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!

Celery Root Slaw (vegan)

Celery Root Slaw (quick and easy)

1 pound celery root, peeled
1 tablespoon plus 1 teaspoon salt
2 tablespoons warm water
juice of 1 lemon
1/4 cup dijon mustard
1/4 cup tofu sour cream (I use Tofutti brand Sour Supreme® - it's an excellent substitute for dairy sour cream)
1/4 cup olive oil
pepper to taste
1/4 - 1/2 cup fresh flat leaf parsley, chopped

Coarsely grate 1 pound peeled celery root. Toss with 1 tablespoon salt and 2 tablespoons warm water in a colander; let sit 20 minutes. Rinse and drain. Whisk the juice of one lemon and 1/4 cup each dijon mustard and tofu sour cream in a bowl, then whisk in 1/4 cup olive oil. Add the celery root, 1 teaspoon salt, and pepper to taste. Chill. Add chopped parsley before serving.

Note: This is very mustardy, so if you don't like mustard, I don't recommend it! Also, I'm not the biggest fan of raisins, but I think raisins and shredded carrots would be delicious in this!
I'm now a big fan of celery root!

Info on celery root:
http://en.wikipedia.org/wiki/Celeriac

P.S. I made the Blueberry Ginger Spelt Muffins from p.155 in Vegan Brunch today.

SUPER YUM!

I think this is the best cookbook I own. :o)

Moroccan Beet and Avocado Salad

This ... is super yum!

Ingredients:
1/3 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1 tablespoon agave nectar (or dark honey if not vegan)
1 tablespoon dijon mustard
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
salt to taste
4 medium-sized beets
1 avocado

Directions:
Roast the beets until they're tender and then peel when they've cooled. Cut beets and avocado into 1 inch chunks. Mix the rest of the ingredients in a separate bowl and pour over the avocados and beets. Enjoy!

To Roast Beets:
Seal each beet, separately, in aluminum foil (stems removed). Roast in 400F oven for about 45 minutes to one hour or until a knife slides through easily. Remove beets from oven and open foil. Let them cool until you can handle them. Remove skin by rubbing beets with a paper towel. Skin should come off easily if beets are roasted well. (You might want to wear gloves to do this or else your hands will be stained red.)

Carmelized Onion and Tofu Basil Ricotta Pintxos (Tapas)

Ingredients:

1 large onion, sliced into thin strips
agave nectar (or honey)
olive oil
a few slices of whole wheat bread (or bread of your preference - that's just what I had on hand)

Tofu Basil Ricotta (recipe from Veganomicon p.206)
1 pound extra-firm tofu
2 teaspoons lemon juice
1 clove garlic
1/4 teaspoon salt
pinch of freshly ground black pepper
handful of basil leaves
1/4 cup nutritional yeast

Directions:
Saute the onion in a little olive oil and some agave nectar (or honey) until they start to brown.
Meanwhile, throw all the ingredients for the tofu basil ricotta into a food processor and process until smooth.
Toast bread, remove crusts, and cut into triangles.
Spread some of the tofu basil ricotta onto the bread ... then add some of the carmelized onions ... and drizzle some agave nectar on top. Yum!

NOTE: Next time, I think I'll make this with the recipe for Cashew Ricotta (also on p.206 of Veganomicon) and omit the basil.

Now, as promised, some travel photos thrown in. :)

Two of my passions in life are eating well and travel. I just got back from a, much needed, 3 week vacation in Spain. I feel refreshed and ready to start my final year of graduate school. (Ok, maybe I'd like 3 more weeks, but I digress...) :)

Unfortunately, Spain is not veggie or vegan friendly ~ at all. ugh. I knew that was going to be the case, but I really wasn't prepared for just how meat-centric it really is! I did, however, manage to find vegan yogurt and a few vegan-friendly spots.

San Sebastian was my favorite spot. I want to learn Basque and move there! :)
Enjoy!

Click here for Granada, Madrid, San Sebastian, and Sevilla Photos


Click here for Barcelona, Cordoba, Geneva, and Granada photos

Healthy Vegan Mango Lassi

photo source:http://lickmyspoon.com/wp-content/uploads/2009/02/mango-lassi.jpg

This is a delicious way to get your probiotics!

Ingredients:
6oz plain or vanilla soy yogurt
*Make sure your soy yogurt doesn't have any milk-derived ingredients. Sometimes they're sneaky and soy yogurt isn't vegan!
1 large ripe mango, peeled and cut into chunks
3/4 cup ice cubes

Directions:
Put all ingredients into your blender and blend until smooth.
Yum yum yum.