A couple days late but I still gotta share. This was the most stress free Thanksgiving I can remember that I have cooked for. I now understand the beauty of advance prep.
So here's the line up:
Seitan stuffing roulade, Kittee's totally awesome seitan and a bread/lentil/herb stuffing
Green Bean Casserole with home made fried onions from VeganYumYum
Chocolate Pumpkin Pie, from Eat Drink Be Vegan by Dreena Burton
So the night before, after work I made the green bean casserole, made the fried onions, cut up the potatoes (store those in water in the fridge), cranberry sauce, the stuffing, caramelized onions for the seitan and the pumpkin pie. It helped that Lex had to go out for a bit so while he was out I just kept cooking. It worked out well as I had very little to do the next day. So we went to beddy bye at around midnightish which is actually pretty normal for us anyway.
Next morning we had a relaxing coffee and a little fruit. Then a killer tofu scramble (tofu, veggie sausage, tomato, avocado, hells yeah. Oh, and some oven home fries. I've found that I really like making home fries in the oven. Cut up chunks of potato, toss them in just enough oil to coat and bake in oven at 400F for 10-15 minutes until they are golden. You can add any herbs you want to the oil as you toss them. The cook just right and have much less oil then pan fried ones. I do accept that classic homefries are an awesome comfort food, no denying that but with all the calories of the holidays I didn't think I'd miss them here. Cooking them in the oven allows you to multitask better as well.
Case and point, while my breakies was cooking away (it only took 10-15 mins) I whipped up the seitan dough, pressed it out into a rectangle on my Silpat and spread the stuffing mixture on top leaving a little border and rolled it up into a frikin huge roast. I set up my biggest soup pot into a steamer. Wrapped the roast in foil and set it to steaming for about an hour and a half. Then we set to eating breakfast. No pictures of that. Sorry.
Around 2ish we headed to our friend's (Megan & Dave) apartment to complete our killer vegan feast. They were just finishing up so we added our green bean casserole to be heated and the roast to finish cooking in the oven with the casserole to their rosemary batard. On the stove some more magic was happening. Home made pumpkin ravioli, a red wine broccoli rabe saute, the potatoes I had prepped boiling away and a bechamel sauce.
While these bits finished up we noshed some super awesome black bean dip (Megan made that).
That's Lex snagging some more dippage.
So dinner is almost ready. Let's meet Megan & Dave's fur babies before we fill our plates and bellies.