A Very Isa Thanksgiving

Happy Tuesday, friends! Before we get too deep into the holiday season, I thought I’d share a quick recap of my very tasty — and shockingly stress-free — Thanksgiving. But first, a few housekeeping notes:

  • A sincere thank you to everyone who commented on my post about losing my cooking mojo. It seemed to resonate with quite a few of you! I guess that shouldn’t surprise me, but I did feel relieved to realize that I’m not the only one who gets worn down with meal prep. On my end, Steven is still going strong with the cooking (and cleaning). A few recent highlights included a creamy tomato-basil bisque with GARLIC BREAD GRILLED CHEESE SANDWICHES! on the side; tacos with TVP chorizo, spicy black beans, cheese sauce, avocado, and a tangy slaw; and a super comforting samosa soup. I even roused myself to make a mid-afternoon snack on Sunday: poutine! Featuring store-bought waffle fries, Steven’s homemade cheese sauce, and a quick brown gravy I whipped up. I’ve never had poutine — vegan or otherwise — and I suspect a cheese sauce isn’t the best choice, but it was still a decadent delight.
  • Second, a gentle reminder to check out my Q&A with Nancy Lawson, aka the Humane Gardener. The book giveaway closes at the end of this week and is open to everyone!

https://vegga.files.wordpress.com/2017/12/img_2888.jpgNow, Thanksgiving! Spoiler: We rocked it! Steven’s mom and stepdad came for dinner, and they seemed to thoroughly enjoy our animal-free spread. In the name of simplicity, I had the genuinely good idea to cook all our sides from a single source: Isa’s fabulous The Superfun Times Vegan Holiday Cookbook: Entertaining for Absolutely Every Occasion cookbook. I don’t own it, but I do own a library card! Here’s what we made — and how it all turned out.

  • Creamy whipped potatoes, p. 341. This recipe employs an immersion blender to whip up cashew cream with tender russet potatoes for an ultra-rich and creamy side. They were quite tasty, but Steven (who handled this recipe) said that the immersion blender wasn’t quite up to the task. I didn’t notice too many lumps, but the taters also weren’t particularly creamy.
  • Green bean casserole, p. 346. This classic dish was actually never a staple in my family’s Thanksgiving spread, but Steven’s a fan, so we decided to include it. YUM. Mushroom-y, creamy, bean-y goodness, all topped with Trader Joe’s fried onions. Perfection!
  • Caramelized onion and cauliflower casserole, p. 330. Oh dear. This did not turn out. I know my proportions weren’t quite right (my tofu block was a few ounces larger than called for, and I didn’t have quite enough cauli for the topping), but I don’t think that’s entirely to blame. We just didn’t care for the texture of the casserole base, which was kind of mousse-y and unexpected. The flavors were also a bit off, a little too acidic and just generally not enjoyable. Alas!
  • Orange-scented cranberry sauce, p. 344. You cannot go wrong with homemade cranberry sauce. If you’re still eating the jellied stuff from the can, I encourage you to try making it yourself! It’s a no-fail process and the results are so tasty. Isa’s recipe was, of course, delicious. Tangy and zippy and the perfect topping for a plate piled high with savory goodness.

Vegan Thanksgiving plate

We also cooked up a Trader Joe’s vegan roast as the main and found it quite tasty. This roast is, somewhat bizarrely, breaded! I was dubious, but it actually worked quite well. This roast was tasty, juicy, and affordable! We also picked up some store-bought stuffing mix; I think it was Pepperidge Farm. Call me uncultured, but I don’t want fancy homemade stuffing on Thanksgiving: I want the kind that comes in a bag and is salty and savory and comforting. Same goes with the rolls: We got Wegmans-brand crescent rolls and have #noregrets.

On the homemade front, I stirred up a big ol’ batch of gravy using a C’est La Vegan recipe that doesn’t appear to be online anymore. (I was working from a printed recipe my mama keeps on hand — she sent me a photo of it.) I added lots of poultry spice and a (not so) secret ingredient for umami deliciousness: Gravy Master! My mom has an ancient bottle of this delightfully retro browning sauce that comes out every Thanksgiving, and to me, gravy just isn’t the same without it. It’s accidentally vegan, so I picked up a little bottle of my own this year.

Vegan Thanksgiving appetizersFor dessert, our guests brought two vegan pies (apple and pumpkin) from Roots, our favorite local/ independent grocer, and I made a cranberry-orange loaf that isn’t worth mentioning — it was too sweet, and the orange was barely detectable. Oh well! Our guests also brought appetizers: samosas, crackers, rolled-up Tofurky slices, and a wheel of Miyoko’s cheese. Perfect for snacking while I wrapped up all the cooking.

In terms of said cooking, everything went eerily smoothly. No burnt roast, no lumpy gravy, no messes. I credit my obsessive levels of preparation: Steven and I chopped, diced, and prepared nearly all our ingredients the night before; I even blended up all the creamy elements for the various dishes (the cashew cream for the potatoes; the creamy sauce for the green bean casserole). That meant all I really had to do was bring it all together on Thanksgiving day. We ate almost exactly at 3:00 pm as planned, everything was hot, and I felt bizarrely relaxed sitting down to dinner. I’m not complaining!

I also had a brilliant idea for holiday breakfast: a massive, protein-rich smoothie that you can drink throughout your entire food prep process! It’s a quick, healthy meal that will keep you full until it’s time to overdose on savory sides. (Although I made a peanut butter-banana-chocolate-oat smoothie, so the “healthy” descriptor is arguable.)

So, all in all, a very successful Thanksgiving with LOTS of leftovers for Steven and me… and a reminder that even omnivores can enjoy a meat-free Thanksgiving. No turkeys need be harmed in the making of your belly-filling dinner!

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11 thoughts on “A Very Isa Thanksgiving

  1. I attended my family’s non-vegan Thanksgiving and I made a lentil and garlicky kale shepherd’s pie (thefirstmess.com/2017/10/04/vegan-mushroom-gravy-pie-recipe/) and stuffing. C made a chocolate pumpkin pie, and with cranberry sauce and a few fresh veggies, my plate was perfect! I was busy for about half the morning getting the shepherd’s pie and stuffing ready and I still had time to go for a run and shower before the 1 pm meal, so I definitely recommend that recipe if you want to condense the meal in an upcoming year! (Essentially my main dish was also my mashed potatoes with gravy!)

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  2. That is great vegan cheese! I try to grab it when it’s on sale as it’s very pricey here. I’ve been pretty lost on the vegan cooking scale lately, too! YIKES!

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  3. I love those Wegman’s cresent rolls! My husband requested them for Thanksgiving and we totally forgot to toss them in the oven last minute! XD We ended up eating them as apps at my sister’s the next day. Oh well. Looks like you have a really nice spread.

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  4. I’m planning on making lots of the Superfun Times Thanksgiving sides this weekend, so your feedback is really useful. I’ve been really looking forward to that onion and cauliflower casserole, so I hope I enjoy it more than you did!

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    • Let me know how it turns out! I was SO excited for it (cauliflower and caramelized onions are no-fails, in my book) and I was so disappointed that it didn’t work for us.

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      • Actually, I really liked it! I was braced for the moussey, quichey texture, so that probably helped a lot! I don’t think it really goes with a roast dinner (generally I’d say British people don’t have anything of this texture with their roast dinners, so maybe it’s a cultural thing), but I’ll definitely have it again.

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