Vegan Thanksgiving!

Lucas and I decided to have a "warm-up" Thanksgiving yesterday. ;)
Tofurky, Cranberry Sauce, Sage Mashed Sweet Potatoes, and Celery Root Slaw (recipe for slaw in entry below) ... yum!

Basic Cranberry Sauce

3/4 cup sugar
1 cup water
12 oz bag fresh cranberries
1 medium orange

Zest the orange, squeeze, set aside.
Mix sugar and water in medium saucepan, stir to dissolve sugar. Bring to boil. Add cranberries. Return to boil. Reduce heat. Simmer 10 mins. Stir occasionally. Stir in orange zest and juice. Cook 2-3 minutes more.

Sage Sweet Potato Mash
I'm always looking for new ways to eat sweet potatoes!


4 sweet potatoes
3 tablespoons vegan butter
8 fresh sage leaves
4 scallions, chopped
salt and pepper to taste

Boil or steam sweet potatoes until very soft. Mash once soft and transfer to a serving dish. Meanwhile, brown butter in a skillet and add the sage leaves. Fry until crisp. Transfer to a plate. (Mine didn't actually get crisp, so I recommend doing a chiffonade with the sage leaves.) Cook 4 chopped scallions with salt and pepper in the browned butter. Drizzle butter mixture over the mashed potatoes. Enjoy!

Recipe from Food Network Magazine December 2010.

Tofurky Roast!
Before and After!


1 packaged Tofuky® roast with gravy
1 onion
some carrots
3 tablespoons olive oil
1 tablespoon soy sauce

Preheat oven to 350F. Unwrap fully thawed Tofurky® roast and place in a dish that you've already sprayed with cooking oil spray. Surround roast with chopped onion and carrots. Mix olive oil and soy sauce in a bowl. Pour half of the olive oil and soy sauce mixture over the roast. Cover whole dish tightly with aluminum foil. Place in oven for 1 hour 15 minutes. Take out and unwrap. Pour the rest of the olive oil and soy sauce mixture over the roast. Put back in the oven for 10 more minutes. Meanwhile, heat the thawed gravy in a saucepan until warm. Remove roast from oven and enjoy sliced, with gravy on top! yum!