I may not really celebrate the holidays, but I do celebrate proudly made from scratch dishes, friends, wine, and the warm wonder that is a multi-course, cruelty-free thanksgiving dinner with said friends in a city we’ve made our home. Aww.
Commence warm and fuzzies and vegan food with part of the spread:
My contributions to the dinner were pies of both sweet and savoury varieties. This marked the production of my first-ever pot pie, so it’s time for a photo pictorial to capture my stirring hand’s excitement.
Sautéing the diced green beans, carrots, mushrooms, potato, baked tofu, and spices.
The savoury was a Smokey Kabocha Squash & Baked Tofu Pot Pie inspired by Karen from the Vegan Conversion Challenge’s recent Kabocha Pot Pie. She’s doing a month of chili-dominated dishes for VeganMoFo, and as soon as I saw her adorable baked-in-the-squash, smokey pot pies, I wanted to try them. Fatefully tying this plan together, I had roasted freaking kabocha squash the night before, so the question became – do I buy more squash (on the day before thanksgiving) or do I reach for a little more adventure? I chose the latter, following Karen’s recipe as closely as possible. There was no time for finding Soy Curls or big tvp chunks, so I decided to bake tofu cubes in a marinade of tamari, nutritional yeast, liquid smoke, garlic, and herbs. As for squash, it seems to get saucey in Karen’s, so I figured simply adding chunks of roasted squash into the mix with the broth would work for my take. A squashy gravy, if you will. I went light on the chili peppers, and ended up adding quite a bit more of smoked paprika and hot cayenne before baking.
Things take a turn for the saucey and squashy:
Dished into a pie plate and ready for some puff pastry action.
The finished dish, with its learning-as-we-go puff pastry weave, from my camera phone:
Enough of my silly tales of pot pie production – Chelsea’s famous Gluten Roast, stuffing & itty bitty, adorable potatoes follows:
Knowing this would be there just may have pushed me out of the house.
Damn good pumpkin pie and damn fine pecan pie:
My friend veganized John Edwards’ secret family recipe for us and I’m still thinking about it:
Sweet, sweet pumpkin cheesecake!!
My second contribution – half of a vision come to life – Thai Iced Tea Pumpkin Pie.
Take Bryanna’s classic Vegan Pumpkin Pie, sub coconut milk for the soy, and add a ton of powdered cardamom and star anise along with the usual suspects. If there was Thai tea in my cabinets, it would have been involved. And one excuse short of my vision, I had just missed the stores closing on my way to dinner, or there would have been coconut flakes (or, in retrospect, dollops of coconut whipped cream) with the straws.
Note: I did not make people drink out of them.