Wednesday, November 23, 2011

Aryn's Thanksgiving BLOWOUT! - part 2

So here is my part two.

Okay, so since yesterday, we've had a development. It seems we may be going with out a bird-less bird this season. We shall see. (this is what waiting till the last minute looks like. My bad!)


The salad (because greens are your friend!) is simple.

1/2 head Romain - washed and chopped
A mix of "southern greens" meaning Collard, Mustard, Dandelion <= this is my base, on top...
1 Zucchini
1 cucumber
2 tomatoes
1 large carrot

For the tomatoes, cut into wedges and then in half - much easier when they're already bit sized.
The Zucchini, Carrot and Cucumber - Get your vegetable peeler and peel off the top layer, then move to bowl and begin to create ribbons of these delicious food on top of greens. When you get to the center of both the zucchini and the cucumber, set aside.

Toss the salad so the ribbons are going through-out.

Chop up the center of the cucumber and zucchini and that and the tomatoes into salad - toss again.

You're salad is done.

If you want to go that extra step - the easiest vegan salad dressing to make in a flash is Fresh Squeezed Lemon, Olive Oil (extra virgin) and Basil. (If you have fresh, go that route, if not, just sprinkle with what you have on hand.)


Brussel Sprouts:

Get a big old pile of these little guys - fresh preferred.
Chop off part of the stem, take off the first layer of leaves, wash and chop in half.
STEAM - 3 minutes. If you don't have a steamer (& I do not) Put them into a plastic colander and set it onto of a microwave proof bowl filled with water in the microwave. Set it for 3 minutes. And that's how easy it is.


Heat up a saute pan on the stove and but in a tablespoon of Extra Virgin Olive Oil. Once the brussels are done steaming, toss them into pan and saute until golden brown (the leaves will be a bit crispy on top). Season with a little salt and pepper.


Read directions on the back of package - add butter. Done.

Now comes dessert... There are two things I plan on making - if it's possible:

Vegan Pumpkin Cheesecake (brought to you from The Kind Life) and Apple Crisp:

Apple Crisp:


  • 10 cups all-purpose apples, peeled, cored and sliced
  • 1 cup sugar (sugar in the raw. Florida Crystals, etc)
  • 1 tablespoon all-purpose flour organic and unbleached
  • 1 teaspoon ground cinnamon
  • 1/2 cup water
  • 1 cup quick-cooking oats (you CAN use whole oats - just add more butter)
  • 1 cup all-purpose flour
  • 1 cup packed brown sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon canola oil
  • 1 tablespoon molasses 
  • 1/2 cup butter, melted

This is a very easy recipe and I make it all the time. (ALL the time.)

Heat 350 - Put oats into a bowl and mix in all the other dry ingredients and mix it up nice and good. THEN add the the oil, molasses, and butter. (If you want to mix it up - skip brown sugar and add REAL maple syrup. Not TABLE syrup - which is normally high fructose corn syrup or brown rice syrup)

Mix it nice and good - set aside.

Place apples in a greased baking dish. Add Sugar, Flour, Cinnamon and water. Mix it up. Top with Oats - put in oven for 40 minutes (to and hour) Allow to cool - eat with soy delicious ice cream.

And HERE is the Pumpkin Cheesecake recipe. I lifted it right off their site. I probably won't make the candied cranberries for two reason. I used my cranberries already, but mostly because my husband won't eat them so it's a waste of a perfectly good fruit.

Pumpkin Cheesecake with Candied Cranberries

For the candied cranberries:

  • 2 cups fresh cranberries, rinsed and drained
  • 2 cups sugar substitute (either maple syrup or agave nectar, whichever you prefer)
  1. Prick each cranberry several times with straight pin.
  2. Bring sugar substitute and water to boil over medium heat.
  3. Cook until sugar reaches 230 F on candy thermometer.
  4. Add cranberries, and cook ten minutes or until syrup gels a bit.
  5. Remove berries with slotted spoon and lay out on plate.
  6. Save in refrigerator for adding to top of cheesecake later.
For the crust:

  • Pre-made organic vegan graham-cracker crust (for ease)
Or, if you prefer to make your own:
  • 10 sheets vegan graham crackers
  • 1/4 tsp salt
  • 2 oz Earth Balance butter
Steps (if you aren't using premade)
  1. Process crackers and salt into fine crumbs in food processor.
  2. Add Earth Balance and pulse to combine.
  3. Press mixture into bottom and half way up sides of 9 inch spring form pan.

For the cheesecake filling:

  • 12 oz. silken tofu
  • 8 oz. vegan cream cheese
  • 3/4 can Whole Foods Organic Pumpkin Pie Filling
  • 1/4 cup agave nectar
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  1. Puree all ingredients in food processor until very smooth, about 3-5 minutes.
  2. Pour into crust and bake at 350 F for 50 minutes.
  3. Chill completely in refrigerator at least 3 hours, up to overnight.
  4. Garnish with candied cranberries, slice and serve.
NOW... I am off... I will be back next week to let you know just how delicious things turned out! I've already had to make a few changes... (damned sweet potatoes!) But thems the breaks!!

Gobble! Gobble! Gobble!! And HAPPY THANKSGIVING!!


  1. Here's the recipe I promised a fort-night ago! (AND YUM YUM YUM, everything you mentioned in this post sounds amazing!)

    Kerri’s Orange Salad

    4 oranges (cut into half inch cubes) (roughly, could be smaller if you prefer)
    1 handful of pine nuts
    3 tablespoons of red onion (diced) (or 2 tablespoons if you prefer)

    1 tablespoon of Basil
    1 teaspoon of Oregano
    1 teaspoon of garlic powder
    1 tablespoon of vinegar
    3 tablespoons of olive oil

    Salt, pepper to taste

    Basically you just mix everything together in a bowl and serve cold! You may have to adjust the spices, it’s just a basic Italian vinaigrette. I know it sounds GROSS, but I swear it’s super awesome.

  2. I think it sounds delicious and I'm excited to try it! Thank you for sharing it with me :)

  3. YAYAYAYAYAYAY! You're welcome! Let me know what you think! <3 <3 <3

  4. I will! Going shopping on Friday so I'll make it for this weekend. Can't wait!