With our last guest gone, and last dish put away, I am now ready to show off my Vegan Thanksgiving Meal spread and share a few new recipes. My table looked much like the Vegan Thanksgiving Menu I posted before Thanksgiving.
Here is a close-up:
On the menu we had:
- Mashed Potatoes [recipe below]
- Mushroom Gravy [recipe below]
- Asian Noodle Salad–Foonchyoza
- Carrot Salad [instead of oil I used 2 tbsp of vegan mayo for 10 carrots]
- Potato Salad
- Freshly made cranberry sauce [recipe below]
- Canned organic cranberry sauce [for our guests, just in case]
- Green Beans
- Vegan Stuffing [I bought a prepackaged stuffing and then added celery and raisins]
- and, of course, just for my hubby, the Apple Pie! [you will find it in the Dessert e-book]
Now for a few new recipes.
Vegan Mashed Potatoes
- 5-6 large potatoes, peeled and chopped into 2-3 inch chunks
- sea or Himalayan salt to taste
- water for cooking potatoes
- 2-3 oz vegan cream cheese
- 3-4 oz vegan sour cream
- 1/2 cup almond milk
- Boil potatoes until soft, with salt [I use my waterless cookware, so I end up needing very little water, which makes for richer tasting potatoes]
- Strain potatoes from water
- Add remaining ingredients and mash potatoes by hand or with a food processor/hand mixer until there are no clumps
Vegan Mushroom Gravy
serves… an army
- 12-16 oz white or crimini mushrooms
- 1 large onion
- 4 oz vegan cream cheese
- 4 cups almond milk
- favorite seasoning to taste
- sea or Himalayan salt to taste
- 1 -2 cups of water, if needed, depending on how thick or thin you want your gravy to be
- 2 tbsp of flour dissolved into pancake-like mixture with a bit of water
- shred mushrooms and onions into smallest pieces possible
- preheat a skillet on high
- throw in veggies and add a splash of water to start frying
- reduce heat to medium, keep stirring and adding splashes of water as needed
- saute for 5-10 minutes [I use my waterless cookware, so I add little water, cover the skillet and leave it on low-medium heat for 5-10 mins stirring only a couple of times]
- add seasoning and salt
- stir in cream cheese, stir until melted and integrated
- add milk, increase heat and bring to boil
- once gravy is boiling, reduce heat to low-medium heat and slowly stir in flour mixture, constantly stirring, so no clumps would form
- remove off the heat and enjoy over delicious mashed potatoes
This gravy was a hit with my non-vegan guests .
Home-Made Raw Cranberry Sauce
this is delightfully simple and delicious recipe–you won’t go back to canned cranberries after this!
- 12-16 oz fresh cranberries, washed
- 5 tbsp honey [non-vegan option], or maple syrup [you can add more, if needed, depending on your happy place ]
- zest of 1 lemon or orange
- place cranberries and honey/maple syrup into a food processor and blend until nice, homogeneous texture is achieved
- place into a container and add zest of lemon or orange
Well, I hope you had fun checking out my meal pictures. Remember that you don’t have to wait until next Thanksgiving to give these recipes a try! They are great for any day of the week and any occasion, especially if you are hosting a dinner for your non-vegan friends. They will be impressed by your culinary skills and will sure have another reason to go plant based .
Were You Naught or Nice?
I hope that your Thanksgiving was as delightful and enjoyable for your body as mine was. For those of you who did not behave and went into a Thanksgiving induced food come, jump right back on track! Either do a 3-Day Green Smoothie Cleanse, or, better yet, to have even longer lasting benefits, join me and a select few others on our Exclusive 30-Day Weight Loss and Health Improvement Challenge. Your body will be squeaky clean in time for the New Year!