No Harm, No Fowl: Vegan Thanksgiving 2011!

Last year I was an omnivore, and the centerpiece of my Thanksgiving table was a giant turkey breast. It was roasted over fennel, and had a bacon lattice over the top. It was decadent for sure, and fattening for certain. Never again! Bring on my all-vegan Thanksgiving, which was even better than last year: just as delicious, no one died, and it isn’t killing us from the inside, either.

Bacon Wrapped Torkey, from the Happy Herbivore. (Just assume when I say “bacon” it’s fake-bacon.)

Root Veggie Mash (potato, turnip and rutabaga), my idea!

Polenta Stuffing from Appetite for Reduction.

Honey Wheat Rolls (more hardcore vegans than me can use brown sugar rather than honey. Also, sub out the butter for applesauce! You’re welcome!) from November’s Vegetarian Times.

Everything together, including Cranberry Sauce, Green Beans with Almonds, Bacon, and Garlic, and Mushroom Gravy all over that mash!

Pumpkin Cheesecake from Happy Herbivore. I even made the pumpkin myself! And I topped it with a cream sauce made from 1/4 cup cashews, 2 tsp maple syrup, 1/4 tsp cinnamon, and 1/2 cup of rice milk. My husband took one bite of this and announced it to be “perfect.” It really was the best pumpkin dessert I’ve ever had, and I can’t believe it’s not terrible for you. Because it is just as amazing as any full-fat counterpart. Beautiful!

This year I’m so thankful for my family, friends, and of course, the decision we made to eat a plant-based diet. It’s given us back our health, and brought me happiness in so many different ways. Not only did I lose weight (and my husband, did, too) but we’re doing something great for our long-term health, for animals, and for the environment.

I know that this is just the beginning of the adventure, and I’m so excited for what next year will bring. Happy Thanksgiving, everyone!

Cherry Almond Scones

I guess that 8pm isn’t a great time for taking scone photos. So, this looks a little funky, but trust me, it tastes great.

I used the recipe from Vegan Brunch, which you can find on the PPK’s website in a slightly different version. Instead of lavender and marionberry, I used dried bing cherries and almonds (1/4 cup of each). I also upped the vanilla to 2 teaspoons, though I frankly could have added more. OH! And I changed one more thing–I was out of shortening, so I just used all canola oil. Just make sure to get it all nice and crumbly like you would normally. As a matter of fact, oil seems to be a lot less work for about the same results.

I’m sure this is just the start of my scone frenzy. I have a can of pumpkin in the cabinet just waiting to get sconed!

Almond Poppy Seed Muffins!

MUFFIN v. MUFFIN showdown!

I have to stop making muffins. But I couldn’t stop myself! I looooove Almond Poppy Seed Muffins, and I was so encouraged by my delicious lemon muffin. The verdict? Lemon still wins. But I *think* it’s because I put too much orange juice in these (I accidentally dropped in 1/4 cup instead of 2 tablespoons), and over mixed it a tad. Ugh, over mixing. You are my arch-nemesis!

Almond Poppy Seed Muffins (makes 6):

• 1 cup flour
• 1/3 cup sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1 T poppy seeds
• 2 T orange juice (I used fresh squeezed)
• 1/4 cup canola oil
• 2 tsp almond extract
• 1 tsp vanilla extract
• 1/3 cup almond milk

Heat oven to 375 degrees. Line a muffin tin and remember to spray the cups! It’ll make your muffins come out so much easier. Mix all the dry ingredients in a medium bowl. Mix all the wet ingredients in a small bowl. Make a well in the center of the flour mixture and plop in the wet ingredients. Mix until just moist. It’s okay if there’s a little dry flour visible. Divide evenly in muffin cups and bake for 20 mins. Hooray!

This recipe was obviously altered from the Lemon Poppy Seed Muffins recipe in Vegan Brunch.