Tuesday, November 23, 2010

What Vegans Eat, The US Holiday Way

I've been so busy with work, school-related red tape and meeting new abolitionists over at the Abolitionist Approach Forum over the past few weeks that I haven't been doing much of my usual nosing around online to check out the projects in which others have been engaging. Sometimes it's good to step back and disengage from things a little. Last night, however, I did spend some time wowing at the prolific posting that's been going on by some noteworthy vegan food bloggers this past month.
It would be a bit bizarre to write about vegan food blogging this month without acknowledging the numerous posts that have written to share variations on traditional Thanksgiving fare just in time for the US holiday. One that really caught my eye was shared on Facebook a short while ago by cookbook author Robin Robertson. Her Almost One-Dish Thanksgiving Dinner (aka Thanksgiving Pie and pictured above) sounds as if it would be absolutely delicious served up with a side of oven-roasted vegetables and some cranberry sauce. Angel Flinn and her pals over at Gentle World also shared some Thanksgiving meal ideas recently, offering up a "Vegan Menu for a Gentle Thanksgiving". It includes recipes for Thanksgiving Stuffing, Holiday Stuffed Butternut Squash, Herb Roasted Vegetables, Holiday Mushroom Gravy, Holiday Candied Yams and Pumpkin Pie.

Oregonian writer Grant Butler also shared some animal-free versions of traditional Thanksgiving recipes (or recipes that remind him of meals shared with his family while growing up in the US South) in an article this past Monday. In it you'll find Green Beans w/Mushrooms, Acorn Squash w/Pecan-Cherry Stuffing, Roasted Cauliflower and Classic Macaroni and Cheeze. Butler describes bringing sides to a family meal as a sort of vegan advocacy through food. I'm also a big fan of bringing good vegan chow to potlucks and shared meals to let everyone see how delicious vegan food can be.
Leinana at Vegan Good Things shared a number of recipes -- all ridiculously delicious-sounding -- in a Thanksgiving-themed post over the weekend -- Porcini & Pecan Pâté, Celery Root Soup w/Granny Smith Apple & Chive Oil, Butternut Squash & Macaroni Casserole (pictured above), Brussels Sprouts, Pumpkin Cheesecake and Oven Roasted Banana Rum Cheesecake w/Spiced Pecan Crust & Maple Rum Sauce.

You should also check out an article with general Thanksgiving tips Houston food writer Joel Luks shared with me on Twitter earlier today. In his article, Luks talks about how easy it is to substitute typically animal-based ingredients like cream, butter, broths or cheese to win people over with the most decadent of recipes. You also need to try the recipe for Pumpkin Spice Cupcakes w/Cream Cheese Frosting he shared.
For more ideas geared towards dessert, try the Frosted Pumpkin Cookies (pictured above) or Maple Walnut Roasted Apples from Meg's Cooking Addiction. Or for a theme-appropriate beverage, you can try the Pumpkin Nog recipe by Alyson at Manifest: Vegan.

So there you have it! Go forth and spread good noms!

3 comments:

tru said...

Oh no fair! I'm totally hungry now.

Mylène Ouellet said...

I hear you! I tried to soften the blow by not including photos, but it's just too overwhelming, isn't it? :-D

Joel Luks said...

Post photos! I totally dig food teases. :)