Nov. 23, 2012
For Thanksgiving we made Straight-Up-Thanksgiving Burgers (AMAZING!), topped with Hickory Smoked Tofurky slices and gravy and served on toasted onion rolls. On the side: extra garlic & chive mashed potatoes and stuffing, as well as Hunan-Style Baked Sweet Potato French Fries with Chili Sauce (recipe via the upcoming The Chinese Vegan Kitchen, which I’m in the process of reviewing).
I accidentally ate so much that I had to swap my pants for a bathrobe. My only regret? I didn’t have any room left for the homemade soy chai ice cream or So Delicious Nog!
Eating the leftovers as we speak.
Jun. 28, 2012
Light Mushroom Gravy (from Cooking Vegan by Vesanto Melina & Joseph Forest), slathered on a Boca burger, steamed mixed veggies, and baked french fries. Hell to the yeah.
Jun. 28, 2012
A vegan Egg McMuffin. Well, kinda: Tofu Scramble (slightly modified from the recipe in Cooking Vegan) and leftover Mushroom Gravy (also from Cooking Vegan) on a lightly toasted English Muffin. No vegan sausage, ‘cause this meal was rich enough. Messy, too - I had to crack the sammie open and eat it open-face style.
Mar. 4, 2012
Vegan sausage gravy - made with Lightlife Gimme Lean ground sausage - slathered on steak fries and mixed veggies. In-freaking-credible! I will be fantasizing about this meal for days to come.
The gravy recipe is from Lane Gold’s Vegan Junk Food, which I highly recommend. (Some of the recipes are even healthier than my normal fare, go figure.)
Nov. 28, 2011
LAST TIME I PROMISE!
My Thanksliving Day eats, in all their carbalicious glory! The Thanksgiving Pizza came out smashingly; I’m super-glad we decided to do a test run, since this gave us a chance to tweak the recipe. The assembly was still a little messy, but not the hot mess of last week.
Anywho, this pizza features a layer of garlic and chive mashed potatoes mixed with gravy, followed by hickory smoked Tofurky slices, more gravy, and carrots, sweet corn and green beans. As much as I would have loved to have thrown some stuffing directly on the pizza, Shane and I couldn’t figure out how to properly cook it together with the pizza – since the breadcrumbs need to marinate in vegetable broth and all – so instead we gave the crust a hint of stuffinf flavor by infusing it with veggie broth. And, for bonus points, we served stuffing on the side, along with extra gravy, homemade cranberry sauce, and mashed potatoes and mixed veggies (both left over pizza toppings). For dessert, we dined on razzleberry pie topped with vanilla ice cream. Both store-bought, since we were exhausted enough after cooking the main course to even think about making the sweets by hand!
You can find recipes for all of the homemade items (PIZZA INCLUDED!) here.
Two slices down, six to go!
Shane’s plate; he slathered his stuffing in cranberry sauce.
Personally, cranberry sauce – being sweet and sugary and all – strikes me as more of dessert item. Which is why I enjoyed a few spoonfuls with a bowl of vanilla ice cream while waiting for the dough to rise! But I digress…
My plate! “Gravy” is the word of the day, dontchknow.
The only time it’s acceptable to eat a pizza with a fork is when it’s
a) covered in mashed potatoes or b) a deep dish pie of some kind.
Licking my plate clean!
Bring out the pie!
Pizza & ice cream, could a more perfect pairing exist?
Nov. 27, 2011
Happy Thanksgiving from Kelly of Fuck Yeah Vegan Pizza and her UTTERLY BONKERS Thanksgiving pizza. She says, she and her husband made pizza “layered with garlic and chive mashed potatoes, gravy, hickory-smoked Tofurky deli slices, carrots, sweet corn, and green beans, all on a veggie broth-infused crust. Served with sides of stuffing, extra gravy, homemade cranberry sauce, and mashed potatoes and mixed veggies (both left over pizza toppings)…. IT WAS INEVITABLE.”
Kelly is a national treasure, you guys, and if you aren’t following (and submitting to!) Fuck Yeah Vegan Pizza, you are doing the internet wrong.
Nov. 26, 2011
eat all the foods!
Happy Thanksgiving from the Monica of the Berkeley Organization for Animal Advocacy! She sent us this photo of
their annual Thanksliving feast (sorry! I can’t read!) her family’s Thanksgiving feast, where they ate roasted root vegetables with sage butter, mashed potatoes, mushroom gravy, stuffing, Gardein, cranberry sauce, green beans with almonds, potato leek soup, pumpkin pie, apple and persimmon crumble, and apple spice cider.
What a spread!
Nov. 24, 2011
Imma post more pics tomorrow, but here’s a sneak peak at my Thanksliving dinner! Holiday pizza with all the fixings: mashed potatoes, tofurky deli slices, gravy, and mixed veggies, all on a veggie broth-infused crust, with a side of stuffing and cranberry sauce. All that’s missing is the mac & cheese.
TOO MANY CARBS? NEVER!
Nov. 24, 2011
… & the thanksgiving pizza is assembled and happily baking away in the oven. (Just two hours late, but who’s counting?) Also on the menu: stuffing, cranberry sauce, mashed potatoes with gravy (leftover from the pizza!), razzleberry pie and vanilla So Delicious. LET THE GORGING BEGIN!
Nov. 24, 2011
TEARING UP THE KITCHEN!
Nov. 20, 2011
I made this!
You heard me right people! Shane and I made a holiday pizza tonight and it was YUM-TASTIC! Gravy, Tofurky slices, garlic and chive mashed potatoes, carrots, even a crust flavored with veggie broth - this pizza has it going ON! If these pies were able to withstand the vagaries on the US postal service, I’d send several each to every lucky Jane and Dick on my x-mas list come December. AND LEAVE THEM BEGGING FOR MORE!
Unfortunately, our execution was less than stellar - my Facebook status from earlier tonight was full-on panic mode, to wit: “emergency alert: pizza disaster in progress!!!” - so I don’t yet have a recipe to share with y’all. BUT. The good news is that we know where it all went wrong and are trying again come Thursday! So probably you’ll have a proper recipe by the weekend.
Until then, feast your eyes:
(The final product will be topped with a variety of mixed veggies; if this pizza looks a little sparse, it’s because we had all but given up by the time we got to the last layer. The dough gave out on us and we needed to get the pie in the oven, asap. NOTHING THAT TWENTY MINUTES AT 425F CAN’T FIX!)