What The Hell Does A Vegan Eat For Thanksgiving Anyway? 2010 Edition
Apple-Smoked Tofu Glazed with Calvados, Maple Syrup and Apple Cider, stuffed with Collard Greens and Apples
Braised Brussels Sprouts
Roasted Kabocha Squash Soup with Toasted Pumpkin Seeds
Pumpkin Pomegranate Layer Cake
We decided after making the apple-smoked tofu recipe last month that it would also work for Thanksgiving, and it proved to be a great choice -- crispy, juicy and full of flavor. This time around we paired it with our Thanksgiving staples of braised carrots, Brussels sprouts and bourbon cranberries.
We had a half of a kabocha squash in the fridge, so we roasted it (25 minutes st 450F) and combined that with veg stock, apple cider and tamari. Also added were sauteed onion and garlic along with, sage, black pepper and a pinch of salt. All of the ingredients were pureed until velvety smooth.
To finish the soup we added toasted pumpkin seeds, tossed with olive oil, salt and pepper, and lightly toasted in a small pan until you can here them starting to pop.
For dessert, Liz made something new -- a pumpkin layer cake with a vanilla and pomegranate liqueur frosting and topped with pomegranate seeds (adapted from "The Boozy Baker" by Lucy Baker). A really nice change of pace.
Of course, it wouldn't be Thanksgiving without gratuitous shots of the table. ;)
Left side of the table
Right side of the table