil, reduce heat an simmer until cooked through. Mix 1/2 c. liquid from mixture and arrowroot powder -- stir back into mixture. Simmer until it thickens. Preheat oven to 425*. Coat with cooking spray and press a layer of left-over mashed potatoes in the bottom of a pie tin. I also added some left-over tofurkey. Then fill with the vegetable mixture. With a pizza cutter, and using the pie tin as a guide, cut a circle from one puff pastry sheet a little larger than the pie tin. Cut air release holes in the top of the pastry and fit on top, crimping the edges. Bake 15 minutes, or until brown and puffy.


18 comments:

Gaia said...

OMG Vicki, the crust for the pot pie is so beautiful ! I think I'm going to make my husband copy you next time I make him pitch in with the crusts LOL

Taylor said...

Yum! How nice to invite friends without plans over.

theONLYtania said...

I love the place markers! We always just do boring pieces of paper. The pies look good, I'm trying to find a good vegan pecan pie recipe for Christmas.
Jeez you guys had a feast! The tofurkey looks good, was it? And the pot pie is soooo fancy looking, did you do that yourself? Neat-o!

bazu said...

First of all, I bow down to anyone that can make their own pastry- I have such a bad history with that! Second, everything looks so good, lucky you and your friends! Those walnuts are so cute. What a feast.

funwithyourfood said...

where can you get non-hydrogenated shortening? For some reason I've never seen that and would LOVE to pick some up

Teddy

JAM*tacular said...

You're killing me with the walnut shells! Too cute.

:) Mikaela

Vivacious Vegan said...

Everything looks wonderful (bad lighting and all). I really love the left-over pot pie. Great idea and the crust is so cute. The idea to make it with a puff pastry sheet is brilliant.

Glad you had a wonderful Thanksgiving!

Dori said...

Love the leftovers pie, that crust is beautiful! Nice magazine article below. I love to see when issues like veg foods make it into the mainstream.

Catherine said...

Again . . . SO jealous I was not at your house for Thanksgiving this year! Yum yum yum yum yum yum yum!

aTxVegn said...

Wow, that apple pie crust is so flaky it looks like puff pastry! And the "leftover" veggie pie sounds too good.

Johanna3 said...

love the turkeys! so cute. as the food what can i say? im drooling here :)

Candi said...

Cute turkey walnuts! lol! I

The food looks great!! I am also so impressed with that beautiful pot pie crust! Actually, the whole recipe looks great, but that crust is really unique and pretty!!

Kris said...

Wow, everything looks so amazing! And that potpie, yummy and resourceful!

Last year I used Ricemellow Fluff on top of our sweet potatoes. It tastes wonderful. I was worried that it would melt, so I waited until the last 5 minutes of baking, but it just nicely browned and worked like a charm.

Jim said...

Beautiful blog you've got going here and so many delicious looking dishes.

It's no wonder you've got so many visitors dropping by.

I, for , one, want to try the Leftover Pot Pie, Slow Stuffed Grape Leaves, and the Sweet Pepper Coconut Corn Chowder.

Urban Vegan said...

what an amazing feast. those pies look so flaky and amazing (I just made a pumpkin pie tonight!)

Vicki said...

hi tania: the tofurkey was ok - i'll probably marinate it next year. i think the all time best is a quorn roast, but it isn't vegan.
thanks! the left-over crust is puff pastry - i used a little heart cookie cutter to make the air vents.

hi teddy: i use earth balance shortening. it's non-hydrogenated,no trans-fatty acids, no gluten, no dairy, nothing artificial!
http://www.earthbalance.net/

catherine: i wish you could have come by for thanksgiving!

hi atxvgn: good eye, girlfriend! that is puff pastry latice on the apple pie i changed my mind mid-stream. i was originally going to make viennese apple strudel, but didn't think both desserts should be my first time making them -- so that morning i changed my mind to apple pie. yowza! as a result, instead of having too much pastry dough, i didn't have enough. it made enough for 2 shells, but not enough for a top. so i grabbed a couple puff pastry squares and used the pizza cutter to cut strips.

hi kris: thanks for the tip on Ricemellow Fluff - i'll keep my eyes peeled @ the co-op.

hi jim: thanks so much for coming by - it is always a boost to see a new face. :o)

hi urban: i'll be by to see it!

XO

laura jesser said...

Yum! Everything looks just wonderful! I especially love your leftovers pot pie--how beautiful it looks.

Congrats on an almost vegan Thanksgiving!

And I love the placeholders... too cute.

zenpawn said...

I think there's an ingredient in that pumpkin pie you're not telling us about. ;) It's green.