Thanksgiving Recipe Round-Up

My plate from last year's feast. All vegan, all delicious.

Happy Thanksgiving eve! In case you haven't noticed, I love me some food, so I thought I would compile some of my favorite recipes for this holiday that centers around it. So if you're one of those crazy people who hasn't ventured to the store yet, here's some ideas for you. :)

What I'm actually making:
We're headed to my uncle's house for Thanksgiving this year, so I'm only bringing one thing: vegan stuffing. Stuffing has always been my favorite part of the Thanksgiving meal, so I had to find a suitable replacement once I stopped eating meat. This stuff more than meets expectations: it's moist, flavorful, and so tasty. Plus there are a few other veg-heads on my mom's side of the family, so I like to bring a veganized favorite.

Vegan stuffing
1/3 cup Earth Balance
1/2 cup chopped celery
1/4 cup chopped onion
5 cups soft bread cubes (I usually use a loaf of French bread)
1 teaspoon salt
1/2 teaspoon sage
1/4 teaspoon pepper
1/2 cup finely chopped parsley
1/4 cup (or more, I make sure it's good and saturated because I like it moist) No-Chicken broth (this is great stuff, made by Imagine. But you can use vegetable broth, too.)

In a skillet, melt Earth Balance. Add celery and onion and saute until tender. Toss in remaining ingredients and bake in a greased casserole dish for 20 minutes at 375 degrees.

What I've made in years past and loved:

Sweet Potato Apple Bake - from Aunt Stephanie, not sure of the original origin
2 large sweet potatoes
1 1/2 cups apple juice
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3-4 coriander pods
1/2 teaspoon ground ginger
1/2 cup raisins
4 tart apples (like Granny Smith)

Peel potatoes and cut into 1-inch cubes. Mix salt and spices with apple juice. Combine juice mixture with popaties in a lightly greased 9x13" pan. Cover and bake at 350 degrees for about 50 minutes. While potatoes are in the oven, peel, core and dice the apples. After the 50 minutes, add the apples and raisins to potatoes. Stir, cover and bake for another 30 minutes. Remove cover and bake for a final 10 minutes.

Green Bean Casserole - from my sister Lindsay, not sure of original origin
1/4 cup margarine
1/4 cup flour
1 1/2 cups No-Chicken broth
1 tablespoon soy sauce
1/2 teaspoon garlic powder
2 tablespoons vegetable oil
1/4 cup nutritional yeast
2 14.5-oz. cans of French-cut green beans (or you can use frozen, which I prefer)
1 2.8 oz. can French-fried onions

In a medium saucepan, melt margarine over low heat. Add the flour and whisk it continuously for 1-2 minutes until it forms a roux. Add the broth, soy sauce, and garlic powder, whisking continuously for 1-2 minutes until thick and bubbly. Add oil and nutritional yeast; whisk again until smooth. Pour sauce into small casserole dish, add beans and stir to coat. Bake for 10 minutes at 350 degrees. Add onions and bake for 10 more minutes until browned and bubbly.


What I'd like to make:
- This Sweet Potato Pie recipe from Joy the Baker looks divine. I don't love pumpkin pie, so I think this would be a great alternative. I might end up making it this afternoon, but that would mean going to the store and I'm not sure I'm willing to take my life in my hands.

I hope you all have a wonderful holiday filled with friends, family, and food. My gym is hosting a 90-minute Turkey Blast Off kickboxing class tomorrow morning, so I'm hoping to get a good workout in before the feast. Happy Thanksgiving!