Special Occasions and Entertaining
Here’s a vegan cheesecake-like version of pumpkin pie that offers a subtle chocolate twist with each bite. What a perfect way to finish a Thanksgiving dinner! Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.
Once you’ve got the butternut squash baked, this autumnal soup comes together quickly. The mellow flavors of coconut milk, kale, and red onions synergies delectably with the squash, and look gorgeous together as well. It’s a fantastic first course for a Thanksgiving dinner, but it need not wait for a special occasion to enjoy it. Photos by Susan Voisin.
Just about any type of tempeh—soy, quinoa, sesame, wild rice—works well in this stew, which tastes even better the next day. Cranberry-Orange Sauce is a perfect accompaniment. Contributed by Leslie Cerier, from Going Wild in the Kitchen: The Fresh and Sassy Tastes of Vegetarian Cooking*. Photos by Hannah Kaminsky of Bittersweet. more→
Have a funky holiday with these mashed potatoes and gravy, a must-have on the dinner table during the holidays. Try some of the variations for both recipes and make it even more fun! Contributed by Beverly Lynn Bennett, from The Complete Idiot’s Guide to Vegan Living*. Photos by Hannah Kaminsky of Bittersweet.
If you like mushrooms, you’ll enjoy this simple vegan gravy, which is great over seitan, tofu, brown rice or other cooked grains, veggie burgers, and best of all, mashed or smashed potatoes. In other words, this makes comfort dishes even more comforting. Photos by Hannah Kaminsky of Bittersweet. more→
This pilaf combines two companionable ingredients—cauliflower and quinoa. If you can plan ahead, having cooked quinoa and chopped cauliflower makes this dish a breeze to put together. Serve with a simple bean or lentil dish and a colorful salad. more→
The easiest route to a grilled vegan burger is to simply lavish portabella mushroom caps in a good marinade and plunk them on the grill. To vary this, simply choose different marinades and accompaniments. This is good with or without buns, and works well on an indoor electric grill as well. If you don’t have either kind of grill, simply prepare in a skillet. Delicious with lightly cooked or grilled corn and a big salad or any kind of potato salad. Photos by Rachael Braun. more→
The ingredients of classic cold beet borscht are usually cooked together, then chilled, but in this version, there’s no need to cook at all, unless you’d like to lightly pre-cook the beets. After this has a chance to chill, don’t be shy about amping up the lemon/agave contrast to your taste. Photos by Hannah Kaminsky. more→