Thanksgiving Day

Being a vegan is especially difficult over the holiday season. As families gather and prepare delicious home cooked meals, vegans and vegetarians may feel left out or alienated due to lack of cooked turkey enjoyment. However, there are many delicious recipes one may concoct, so as to not go hungry this Thanksgiving. Some recipes are as follows…

TOFU PUMPKIN PIE

• 1 can (16 ounces) pureed pumpkin
• 3/4 cup sugar or sucanat (or 1/2 cup maple syrup)
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 teaspoon ground allspice, optional
• 1/2 teaspoon ground nutmeg, optional
• 2-3 tablespoons cornstarch to firm up the pie filling
• 1 package (10-12 ounces) silken/soft tofu
• 1 9-in unbaked vegan pie shell

VEGAN MAC N CHEESE

• 1 1/2 cups of plain soy milk
• 1 cup of water
• 1/3 cup of tamari or soy sauce
• 1 1/2 cup of nutritional yeast
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon vegesal or in lack of fancy product, just use salt
• 1/4 of a block of firm (not silken) tofu
• 1 cup of canola or vegetable oil
• 1 1/2 lbs of pasta of your choice preferably macaroni
• a relatively large baking pan (like a brownie pan)
• 1 dollop of mustard (optional)

PILGRIMS BREAD

• 1/2 cup yellow cornmeal
• 1/3 cup brown sugar
• 1 tablespoon salt
• 2 cups boiling water
• 1/4 cup cooking oil
• 2 packages active dry yeast (about 4 tsp)
• 3/4 cup whole wheat flour
• 1/2 cup rye flour
• 4-5 cups unbleached white flour

References

1. Veg Web

2. Veg Web

3. Veg Web

4. Inhabitat