Dru said:
Can I come over for Thanksgiving? Seriously, everything sounds so delicious, and I love the vegan options!
I’m not vegan myself, but I think it’s a great way to eat more sustainably and ethically. Plus, it’s fun to show my family how amazing vegan food can be!
I might even swap out the goat cheese in the squash dish for vegan feta now that I’m thinking about it.
@Nico
If you’re looking for good vegan chèvre, check out this place! A friend brought it to a party, and I had no idea it was vegan until she told me. So creamy and would be perfect for filling squash! https://www.madcheese.com/
Not sure what I’m doing for Thanksgiving this year…always changes!
But if you’re hosting vegetarians and vegans, maybe swap hummus for something different like babaganoush or mujadara. Just saying, hummus has been overdone at every gathering for years! I’d totally bring some babaganoush and whatever wine you like if I could score an invite :))
I’ve been making it every holiday season! Over time, I’ve modified it a bit…like dredging the seitan in chickpea flour and sometimes skipping the herbs in the marinade.
I actually make my own seitan, using Mark Bittman’s recipe: mix 1 cup of vital wheat gluten with 3/4 cup of cold water. I usually add some curry powder. Knead until it’s a nice lump, then cut it in half. Simmer the pieces in veggie broth and wine for 45 minutes to an hour, let it cool, then marinade overnight. Takes about 15 minutes to cook on Thanksgiving day, and it’s delicious.
@Fionn
Yes, there are white beans in the vegetable pot pie!
As for the pickled apples, they’re based on a recipe from Pioneer Woman. Her original salad has blue cheese, but I left it out since the smoked almonds add enough salt and flavor.
I pickle the apples with:
3/4 cup apple cider vinegar
2 tbsp agave nectar
2 tbsp grainy mustard
1 tsp fresh thyme, minced
1/2 tsp kosher salt
Slice a large honeycrisp apple, pour the hot brine over, and let it sit for 15 minutes. Then use the liquid as the dressing base.