holiday preparations | thanksgiving vegan-ified; recipe round-up!

i feel like the preparing of holidays is farrrrr more time-consuming than the holidays themselves. maybe this is what makes them so exciting, though? constant hustle and bustle in preparation for get togethers with friends and family is really great, and it’s easy to miss it once it’s gone!

for me, it feels like i have been preparing for thanksgiving dinner all week long, which you may find strange being as there is no turkey involved! instead, i was searching for the perfect baked goods and then baking all week long. first, the apple crisp, which i’ll admit totally isn’t for the thanksgiving dinners i’m having, but it just seemed right to make it this week. second, a variation of Oh She Glow’s Lightened Up Magical Coconut Bars (which are to frigging DIE for, let me tell you). for the pumpkin lovers in my family and of my friends, Love & Lemons mini pumpkin pies; i’m not a huge pumpkin fan myself (a mini sweet potato pie would be much more on my page), but i found these to be pretty good – so if you’re like me, give them a try (if nothing else, but because they’re adorable!)! SO, all of this baking i was doing from tuesday up until today. today i made a vegan dinner for my friend of maaany years, Hannah and myself.


vegan thanksgiving dinner round up:

vegan “meatloaf” patties, topped with homemade ketchup: inspired by this loaf, i made a “quick and dirty” version, not caring to measure many ingredients and forming the mixture into patties for quicker baking. i used two small cooked sweet potatoes and mashed them with rough 1/2 cup cooked lentils. i threw in a couple handfuls of quick-cooking oats, a handful of finely chopped cremini mushrooms and finely chopped red onion. to spice it, i added about a tablespoon each of cumin, chili powder and parsley. i added a small amount of garlic powder and salt and pepper as well. the homemade “ketchup” is simply a mixture of organic tomato paste, pure maple syrup, apple cider vinegar and soy sauce, and seasoned with cumin and chili powder, to taste.
homemade whole grain vegan biscuits, mostly following Minimalist Bakers biscuit recipe: instead of using all white flour, i subbed a cup of the flour for half whole wheat and half spelt. additionally, i subbed out two tablespoons of the vegan butter for virgin coconut oil, and i also added in a tablespoon of flax seed. this method has worked for me both times i’ve tried it, making a super fluffy biscuit.
– cauliflower “mashed potatoes”: no real recipe that i followed here. i steamed the cauliflower for 5-10 minutes until slightly tender, then i pureed it in the food processor with vegetable stock, nutritional yeast, garlic powder, onion powder and s+p. have you tried these yet? they’re like mashed potatoes but you can eat 3x as much without feeling like you have a rock in your stomach. yummmmmmmm.
– roasted carrots: i’m slightly obsessed with these. again, there isn’t much of a recipe, but they are SO. GOOD. peel & chop your carrots and cut them into thick “match sticks”, or fry shapes. toss with a bit of olive oil, salt & pepper, and even a bit of cinnamon is DELICIOUS. roast at 375 degrees Fahrenheit for 20-30 minutes, until they are slightly caramelized and tender. so simple, so delicious, i can’t get enough.
– (previously mentioned mini pies and squares for dessert!)


so that was it for us today! a perfectly satisfying thanksgiving dinner (at lunch), sans turkey, sans the necessary 3 hour nap after stuffing your face.

tomorrow i will be making some vegetable side-dishes for some non-vegans for our dinner, and then monday i will probably re-create something pretty similar to this for my dinner with my dad who is away this weekend. so much cooking, baking, dishes, SO LITTLE TIME.

have you started celebrating yet? are you vegan-ifying your dinner? whats on the menu?

let me know!


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