Bryanna Clark Grogan’s Vegan Feast Kitchen/ 23rd Century Table

Carving the Seitan "Turkey"


See links to lots of holiday recipes here.


Vegan Pumpkin Pie (no tofu in it!), from my book The Almost No-Fat Holiday Cookbook, p. 165.)


 Soy and Seitan "Turkey" (recipe for the prototype to this baked version in my book  Soyfoods Cooking for a Positive Menopause, p. 132-133.)




Leftover stuffing made into patties and served with cranberry sauce and gravy. (My stuffing recipe [p. 103], cranberry sauce recipe [ p. 106], and Mushroom Gravy [p. 101] recipes are in my book The Almost No-Fat Holiday Cookbook; My Rich Brown Yeast Gravy recipe (a template for many variations) recipe is in my books Soyfoods Cooking for a Positive Menopause, 20 Minutes to Dinner, The Almost No-fat Cookbook, and  World Vegan Feast.

Our favorite Tofu Pot Pie (recipe from my book Soyfoods Cooking for a Positive Menopause) pictured at the middle right of this picture:

Our Thanksgiving feast, Oct.'04; photo by Fireweed

SOME THANKSGIVING BLOG ENTRIES:
This year's Canadian Thanksgiving, with a recipe for Ginger Apple Crumb Pie with Creamy Cashew-Pear Dessert Sauce.



A recipe for Maple-Walnut Sheaf of Wheat Bread:



And these vegan Pumpkin-Pecan Cupcakes with Lemon "Buttercream" would make a good Thanksgiving weekend treat!



Happy Thanksgiving!

Sheaf of Wheat Bread

NOTE: I'll be away from my computer until Sunday the 14th!

This is a quick one-- I'm stealing time from my cooking (we're having our family meal today at my son's house) to blog! The photo above is a bread I usually make but did not get around to this year! I'm slipping!

The photo below is of my two vegan pumpkin pies and an apple pie made with some freshly-picked tart apples that a friend gave me. I made them last night for today's dinner.



HAPPY THANKSGIVING TO ALL MY CANADIAN FRIENDS! I'll post more pictures tomorrow!

PICTURES BELOW ADDED CANADIAN THANKSGIVING DAY, OCT. 9, 2006:


Tofu Pot Pie and vegan bread stuffing


Slice of my vegan Pumpkin Pie (no tofu involved!)


Stuffing patties with vegan Rich Brown Gravy and Orange Cranberry Sauce for breakfast this morning!

SOME PHOTOS FROM OUR EARLIER PERUVIAN-STYLE VEGAN THANKSGIVING DINNER WITH FRIENDS (a test run for Vegan Feast newsletter recipes coming up in the next issue!):


The dinner, minus the Peruvian-style rice and dessert-- clockwise from top left: Salpicon, a lemony cabbage salad with Breast of Tofu; the causa (see below); the "turkey" (see below); the Port Gravy; and the Peruvian red onion and chili relish in the center.


The "turkey" roulade with the Peruvian-style spicy-fruity-"meaty" stuffing


The Causa, a Peruvian cold potato terrine, this time with an artichoke stuffing and a top layer of purple potatoes (The recipe is in my book "World Vegan Feast".)


Good friend and taster Jerry ready to go to work on the dinner!


The Dessert: Chocolate-Hazelnut Praline Lava Cakes! (The recipe is in my book "World Vegan Feast".)

Enjoy!