The end of veganmofo is here. In it’s honor I have posted Boyz II Men’s Spanish Version of End of the Road. If you think this is because I am out of my mind you are dead wrong, this is exactly what my mind is like.
Since it is the last day and I’m not going to blog for a while I thought someone out there (me) might want a wrap up of all the rice and beans recipes I did this month.
My favorite was, without a doubt, Frijoles Refritos (vegan refried beans)
other great recipes I tried or made up that I liked were
Mushroom Beans and Garlic Rice
Riso Rosso and Roman Beans
Drunken Beans and Seitan Chorizo
Morning Spiced Rice
My favorite post was the video I made from the Austin Chili Cook-off, it was a ton of fun
and if you are in the mood for one more video check out so so vegan beans and rice
I think the first sign of the Christmas season for me was when, the day after Thanksgiving, all the ice cream trucks stopped playing their usual tunes and switched over to Christmas music.
I also have a sudden and overwhelming desire to bake cookies and make other fabulous desserts which usually I couldn’t care less about. I saw this Chocolate Pretzel Tart on pictures and pancakes and I have been kind of obsessed with veganizing it for the holidays. The picture is so beautiful.
Or maybe I will make buckeyes with a chocolaty pretzel shell.
I haven’t decided yet.
The one thing I do know is that is is really good timing for Isa’s new book “Appetite for Reduction” to come out. I can’t wait to get my hands it! Luckily she already posted some of the recipes. Last night we tried the Caribbean Curry Black-Eyed Peas with Plantains. I never would have thought steamed plantains would be so great; I have always had them baked, stewed or fried, but they worked really well in this dish.
Our Thanksgiving this year was pretty awesome. I decided to have it much later than usual which was a disaster because I was so hungry that I felt like I was going to pass out and it was dark so the pictures turned out terrible. But the eating….oh the eating…was amazing.
I made the vegan turkey roast from Everyday Dish first, I added some smoked paprika and basted it with soy sauce, liquid smoke, and oil which made a really nice coating. It was super easy and will be great for Thanksgiving sandwiches.
The Brussel Sprouts with chorizo were really tasty, but not as good as the sprouts we usually have. Next year it is back to tradition!
My favorite part was the Oaxacan Dressing but I didn’t take a picture! It looked just like the one from the recipe on Saveur so I am posting that, it had chiles, fennel, prunes, and cumin and was so delicious. The only thing I did was replace the eggs with ground flax seeds blended with water and it worked perfect.The Roasted Cranberry Sauce with cinnamon, cardamom and jalapeño was also a winner. It had port in it so it was sweet and delicious with a little bit of spicy. We all really enjoyed it.
And here is the shot of my full plate with the mushroom gravy, the mac daddy, and everything. As you can imagine I did not have seconds and we spent the rest of the night on the couch or the floor. It was perfect.
We braved the crowds and got everything we need (except fennel) for Thanksgiving tomorrow. One more trip and I can start cooking. Here is the final decisions on what we are having. Eveything changed again when I was reminded of last year’s Diana Kennedy’s Saveur spread. Then I remembered that we had homeade chorizo so I decided to use that for the Brussels Sprouts instead of my usual go to Thanksgiving recipe.
Vegan Turkey Roast + spices from Viva Vegan and basted with a basting liquid that is 1 tablespoon olive oil, 1 tablespoon tamari, and 1 teaspoon liquid smoke and maybe wrapped in filo
Mom’s stuffing, onions, leeks, celery, garlic, bread, eb, sage, thyme
Oaxacan Dressing with poblanos, apples, and fennel
Slow-Cooked Mushroom Gravy– perfect because it can just sit in the crock pot and not tie up any burners. Plus if after a month of gravy Tofu & Sproutz says this is the best I have to try it.
Roasted Cranberry Sauce with cinnamon, cardamom and jalapeño
Brussels Sprouts with Chorizo
Mac Daddy from the Veganomicon
Mom’s Apple Strudel
Thanksgiving has always been my favorite holiday. Sure New Years is a blast and we all love Casimir Pulaski Day day but Thanksgiving is the best. You don’t have to buy people presents or get dressed up or go “out”, you just stay in, feast, drink wine, and maybe watch a movie. I have spent so much time in the last week deciding what to make and really it is just silly. I can make those dishes any time if I want to, but I guess it is different; Thanksgiving should be crammed in with as much good food as you can figure out how to fit on your table.
I saw this beautiful page of vegetarian recipes on the New York Times the other day and I knew I had to make the pumpkin dumplings. I am kind of a dumpling fanatic and I had never thought or heard of a pumpkin dumplin, but it makes so much sense! And if you drop the ‘g’ they even rhyme. We did a couple of substitutions to the original recipe, regular flour instead of gluten-free, and ground flax instead of eggs and they worked beautifully and were very quick to make. The dumplings were very doughy and reminded me of Thanksgiving stuffing; they were very similar in texture. We had the dumplings on top of Thanksgiving spiced rice (sage, celery, thyme, and onions) and it was a great little quick precursor to the feast.
I tried this recipe for Tunisian chickpeas last night from Olive Trees and Honey but overall it was only OK. It used way too much cumin for my taste and a lot of garlic. I am going to share the basic idea because I thought it was interesting and with some work could be a great weeknight meal
First, you sauté a lot of garlic in olive oil and then add pieces of bread. The idea is to brown the bread and infuse it with the fried garlic and then throw it in the food processor and later add it to thicken the sauce. I think this is a brilliant idea and that was the most amazing part of the dish, everything was infused with garlic bread flavor! I need to start doing this in soups.
Actually first you are supposed to cook 2 cups of chickpeas but instead I used two cans and maybe that was my problem–not enough chickpeas– because then it called for 2 TBS of cumin, some sweet paprika, 2 small dried red chiles, and 20 peppercorns after autéing 2 onions in the same pan you used for the garlic. Then after cooking that a few minutes you add the chickpeas, a cup of water, and a bunch of kale (or chard or spinach).
When I make this again I am going to back off the cumin and add black olives and mushrooms. Mmm olives.
I have so much to do this weekend! Tonight is Vegan Drinks at Cheer Up Charlies. I am excited to eat at Iggi’s Texitarian while I am there because somehow I still haven’t tried it.
It is supposed to be a great vegan food trailer and they have fried zucchini and buffalo wings on special!
Then I have to figure out what to make for Thanksgiving which will be a lot of fun because I love going through recipes. I will definitely be making the Miso Glazed Brussels Sprouts, because that is now a Thanksgiving tradition, along with mashed potatoes, cranberries, apple strudel, and stuffing. I also want to try one of Tofu & Sprouz’s Gravies but I might just go with my standard roux based gravy depending on the main dish. And that is the part I am having a hard time with. Last year I made seitan dumpling that we all loved.
but the year before that we had this fabulous seitan roulade that was beautiful and amazing.
I asked Mr. Smurf what he would prefer and he said “ooo those dumpings….or the roulade that was so good…or you could make something else” so that wasn’t very much help at all! Do you guys have any favorites?
I bet after all the Thanksgiving planning I am going to have to go back to Counter Culture Saturday (and maybe Sunday) for the Thanksgiving sandwich, it only happens once a year!
I am so excited because this is one of the best weeks of the year, plus it is getting cold enough that the dogs are demanding to wear their sweaters and next week is a three day work week! Do you all have exciting weekend plans?