Tag: thanksgiving

Pumpkin Cheesecake That’s Better Than Pie

Did you know that somewhere in the neighborhood of 50 million pumpkin pies are baked every year?

According to the American Pie Council, 1 out of 5 Americans has eaten an entire pumpkin pie by themselves. I’m going to hope that those people took at least more than one day to complete the task, but again, I’m not here to judge. You do you; it is a vegetable, right?

If you want a pumpkin pie you can feel good about consuming in mass quantity, I’d like to suggest something a bit more wholesome than the conventional approach, at least in terms of ingredients. Though this gorgeous ode to the autumn classic tastes even more decadent than the original, it’s a superfood-packed healthy choice by comparison.

What makes this pumpkin cheesecake the best recipe ever?

Oh, let me count the ways. It’s…

  • Vegan
  • Dairy-free
  • Eggless
  • Gluten-free
  • Raw/no-bake
  • Keto
  • Paleo
  • Refined sugar-free
  • Zero cholesterol

Skip the packaged and processed goods to create an even more compelling treat, truly worthy of a special occasion.

Cashews make up the bulk of this creamy filling, blended with maple syrup for a more balanced, flavorful sweetness. You get plenty of lemon tartness, like tangy cream cheese but fresher and brighter, livening up the humble squash flavor of canned pumpkin puree. Though optional, the candied pumpkin seeds on top really elevate each slice to a whole new level, providing contrasting crunchy texture to cut through decadent, silky-smooth slab.

Even if it’s too late to amend your Thanksgiving menu, keep this one in mind as the winter holidays grow near. Pumpkin isn’t going out of season anytime soon.

Continue reading “Pumpkin Cheesecake That’s Better Than Pie” →

Hannah (BitterSweet)2 Comments

Top 10 Vegan Thanksgiving Entrees

Since the beginning of time, vegans around the world have faced the same three questions from otherwise well-meaning friends:

  1. Where do you get your protein?
  2. Don’t plants have feelings too?
  3. What can you eat for Thanksgiving?

That’s a lot to unpack, not due to the complexity of the topics, but the fact such uncertainties still exist in our day and age. For all those still wondering, let me give you the abridged version:

  1. Plants.
  2. No.
  3. Plenty.

Of course there’s much more to it than that. Thanksgiving, a keystone holiday deeply entrenched in tradition, deserves deeper thought. Even an omnivorous feast takes weeks of preparation, so why shouldn’t a meatless one command the same careful planning? Now is the time to gather your recipe inspiration and believe me, I have a real veritable cornucopia of options to share.

Sides are simple so let’s focus in on the main event. Vegan Thanksgiving entrees tend to stump even seasoned pros, so there’s no shame in seeking help. Before you buy a frozen roast from the grocery store, consider the full spectrum of possibilities that are vegetable-focused, protein rich, and infused with all the freshest flavors of the season. It doesn’t have to be a big production to be worthy of a celebration. Having any homemade plant-based main dish on the table is a reason to be thankful.

Top 10 Vegan Thanksgiving Entrees

Think it's hard to eat vegan on Thanksgiving? Think again! Here are the best meatless mains for Thanksgiving dinner to feed a hungry crowd or a small, intimate gathering.

Shiitake Pâté en Croûte

Take rich shiitake pate and wrap it in buttery puff pastry for the ultimate meatless holiday feast. This festive entree is a showstopper that everyone will love.

Beluga Lentil-Stuffed Delicata Squash with Cashew Raita

Infused with an aromatic blend of cumin, mustard seeds, and jalapeno, this entree is guaranteed to spice up the traditional feast. Complimenting that distinctive piquancy is a creamy cashew-based raita, replete with cooling mint leaves and crisp diced cucumber.

Cider-Marinated Tofu Turkeys with Cider Gravy

Finally, a meatless Thanksgiving entree to genuinely be thankful for! Tofu shaped like turkeys makes for both an adorable and delicious addition to your festive table. The mixture of apple cider and savory herbs makes for a sweet, salty, and slightly tangy taste sensation. Nothing goes to waste here because the flavorful leftover marinade is then made into a simple, silky-smooth gravy.

Harvest Tagine

Laden with slow-roasted autumnal squash, root vegetables, and caramelized onions, the multicolored melange of produce is just the tip of the iceberg. Dig deeper to uncover a warmly spiced chickpea and tomato curry, freckled with fresh herbs and punctuated with briny green olives. Explore further still, and eventually your spoon will hit gold; a vibrant bed of garlicky, flaxen couscous lovingly cradles the savory mountain with ease, supporting and absorbing those brilliant flavors without disappearing into the background like a bland bit player.

Tofu Ricotta-Stuffed Delicata

Delicata, tender and sweet, ideal for stuffing and roasting. Creamy tofu-based ricotta make the perfect savory filling that both highlights and harmonizes with that edible vessel.

Thanksgiving Kebabs

All the classic accoutrements threaded neatly onto portion-controlled, hand-held, and highly dippable little packages, Thanksgiving kebabs are the answer to menu malaise. Stick with tradition, keep the Brussels sprouts and “turkey,” but present them in a whole new light.

Mushroom Meatloaf

Moist, rich, umami, and incredibly meaty, you won't believe this meatloaf is completely vegan!

Root Beer Brined Ham

A sweet and spicy root beer brine plays off the complex aromas from the soda, contrasting with the savory heft of the roast.

Butternut Squash Ravioli

Here’s a quick “no measure” recipe for a rustic ravioli dish that will make any occasion seem super special. You don’t need any special equipment — just a rolling pin though I prefer to use my Kitchen Aid pasta roller attachment to save time.

Thanksgiving Quiche

Repurpose your Thanksgiving leftovers into a brunch centerpiece that's even grander than the main event! The beauty of this is that absolutely anything can be tucked away into that “eggy” chickpea mixture, so no matter what you still have on hand, it can find a welcoming home here.

Hannah (BitterSweet)9 Comments

All Aboard the Gravy Train

If I’ve learned anything over the course of 30+ Thanksgivings, it’s that you can never have too much gravy. While battles could be fought over canned or fresh cranberry sauce, Brussels sprouts or green beans, everyone agrees that the standard serving size for gravy is about a pint per person. No matter what’s on the menu, it’s always much more palatable when swimming in a pool of this savory sauce.

In my early years as a newly minted vegan, I distinctly remember my first tentative meals with the extended family. It was a classic situation where misunderstandings meant there was chicken stock in the rice, butter in the roasted vegetables, and of course not a scrap of plant-based protein to be seen. Prepared to fend for myself, I did come armed with the one thing I knew would enhance any meal: gravy.

Though simple, made from sauteed onions and blended chickpeas, it was a golden elixir that brightened everything on the plate. My only mistake was offering to share because as soon as it hit the table, the pitcher was dry as a bone. Even my picky, omnivorous family who would never dream of forsaking the traditional spread drank down every drop. After that, I learned to at least double, if not triple, my gravy contribution.

My cooking has evolved considerably since then, resulting in a much more complex gravy that’s even easier to whip up. Adding in volumes of umami flavor with a little pinch, Sugimoto shiitake mushroom powder is the ace up my sleeve. Like whole dried shiitake mushroom caps, this miraculous seasoning gains even greater depth when allowed to soak overnight, which makes it an ideal candidate for including in my greatest make-ahead gravy.

Becoming more flavorful the longer it sits, this gravy is your new best friend for Thanksgiving. Prepare it well in advance of the main meal so you don’t need to worry about such a critical component when the day of the big feast arrives. It can scale up almost infinitely, as leftovers keep like a dream. Since there is genuinely no such thing as too much gravy, you won’t regret making this investment in culinary currency.

Continue reading “All Aboard the Gravy Train” →

Hannah (BitterSweet)4 Comments

A Smash Hit

Forget about turkey and pecan pie; it simply isn’t Thanksgiving without potatoes. The greatest disappointment of my teenage years was a fateful Thanksgiving potluck where no one stepped up to bring potatoes. I haven’t spoken to them since.

Okay, so we exchanged a few choice words about the value of using spreadsheets for menu planning in the future, but I’ll never forget that lost year.

While you can’t go wrong with good old buttery mashers, smashed potatoes introduce a whole new textural element with crispy edges, making them even more compulsively edible with a drizzle of rich gravy aioli on top. After one taste of these spuds, no one could ever forget about the celebratory potatoes again.

Continue reading “A Smash Hit” →

Hannah (BitterSweet)5 Comments

Uncanny Casserole

Thanksgiving as we know it is an entirely modern phenomenon. Nearly every element is so far removed from the original harvest, the original pilgrims and native Americans would find the spread entirely unrecognizable. The “classic” dinner menu is more of a marketing ploy than historical homage, after all. The indispensable green bean casserole is the best example on the table.

Invented by none other than the crafty Campbell Soup Company, it hit the holiday scene in 1955 as a thrifty way to utilize canned goods. As canning technology picked up following WWII and the end of rationing, hapless housewives needed guidance on how best to work with these novel tin cans. The green bean casserole called for just six ingredients, minimal prep, and a short cook time; perfect for a party.

Quite frankly, I never saw the appeal. Mushy green beans with mushy mushrooms baked until they’re mushier? Yum…! Despite that, I’m in clearly in the minority, as the infamous casserole graces the table for over 20 millions Americans every Thanksgiving. This year, I was determined to take back the green bean casserole on my own terms.

For starters, let’s lose the cans. Modern innovations mean that fresh fruits and vegetables are no longer out of reach, no matter the season. Crisp, snappy green beans retain their crunch through a flash fry without oil, but the favorite kitchen toy of our generation: The air fryer.

Freed from their tomb of mushroom goop, the beans get a light coating of crushed fried onions in this festive twist on green bean fries. Better than breading, it infuses savory flavor into every crunchy bite, while providing a naturally gluten-free alternative to bland old breadcrumbs.

Now these slender green dippers can take center stage as an appetizer before the main event, or stand up to competition on the dinner plate as a truly stellar side. Don’t forget to whip up an extra batch of rich gravy for dunking to your heart’s content.

Continue reading “Uncanny Casserole” →

Hannah (BitterSweet)10 Comments