A Vegan Thanksgiving to Remember
By Dustin Garrett Rhodes
I remember my first vegan Thanksgiving: it involved one of those gelatinous masses of soy meat intended to emulate the holiday staple. I even prepared a fancy glaze—because I was afraid that said lump of soy protein would be inedible. And it was. The words disgusting, horrifying and gross come to mind. I hate to admit it, but most of it went in the trash.
That was a decade ago. How far vegan cuisine has come!
When I became vegan, I didn’t really know anything about cooking. I learned from trial and error, and thankfully, from the trials and errors—and moments of great inspiration—of a lot of great vegan chefs. Now, more than anything else, I love preparing vegetables that really end up surprising people; I have a weakness for kale, butternut squash, cauliflower, broccoli and chard (and many others). There’s no greater satisfaction than hearing someone say: “I really can’t believe that’s a Brussels sprout! What did you do to it?” (On a side note: I know someone named Bob who claims there’s nothing on earth that makes a Brussels sprout edible, but I digress).
Coming to work at Friends of Animals really raised the bar for me when it comes to cooking. Friends of Animals’ president Priscilla Feral is fanatical when it comes to cooking, and insists on every detail being right. A couple of months after coming to work here, I asked her what her go-to recipes were—the dishes she never gets sick of, the ones she could make in her sleep but never fail to satisfy. That’s when my obsession with cauliflower began (Priscilla is making the Cauliflower Risotto from Best of Vegan Cooking for Thanksgiving—the recipe follows). That’s also when my obsession for Italian food started: I went from never preparing Italian dishes to becoming obsessed with them. Priscilla taught me through her delicious recipes that the magic alchemy of cooking really boils down to less is more. Priscilla gave me recipes that were so straight forward and easy to prepare, I couldn’t believe the results: all of the sudden, I felt talented in the kitchen. Friends looked forward to eating my food (OK: Priscilla’s food… shhhhhhhh!).
So that no one has to be mortified by a gelatinous blob appearing as the centerpiece on a Thanksgiving table, Priscilla and I collaborated on a Thanksgiving menu—a collection of recipes that was distilled from her two cookbooks, Dining with Friends: The Art of North American Vegan Cuisine and The Best of Vegan Cooking. These recipes represent some of Priscilla’s very favorites, too—which means you don’t want to miss out. It’s a big deal when Priscilla tells you she’s crazy about something; we should all pay attention.
Here’s to hoping everyone enjoys a joyous Thanksgiving—one that’s full of family, friends and love. And trust me: you want those lemon braised Brussels sprouts on your table, even if you find the thought of them frightening; Bob doesn’t know what he’s talking about.
* * * * *
Please enjoy Priscilla’s wonderful recipes below. If you’d like to support Friends of Animals’ important, urgent work, you can purchase a copy of Priscilla’s latest cookbook, The Best of Vegan Cooking, or her first cookbook, Dining with Friends: The Art of North American Vegan Cuisine.
Thanksgiving Menu:
Appetizers:
Carrot Pate (served with rice crackers) *
Vege Boursin *
Sweet Breads:
Cranberry Nut Bread *
Pumpkin Bread with Dates and Pecans *
Soup
Butternut Squash Soup *
Salad:
Orange with Spinach and Romaine *
Sides:
Mashed Potatoes with Celery Root **
Miso Gravy *
Sauteed Broccoli with Garlic and Pinenuts **
Lemon Braised Brussells Sprouts *
Succotash **
Sweet Potato Salad with Crystallized Ginger **
Main Course:
Butternut Squash, White Bean and Kale Ragout **
Cauliflower Risotto **
Tempeh London Broil *
Spicy BBQ Tofu Triangles **
Holiday Cashew Nut Roast *
Dessert:
Two Layer Pumpkin Cheesecake **
Chocolate Pudding with Berries **
* from Dining with Friends: The Art of North American Vegan Cuisine
** from The Best of Vegan Cooking
* * * * *
Appetizers:
Carrot Pate:
Ingredients:
2 cups carrots, sliced
1/4 cup onion, diced
1 clove of garlic, slivered
1/4 teaspoon dill
2 tablespoons olive oil
1/2 cup water
1 tablespoon arrowroot, dissolved in 1 tablespoon water
2 tablespoons white miso
1/4 teaspoon salt
2 teaspoons tahini (sesame butter)
Preparation:
In a medium saucepan, sauté the carrots, onions, garlic, and dill in the oil for 2 to 3 minutes. Add the water and cover; simmer about 20 minutes, until the carrots are tender. Purée the carrot mixture into a smooth paste and return it to the saucepan.
Combine the dissolved arrowroot, miso, salt and tahini. Add this mixture to the puréed carrots. Bring to a slow simmer, stirring constantly, and cook for about 20 minutes until the pâté detaches itself from the side of the pan. Remove from heat.
Turn the pâté mixture out into a lightly oiled serving dish and let cool. Serve the pâté with wheat crisps or as a side dip for vegetables, such as celery.
Tip: We recommend mellow white miso.
Vege Boursin:
Ingredients:½ cup vegan margarine, room temperature
2 8 ounce packages (Tofutti brand) imitation cream cheese
2 cloves garlic, pressed
½ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon dried thyme
¼ teaspoon dried marjoram
¼ teaspoon dried dill weed
¼ teaspoon ground black pepper
Preparation:
Blend the cream cheese and margarine by hand until smooth. Add seasonings and mix well. Chill overnight, and serve, slightly chilled, with crackers.
Sweet Breads :
Cranberry Nut Bread
Ingredients:
2 cups flour
1 teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 cup Florida Crystals natural sugar
Rind of ½ orange, grated
Juice of one orange mixed with ¾ cup water
Ener-G Egg Replacer (mix according to instructions to make equivalent to 1 egg)
1 tablespoon non-dairy margarine
1 cup halved cranberries, frozen or fresh
½ cup pecans or walnuts
Preparation:
Sift the first ingredients together into a bowl. Add rind, juice and water mixture and egg replacer blend. Stir until partially mixed. Then stir in the melted margarine, cranberries and nuts; mix thoroughly. Place the mixture in a greased 9 by 5 by 2 ½ - inch loaf pan. Let stand until it begins to rise (20-30 minutes). Bake at 350 degrees for one hour Cool before slicing.
Pumpkin Bread with Dates and Pecans:
Ingredients:4 cups sugar
One 29 oz. can of pumpkin
Ener-G Egg Replacer (mix according to instructions to make equivalent of 3 eggs)
1 cup canola oil
5 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
1 ½ teaspoons ground cloves
1 teaspoon salt
2 cups coarsely chopped dates
2 cups walnuts or pecans, coarsely chopped
Preparation:
Heat oven to 350 degrees F (180 C). Grease four 9-by-5-by-2 ½-inch loaf pans. Combine sugar, pumpkin and egg replacer in a large bowl, and beat by hand or with a mixer until well blended. Add the oil, and beat to combine. Thoroughly blend in the flour, soda, cinnamon, cloves and salt. Stir in the dates and nuts. Fill prepared pans three-fourths full to allow for rising during baking.
Bake about one hour or until a toothpick, inserted mid-loaf, comes out clean and the bread has pulled away slightly from sides of pan. Cool before slicing.
SoupButternut Squash Soup *
Ingredients:
3 tablespoons olive oil
3 medium carrots, peeled and diced
2 stalks celery, diced
1 medium yellow onion, diced
3 large garlic cloves, minced
2 pounds butternut squash, peeled, seeded and cut into half-inch cubes
1 28-ounce can whole peeled tomatoes
2 cups cooked cannellini beans (1 15-ounce can)
8 cups vegetable broth
1 small head Savoy cabbage, core removed and leaves thinly shredded (8 cups)
1 bunch Swiss chard, stems removed and discarded, and leaves coarsely chopped (6 cups)
1 bay leaf
Salt and freshly ground pepper to taste
Grated vegan parmesan for serving
Preparation:
According to the manufacturer’s instructions, set an electric pressure cooker to brown and warm the olive oil. Add the carrots, celery and onions, and salt the vegetables lightly. Cook, stirring occasionally, until the vegetables are slightly softened and the onion is translucent, about 5 to 7 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the butternut squash, tomatoes, cannellini beans, broth, cabbage, chard, and bay leaf. Stir to combine the ingredients.
Cook covered on high for 20 minutes (according to the manufacturer’s instructions) or until all the vegetables are tender.
Remove bay leaf.
Using a stick blender, purée the soup to desired consistency. Season with salt and pepper to taste. Serve with grated vegan parmesan.
Salad:Orange with Spinach and Romaine Lettuce
Ingredients:
Bunch of spinach leaves
Bunch of romaine lettuce leaves
½ cup toasted, slivered almonds
2 cups Mandarin oranges (11 ounce can, drained)
Dressing (combine the following in a blender):
½ cup olive oil
¼ cup apple cider vinegar
½ cup Florida Crystals sugar
½ medium onion, chopped
1 teaspoon celery seed
¾ teaspoon salt
½ clove garlic, minced
Preparation:
Add dressing to lettuce and spinach leaves, mix in with Mandarin oranges and top with slivered almonds.
Sides :Mashed Potatoes with Celery Root
Ingredients:
2 pounds Yukon Gold potatoes, peeled
1 celery root, about 1 pound, peeled
½ - ¾ cup hot vegetable broth
3 tablespoons soy margarine
½ teaspoon salt
Ground black pepper
Garnish with snipped fresh chives
Preparation:
Cut the potatoes and celery root into large pieces. If more than a few minutes will pass between peeling the celery root and cooking it, cover it in a bath of cold water and 1 tablespoon of lemon juice to keep it from discoloring.
Put potatoes and celery root in a saucepan, cover with cold salted water, and bring to a boil. Simmer until tender, about 20 minutes. Drain and return the vegetables to the pan. Over low heat, mash the vegetables and beat with a hand-held mixer, adding vegetable broth, margarine, salt and pepper. Blend until smooth.
Stir in snipped fresh chives or chopped parsley before serving.
Miso GravyIngredients:
2 teaspoons white miso
¼ cup vegetable broth
2 tablespoons minced Vidalia or other onion
1 clove garlic, minced
2 ½ tablespoons flour
½ cup soymilk, unflavored
1 teaspoon dried thyme
2 tablespoons olive oil
½ teaspoon tamari
Sea salt
Ground pepper
Preparation:
Place the miso and half cup of vegetable broth in a small bowl and whisk until blended. Set aside.
Over medium heat, sauté minced onion and garlic in olive oil for four or more minutes, until onion is slightly browned. Add flour and stir. Then add the remaining ¼ cup vegetable broth and soy milk; whisk into pot, stirring as mixture thickens. Bring to a boil. Add thyme, tamari, and miso mixture, cooking for an additional four minutes. Add salt and pepper to taste.
Sauteed Broccoli with Garlic and Pine NutsIngredients:
l head broccoli (about 1½ pounds)
Salt
2 teaspoons finely chopped garlic
¼ cup extra-virgin olive oil
¼ - ? cup pine nuts, lightly toasted
Preparation:
Wash and trim the broccoli, cutting each head into separate, but not-too-small florets. Discard the stalks.
Bring water to boil with 1 teaspoon salt in large saucepan. Add the florets and boil until almost tender, about 4 to 5 minutes, depending on the freshness of the broccoli. Drain and set aside.
In a skillet, sauté the garlic in olive oil over medium heat. When the garlic colors lightly, add the broccoli, about 1 teaspoon of salt, and sauté lightly for about 1 minute, turning broccoli.
Add the toasted pine nuts to the pan, toss together and serve at once.
Lemon Braised Brussels SproutsIngredients:
12 Brussels sprouts
3 tablespoons soy margarine
2 cloves garlic, crushed
¼ - ½ cup water
½ lemon or more for squeezing
Sea salt
Coarse black pepper
Preparation:
Rinse Brussels sprouts, pat dry and slice in halves, length wise. With the tip of a paring knife, cut an “X” into the side of each sprout.
Warm the margarine in a medium skillet over medium-low heat. Add garlic and cook, stirring, until golden. Place the spouts cut-side down in the garlic oil. Add water, cover, and cook for 15-20 minutes over low heat, until tender. Arrange on a warm platter and sprinkle lightly with lemon juice. Season with salt and pepper as desired.
Succotash:Ingredients:
4 cups fresh corn (about 6 to 8 ears) [Or use organic, fresh-frozen]
2 cups small, shelled fresh lima beans
2 cups fresh string beans, cut into 1-inch pieces
¼ pound vegan margarine
4 scallions, trimmed
2 to 3 tablespoons non-dairy creamer
Preparation:
Husk the corn and remove all the silk. With a sharp knife, remove the kernels from the cob, slicing from the top of the ear downward and not too close to the cob. With a small spoon, scrape the pulp from the cobs into a mixing bowl. Add the kernels and reserve.
In a medium-sized pot of lightly salted boiling water, blanch the lima beans until they are almost tender, then cool under cold water. Reserve and repeat the process with the string beans.
In a large heavy saucepan, melt the margarine over medium heat. Add the corn and its juice, and cook for 10 minutes, stirring often.
Slice the scallions into ½-inch pieces, including some of the green, and set aside. Add both types of beans to the corn and cook for another 10 minutes, stirring often. After five minutes, add the scallions and fold in the creamer to loosen the mixture. Spoon the succotash into a warm serving bowl. Serve immediately.
Sweet Potatoes with Crystallized GingerIngredients:
Dressing:
½ cup red wine vinegar
2 tablespoons light-flavored oil (grapeseed, walnut, soy or safflower)
1½ tablespoons agave nectar
2 teaspoons tamari
1 teaspoon grated fresh ginger
1 large pinch of ground red pepper
Salad:
1 pound sweet potatoes, peeled and cut into ¼” by ¼” pieces
½ cup scallions, thinly sliced
2 tablespoons crystallized ginger, finely julienned
Preparation:
For dressing, combine ingredients in a small bowl, mix well and let stand for at least one hour.
For salad, steam sweet potatoes over boiling water until tender, about 8 minutes. Plunge them into ice water to stop cooking, then blot dry with cloth.
In a medium-sized bowl, mix the sweet potatoes, scallions and crystallized ginger; add the dressing, toss and refrigerate for at least one hour before serving.
Main Course:Butternut Squash, White Bean and Kale Ragout
Ingredients:
1 large (3 pounds) butternut squash
2 tablespoons Earth Balance or other vegan margarine
2 tablespoons maple syrup
2 ½ teaspoons cider vinegar
1 teaspoon sea salt (or to taste)
1 teaspoon ground black pepper
Pinch of cayenne pepper (or to taste)
2 tablespoons extra virgin olive oil
4 large leeks (white and light green parts only)
4 large garlic cloves minced (or use a garlic press)
2 teaspoons rosemary (fresh or dried)
2 15-ounce cans cannellini beans, drained and rinsed
2 cups vegetable broth (or use vegan bouillon cubes and prepare according to instructions)
¾ pound kale, chopped (approximately 6 cups)
? cup dried cranberries chopped (plus additional berries for garnish)
Preparation:
Preheat oven to 425 degrees F. Dissolve vegan bouillon in hot water according to package instructions.
Peel squash, then halve squash and scoop out seeds. Cut flesh into 1-inch cubes.
Spread cubes out on a large rimmed baking sheet. In small saucepan, combine vegan margarine, syrup, 1 teaspoon vinegar, salt, ½ teaspoon black pepper and cayenne. Cook, stirring, over medium-high heat until margarine; pour mixture over squash and toss to coat evenly. Roast, tossing occasionally, until pumpkin or squash is very tender and caramelized at edges, about 30 minutes.
In a large skillet, warm olive oil over medium heat. Add leeks, garlic, rosemary and a generous pinch of salt. Cook, stirring occasionally, until leeks are very soft and not at all browned, about 15 minutes. Add beans and broth and simmer for 10 minutes.
Stir in kale. Simmer until kale is cooked down and very tender, about 10 to 15 minutes. Stir in pumpkin or squash and chopped cranberries; season with remaining 1½ teaspoons vinegar and ½ teaspoon black pepper. Garnish with additional cranberries and a small pinch of sea salt. Serve.
Cauliflower RisottoIngredients:
1 head cauliflower
½ Vidalia onion, finely chopped
1 clove garlic, minced
2 tablespoons olive oil
2 tablespoons vegan margarine
1 cup Arborio risotto rice
4 cups vegetable broth
½ cup dry white wine
4 or more tablespoons toasted bread crumbs (make your own, see below)
Preparation:
Separate florets from stems. Chop florets into one-inch or less pieces. Finely chop stalks. Keep stalks and florets separate.
In large saucepan, sauté onion and garlic in oil and margarine for 5 minutes until softened along with finely chopped cauliflower stalks.
Add rice, stir and fry for 2 minutes, until opaque. Add ½ cup wine.
In another saucepan, bring broth to gentle boil and add the very small cauliflower florets.
Ladle broth only into rice, one ladleful at a time, stirring frequently, after each addition. Wait until broth is almost completely absorbed before adding more.
After about 10 minutes, when rice is half done, add softened cauliflower florets to rice mixture and gently squash each floret into rice as it is added.
After about 20 minutes in total when all broth is absorbed, take rice off heat and let sit without stirring for a minute.
Serve on plates and top with toasted bread crumbs made from whole grain bread that has been toasted in the toaster oven.
Tempeh London BroilIngredients:
½ cup extra virgin olive oil
½ cup freshly squeezed lemon juice
½ cup tamari
2 cups white wine
Sea salt
Ground pepper
4 8-ounce packages of Organic Garden Veggie Tempeh (Lightlife brand), but into 1 inch cubes
1 large Vidalia onion
2 medium zucchini (courgettes), sliced
Preparation:
In a bowl, prepare a marinade by combining the olive oil, lemon juice, tamari, wine and salt and pepper to taste. Add tempeh.
Cover and place in a refrigerator to marinate over-night.; the tempeh will puff up as it absorbs the marinade.
Drain tempeh, reserving marinade.
Heat frying pan over medium to low heat. Add tempeh and small amount of the marinade to pan and cook for about 10 minutes, until it begins to brown. Add onion and zucchini.
Gradually stir in the rest of the marinade. Continue cooking until tempeh is golden brown.
Spicy Barbeque Tofu TrianglesIngredients:
2 blocks extra-firm tofu
6 tablespoons Extra Virgin Olive Oil
¼ cup apple cider vinegar
2 tablespoons fresh lime juice
¾ cup tamari or soy sauce
¼ cup tomato sauce
1 large chipotle chile, canned in Adobo Sauce
6 tablespoons pure maple syrup
2 tablespoons ground cumin
2 tablespoons water
Pinch cayenne pepper
Preparation:
Preheat oven to 350 degrees F.
Place each tofu block on its side and cut into thirds. Keep the layers together, cut the tofu diagonally to make six long triangles, then cut the triangles down the middle to make 12 smaller triangles. Place each triangle between paper towels and press.
Warm 3 tablespoons of the olive oil in a large nonstick skillet over medium heat. Fry the tofu triangles in a snug layer, until golden brown, seven to ten minutes on each side. Depending on size of pan, you may need to cook in more than one batch. Drain on paper towels.
In a blender, combine the vinegar, lime juice, tamari, tomato sauce, chile, 3 tablespoons olive oil, maple syrup, cumin, water, and cayenne. Puree for 30 seconds.
Place the tofu in a large baking dish and cover with the marinade. Tightly cover the dish with foil. Bake for one hour, turning once halfway through.
Transfer the tofu and remaining marinade to a serving plate and serve with extra sauce to spoon on top.
Holiday Cashew Nut RoastIngredients:
2 cups cashew pieces
4 ounces brown rice
6 ounces of rye toast crumbs—including caraway seeds or a dash of celery seed
1 medium onion, chopped
2 cloves garlic, minced
2 large, ripe tomatoes
6 tablespoons olive oil
2 teaspoons brewer’s yeast
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon lemon juice (preferably freshly squeezed)
½ cup vegetable broth
Dash of ground pepper
Preparation:
Cook rice until tender; coarsely grind cashews. (This can easily be done by hand by carefully running a rolling pin or jar over bagged nuts.)
Chop onion and garlic finely and heat in oil until they are slightly brown; chop and add one of the tomatoes; simmer until soft.
Combine all of the ingredients and press into two 9-by-5-by2 1/2 –inch loaf pans or round glass pie baking dishes. Slice second tomato and use to decorate top of roasts (adding a small dab of vegan margarine to each tomato slice if desired).
Bake for 30 minutes or more at 350 degrees F.
Dessert:Two-Layer Thanksgiving Cheesecake
Serves 8 to 10
CRUST
1½ cups of graham cracker crumbs
1 tablespoon canola oil
4 tablespoons maple syrup
or
9-inch graham cracker pie crust
BOTTOM LAYER
6 ounces softened Tofutti “Better than Cream Cheese”
¼ cup Florida Crystals natural sugar
½ teaspoon grated lemon rind
Ener-G Egg Replacer (Mix according
to box instructions to make equivalent
of 2 eggs.)
½ cup Tofutti brand imitation Sour Cream
TOP LAYER
1 cup pumpkin
½ cup sunflower seed butter
1 cup sugar
Ener-G Egg Replacer (Mix according
to box instructions to make equivalent
of 2 eggs.)
1½ teaspoons ground ginger
½ teaspoon cinnamon
¼ teaspoon ground nutmeg
Preparation of Crust:
Position a rack at the central height level in the oven, and heat to 350 degrees F. Coat a 9-inch or 10-inch round springform pan with canola-oil cooking spray. Mix graham cracker crumbs, canola oil, and maple syrup together, and press the mix into the prepared pan. Bake for 20 minutes.
Preparation of the Bottom Layer:
Purée the bottom layer ingredients. Pour into prepared pie crust.
Preparation of the Top Layer:
Using hand mixer, blend all of the top layer ingredients together. Pour on top of the cheesecake batter.
Bake the pie:
Bake at 350 degrees F for 50 minutes. Let cool for 30 minutes, then refrigerate overnight before serving.
Chocolate Pudding with BerriesIngredients:
1½ cups fresh berries (blackberries, raspberries or blueberries)
5 ounces organic bittersweet dark chocolate
3 tablespoons Florida Crystals sugar
¼ cup water
6 ounces firm silken tofu
Preparation:
Melt sugar and chocolate in double boiler.
Place tofu, water and chocolate in a food processor and blend until smooth, about 2 minutes. Place pudding in parfait glasses, refrigerate for at least 2 hours and top with berries.
Variation: Several pieces of candied ginger blended into the pudding makes a wonderful addition.