Overall I think Thanksgiving was success! One thing I learned is that I could have more confidence in my cooking at this point. I had a blast cooking on Wednesday and I was happy with the meals, but I was worried that no one would like any of my plant-based creations. Despite my needless worrying, we settled in seamlessly and pressure to defend my choices wasn’t really a thing this time around. I joked about the parsnips in the loaf and tofu in the pie, but I didn’t feel any stress from the outside. I’ve done so much research on this topic now, that I feel completely comfortable with my choices. Yes, it can be perceived as weird, and yes, it seems like I’m not the “fun” mom. But my son devoured his plate and repeatedly asked for more.
I shared our meal choices in my last post. I used the Happy Herbivore Holidays & Gatherings: Easy Plant-Based Recipes for Your Healthiest Celebrations and Special Occasions book for all my recipes.
The Thanksgiving Loaf and the Thanksgiving Gravy was amazing – the gravy even had mushrooms in it, which I normally don’t like. I read that a lot of people have issues with this loaf staying together. They key is to use a metal pan, and then put it in a broiler and burn the top (ok, don’t do the last part – that was a mistake on my part). I did bake it on Wednesday and then baked again on Thursday to reheat. I think that process helped the loaf stay together. The flavors reminded me of stuffing! I also followed the sweet potato casserole recipe, and only added chopped pecans with a little brown sugar (it was Thanksgiving, and wanted to treat ourselves a bit!). The carrots added to the sweet potato made this dish naturally sweet, so I really didn’t need to add a lot of sugar.
My favorite was a toss up between the Pumpkin Pie and the Sweet Potato Casserole.
Luckily she has a few of the recipes on her blog, but I would really recommend the Holidays and Gatherings book. It has some of my favorite recipes!
Happy Herbivore Pumpkin Pie – I made this exactly as written! I added my own coconut cream on top though. Recipe below.
Veg Arcade Coconut Whipped Cream
1 can full fat coconut milk
2 tbsp agave nectar
1/2 tsp vanilla extract
- Chill coconut milk can overnight.
- Next day, chill a large mixing bowl for about 10 minutes.
- Once bowl is chilled, scrape the top of the coconut milk (the thick cream topping).
- Place hardened cream in mixing bowl. Beat until creamy.
- Add vanilla extract and agave and mix until smooth.
Will keep for 1-2 weeks! It may harden a bit, but just stir it up before serving!
Happy Herbivore Cranberry Sauce – instead of orange juice, I used orange zest. I also reduced the quantity of the agave nectar. I recommend only using a little, and then added some additional agave once the cranberry sauce has cooled.
We will try to share more of our original recipes in future posts. They’ll include our various porridge and rice bowls!