Thanksgiving 2010

Hope those of you that celebrate Thanksgiving had a nice day yesterday (and those of you that don't celebrate too)!  It was a busy day for me, but I still got time in to do some walking.

So here's the lowdown on our Vegan Thanksgiving table:

A trio of appetizer dips/sauces (arugula pesto, butternut squash dip, & lemon cashew cheese):

Tofurky Roast and gravy (we saved the dumplings for another time, and alas, no Amy's Chocolate Cake or coupons in the box, apparently I got an older box):

Field Roast Cranberry Hazelnut Roast

Roasted Root Vegetables (around the Field Roast):

Stuffing:

Cranberry Bread:

Whole Wheat Herb Biscuits:

Kale and Carrot Salad:

Pumpkin Pie:

Pumpkin Gingerbread with Spiced Buttercream:

And of course tart cranberry sauce! Our friends brought some extra cranberry sauce, fruit salad, beer, wine, and some non-dairy ice cream :)

My recipe sources:

Lemon Cashew Cheese (scroll down to download the pdf of all recipes, it's on pg. 4)
Pumpkin Gingerbread (I used all whole wheat flour & unsulphured molasses, also had to do the icing in a food processor  and then put it in the fridge to firm up)
Cranberry Orange Sauce
Kale & Carrot Salad (coming soon!)
Pumpkin Pie (I used a pre-bought crust I had leftover)
Stuffing (my mom's recipe...veganized)
Cranberry Bread (I used whole wheat flour and cut down the sugar a bit, used canola oil instead of shortening and used EnerG egg replacer instead of egg)
Herbed Whole Wheat Drop Biscuits (from "Vegan Brunch", used canola oil instead of shortening, was a bit salty)
Roasted Root Vegetables (from "Local Bounty")

So there you have it. Another year, another Thanksgiving!
We had a couple of friends over to share all the food and we had a good time :)

Yesterday it was 80, today it's 50.  The wind is so cold.....

Another CSN Stores giveaway coming soon!

Eat smart,
T.

The weekend market and some new roots

I've been lazy about posting this weekend.  So now I'll post about Saturday's market and what we had for lunch yesterday.

Goods from the market: daikon radish, watermelon radish, cabbage, peppers, tomatoes, satsumas, grapefruit, navel oranges, kale, green onions, white button mushrooms, yellow squash, sweet potatoes, small red potatoes, turnips, pea shoots, and lettuce.


So now there's a HUGE cabbage head on my counter, waiting for me to make some cabbage salad today!  My mom used to make it and I loved it.  I don't have a shredder though, like she did, so I'll be cutting it by hand.

We got two new radishes in the mix: daikon and watermelon.  Very interesting.  The watermelon is the green one with the red insides and the daikon is the white one.  I'm used to seeing the long parsnip-looking daikons at the Asian market.  But the locally grown ones are smaller and rounder.  For lunch yesterday, I roasted the daikon & watermelon radishes with some sweet potatoes, red potatoes, onions, and turnips.  I've gotta admit, I wasn't really into the watermelon radish.  I think it was a bit too strong for me and the daikon was just ok.  I think I'd prefer it pickled and in my veg. sushi!!  But the rest was great :)  Just added salt, pepper, and Herbes of Provence and roasted for 30 minutes in the oven. (I did cook both potatoes for about 5 minutes first)

I think it's going to be a lazy week....between cooking and playing opera (Gounod's Romeo & Juliet, if you're interested).  BUT.....I am going to make pizza this week.  The dough will be made in my bread machine....I just have to come up with a good whole wheat crust recipe!

Eat smart,
T.

Roots!!

First let me say, I got my stash via UPS last night!!  My 5 lbs of oat groats, quinoa, israeli couscous, nutritional yeast (never used it before), almond flour, and chipotle powder (although they seem to like a different spelling).

On to dinner: Roasted Root Vegetables.  I made this a lot last year, when we lived in cold, cold Cincinnati.  It's really easy.  It's from the Local Bounty Cookbook.  This time, however, there were no leeks or parsnips to be found, so I left those out.  I had lots of turnips and sweet potatoes from the market though, so I used those.  And I used a yellow onion (I guess, instead of the leek).  And well, this time around, I left out the oil......well just sprayed a tiny bit on the pan, and a very tiny spray on top of the veggies before they went in the oven.  I highly recommend this recipe for a cold Fall/Wintery evening!

No blogging tomorrow probably....I work all day.  Definitely by Friday though.....ohhhh, I still have Shiitake mushrooms...I forgot!  Hmmmm.....something to think about.  And mustard greens.....what do those go well with?   They're kind of bitter....I guess I'll just steam them and serve them over rice or barley.

Ok then.....have a good evening!
Eat smart,
T.