Today I’m thankful for my son, my wonderful, smart, sweet, super-sensitive, creative, loving, marvelous Beebits He is my joy, my greatest blessing, and a constant source of smiles. He fuels my will.
I’m thankful for every single time God has blessed, and continues to bless, the Beebits and I. I count them every day and am eternally grateful!
I’m thankful for MVM, for being my vegan support, for being a fabulous cook (and always sharing that knowledge with me!), for giving me a strong sense of values, helping teach me quiet strength, for being an inspiration to live compassionately and for being a great Meema.
I’m thankful for my OP, for teaching me to be independent and self-reliant, for teaching me to be careful and resourceful… and for being such a fabulous Bee-pa, for taking so much time to help me care for the Beebits. He loves you!
I am thankful for Erin, who’s my good friend, and the Beebit’s wonderful, kind, generous and loving Auntie. I wish we could see more of you!
I am thankful for my good friend KJ, you’re a great listener, and very sensitive and very generous. Thank you for being around when I needed you (need you lol)
I am thankful for many other friends and family who are loving and generous and supportive… new friends I’ve made recently (blog and IRL too!), and for my job, it has been a huge blessing over the last year.
AND…. I’m also thankful for REALLY GOOD VEGAN YUMMIES! *giggle* Enough seriousness, bring on some Thanksgiving goodies!
Ok, so for our Un-Turkey Day feast tomorrow…
I decided to try Julie Hassen’s Everyday Dish Pumpkin Pie (her recipe is for mini pies but I just poured it in to one deep dish shell )
I admit, I made a few modifications. I did not have any sherry, but I looked up what I could substitute and it said 2 Tbsp pineapple or orange juice (?). SO, I actually used 1 Tbsp pineapple juice concentrate and 1 Tbsp water for that. I also wanted to try for a less refined sugar, so I used 1/2 c. brown sugar, 1/2 c. coconut crystals (acts very much like reg brown sugar) and 1/4 c. date sugar. (OH, and a pre-made organic wheat flour crust, because MVM gave me one lol!) I’d use all coconut or half date/half coconut if I had the ingredients, but I didn’t have that much!
Since I was sending the Beebits with a lil vegan T-Day meal-to-go with him to visit his dad, and I was going to a friends house to have dinner, I made a ‘mini’ feast so we could have at least most of the ‘fixins’ to tide us til our TRUE T-Day feast tomorrow.
The main course was the Gardein savory stuffed turk’y:
I must say, that I would definitely buy these again. It was a perfectly reasonable $6.99 at our Whole Foods, and there’s 2 in the package (along with some gravy)! Totally worth it. But, I kinda expected it would be – I love their products, Gardein has totally nailed flavor and texture. (Try some!)
I made a very last minute decision to do some dressing.. which I whipped up really fast, based on Susan’s Fat Free Stuffing, with a few modifications. My ingredients list was:
- 3.85 ounces of whole wheat bread, cubed (cause that’s all the bread I had in the house!)
- 2.2 ounces plain panko crumbs (to make up her total of approx. 6 ounces of bread)
- 3/4 tsp. poultry seasoning
- 1 Tbsp dried parsley
- 1 Tbsp nutritional yeast
- 1/2 tsp celery salt (I didn’t have celery)
- 1/2 cup chopped onion
- 2 Tbsp tamari (didn’t have soy sauce, but they’re so similar)
- 1/2 cup boiling water or vegetable broth
- + 1 tsp Better Than Boullion No-Chicken boullion paste (instead of veg broth)
- + 1 1/2 Tbsp melted Earth Balance (Organic Whipped)
It was (is) really good! I don’t prefer nuts and raisins in savory dishes (cookies, yes!) so I did leave those things out… and the original recipe really is fat-free, but since I wasnted a bit of a richer taste, I did add the melted Earth Balance. Super good. Thanks Susan!
I also did a mini batch of Tofu Devils, for the Beebits to take with him
And some Organic red potatoes, mashed up with some Earth Balance and plain soymilk.
OH, AND… I made up some fabulous gravy, that I will share with you.
Fabulous Un-Turkey Thanksgiving Gravy
- 1/4 c. white flour
- 1/4 c. nutritional yeast
- 2 Tbsp Earth Balance
- 2 c. water
- 4-6 tsp No-Chicken boullion (I used Better Than Boullion brand), I used 6 (since I was going to be thinning out the flavor later, I made it strong)
- 3/4 – 1 c. plain soymilk
- 1 tsp poultry seasoning
- 1/2 – 1 tsp black pepper (to taste)
- 1 Tbsp cornstarch (if needed to thicken)
Dissolve the bouillon in the 2 c. water (best if boiling) and then put in the fridge to cool. Brown the nutritional yeast and flour in a pan until lightly toasted (you can tell by the yummy nutty toasted smell!), on no higher than medium heat (you don’t want to burn them, that’s a whole different smell lol), then add the Earth Balance. Mix the flours with the melted EB, and then pour in the 2 c. water (now broth!) and WHISK! Especially if your broth isn’t totally cooled yet, the flours will want to just ball up – just whisk the dickens out of it and it’ll break up. Once that’s well whisked, add your poultry seasoning and pepper. Keep whisking and pour in 3/4 c. of the soymilk, until well- mixed. IF your gravy is too thin, dissolve the 1 Tbsp of cornstarch in the remaining 1/4 c. of cold soymilk and then whisk that in too – it’ll thicken back up! I actually found that it remained quite thick, so if you prefer thinner gravy don’t add the cornstarch!
The only thing really missing today was cranberry sauce! But that’s ok, I’ll get that craving nullified tomorrow at the real feast!
Omigosh, all this reliving the foods has made me hungry again! I love that I didn’t stuff myself into oblivion today at ‘dinner’ because now I get late-evening-seconds *giggle*
Happy Thanksgiving again to all you out there in the blog-o-sphere, see you on the flip side!