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Cruelty-free Thanksgiving and Fall So Delicious Giveaway!

Thanks­giv­ing just came and went here in Canada and I thought I would share some of the recipes we made in hon­our of the upcom­ing fall sea­son (also ben­e­fit­ting all those cel­e­brat­ing Amer­i­can Thanks­giv­ing next month).

You can find the Fall So Deli­cious Give­away in the mid­dle of this post!

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We made a bunch of amaz­ing dishes (pic­tured above). Oven-roasted Brus­sels sprouts with gar­lic, gin­ger car­rots (recipe below), gar­lic mashed pota­toes (recipe below), vegan stuff­ing, all slathered in Por­to­bello mush­room gravy (recipe below), cran­berry sauce, and the Hol­i­day Roast from Gardein.

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For dessert I made the chilled chocolate-espresso torte with toasted hazel­nut crust and raw pumpkin-maple pie with baked oat crust (both pic­tured below) from The Oh She Glows Cook­book. My fam­ily LOVED these tortes. I def­i­nitely rec­om­mend them!

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We also enjoyed So Deli­cious’ new win­ter bev­er­ages. Pump­kin Spice, Mint Choco­late, and Nog coconut milk. They were all super tasty and we were all very impressed with how low-fat and low-cal they were in com­par­i­son with the real thing– not to men­tion being cruelty-free!

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Which brings me to my next announcement…

THE FALL SO DELICIOUS GIVEAWAY!

We are giv­ing five lucky read­ers a VIP coupon for a free So Deli­cious prod­uct like their new hol­i­day beverages.

TO ENTER, look below to like Oy Vegan! on Face­book, fol­low us on twit­ter, and respond to this blog post with an answer to the fol­low­ing ques­tion: What autumn recipes do you want me to veganize?

This con­test closes next Sat­ur­day Octo­ber 25 at mid­night.  Con­test open to res­i­dents of Canada.

Best of luck!

a Raf­fle­copter give­away

Here are some Thanks­giv­ing recipes that will knock people’s socks off.

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Por­to­bello Mush­room Gravy

Yield: Just over 2 cups of gravy

Ingre­di­ents

• 1 table­spoon of extra-virgin olive oil

• 1 onions, chopped

• 2 cloves of gar­lic, minced

• 2 medium por­to­bello mush­rooms cleaned and chopped

• 2 1/4 cups of veg­etable broth

• 3 table­spoons Tamari or soy sauce

• 1/4 tea­spoon dried thyme

• 1/8 tea­spoon of sage

• 3 table­spoons of corn starch

• 6 table­spoons of water

• Pep­per to taste

Instruc­tions

1. Heat oil in a medium saucepan over low to medium heat.

2. Add onion and cook for 4 min­utes until soft­ened and translu­cent. Add gar­lic and cook for another 30 sec­onds to a minute.

3. Add mush­rooms and cook, stir­ring often, till they begin to release their juices for about 10 minutes.

4. Add broth, Tamari/soy sauce, thyme, and sage and sim­mer for 10 minutes.

5. Mix corn­starch and water in a small bowl. Once thor­oughly com­bined, add to gravy and stir until thick­ened about 10 more min­utes. Sea­son with pepper.

6. For a smooth gravy, pour into a blender or Vita­mix OR use a hand­held immer­sion blender to purée .

7. Slather over every­thing and enjoy!

Sasha’s Gar­lic Mashed Potatoes

Yield: Serves 7 people

Ingre­di­ents

• Head of garlic

• 6 large Rus­set pota­toes, washed, peeled and quartered

• 1/2–1 cup of Earth Balance/ vegan mar­garine (amount depends on preference)

• tea­spoon of salt

• hand­ful of chives, chopped (optional)

Instruc­tions

1. Pre­heat the oven to 375 degrees F

2. Slice the top off the head of gar­lic and wrap the head of gar­lic in alu­minium foil and place in the oven for 25 minutes.

3. Mean­while, bring a large of pot of salted water to boil. Add pota­toes and sim­mer on low, cov­ered for 20 min­utes or until a fork can be inserted into pota­toes. They should be soft but not falling apart.

4. Once cooked, drain pota­toes in a colander.

5. Once gar­lic is cooked, unwrap and squeeze the gar­lic out a clove at a time into a big bowl. It should be cooked and gooey.  Add Earth Bal­ance or vegan mar­garine to gar­lic paste and mix together with a fork.

6. Put the pota­toes through a ricer into the bowl with the gar­licky but­tery mix­ture. If you don’t have a ricer, you can mash with a potato masher or with the back of a big fork.

7. Stir in chives if using.

8. Enjoy!

Gin­ger Carrots

Yield: Serves 7 people

Ingre­di­ents

• 2 lb bag of car­rots, washed and peeled

• 1/2 cup of Earth Balance/vegan margarine

• 2 table­spoons of gin­ger, peeled and roughly chopped

Instruc­tions

1. Cut car­rots length-wise into small sticks

2. Place Earth Bal­ance and gin­ger in a medium pot and heat over a medium heat until Earth Bal­ance is melted.

3. Add car­rots and cook for 15–20 min­utes or until car­rots are soft­ened. Car­rots should be par­tially sub­merged in the vegan mar­garine. Add more vegan mar­garine as needed.

4. Enjoy!

 

Oy Vegan!

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