Tag Archives: Thanksgiving

Recipe: Cranberry Sauce

Homemade cranberry sauce is so simple to make and it tastes a million times better than that weird gelatinous cranberry-HFCS mixture that comes out of a can. Do yourself a favor and give this one a try!

Homemade Cranberry Sauce
Cook time: 
Total time: 
 
Ingredients
  • 12 oz cranberries
  • 1 cup pineapple juice (or orange juice)
  • ½ cup water
  • About ½ cup of agave or other liquid sweetener to taste. Start with ½ cup and add more if needed.
Instructions
  1. Mix all ingredients in a sauce pan.
  2. Simmer on low for 10-20 minutes until gooey.
  3. Remove from heat and allow to thicken and cool before serving.

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Asian Inspired Stuffed Mushrooms

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The only thing I had my heart set on for Thanksgiving was stuffed mushrooms. My mom used to make them for all the holidays and I love them pretty much no matter how they’re made. So when my husband said he wanted sushi for Thanksgiving I was still determined to have my stuffed mushrooms.

I took the simplest mushroom recipe I know and switched a few ingredients.

  • Panko breadcrumbs for Italian breadcrumbs.
  • Sesame oil instead of olive oil.
  • Added tamari and miso instead of vegetable stock.

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Ingredients:

  • 9 stuffing mushrooms
  • 2 Tbsp sesame oil
  • 1 Tbsp minced garlic
  • 1 tsp white miso
  • 2 Tbsp+ tamari or soy sauce
  • 1/2 cup panko breadcrumbs

Directions:

Heat oven to 350°F and grease a 9×9 glass baking dish

Clean the mushrooms with a damp paper towel. Remove and chop up the stems. Set them aside.

Heat the sesame oil over medium heat, and add the garlic.

Just when garlic is starting to sizzle, add the chopped mushroom stems. Saute for 2 minutes.

Add in the tamari and the miso. Stir in the miso well until it’s fully mixed in.

Add the breadcrumbs. If the mixture is too dry, add some more tamari or a little water.

Brush the empty mushroom caps with a little bit of oil.

Fill the mushrooms with the breadcrumb mixture. Bake for about 35 minutes. I start checking at 25 minutes and then every 5 minutes from there.

 

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Thanksgiving 2013

This year I’m especially thankful for:

  • Our beautiful house
  • My job that allows me to work from home
  • My husband
  • The fact that my non-vegan husband is so flexible with all of our vegan meals (except tofu)
  • Our family

We’ve had a really great year this past year, and every day (walking down our long hallway to get to the other side of the house) I think about how truly lucky I am.

This year we had a relaxing Thanksgiving at home, and it was glorious. Usually we alternate years going to each other’s families houses, but I tossed out the idea of maybe spending our first Thanksgiving in our house and as a married couple here, and he totally went for it.

Earlier in the month we did our tradition of adopting a turkey (last year M asked when he was being delivered to the house lol).

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And we had a not so traditional meal of Asian-ish food. I say “ish” because besides the fact that I’m sure any Asian person would scoff at my attempt at cooking, I also cheated a bunch. We had veggie sushi, spring rolls, miso soup, and Asian-inspired stuffed mushrooms (recipe up tomorrow).

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I mostly ate the tofu, but I did hide a few pieces in the sushi.

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In the spring rolls was leafy green lettuce, carrots, red and orange sweet peppers, cucumbers, avocado, tofu (in mine), and mint.
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One of the prettier ones.

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Usually I made spicy mayo with veganaise and sriracha, but I wasn’t thinking and finished the sriracha for breakfast. So this was veganaise and Frank’s.

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Despite having a tub of miso, I cheated and used this powered soup.

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I made the mushrooms with panko breadcrumbs, miso, and tamari to give them an Asian flavor…they were great.

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For dessert we had pumpkin spice muffins and donuts.

Do you do anything non-traditional for the holidays?