Friendsgiving 2024

Had a wonderful Friendsgiving event with a 100% vegan and gluten-free menu! Here's the full menu if you're needing inspiration :)

Cheese Board

Grapes, Pear Slices, Apple Slices, Plant Provisions slices, Darë Vegan Balsamic Fig Cheese, Nuts for Cheese Black Garlic, Rebel Gruyere and Smoked Cheddar cheeses which I get from Purple Carrot since it's cheaper and more reliable shipping than buying through Rebel. Variety of gluten-free crackers, sweet gherkins, pickled onions and Sicilian olives. 

Main Event

Savoury Stuffed Tofu Log - this I prepped the day before and cooked it and then just reheated on the day.

Collard Greens - I do these the night before in the slow cooker and keep them set to warm afterward. I always make this because it's always a crowd pleaser ;)

Green Bean Casserole

Cranberry-Glazed Roasted Butternut Squash - I prepped the veg for this the day before

Rosemary Garlic Potatoes - I love adding in garlic cloves as well for caramelized garlic

Glazed Brussels Spouts - We had plain ones from Publix but this is what I normally make.

Golden Gravy - this is a crowd pleasure with not much effort.

Cranberry Sauce - I had some frozen from last Thanksgiving but I love using Ikea's Lingonberry jam at a pinch! 

Dessert-served with Oatly vanilla ice-cream

Cherry Hazelnut Tea Cake -my grandmother's Hungarian tea cake is always a win!

Chocolate Pecan Pie

Cranberry-Glazed Roasted Butternut Salad

I saw this receipt on a vegan Facebook post (no source given) and thought it would go well with our Friendsgiving dinner!

This fall-inspired salad brings together roasted butternut squash, Brussels sprouts, and sweet potatoes, topped with tangy cranberry glaze, creamy goat cheese, and extra cranberries for a delicious balance of sweet and savory flavors.

Cranberry-Glazed Roasted Butternut Salad

Ingredients:

For the Roasted Vegetables:

1 small butternut squash, peeled and cubed

1 lb Brussels sprouts, trimmed and halved

2 medium sweet potatoes, peeled and cubed

3 tablespoons olive oil

Salt and pepper, to taste

1 teaspoon dried thyme

For the Cranberry Glaze:

1/2 cup cranberry juice

1/4 cup dried cranberries

2 tablespoons maple syrup/date syrup

1 tablespoon balsamic vinegar

Finishing touches;

4 oz vegan goat or feta cheese, crumbled 

1/2 cup dried cranberries (for garnish)

1 tablespoon fresh parsley, chopped (optional)

Method

Step 1: Roast the Vegetables

Preheat your oven to 400°F (200°C).

In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and thyme until well coated.

Spread the vegetables on a large baking sheet in a single layer.

Roast for 25-30 minutes, stirring halfway through, until tender and caramelized.

Step 2: Prepare the Cranberry Glaze

While the vegetables are roasting, prepare the cranberry glaze. In a small saucepan, combine the cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar.

Bring to a simmer over medium heat and cook for about 8-10 minutes, stirring occasionally, until the mixture thickens into a glaze.

Step 3: Assemble the Salad - Once the vegetables are roasted, transfer them to a large serving bowl.

Drizzle the cranberry glaze over the roasted vegetables and gently toss to coat.

Sprinkle the crumbled goat cheese and extra dried cranberries on top.

Step 4: Garnish with fresh parsley, if desired, and serve warm.

Savoury Stuffed Tofu Log

Original recipe from Hooked on Plants. The stuffing was really good and I love that the recipe includes enough for a side tray of the stuffing

Savoury Stuffed Tofu Log

Ingredients

Tofu Turkey:

4 blocks organic firm tofu (each 350g)

2 vegetable bouillon cubes

2 tbsp nutritional yeast

2 tbsp onion powder

2 tbsp garlic powder

2 tbsp fresh sage, chopped

1 tsp salt

2½ cups of vegan stuffing (recipe below)

3-4 tbsp Bragg's liquid aminos (for basting)

Vegan Pecan Stuffing:

8 cups GF bread of choice, cubed

1 cup large yellow onion, chopped

1½ cups celery, chopped

7-8 white mushrooms, chopped

1 tbsp dried thyme, minced

1 tbsp fresh rosemary, minced

2 tbsp fresh sage, minced

2 cups vegetable broth

½ cup pecans, chopped

½ tsp Pink Himalayan or sea salt

½ tsp black pepper

Method

Preheat oven to 400°F. 

Press tofu: Place a layer of paper towel on a plate, then the tofu cubes, then another couple layers of paper towel, then a cutting board, then a bowl filled with water. Let sit for at least 30 minutes (the longer the better)

Meanwhile, make the stuffing! Start by spreading the cubed bread out over a cookie sheet. Bake in the oven for about 25 minutes (stir at the 10 minute mark), until it's dry.

In a large pot, oil-free sauté the onions, celery and mushrooms for 5 minutes (just add a bit of the veggie broth if it's sticking), until softened. Add the herbs and salt and pepper. Mix it up, then add 1½ cups of broth. Add the bread and pecans then mix everything well. The stuffing should be moist, but not soaking wet. If your stuffing is still a little dry, keep adding a bit of veggie broth until it's moist (you shouldn't need more than 2 cups total)

Set aside 2½ cups of stuffing for the turkey filling.

Pour the rest of the stuffing into a baking dish and bake in the oven for 25 minutes (hello side dish!)

Prepare your 'turkey' zone: Lay out 2 sheets of tin foil, side by side overlapping about 3 inches, with a layer of parchment on top. The parchment paper should be about 15 inches long by 13 inches wide, with the tinfoil as a border beneath it.

Time to make the 'turkey': To go easy on your food processor, start by blending half of all the tofu turkey ingredients together (except for the stuffing and Bragg's liquid aminos) for at least 1 minute in your food processor, or until a dough-like ball starts to form. Place that mixture as a ball on the parchment paper.

Then, blend the other half of all the tofu turkey ingredients (again, except for the stuffing and Bragg's liquid aminos) in the food processor, and add it to the pile on the parchment.

Spread out the tofu mixture into a ½ - ¾ inch thick rectangle (about 8x12")

Spoon the 2½ cups of stuffing into the middle of the tofu rectangular 'turkey' in a lengthwise tube shape.

Use the parchment paper to roll one side of the tofu turkey over the stuffing, then the other side until the tofu turkey just overlaps. Give it a nice squeeze to make sure it's all overlapping by at least 1 inch.

Unwrap it and fold the ends. Use your fingers to press down any open areas, or cracks.

Pour Bragg's liquid aminos over top and use basting brush to cover the whole turkey.

Then wrap it up with the parchment and tinfoil nice and tight, folding on top and twisting the ends (so it looks like a tootsie roll turkey)

Bake in the oven for 1 hour.

Let cool 15 minutes, then place in the fridge.

When you're ready to serve it, take it out of the fridge, slice in 1 inch slices, wrap it back up and bake for 20 minutes at 350°F.

Thanksgiving 2023!

 Thanksgiving 2023 already behind us! We had our plans change last minute but here's what I was able to get together on a coupe days notice!

Rebel Cheese (ordered from Purple Carrot) - Balsamic Fig and Smoked Cheddar

Picked up this Meati chicken made from mushrooms (very low processed - hardly any ingredients). Surprisingly had a very similar texture to chicken. Bought from Sprouts.

Green Bean Casserole is always a must! 

The Full Spread; Garlic Roasted Rosemary Potatoes, Mashed Potatoes, Onion Gravy, Stuffed Mushrooms, Southern Collard Greens, Cranberry Sauce, Agave Balsamic Glazed Brussels Sprouts and Carrots.

Of course, Pumpkin Pie!! Use a premade Wholly Wholesome GF vegan pie crust. Tru Whip Vegan for optional topping.

Also had Chocolate Pie, using premade vegan GF by Mi-Del.

Eurovision 2023! An International Food Extravaganza!

 We are die hard Eurovision fans in our house, so much so we invited our American friends over this year to enjoy in the splendor! I thought the best thing might be to try to have an international theme for finger food. Not all of it "European" but the thought was there lol

Mini Spinach and Feta Frittatas (which really could be Spain or France right??)

Brownies of course! 

Got to keep the American's happy (actually theses will keep everyone happy)

Australia (yes we are in Eurovision LOL) 

I always keep a stash hidden of Australian 100s & Thousands sprinkles for fairy bread! (White bread, Vegan margarine or butter, Aussie sprinkles) - This was my only non-GF item but you can make it GF

Side note: Aussie sprinkles are very different from the American ones, even if they look the same, they won't taste the same)

Sushi I know it not European but it's always a crowd pleaser and I was keen to try a Watermelon "Tuna" Sashimi recipe!

"Tuna" & Avocado, Avocado, Fried Shiitake Mushrooms with Spicy Mayo

Mini Spinach & Cheese Frittatas

Easy Mini Frittatas for your next gathering! You really can add your own ingredients. I made spinach and feta since it's always a crowd pleaser! Here is another recipe on the Just Egg website as well.

Mini Spinach & Cheese Frittatas

Ingredients

Just Egg - 1 bottle

1/2 tsp Black salt

I bag 10oz frozen spinach (defrosted and water squeezed out)

1/2 container Follow Your Heart feta crumbles or Parmesan

1/2 cup Follow your Heart or Violife shredded mozzarella (Miyoko's liquid Mozz would work well too)

1/2 onion, chopped finely

1/4 tsp fresh ground black pepper

Method

Preheat oven to 375F.

Lightly sauté or fry the onion until clear and put aside.

In a mixing bowl mix the Just egg, pepper and black salt.

Add in other ingredient and combine.

Lightly oil spray your mini muffin tray and spoon around 2 Tbls of mixture into each space.

Bake for 20-30 minutes or until it looks mostly set and the bottom is slightly brown.

Leave to set and cool to near room temperature before serving.

The feta looks like it's melting everywhere but once it cools a bit it will set.

Vegan Holiday Menu

What's on your vegan menu for the holidays this year? If you're answer is silence then maybe I can provide some inspiration by sharing what will actually be on our holiday table this season! Here is a link to all "Christmas" and gathering posts.

Appetizer

Warm Artichoke & Spinach Dip

The family will be fighting over this dip. It's so moreish!

Mains

Veggie Pot Pie

This will be a hit with everyone, so delicious.

Tofu Turkey

Hubby likes to slice and lightly fry them after baking.

Sides

Green Bean Casserole

Christmas vegetables

We will do mash potatoes as well but these roast veggies are so comforting.

Condiments

Cranberry sauce

Golden Gravy

This simple gravy is always a hit!

Dessert

Apple Pie

Classic dessert for Christmas (I love doing Pavlova as well!) Make sure you get your vegan vanilla ice-cream to go with it....sooo good!

Mince Pies

Fruit mince pies are something I grew up on at Christmas time, they are so good with a cup of tea in the afternoon :)

Extras

Cinnamon Cookies 

I make these before Christmas to share with my friends, family and work colleagues. Always a huge hit!

Candy Cane Fudge 

 I make this after Xmas (assuming the kids haven't eaten all the candy canes) because it's a delicious way to get rid of those last couple candy canes you may still have.

Drinks

Eggless Nog

Vegan Baileys

Hardly seems necessary now with Bailey's releasing it's almond milk variety but incase you want to control the ingredients :)

Hot Cocoa

Don't forget your mini vegan marshmallows