The past few years have seen me making one or two dishes for Thanskgiving day vegan potlucks, where reclaiming the holiday with close friends with similar values and cruelty-free cuisine really does make it one of the better days of the year.
This year, my possible hosting of my baby brother and has turned into a definitive visit (he’s here!) from my now early-twentysomething year old sibling, and paired with the company of a few close friends who decided that spending the holiday together was better than any other affair, well, there’s a warm and fuzzy week unfolding, and one hell of a theme. Surely, my friends are attending thanks to the guaranteed creativity and awesomeness of our theme: Totsgiving. If only it could bring one Panda Cookie to town…..
Our tentative menu is set to feature:
- tator tot, greens & mushroom stuffed seitan roulade
- tator tot-topped shepherd’s pie
- three corn casserole [tots exempt due to tradition]
- dinner rolls [from Sweetpea, so tots exempt]
- pumpkin pie [ditto, cause my friend will be coming from work]
- apple tator tot crisp
- chorizo tot strudel [I don’t know where my friend is going with this one, but I’m freaking intrigued]
- smokey & spiced cranberry bbq sauce [clearly, for the tots]
- gravy [ditto]
- roasted green beans with balsamic & garlic [to mix things up]
- sweet potato pie casserole [tots exempt due to tradition]
- 8 medium sized yams
- 1/2 cup nondairy milk, such as soy or almond (I’d recommend against coconut, because this is so decadent as is)
- ½ cup + 2 tablespoons Earth Balance
- 1/2 cup organic cane juice
- 1.5 teaspoons vanilla extract
- 3/4 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- pinch of salt
- optional: 1 tablespoon of maple syrup
- optional: 1 tablespoon of bourbon
- 2/3 cup brown sugar
- 1 1/3 cups chopped (but not super crumbled) pecans
- 3 teaspoons cinnamon
- 1.5 teaspoon nutmeg
- 4-6 tablespoons of melted earth balance
- optional: 1 cup of additional whole pecans
- Wash and peel the yams, boil for 25-30 minutes in a large pot of water and drain once incredibly pierceable with a fork.
- Preheat oven to 350F and lightly grease a casserole dish.
- Add the nondairy milk, Earth Balance, sugar, vanilla, cinnamon, nutmeg, salt and maple syrup or bourbon, if using, and incorporate. Continue mashing if needed and spoon into casserole dish.
- Stir the topping ingredients together, and distribute over the casserole. Consider making a design with whole pecans first, and then sprinkling on the sweetened topping.
- Bake for 35-45 minutes, until golden. If you notice the nuts browning, carefully lay a piece of foil on top for the remainder of baking.
- Spoon & enjoy!
I’ve also been throwing out the idea of adding a vegan version of this cocktail into our plans, however, I’m not a fan of vomit. We’ll stick to canned beer, water, and perhaps, cranberry old-fashioneds.
*Yam, baby, yam. The recipe was printed in New York, okay?