Showing posts with label Tofu Pot Pie. Show all posts
Showing posts with label Tofu Pot Pie. Show all posts
Monday, October 13, 2014
WHAT *DO* VEGANS EAT FOR HOLIDAY MEALS?? 2014 CANADIAN THANKSGIVING FEAST AT THE GROGANS'
What DO vegans eat for holiday meals??
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| The big rectangular pan holds my Tofu Pot Pie; bread and cornbread stuffing to the right; Pelka's "Wadorf-y" green salad above that; Sarah's mashed Comox Valley German Butter potatoes above that. Center right-- a trio of condiments-- orange-y homemade cranberry sauce, my homemade palm oil-free vegan "Buttah" and vegan "ham" gravy, flanked by a platter of my roasted beets with olive oil and balsamic vinegar. Above that is a platter of roasted local veggies, and beside that roasted home-grown cauliflower and red peppers. At the top corner of the table is a butternut squash casserole; at the end of the table is my seitan "ham", and you can just see the corner of a glass bowl with lemon-almond green beans. More description below! |
We had a wonderful, relaxed afternoon vegan Thanksgiving feast at our house on Saturday, with good friends and family, 14 in all. Alot of local produce was involved! We're so thankful for the beauty and bounty of our island and the Comox Valley!
On the left: my stuffing (a mix of DH's wholewheat bread and my cornbread, with traditional herbs, onion and celery); Pelka's delicious, crunchy "Waldorf-y" salad (as she called it!)
My Tofu Pot Pie in the foreground (it's been a traditional holiday main dish since the 90's); my Cranberry Sauce on the right (I added orange rind, chopped orange and apple and some ginger, this year); and my roasted beets with olive oil and balsamic vinegar with parsley on the left.
Phoebe and Ringo got lots of lovin' from our guests and family (Sadie and Thelonious made themselves scarce!) and they were all worn out by the evening!
Happy Thanksgiving!
Tuesday, October 9, 2012
CANADIAN THANKSGIVING FEAST 2012-- MUCH TO BE THANKFUL FOR
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| From center L around the front, L to R: Tofu pot pie; traditional sage and onion bread stuffing, homemade cranberry sauce with port and orange; No-Knead Fluffy Hazelnut/Bran Dinner Dinner Rolls; vegan brown gravy; Back: sauteed Brussels sprouts with homegrown yellow patty-pan squash and red pepper; seitan turkey; Fireweed's mashed Denman island potatoes; roasted red beets and golden beets with olive oil and za'atar |
(Not shown is Fireweed's delicious Gazpacho starter course, which we had already devoured; my Smoked Tofu Cheese Spread appetizer, which I had developed for an article in Alive Magazine; and the roasted sweet potatoes, which I forgot to put on the table until after we had taken pictures!)
We had a lovely Thanksgiving dinner with family and friends on Sunday night. I found it one of the most relaxing Thanksgivings in a long time, since we only had 9 of us (as opposed to around 18!) and I cooked most of the more complicated stuff (or the components) the day before. I even had time to go for a walk on the beach in the wonderful autumn sun with DH, 3 granddaughters and Pheobe the dog in the afternoon! It was great spending the day with them (and some time with 3 more granddaughters at breakfast), spending time with friends we don't seem to see very often, and welcoming daughter Sarah back from completing the Goodlife Fitness Victoria Marathon, beating her time from last year! (My daughter-in-law Amber ran in the same marathon (her 1st) and they had very similar finish times.)
I am thankful for my husband and partner Brian, best Grampa to my beautiful grandchildren, Levon, Savannah, Kate, Zoe, Hannah, Faith, Mariah, Cleo and Logan; and for my wonderful children, Bethany, Sarah, Justine and Tim, and their partners and co-parents, Parker, Ben, George and Amber. I'm thankful for my stepsons Sean and Laurence, plus Brian's brood of Lamarre stepchildren (Patsy, Mimi, Kathy, Tommy, Pierre, and Baba) and their families. I'm thankful for my super-sister, Karin and her husband Allen, and the best brother ever, Tim, and his wife Louise, and my lovely nieces and nephew, and a wonderful, large open-minded extended family on all sides! I'm thankful to have had my beloved parents, Alejandro Jaime Urbina and Eve Tonge Urbina, both now passed on. I'm thankful to be in contact with a half-sister from whom Karin and I have been separated by many, many miles and complicated circumstances for all of our lives. I'm thankful for the beautiful, peaceful place in which we are privileged to live and the bounty on my vegan table. I'm thankful for good, intelligent, playful, and kind friends. I'm thankful for good neighbors. I'm thankful for my companion animals, Sadie and Ringo the cats, and Pheobe the dog. And for so much more!
More photos of our feasting (photos by Fireweed, mostly):
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| From center L around the front, L to R: Traditional sage and onion bread stuffing and my seitan "turkey", stir-fried Brussels sprouts, home-grown yellow pattypan squash and red peppers; roasted red beets and golden beets with olive oil and za'atar; tofu pot pie; my homemade palm-oil-free vegan Buttah; vegan brown gravy; mashed Denman Island potatoes brought by my friend Fireweed. |
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"Yours truly" carving the seitan "turkey", stir-fried Brussels sprouts, home-grown yellow pattypan squash and red peppers
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| Top: Roasted red beets and golden beets-- the red ones sprinkled with balsamic vinegar; the golden with rice vinegar; both drizzled with olive oil and sprinkled with za-atar herb mix. Bottom: sauteed Brussels sprouts with yellow patty-pan squash and red pepper |
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| L to R: Tofu pot pie, traditional sage and onion bread stuffing, homemade cranberry sauce with port and orange, No-Knead Fluffy Hazelnut/Bran Dinner Dinner Rolls |
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| Traditional sage and onion bread stuffing and my seitan "turkey" |
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| The dessert table-- L is a new (divine) Flourless Chocolate Cake by my friend and fellow author Betsy DiJulio (recipe here) that I was testing for her. 2 of my vegan Pumpkin Pies (recipe here [I use only 3 tablespoons cornstarch now]), and a bowl of whipped Mimicreme. (At the link to Betsy's cake recipe is a fabulous, lowfat, easy homemade vegan whipped cream recipe!) |
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| See the accidental stylized vegan "V" symbol at the top (composed of a swirl in the filling mixture and a crack after baking)? |
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| New (divine) Flourless Chocolate Cake I tested for Betsy DiJulio, author of the wonderful book, The Blooming Platter Cookbook, and a slice of vegan pumpkin pie with Mimicreme. |
Enjoy!
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