Posts Tagged ‘Thanksgiving’


Tofurkey Discussions

December 1, 2010

So we tried it. The infamous tofurkey. And the results: it was tasty. I wouldn’t go as far to say that it was my favorite meat substitute in the world, but it did fill that void left by the glorious turkey (by void I mean something to eat my cranberry jelly with).

The flavor itself was a little saltier than I would have liked. It also felt strange using a serrated knife to carve this vegan treat. By strange I mean wrong. It definitely had a very “meaty” chewiness to it. All in all, I would probably indulge in this vegetarian butterball once a year on Thanksgiving if that. Oh also, the stuffing inside was tasty with wild rice. The best part of the tofurkey was the gravy with tofu “giblets.” I’m not usually a fan of gravy, but this stuff was delicious. Better than the tofurkey.

That being said I think this was my favorite Thanksgiving of the week. I had three and all had their special flair but this one too me was the best in terms of the culinary output. We made sweet potato casserole, stuffing with soysage and pecans, horseradish mashed potatoes, roasted Brussels sprouts and butternut squash, yeast rolls, brown sugar carrots, canned cranberry (hell yes), and pineapple cheese casserole. Here are some pics of the tastiness.


(CAPS LOCK KEY—Found it!)

Edit: 12/22/10

Wow these photos are not the best (stupid dumb cheap camera) and almost a month later  but regardless here they are:

The Tofurkey in all its synthetic turkey glory! Complete with potatoes, butternut squash, and gravy with real tofurkey giblets! Yah!

Horseradish Mashed Potatoes, Brown Sugaa Carrots, and Roasted Brussels Sprouts and Butternut Squash

Yeast Rolls, Pineapple Cheese Casserole (so weird its good), Sweet Potato Casserole, and Stuffing with Soysage and Pecans

I believe my favorite part of the meal had to be the roasted Brussels sprouts and butternut squash. It sounds kinda funky I know. It’s a  bizarre pairing but it works so well and it is seriously good noms.


-Great combo together as the squash keeps the sprouts nice and moist. The flavors play very well off of each other as well. The sweetness of the squash works so well with the delightful bitterness of the sprouts. This is definitely going to be a staple of my Thanksgiving table.

Pre-roasting: So colorful! <(^_^)>

All Roasty and Delicious. Note: not all of it made it to the nom nom

Roasted Brussels Sprouts and Butternut Squash

  • 1 ½ lbs of fresh Brussels sprouts, or 1 stalk
  • 1 ½ lbs butternut squash, peeled, seeded and cut into ¾ inch cubes
  • ½ cup chopped pecans
  • A good drizzle of olive oil
  • Salt and pepper to taste

Preheat the oven to 400° F. To prep the Brussels sprouts cut off the rough bottom or cut from the stalk and slice in half. Place the prepared sprouts and squash on a foil lined cookie sheet and give it a good dousing of olive oil. Grind some pepper and sea salt over the veggies. Be generous. Finally top off with the chopped pecans. (These will get nice and toasty! <(^_^)>) Put into the oven for 20-30 minutes or until the squash is tender and the sprouts are tender and browned. Enjoy and try to share with others!

~Erik <(^_^)>

P.S. On a random sidenote: While trying to spell tofurkey for this post I accidentally spelt it as “tofukey” multiple times and proceeded to lol while proofing.

Prelude to a Feast

November 15, 2010

Call me traditional, but I love Thanksgiving dinner.  I’m even willing to assert that if I were on death row and offered a last meal, I would request a full traditional Thanksgiving without giving it a second thought.

So, it may seem redundant to say that I am positively ecstatic that Turkey day is upon us once again!  I’ve been planning out my menu for weeks, and since this has been a year of vegetarianism for me, I’ll be doing so without a gorgeous, crispy-on-the-outside, juicy-on-the-inside, golden brown turkey centerpiece.  Naturally, this will mean an added strain on the supporting cast, but lucky for me I like the side dishes as much as (if not more than) the bird anyway.

I will begin with a homemade stuffing (I’m thinking sourdough bread cubes, toasted pecans, dried cranberries, and fresh herbs), then mashed potatoes (probably done my usual way, with a hint of horseradish and lots of sour cream and butter), sweet potato casserole, corn pudding, brown sugar glazed carrots, Brussels sprouts (roasted with halved red grapes and toasted pecans), fresh cranberry sauce (as well as the jellied canned stuff I secretly love) and warm yeast rolls dripping with butter.

So, if your mouth is watering now, just wait.  Pictures and recipes will be coming after we’ve had a chance to indulge next week.  The anticipation is killer…


~ Josie