My goal? Create vegan friendly food that doesn't rob the bank, doesn't kill me, and still tastes awesome.
DISCLAIMER:
Although I will try to post as many original recipes as possible, sometimes I will reblog other vegan Tumblrs or post from other recipe blogs with notes on how I modified said recipe to fit my needs. Please always check the source link on the bottom.
Posts tagged: potato
Then again aren’t I always? Anyways, here’s my long overdue Thanksgiving post that is almost (but not quite) a week late.
Clockwise from the olives are mashed red potatoes, Tofurky, green bean casserole, sweet bread, sweet potato casserole, and some veggies that I cooked my Tofurky in.
First up, are my mashed potatoes. These are really the only thing that I didn’t use a recipe for.
Ingredients:
- 20 small red potatoes (mine were freakishly tiny for some reason)
- 3 cloves of garlic, minced.
- 3 tablespoons olive oil
- 3 ts dried basil
- Black Pepper to taste
- 3/4 ts dried rosemary
- non dairy milk (as needed)
Directions:
Boil your potatoes until soft, drain them, and immediately put them back in the warm pot. Add all of the ingredients with a splash of milk and begin to mash the potatoes. Add more milk as needed until you get the consistency you want.
Tofurky:
My Tofurky was the stuffing filled Tofurky brand roast that comes with its own gravy. I put it in my slow cooker with 2 cups of vegetable broth, a packet of onion soup mix, a splash of evoo, Ms. Dash table blend seasoning, one carrot chopped, a handful of chopped onions, and black pepper. I cooked it on high for two hours.
Green Bean Casserole:
I wanted to try something different for my green bean casserole and when I saw Sunny Vegan’s recipe that called for actual onion rings rather than those weird crispy things you get in a can, I knew I had to go for it.
Sweet potato casserole:
I was rather particular on the recipe I was going to use for my sweet potato casserole. It’s my favorite part of Thanksgiving. I could eat a well made sweet potato casserole for days weeks months. Anyhow, I’m a big fan of using candied pecans in place of marshmallows. Don’t get me wrong, I love a couple dandies in my hot cocoa every now and then, that’s about the only time I eat them though. They just taste like pure sugar to me. Fat Free Vegan’s recipe totally hit the spot. This is a recipe i’ll make in later winter months even after Thanksgiving is long gone.
Caramel Apple Pie:
My pie recipe comes from the lunchboxbunch’s blog. I’ve made this pie before and it’s always a hit. Actually, anything I make from her recipe index is always a hit. That woman knows what she’s doing in the kitchen!
And of course who can forget about leftovers!
I had quite a few leftover meals but this is the only one I photographed. It’s just ezekiel bread with (from bottom up) Veganaise, leftover Tofurky, fresh spinach, my favorite dill and herb cashew cheese, and another slice of bread. So good.
Creamy Cashew Pesto Spread
(I’m aware it’s not the prettiest of colors, but it still tastes good!)
Ingredients:
1 1/2 cup raw cashews
2 cloves crushed garlic
2 tablespoons lemon juice
3oz fresh basil leaves, chopped
A few shakes of each Mrs. Dash Salt-Free Seasonings; Table Blend and Garlic and Herb
Pepper to taste (I used a medly of red, black, and white pepper)
Left over cashew water
Directions:
Place the raw cashews in a bowl or large cup and imerse in water. Let sit for at least 4 hours.
Drain and rinse cashews but save the soaking liquid. In a food processor/Magic Bullet/Vita Mix/ or blender, blend cashews until just small chunks are left. Add the rest of the ingredients except for the water and blend until smooth. If needed, add the left over soaking water to your mix a splash at a time. (Just to keep the blades wet enough to puree the nuts.) Adjust seasonings to fit your own individual preference. Sometimes I add a few shakes of powdered garlic as well as the cloves.
Once everything is smooth, tastey, and satisfying, take a small container and line it with plastic wrap so that the wrap hangs over the edges enough to fold back over. Empty the puree onto the plastic wrap, fold the wrap over the puree and stick it into the fridge to sit over night.
The next morning remove your spread from the plastic wrap and container. Place it in an oven safe dish and if your like me and love pepper, grind more pepper onto the top of it before baking. It adds a bit of a spicy crust on top. Place it in the oven at 215F for 80 minutes.
Either serve immediately, or place it in the fridge and allow it to cool.
This spread is wonderful on salads, sandwiches, and wraps. It’s a great dip too. I’m thinking about using it as a pasta stuffing too but i’ll have to get back to you on that one. :)
Here it is on my dinner from tonight:
A baked potato with the cashew pesto, home made salsa, home made ranch dressing (both recipes to come), and some chives on top.
