Giant pot pie or legit pizza pie? You decide.

Friday, November 29th, 2013

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I’ve been feeling bummed about the holidays, so Shane volunteered to make Thanksgiving dinner this year. All by his little lonesome! And to sweeten the deal, he made it a Thanksgiving pizza. (Back off vegans, he’s mine!)

This year’s pie was a lot like 2011’s masterpiece, but with one crucial difference: Shane added a top crust, thus doubling the carb count. The result was kind of like a giant pot pie..or an honest-to-goodness pizza “pie.” He also stuffed it with mashed potatoes (I swear the layer was nearly an inch thick!), stuffing, Tofurky (slices AND Kielbasa; a weird choice, but I’m not complaining), and gravy, with extra gravy to garnish. Basically I ate my weight in gravy, is what I’m saying.

We weren’t sure what to expect – would the bottom crust cook all the way through, or simply collapse under the weight of all that deliciousness? would the gravy leak? would our oven implode from the sheer awesomeness of it all? – but the end result was bitchin’. Seriously, this is one good pizza. I might even like it better than the naked, one-crust version – but not if I’m the one making it. That top crust is tricky, yo! You’ll need two pairs of hands and a giant spatula to pick it up.

Shane mostly winged it, but here’s a basic recipe for you to follow, if you’d like to try it for your own bad self. Feel free to swap out any of the “side” recipes (mashed potatoes, stuffing, gravy) for your own favorite version. Each recipe makes a big batch, so you WILL have leftovers. Better to have a little extra than not enough, though, am I right?

Pro tip: You can make some of the items a day beforehand, so pizza assembly goes more quickly. BUT the mashed potatoes and gravy are easiest to spread/drizzle when a little warm, so if you’re using leftovers, you should reheat them a bit first. You don’t want them hot, though, since they can compromise the integrity of the crust. Room temp or slightly warmer is best.

Also, one caveat: I have zero idea how easy this is to cut without a Pizza Press. My guess is, not very. Consider yourself warned!

 

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Homestyle Thanksgiving Leftovers

Sunday, December 2nd, 2012

Normally I wouldn’t bother blogging my leftovers – but seeing as the gravy’s a new recipe, let’s have a gander, shall we?

 

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Naturally, the gravy was the first of the Thanksgiving foodstuffs to go. But mashed potatoes and stuffing just aren’t their best unless they’re drowning in gravy – so for the leftovers, I made a double batch of Homestyle Gravy from Tamasin Noyes’s American Vegan Kitchen. It was fairly easy to make (it’s gravy!), but super-tasty. A very high nom-to-effort ratio, is what I’m saying. With tons of seasonings – including soy and Worcestershire sauce – it’s definitely one of the more flavorful gravies I’ve tried. You can see all the yummy bits in the above photo: onions, garlic, rosemary. Too shy to make an appearance: thyme, nooch, and sage.

In fact, I started to get worried during the taste-testing phase that I’d added too much soy and/or Worcestershire sauce – but the strong taste of the gravy is tempered by all the delicious vegan food it’s served with, so no worries. (But if you’re planning on chugging hot gravy from a mug? Maybe go easy on the soy sauce, hmmm?)

This year’s dinner was so amazing that I’m finding it hard to say goodbye. Until next time, Thanksgiving Burgers. I will see you in my dreams.

 

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Straight-Up-Thanksgiving Burgers & Hunan-Style Sweet Potato Fries

Friday, November 23rd, 2012

Alternate title: The Obligatory Post-Thanksgiving Food Post.

 

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Since it was just the two of us – and an exhausted and otherwise occupied pair of cooks we were, at that – Shane and I didn’t go too overboard with this year’s food festivities. It was business as usual for most of the day, and then in the evening we made Thanksgiving dinner.

The main course: Straight-Up-Thanksgiving Burgers (recipe via evil junk food genius Joni Newman), topped with Hickory Smoked Tofurky slices and gravy and served on toasted onion rolls.

 

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OMG y’all, these burgers are AMAZING! They’re vaguely reminiscent of the fried mashed potato patties my mom used to make (in a futile attempt to get us kids to eat up the leftovers. In retrospect, I have no godly idea why we’d shun leftover mashed potatoes in the first place. Kids, who needs ’em.), only infinitely better. In addition to mashed potatoes, the burgers are mashup of stuffing, green beans, and French’s fried onions. SO NOMMY.

We halved the recipe, fried up two patties, and then set the leftover batter aside for later. I reckon we’ve enough left for three or four more burgers.

On the side: extra garlic & chive mashed potatoes and stuffing (my own recipes), as well as Hunan-Style Baked Sweet Potato French Fries with Chili Sauce (recipe via the upcoming The Chinese Vegan Kitchen, which I’m in the process of reviewing).

 

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The fries? Off the cuff! (Kids are still saying this. I’m not asking, I’m telling.) You bake ’em halfway and then fry them to finish. During the last few minutes of cooking, they’re coated in this delicious ketchup-soy sauce-chili paste concoction that’s finger-licking good. Though I must admit that I only used a quarter of the recommended chili paste, since I can’t handle hot foods very well. Shane thought they needed more chili paste, but he also thought we needed pie to wash down all those carbs. WHAT DOES HE KNOW?

I accidentally ate so much that I felt like I was going to die. I seriously had to swap my pants for a bathrobe. And we’re not talking jeans here – sweat pants! That’s how stuffed I was. Probably it didn’t help to snack on fried onions while I was making dinner.

My only regret? Aside from the chest pains, that is? I didn’t have any room left for soy chai ice cream. Homemade, yo!

Thanksliving ’08 Recipe Recap

Monday, December 1st, 2008

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Thanksliving has come and gone, but if I might, a late menu and some food porn – if only to give y’all a few ideas for next year (or, better yet, this FSMas).

Since my father’s a vegetarian, I’ve been eating Tofurky for Thanksliving every year since I went veg – which is roughly a dozen Save-a-Turkey Days, give or take. Up until last year, I (and my mother before me) always roasted it using the “traditional” OJ and soy sauce baste from Turtle Island Foods. Last year, the Mr. and I decided to mix things up, so we went with a newer Turtle Island recipe, Tofurky with Caramelized Onion and Cherry Relish. It was delish – but, not wanting to fall back into our habit of falling back on familiar recipes, I started searching for another baste recipe a few weeks ago. Dissatisfied with the Google results for “Tofurky recipe,” I had that aha! moment: why not search for turkey baste recipes? Surely I’d find a wider variety of bastes and marinades, most of which could be veganized, yeah?

Hells yeah! In particular, I came upon this recipe for Maple Roast Turkey Tofurky that sounded awesome. Previously, I’d been eying Turtle Island’s Tofurky Maple-Pecan Roast, but was afraid that the chili paste and 5-spice powder might make the dish too hot for my taste buds. The Maple Roast recipe, then, sounded like the perfect compromise.

And perfect it was! Of the three Tofurky recipes we’ve tried thus far, this was our favorite. And, even though the syrup has to cook and cool longer than the OJ/soy sauce marinade and caramelized onion and cherry relish, it wasn’t especially difficult to make. Not as mapley as I expected – perhaps I’ll try adding more maple syrup next time around – but yummy nonetheless.

As for the other dishes, Shane made our standby Vegetarian Stuffing (which is actually vegan), as well as Cranberry Apple Potato Dumplings, while I was in charge of the white dinner rolls and apple pie. My menu isn’t nearly as impressive as those of other veg*n bloggers (you should definitely check out Elaine, River, Isa, and Jane and Lane’s Thanksliving Day offerings), but it was just the two of us, and we’ve got enough leftovers to last the rest of the week.

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Menu

– Maple Roast Tofurky with potatoes and carrots (recipe below)

– Vegetarian Stuffing (recipe below)

– Cranberry Apple Potato Dumplings (from Turtle Island Foods’ Tofurky Feast)

Rhodes white dinner rolls

– Mrs. Smith’s Deep Dish Apple Pie (frozen) with vanilla So Delicious ice cream

– Beverages: watermelon juice, Silk Pumpkin Spice, Silk Soy Nog, Bigelow’s Earl Grey Green Tea, apple cider

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Tofurky -n- Tots

Saturday, November 24th, 2007

As promised, more veg*n food p0rn!

Here’s our Thanksgivingliving day menu, along with the obligatory food p0rn pics. Obviously, it’s too late to try any of these dishes this t-day (unless you’re a hardcore procrastinator), but you’ve got plenty of time to prepare for Christmas x-mas FSMas, assuming that one or more of the following dishes strikesyer fancy, of course.

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Recipes and photos after the flip.

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