November 16th, 2013 – Thanksgiving

Saturday, November 16th.
VBC Meeting #9: Thanksgiving
Hosts of the Month: Slynn and Ramon
Location: Denton, Texas

Kristin and Alesha attended their first Vegan Bake Club meeting.

During the meeting we discussed some measurement conversions. There are three teaspoons in a tablespoon, but you will have to ask Anthony how many forkfuls are in a quarter cup. And before we get on to the menu, this month’s weird-thing-that-John-eats-in-its-entirety: cinnamon sticks.

This is what we made:

Lauren: Sausage Cornbread Dressing

This dressing was a little dry because I didn’t add enough vegetable stock, and I left the oven unattended and missed the timer going off. tsk tsk.

Lauren also made coconut whip! (Not pictured.)

Slynn: Stuffed Seitan Roast with Rosemary Bread Stuffing, Pumpkin Pecan Pie, Cranberry Orange Sauce

This co-host made a bunch. The roast looked a bit like a baked sweet potato still in the skin, but its flavor could compete with Tofurkey or Celebration Field Roast any day. She stuffed it with the rosemary bread stuffing and had extra for us to eat on the side. (Stuffing inspired by this recipe and vegan, of course.)

 

Slynn wanted to make a pie too. We can always find a way to fit more pie into a meal. The filling for this pie comes from the cookbook 100 Best Vegan Baking Recipes.

Lilly: Ratatouille with garbanzo beans and wild rice

Mmm chick peas.

Anthony: Veggie Roast

Veggies, roasted.

Michelle: Zucchini Boats

Cute boats filled with mushrooms. I would like to sail on a giant boat made of a vegetable.

Ramon: Swedish Tempeh Balls with Mushroom-Thyme Gravy, Mashed Potatoes

Neat balls.

Potatoes and gravy! Potatoes and gravy!

Alesha: Double-Layer Pumpkin Cheesecake

A nice creamy pumpkin finish to a vegan Thanksgiving meal.

Kristin: Stir-Fried Balsamic Ginger Carrots

Perhaps the most exciting flavors I have experienced in a roasted carrot. Also, I like the purple glass bakeware. Slynn has some of this too.

John: Roasted Sweet Potatoes and Onions, Parsnips and Carrots, Buttery Rolls

John was really excited about the theme. Lots of the delicious warm root vegetables for the holiday.

Clover-shaped rolls. We may all aspire.

We had a lot of extra food. It made people happy, or maybe it was the hot toddies Ramon was handing out.