Thanksgiving!

Well I'm very happy to say I had a lovely Thanksgiving! I think this was one of the first Thanksgivings I can remember that we didn't spend with friends or family. I do love my extended family, but it was so much more relaxing to spend the day with just my parents and brother, who is visiting from college. It was especially nice to not have several genuinely-worried aunts fussing over me and inquiring about my protein intake. Of course, the whole protein thing happens to almost any vegan anytime their lifestyle is mentioned, no matter who they're with.

I witnessed lots of people on Tumblr and Facebook arguing about veganism today, mostly about turkeys. Basically the main idea of the arguments was that people who eat meat are doing their part to keep the world from this horrible turkey overpopulation. I guess they don't realize that, other than the very few people who only eat animals they hunted themselves, the animals they eat were raised to be killed. If people didn't eat turkeys and there was not such a high demand for turkeys, they would not raise so many turkeys in the first place and thus there would not be an overpopulation of turkeys. But it was also nice seeing so many sweet people standing up for the innocent animals.  

Not so fun fact: Each year over 45 million turkeys are killed for Thanksgiving alone in the U.S. That's about 34 times the human population in the state of Maine. For added perspective, about 11 million people were killed in the Holocaust. That's a lot of turkeys on a yearly basis (especially considering that  that 45 million is just one day out of the whole year).

Anyway, I need to take a break from talking about the mass murder of turkeys that everyone so proudly supports. I really am much more of the type of vegan who tries to inspire people to try this lifestyle through good food and cute pictures; however, days like Thanksgiving make me so overwhelmingly mad that I just have to rant about how horribly cruel meat is.

For supper, my family ate a fantastic (almost entirely vegan!) meal. I never got around to making a trip to Whole Foods to buy more vital wheat gluten, so we had to use a pre-made Tofurky, but that was fine with me because it was superb. I used this recipe for the cranberry sauce, since it doesn't use refined sugar; I might use less juice next time, as it was rather liquidy (incredibly good dish though). My dad made what may just be the world's best mashed potatoes, using the perfect amount of soy milk, Earth Balance, and French fried onions. My mom made a green bean dish that's a family recipe; we considered veganizing it but it called for too much cheese to really spend too much time working on a replacement, so instead we made a separate serving for me without cheese. I also made maple-glazed carrots, using a couple different recipes as guides. And lastly, for dessert I made the Sweet Potato Brazil Nut Crunch Pie from Vegan Pie in the Sky by Isa Chandra Moskowitz and Terry Hope Romero, only I used pecans instead of Brazil nuts since my parents hate Brazil nuts; it was topped with a dollop of vegan Rad Whip from the same cookbook (the first time I made it a couple months ago it didn't turn out well at all, but this time it worked perfectly..!). Basically everything was perfect and I honestly don't even want to look at food again for days. 

I need to get some sleep now, so goodnight everyone, and happy Thanksgiving! I hope you had a wonderful holiday! :-)

VeganMoFo Day Twenty-Two: Scalloped Potatoes for One

This recipe is similar to one my family used to make on a regular basis. I veganized it and we make it pretty often. I reduced the portions today to make a single serving. Not trying to brag, but these are pretty perfect. The nutritional yeast makes such a nice creamy filling, and really is a perfect replacement for cheese.

Scalloped Potatoes for One

• 1 small potato, sliced thin
• about 1/5 medium onion, sliced into rings
• 3 tbsp cup non-dairy milk of choice (I used soy milk)
• 2-3 tbsp flour
• 2-3 tbsp nutritional yeast
• 1 tbsp vegan margarine, refrigerated and chopped into small squares
• salt & pepper, to taste

1) Preheat oven or toaster oven to 400°. Lightly oil a small oven-safe dish (mine is 380ml, or 2/3 cup).

2) Layer potatoes onions, milk (1/2 tablespoon at a time), flour (also 1/2 tablespoon at a time), nutritional yeast (also 1/2 tablespoon at a time..), margarine (a few pieces at a time), salt, and pepper. Continue layering, ending with potatoes drizzled with nondairy milk.

3) Bake for 40 minutes, or until top layer is crispy.

VeganMoFo Day Nine: Curried Autumn Vegetables

Finally, I was able to cook again today! I made this for lunch and it was pretty fantastic if I do say so myself. My mom added extra broth to hers and made a soup, and it actually turned out really well. 

Curried Autumn Vegetables

• 1/2 butternut squash, chopped into 1-inch pieces
• 2 medium potatoes, chopped into 1-inch pieces
• 1/3 cup broth, plus more as needed
• 1 red bell pepper, chopped into 3/4-inch pieces
• 1 carrot, chopped
• 1/2 onion, chopped
• 1 14.5 oz can garbanzo beans, drained and rinsed
• 2 cloves garlic, minced
• 1 tsp ground ginger
• 2 tsp curry powder
• dash cayenne pepper, optional
• 1/4 cup unsweetened coconut flakes
• 14.5 oz can tomato sauce
• 1 cup fresh spinach, stems removed

1) Heat broth over medium heat until boiling in a non-stick pan. Add potatoes and squash and cook for 15-20 minutes or until soft, adding more broth as needed.

2) Add garbanzo beans, pepper, carrots, garlic, and onion and cook for several minutes, until carrots are soft, again adding more broth as needed.

3) Stir in ginger, curry, cayenne, coconut, tomato sauce, and spinach and cook until tomato sauce begins gently bubbling.

4) Serve as is or over rice, quinoa, or other grain, or spread on a buckwheat pancake (I'd post a recipe for those if I had one, but I use a pre-made mix)

Serves 4

VeganMoFo Day Eight

Another busy day! I didn't have time for any cooking, however I reheated some herb scalloped potatoes. They don't look that pretty in this picture, but they tasted great. My dad actually cooked them, and I'm not 100% sure which recipe he used, but I'm pretty sure it was this one (and it's by Isa Chandra, so obviously it's good).  While I don't mind eating leftovers and PB&Js, I'm definitely ready to do some cooking tomorrow - it's been too long! 
Tonight I went to a Regina Spektor concert and literally had the greatest time. Standing in the cold for two hours (while drinking some coffee with soy milk by the fabulous Coffee By Design) paid off because we got front row directly in front of the piano bench. Regina has been one of my favorite musicians since I was maybe 11 or 12, and it doesn't even seem real that I got to see her. She is actually the most beautiful person alive. Everything about the show was perfect. Only Son (her husband) was great too, and I really hope they have children someday because those kids would be the most talented people to ever live.
Excuse me for posting this poor quality phone photo that really has nothing to do with veganism. And excuse the awful light for washing out her beautiful face. 

VeganMoFo Day Five: Shepherd's Pie for One

I had very busy day! I started the morning babysitting, had a short break in the afternoon where I cooked lunch and tried to do some school, then went to my first driver's ed class, and finally ended the day by going to see Anything Goes at a local theater production group. I am exhausted and writing this at midnight, so I apologize for any mistakes (which are always regrettable when writing a recipe..). I normally make a full-sized shepherd's pie but I cut it down to a single-serving today.

Shepherd's Pie for One

• 2 tsp olive oil
• 1 clove garlic, minced
• 2 tbsp finely chopped onion
• 3 baby carrots or 1/2 carrot
• 2 tsp ketchup or tomato paste
• 2 tsp Bragg's, soy sauce, or tamari
• 1 tbsp broth
• dash of thyme
• dash of marjoram
• salt and pepper, to taste
• 1/4 cup seitan, chopped (baked tofu or a chicken substitute would work too)
• 1 tbsp vegan cheddar "cheese", shredded (optional)
• 1-2 tbsp peas
• 1 tbsp chopped walnuts
• 1 potato or small sweet potato, mashed
• dash of paprika

1) Preheat the oven or toaster oven to 375°. 

2) Heat oil in a nonstick pan over medium heat.  Add garlic, onion, and carrots and cook until carrots are soft, about 5 minutes.  

3) Stir in ketchup, Bragg's, broth, thyme, marjoram, salt, and pepper, and cook for about 1 minute.

4) Spoon the mixture into a small greased oven-safe dish (I used 380ml dish, or 1 2/3 cups) 

5) Stir in the seitan, peas, walnuts, and vegan cheese, if using.  

5) Spread the mashed potatoes on top, then sprinkle with paprika.

6) Bake until the potato is hot and beginning to get crisp, about 20-25 minutes. Let cool for several minutes before eating.


flickr

Seasonal Veggies with Garbanzo Beans and Couscous

Today I went to the farmer's market in Freeport for the first time. Despite the fact that it rained for a while, it was still a very enjoyable experience. I am so upset with myself because, even though I remembered to bring my camera, I somehow forget its battery at home, so I couldn't take any photos. All of the veggies were beautiful though, in so many different colors. The market itself had a really good variety - a perfect mixture of food and non-food products. I also bought some Lucy's Granola* to snack on, which was crunchy and delicious. When I got home, I made this for dinner, using the veggies I had just bought. It's very flavorful, which is almost surprising, considering it's such a quick and easy meal to make. It's also very good with some locally made bread served on the side!

Seasonal Veggies with Garbanzo Beans and Couscous

• 2 tbsp olive oil, divided
• 2 medium potatoes, cut into 1-inch pieces
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 1/3 cup fresh basil, chopped
• 1 large tomato, cut into 1-inch pieces
• 1 bell pepper, cut into 1-inch pieces
• 1 14.5 oz can garbanzo beans, drained and rinsed
• salt and pepper, to taste
• approximately four servings of couscous (or rice, quinoa, etc. for a gluten-free version)

1) Prepare couscous or other grain according to package directions. Set aside.

2) Heat 1 tablespoon oil in a large non-stick frying pan over medium heat. 

3) Once the oil is warm, place potatoes in pan and cook until tender (which will take a while!), adding more oil if needed.  

4) Transfer cooked potatoes to a bowl and set aside.

5) Heat remaining tablespoon oil in the pan over medium heat. Add garlic, onion, and basil, and cook until the onion is soft and slightly transparent.

6) Add tomato, pepper, and beans to pan, and cook until all ingredients are soft.

7) Stir in potatoes and sprinkle with as much salt and pepper as you want.

8) Serve over the finished couscous.

Serves 4

view more photos here

 *contains honey