It seems only fitting that my final post of Vegan Mofo features my book, Party Vegan. After all, this past month of bloggers getting together in cyberspace to swap photos, stories, and delicious vegan recipes was like the ultimate vegan party! In keeping with the Party Vegan theme, I want to share more of the great Party Vegan tester photos taken by Tami at Vegan Appetite when she tested these recipes for the book.
Here’s one of my favorites — the Father’s Day Cookout Menu — that’s Spicy-Smoky BBQ Ribz, Grilled Vegetable Skewers, and Foil-Roasted Corn and Potatoes:
Next up is a photo of the Curried Pakora Puffs from the Indian Feast menu:
Below is the Wild Mushroom Ragu over Polenta from the “Italian with a Twist” dinner party menu:
Finally, check out these adorable Fresh Berry Tartlets from the “Just Desserts” chapter:
Now on to the Cookbook Contest Winner: I hope you all enjoyed reading all the comments about how everyone likes to “Party Vegan” — I know I did. Lots of really great ideas! But as you know, ther can only be one contest winner (at a time, anyway!) Chosen randomly by that great computerized oracle at Random.org, the winner of a copy of Party Vegan is: Carla — who likes to party vegan by “bring desserts to share.” Congrats, Carla! Please e-mail me with your address and I’ll get a book right out to you.
I want to thank all of you who participated in my special giveaways and to those of you who only recently discovered my blog during Vegan MoFo, I hope you’ll keep coming back for more recipes, photos, contests, and general food musings (with the occasional cat photo for good measure).
Ever since I can remember, I’ve always liked to play with my food. Like most kids, I liked to make mashed potato moats for the gravy but that soon escalated to stirring ketchup into mashed potatoes until it was just the right shade of pink and then festooning it with a necklace of green peas. When I was a bit older, I made an entirely blue dinner.
It should be easy to understand, then, why having a wealth of Thanksgiving leftovers is an especially fun time in my house. The day after Thanksgiving we enjoyed the obligatory let’s have “another one just like the other one” with a delicious instant replay of the previous day’s feast. But then, the rest of the leftovers were mine for the creating.
Creation #1: Yuba-Wrapped Thanksgiving Rolls. (photo above) I wrapped leftover seitan, stuffing, white and sweet potatoes, and green beans in small sheets of yuba and cooked them in a skillet with a little oil to brown. I then finished them up in the oven while I made a dipping sauce with leftover cranberry sauce combined with ginger, soy sauce, and sriracha. All I can say is, “Wow!”
Creation #2: The Leaning Tower of Thanksgiving. I stacked layers of all the Thanksgiving dishes into one mighty tower and surrounded it with a cranberry-port wine sauce made with leftover brown gravy, cranberry sauce, and a generous amount of port. To serve, I sliced it right down the middle and arranged each half, cut side down on a plate with more of the luscious sauce. Leftovers never tastes so good.
For these and more of my holiday recipes, visit Vegan.com. You can also find some of my recipes in the VegNews Holiday e-book and in Nava Atlas’ Thanksgiving e-book. With all these sources, there’s no excuse not to have a vegan Thanksgiving dinner!
I hope you all have a Happy Thanksgiving!
With Thanksgiving less than a week away (yes, really!) it seemed appropriate that today’s Flashback Friday post be about my favorite Thanksgiving dessert: pumpkin cheesecake. The cheesecake in the photo is from last year because I won’t be making it this year until next Wednesday, and by then it may be too late for you to decide that you want to make it too!
(Here’s my recipe in case you want to try it:)
Pumpkin Cheezecake with Cranberry Drizzle
Dense and rich with spiced pumpkin flavor, this dessert is a natural for your Thanksgiving table. The gorgeous orange color offset by the vivid drizzle of cranberry makes a beautiful presentation. From 1,000 Vegan Recipes by Robin Robertson © 2009, John Wiley and Sons.
1 1/2 cups vegan ginger snap or graham cracker crumbs
1/4 cup vegan margarine, melted
2 (8-ounce) containers tofu cream cheese
1 (15-ounce) can solid pack pumpkin
1 cup light brown sugar
1 tablespoon cornstarch
2 teaspoons ground cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/3 cup cranberry sauce
1 tablespoon pure maple syrup
1 teaspoon melted vegan margarine
1. Make the crust: Preheat the oven to 350ºF. Grease a 9-inch springform pan. Place the crumbs in the bottom of the pan, add the melted margarine, and mix with a fork to blend. Press the crumb mixture into bottom and sides of pan and set aside.
2. Make the filling: In a food processor, combine the cream cheese and pumpkin and process until blended. Add the sugar, cornstarch, cinnamon, allspice, and nutmeg and process until well blended.
3. Pour the filling into the prepared crust. Bake for 45 minutes. Turn off the oven and leave cheesecake in the oven for another 15 minutes. When done, edges should be golden and starting to pull away from sides of pan, and center should be soft set. Remove the cake from the oven and cool at room temperature for 1 hour. Refrigerate for at least 3 hours before serving.
4. Make the drizzle: In a blender or food processor, combine the cranberry sauce, maple syrup, and margarine and blend until smooth. Pour the mixture into a squeeze bottle or small pitcher and drizzle the over the top of the cheesecake. Keep refrigerated.
NOTE: When made in a 9-inch springform pan, this cheesecake isn’t very “tall” — if you prefer more height, make it in an 8-inch springform pan or add an extra 8 ounce container of vegan cream cheese to the batter, along with a little more sugar and spices, to taste.