Thanksgiving is my most favorite holiday. It is a holiday that involves cooking, eating, being with your loved ones and being thankful for what you have got instead of buying something else. What could be better than that?
I started cooking yesterday by making a stock to carry through the rest of the meals and it worked really well. The stock started with all the vegetable odds and ends in the freezer bag and garlic and then I baked the seitan in it. While the seitan was in the oven I simultaneously roasted celery, parsnips, carrots, leeks, onions, and garlic and then when the seitan came out I used the leftover stock from that and added the roasted vegetables. Soon the stock was so rich and tasty that I couldn’t believe it. I added some soy sauce, a bay leaf, and some apple cider vinegar and at that point I could have just eaten the stock, but instead it was time to put the stuffed roulade back in the oven with the vegetables and some of the stock. The rest I saved to make the gravy which I made using a method from gourmet magazine.
All you do is roast a head of garlic, take it out of the peel and puree it with a fork, Make a roux: whisk together a tablespoon or so of earth balance and sprinkle in flour until you have a paste. Add the garlic puree and then incorporate as much stock as you like, if it gets to thin just sprinkle in more flour. I also added in kitchen bouquet gravy magic because I love it, it really rounds out the gravy and gives it some depth, salt and pepper and it was good enough to eat directly from the pot. It made me really happy to make this gravy because it is exactly how I used to make gravy except using roasted garlic instead of animal fat. I have to say that it was much better! It was so flavorful and you can make it any time.
The roulade turned out perfect, I must thank Emilie from the conscious kitchen for her fabulous recipe. (Note: That site is sadly down now but the video and recipe is still up) I was a little worried because during the first cooking I didn’t wrap it up well enough and it stated to look like it would fall apart, but after stuffing it and wrapping it the second time it worked perfect. The wild rice and fig stuffing was really good. I added sage, apple cider vineger, and used oat flour and it all came together so well. The Roulade was so yummy, I want to make it again except that it took forever and didn’t yield enough leftovers! I guess I will have to wait to enjoy it again next Thanksgiving.
and so I roasted fingerling potatoes in olive oil and then topped them with earth balance with chopped garlic. Instead of making Mashed Potatoes I decided (for the second year in a row) to opt out and make roasted potatoes. I had an epiphany that the thing that I always overeat on Thanksgiving that pushes me over the edge is the mashed potatoes. They are mostly just take up room that could be better utilized by alcohol. So now I make the multi-colored potato you have to chew, ahh, the healthy choice! They were so perfect.
The Brussels Sprout were my favorite part of the meal though I think. The recipe was from the Voluptuous Vegan except that I used miso instead of Dijon. Basically you brown pearl onions and the sprouts in olive oil and then add a mix of maple syrup, miso, and water. After that, you cover and cook for a few more minutes until it turns into a glaze and finally add in the pecans. They were delectable. I ADORE Brussels sprouts and these were next level.I also made cranberry sauce from the Voluptuous Vegan which was less of a success. The idea of cranberries, dates, and balsamic with sugar sounded great on paper but the recipe called for a whopping one and one fourth cups of sugar. My instincts told me that this was way too much sugar and I hope to some day learn to follow my instincts because the cranberries were good, but way too sweet.
It was the perfect thanksgiving meal you couldn’t ask for anything more, so thanks to everyone for the recipes and cooking tips! And thanks to everyone in the office who donated money since we were able to save three turkeys!
I am also thankful that there is still some pumpkin pie