The first-ever Totsgiving™ (I’m hereby claiming it because page 1 of a recent google search has nothing but toys for tots, which seems to have nothing to do with potatoes, and my own related results) was simply epic.
I had the crazy realization afterwards that it was my first vegan Thanksgiving (or, as they’re saying these days, Thanksliving) potluck where the omnivores, including my brother from New York, equaled the vegans in numbers. And I’ll admit, the dinner was no where as disgusting as I feared!
We started with tots, incorporated tots into over half of the dishes, and ended with tot-crumbled dessert.
Without further adieu, I present the photo documentation from our very special Totsgiving™:
Let’s start out by rolling out some seitan.
The recipe is Chef Brian P. McCarthy’s and available on Everyday Dish. I incorporated pureed shallots, garlic and apple cider into the dough, and baked it, basting with beer, on both sides for 15 minutes at 400F.
Prepping the filling: sauteed shallots, chanterelles & cremini mushrooms in olive oil, white wine & tamari with lightly baked tots and steamed kale.
I bravely modeled my first roulade experiemnt after the inspiration of all inspirations on What the Hell Does a Vegan Eat Anyway?
After rolling (in retrospect, I would have rolled it the other way, but we were so focused on these pretty rows), it was tied, seated with fingerlings potatoes and carrots, baked at 425F for 30 minutes, flipping once, and frequently basted with Name Tag Lager from Trader Joe’s.
My brother assembled our mom’s Sweet Potato Pie Casserole (without any fuss!)
First course: a combination of baked Trader Joe’s tator tots and Whole Foods tator puffs with cranberry-habañero BBQ sauce, Gabrielle-approved chanterelle & shallot gravy, white sage gravy and Earth Balance Mindful Mayo & Srichacha for dipping. The giant martini glass my sister sent me for christmas last year never fails to serve a purpose at my shindigs.
My brother and I based the cranberry habañero BBQ sauce on this recipe from Whole Foods, adding more fresh cranberries, subbing diced tomatoes for paste and adding a minced habañero for heat.
The contributions cometh. Chips & salsa left over from the pre-appetizer-we-should-have-some-type-of-food-while-not-eating-and-cooking course.
Ashly’s Crumbled-Tator Tot Apple Pie
Melissa’s Chorizo, Tot & Brocoli Strudel
Lucas’ Tot-topped Shepherd’s Pie
Pumpkin Pie from Sweetpea Baking Co.
Sweet Potato Pie Casserole (with extra pecans)
The pie aisle
This & that
Gravy row. The chanterelle & shallot gravy is based on the Sherried Leek and Wild Chanterelle gravy from PCC Natural Markets, with the substitution of minced shallots for leeks. As we all know, shallots are are undeniably fancier in gravy, not to mention seasonally appropriate here. The incredibly easy white sage gravy comes from Vegan Diner; I added a nice pinch of roasted garlic powder.
Bonus: crescent rolls, for sibling nostalgia’s sake.
Why I bought cheesecloth (which I didn’t use) and skipped on culinary string for the seitan is beyond me. Let’s blame last minute holiday-shopping anxiety brush-off.
Our feast also included Sweetpea dinner rolls, a Portland tradition, Earth Balance, and Ricemellow Fluff, for those who like to desecrate sweet potatoes.
Family traditions, upheld: Sweet Potato Pie Casserole & Jeff’s Three-Corn Casserole
OMNIS EATING VEGAN FOODZ.
It wouldn’t be Thanksgiving (or a tator-tot studded variation) without over-indulgent, grateful food moans.
And legitimate Ocean Spray canned cranberry sauce, to boot.
Pie for breakfast for all!