Meat Free Monday: Vegan Thanksgiving Dressing After-Report

Fruit salad, baked acorn squash, sweet potatoes … These are great, but where is the dressing?

Right here. I made it this year, and while it’s not as good as Mom’s, it still hit the spot.

I used Chef Mom’s recipe, and it was good. She likes her sage and black pepper, though. I fixed this twice, and I’m still working on balacing the spices.

But before I could make vegan cornbread dressing, I  had to make vegan cornbread. 

I used Food52’s vegan cornbread recipe, which uses apple cider vinegar and baking soda instead of eggs. It felt like a grease school science project,  and it tasted …

… well, I haven’t loved this much since my grandmother passed. 

To make a long story short, I successfully navigated “Turkey Day” in vegan mode with no real problems.

And for me,  that is something to be thankful for. 

Meat-Free Monday: Vegan Thanksgiving Part 1: the Basics

I’m the only vegan in my family, so a big tofurkey extravaganza is not in the cards.

That’s okay:  I’m honestly not sure how to cook that, or if I’d even like it.

But I can certainly have more to eat than green beans (ick) and green salad.

I’ve been doing some investigating, and I’ve found a bunch of recipes.  I’ll start with some traditional fall and Thanksgiving foods that can be made vegan with just a few ingredient swaps,  often as lottle as using vegan margarine instead of butter:

  • Oven slow-baked sweet potatoes with vegan margarine, brown sugar, and cinnamon. Who needs casseroles?  Bake them until the juices bubble out a beautiful caramelized brown.
  • Baked acorn squash, again with vegan margarine, brown sugar, and cinnamon 
  • Butternut squash with maple syrup drizzle
  • Vegan pumpkin pie
  • Katherine has found and modified a Thanksgiving – ish skillet dish that uses dried cranberries for sweetness and cinnamon for Autumnness. We just ate version 1.0, and it was good. Version 2.0 will include squash or aweet potatoes, and promises to be even better. 
  • I’m working on a crock pot cornbread dressing recipe.  We have limited oven space and a lot of people to feed, So we’re having to get creative with cooking methods

On Black Friday, I’m Thankful For…

Thank You

Photo by VistaMommy, Creative Commons

The things that money can’t buy:

* The love of my wife

* The daughter we have “on the way”

* The freedom to NOT get up at 5 am and rush the sales

* Friends I can rely on, including my church family

* Parents I love dearly, who love me dearly, and who raised me well

* In-laws that I love, not hate!

* A wonderful extended family

* Most of all, for the love and grace of our Triune God: a Heavenly Father, a Messiah Son, and a Holy Spirit

I’m also thankful for the things money can buy, things so many in the world don’t have:

* Clean water

* A steady supply of food (more than I need, by far)

* A house that’s safe and sanitary

* Indoor plumbing

* A nation that’s not a war zone, torture state, or dictatorship

* Vaccinations and modern health care

I’m thankful that my daughter won’t face a tooth-and-claw struggle to survive her first year. I’m thankful that U.S. infant mortality rates are low, instead of 25-50%, like some people face.

I’m thankful that organizations like World Vision and Kiva give me a chance to help people who don’t have what we have.