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thanksvegan 2007

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Nov. 24th, 2007 | 08:45 pm

thanksvegan plate

didn't get around to making the vegan_cookoff pies, so hopefully i'll get around to those within the next week. (didn't have tofu nor apples on wednesday, so i said "fork it")

ok, so. we went to xsaltyx(nicole)'s place for thanksvegan, and we had a great time! mr. salty(shawn) unlocked all of the songs in rock band, and we got to play some of that for a while before we headed up to my parents' house for 2nd dessert.

i made toddx's pecan pie. it was really good. i never made a pecan pie before, in fact, i don't think i've ever really eaten pecan pie before so i didn't really have much to compare it to. shawn really wanted a pecan pie, so i stepped up to the challenge. he said it was good. that it "didn't hurt his teeth like other pecan pie" which makes sense since there's no sugar sugar in it. i might add a little bit of sugar. just for a bit of unhealthiness. and i kinda wanted it to be slightly more puddingy, so i think if i make it again, i'll mix up a quick tapioca to mix in with the filling.

the cinnamon rolls were really good. however, i wanted them to be slightly more cakey and have more pumpkin flavor, so i might put just a bit more pumpkin in it next time. also, i'll be putting more filling in them, cause i liked the ones that were more full of filling. :-) i put them in a 10x10 cake pan (16 rolls), and half of the batch fit perfectly in a big ziploc box.

i didn't think i had eaten too much salt/sugar, but i woke up on friday with puffy ankles, so, i must have. oops!

i got to use my cute "pyrex that matches my corelle plates" casserole dishes. :-) yay!
thanksgiving spread

nicole & shawn provided the tofurky, smashed potatoes, corn, stuffing and canned cranberry sauce. (also gravy in a chicken pitcher. :-)

green bean casserole
2 bags of frozen green beans
a handful of mushrooms, sliced
a half cup of broth
a box of pacific mushroom soup
1/2 can of fried onions. (+ 1/4 can for topping after taking it out of the oven)

mix it all together in a casserole dish, bake in 350 degree oven for however long you deem necessary. a shallower dish might bake faster. i noticed that my beans were still cold after a half hour in a deep dish. so i transferred it to a shallow dish, and took 20 more minutes.

then top with 1/2 of what's left of the fried onions (1/4 of the can. it depends on your preference, really. if you want to use the whole can, go for it!)

i think it may have needed a little more flavor. if you have some stock powder, mix that into the soup before mixing it all into the green beans.

maple glazed sweet potatoes
cut a bunch of sweet potatoes into 1/4ths lengthwize and then slice into 1/4 to 1/2 inch chunks. throw into a casserole dish, squirt a bunch of maple syrup and agave on top and bake in oven at 350 (you can go higher, but i was also baking the pie, so that's the temp the rest got cooked at) for an hour or more. feel free to squir more stuff onto it to keep it basted if you like. or turn them over. they're good when they get a little caramelized.

orange cranberry sauce
the zest of an orange
the juice of same orange
10-12 oz of cranberries
generous squirts of agave nectar

throw it all together in a non-metal pot. cook stirring often til cranberries have popped and sauced up. (quick easy and delish)

cranberry sauce and pah

toddx's pecan pah!

toddx's pecan pie

(i used the pastry crust recipe in veganomicon. but i only had whole wheat pastry flour and i didn't have the hour to allow it to rest in the fridge and i didn't pre-bake it. i didn't have rice syrup, so i went with the agave and expired malt syrup, and i didn't have fresh ginger, so i used 1 tsp of powdered.)

now i really don't follow much of a recipe, but this is pretty damn close to how i do it. I like a lot of ginger so i always put in more. everything else is just according to how much you plan on making. a little bit less or a little bit more.

this is the greatest pie ever. you got podagia's word on this.

1 oven pre-heated to 350 degrees

1 pre-baked pie crust
2 1/2 to 3 cups of lightly roasted pecans all chopped up (more or less depending on how you like the consistency)
1/3 to almost a 1/2 cup of rice syrup (though agave syrup and barley malt ain't to bad)
3/4 to 1 cup of Maple syrup (more less depending on the amount of pecans)
1 tbsp to 1 1/2 tbsp of alcohol free vanilla extract (just prefer the flavor)
Grated ginger to taste 1 tbsp to 2 tbsp
salt couple of pinches or so
1 1/2 to not quite 2 tsp of Arrowroot (tried using corn starch not so good)
3 to 3 1/2 tbsp of flax seeds ground up as best you can
1/3 to 1/2 cup of soy milk

put the syrups, salt, extract, and ginger into a sauce pan and simmer for about five minutes. put on the coutner and let it cool to room temp. mix the soy milk with the flax and arrowroot and then blend
that mixture with the syrups in a blender or food processor. put those pecans into a big mixing bowl and mix it up with the liquid. pour the filling into the pie crust and put into the preheated oven.

bake for about 30 to 45 minutes the filling should be thick and not very gelatinous. give it a little shake

deots pumpkin cinnamon rolls


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Comments {5}


(no subject)

from: xsaltyx
date: Nov. 25th, 2007 03:48 pm (UTC)

Mmmmmmm... I wish it was Thanksvegan again. :)

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your friendly neighborhood supercarrot

(no subject)

from: supercarrot
date: Nov. 26th, 2007 12:53 am (UTC)

me too!

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Thank you Life!  Thank you Love!

(no subject)

from: suthrncan
date: Nov. 26th, 2007 12:28 am (UTC)

What about those minature pecan pies you made last year? Those were AWESOME!

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your friendly neighborhood supercarrot

(no subject)

from: supercarrot
date: Nov. 26th, 2007 12:52 am (UTC)

huh, i totally forgot about those. i still don't remember what they tasted like. *sad face*

and i don't remember having pecan pie pre-vegan, so my statement still kinda stands.

hmm. i wonder which recipe i used. and this is why i should stick to the blogging thing. aah well.

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(Deleted comment)

your friendly neighborhood supercarrot

(no subject)

from: supercarrot
date: Nov. 28th, 2007 01:42 am (UTC)

oh. absolutely! (i guess i was more in the mood for agave this year.) :-)

only about 1/4 of all conventional white sugar is unvegan. (1/2 is actually beet sugar, and therefore needs no bone char processing, and half of the leftover 1/2 is bleached a different way) domino sugar is a big no-no, pioneer/holly/sprinkels is no-longer vegan, and i think i remember something about jack frost. i think they might be from the same company as holly.

but if you have a wholefoods near you, they have vegan sugar for a not-so bad price. (4 lbs for 5 bucks i think. which, compared to the grocery store brands, really sucks. but at least most of the vegan sugars are organic, therefore more sustainable. so that's why i don't mind the higher price. :-)

there's also date sugar and i think xylitol. erythritol however is produced using pollen from honeycombs. so that sucks. it had such great potential.

here's one of the relevant tags in vegancooking

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