my very vegan (early) thanksgiving…

so my best good friend rachel who lives in chicago came for a visit. i decided since it’s super close to thanksgiving that we would have an early celebration dinner! so for two days i cooked & baked in preparation of her arrival. this was the rachie weekend menu…

friday evening:

  • leftover white pizza (cold) YUMMMMM.
i might be addicted to this pizza!

saturday breakfast:

  • tofu scramble (pressed tofu, spinach, tomato, zucchini, onion, daiya cheddar, gimme lean sausage)
  • coffee from my french press
tofu scramble!

saturday lunch:

  • cinnamon rolls (spork fed cookbook)

okay so these are something you don’t bake if you’re in a hurry. super long process for the cinnamon rolls. worth it? perhaps. 😀 everyone liked them… i thought they weren’t fluffy enough… but i’ve been spoiled by cinnaholic. i dunno. i’d rather make banana bread or carrot cake cupcakes instead. ;D this was my first SUCCESSFUL attempt at cinnamon rolls. i’ve made a different recipe and they didn’t work out AT ALL.

right out of the oven. yum!
cinnamon rolls

saturday THANKSGIVING dinner:

  • hazelnut cranberry roast en croute (field grain)
  • mashed potatoes & gravy
  • green bean casserole (recipe from spork fed cookbook)
  • boston market-ish squash casserole (recipe below – MY recipe)
  • shaved brussel sprouts with caramelized shallots
  • pumpkin cheesecake with gingersnap crust (spork fed cookbook)
thanksgiving dinner!

so our pre-thanksgiving dinner was a huge success. everything was super delicious! totally worth my two days of cooking and baking! the cheesecake was definitely the winning recipe of the day! the fresh ginger in the crust REALLY made an impact! all the recipes from the spork fed cookbook were really great! i HIGHLY recommend adding it to your vegan cookbook collection. the recipes aren’t too labor intensive and the results are DELICIOUS! 😉

best. cheesecake. ever.

Boston Market(ish) Vegan Squash Casserole

  • 4 1/2 cups zucchini, diced
  • 4 1/2 cups yellow squash, diced
  • 1 1/2 cup yellow onion, chopped
  • 1 1/2 sticks earth balance
  • 1 bag of daiya cheddar style “cheese”
  • no chicken bouillon (better than bouillon makes it)
  • 1 TBS thyme
  • 1 TBS parsley
  • 1 TSP garlic, minced
  • 1/2 TSP ground pepper
  • 1 TSP salt
  • cornbread (recipe to follow)

Prepare cornbread recipe. Set aside.

Preheat oven to 350 degrees. Place zucchini and yellow squash in a large saucepan and add water to cover. Cook on medium low heat until tender, remove from heat. Drain squash, reserve once cup of its water for casserole. In a large sauceapan on medium low place the butter and saute the onions until translucent. Add salt, pepper, thyme and parsley. Add bouillon and garlic to onions and stir another minute. Add drained squash and cheese, stir well. Crumble prepared corn bread mixture in squash and pour the reserved cup of water and mix well. Place squash mixture in a 13 x 11 baking pan that has been sprayed with a non-stick spray. Cover casserole Bake for 50-60 minutes.  Remove cover the last 20 minutes of baking time.

*this is not the healthiest recipe ever, but it is truly AMAZING. it will turn anyone into a squash lover! ;D

Cornbread Recipe

  •     1/4 cup water
  •     3 teaspoons Ener-G Egg Replacer
  •     1 cup organic corn meal
  •     1 cup white or whole wheat flour
  •     1/4 cup sugar
  •     1 teaspoon baking powder
  •     1/2 teaspoon baking soda
  •     1/2 teaspoon salt
  •     1 cup rice or almond milk (not vanilla flavored!)
  •     1/4 cup of vegetable oil
  •     1 cup fresh or frozen corn

Preheat oven to 375. Mix water and Egg Replacer until it’s frothy and “egg like”. Set aside. In bowl, combine dry ingredients. Mix in rice or almond milk, oil, and then egg replacer and mix well. Fold in corn. Pour mixture into oiled baking pan (i use glass). Bake for 20 to 25 minutes or until you can poke the center with a toothpick and it comes out clean. Super easy & delicious!

sunday breakfast:

  • LEFTOVERS from our very vegan thanksgiving dinner
  • peanut butter hot cocoa (MY RECIPE)

sunday brunch:

  • strawberry cream cheese stuffed french toast (spork fed cookbook)
french toast

easiest french toast i’ve ever made. and SUPER yummy. really really good. what a great brunch recipe! everyone enjoyed this meal! 😀 go buy the spork fed cookbook so you can make this too! your belly will thank you. ;D

okay so i probably won’t be posting any more home cooking for the next few days (or weeks) because i’ve gained about five pounds from eating so much this weekend. so i hope everyone has a fabulous vegan thanksgiving! 😀

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