Thanksgiving Pre-order options

I’ve been noticing more and more vegan-friendly thanksgiving pre-order options popping up every year in Toronto, which is probably great, both for vegans and people with vegans in the family coming for dinner, especially if they are not quite sure what to feed them. This list also gives a good number of options for people with dairy or egg allergies, some gluten free options, and more. So here is a list of everyone I’ve seen so far I will continue to update it as I see more, feel free to send me hot tips: me@meshell.ca Through Being Cool Vegan Bakery Pumpkin Pie Cookie Pack Butter Tarts Apple Crisp Veggie Gravy Pot Pie Lentil Loaf Scalloped Potatoes Dinner Rolls Cranberry Sauce Orders must be placed in the store. (1277 Bloor St. West, closed Mon. Tues-Sat 9-7 Sun 9-5) Bunner’s Bake Shop If you’re looking for gluten-free vegan fare, look no further. As a gluten-fan I’ve still loved so many of their baked goods and treats that it’s been fantastic to have a gluten-free option that didn’t taste like it was missing something. They do good work. Kensington pick-ups: 647-350-2975 Junction pick-ups: 647-352-2975 Savouries: Stuffing 6×9″ tray – $12 (contains soy lecithin) Veggie Pot Pies (feeds 4) – $26 (soy free) Thanksgiving Bowls – mashed potatoes, corn, soy “turkey”, gravy, cranberry sauce and stuffing, all in one handy container! All of our taste testers raved and raved about this one! small size: $7 / large size: $18 (contains soy) Sweeties: 9″ Pumpkin…

Read more

Vegan Mofo 2012 – Happy Thanksgiving!

I forget sometimes that Thanksgiving becomes a holiday entirely wrapped up in celebrating thankfulness around a big dead bird. Unfortunately, that’s just something I can’t get into. Most of the time when I think of Thanksgiving I think of the celebrating the harvest, which in Ontario is quite bountiful. I think of sharing a meal with my loved one(s), and most of all, I think of cooking up something fun and delicious. This year we celebrated twice. I made a small meal on Sunday before JC went to his family’s house, and a big one for Monday. For mini-thanksgiving we had a field roast celebration roast, smashed root vegetables, and steamed corn. Simple, but tasty. It was the first time I’ve ever tried the Celebration Roast from Field Roast, and the one we ate was actually brought back from a trip to the USA. They are now available most of the usual veggie meat places in Toronto – like Big Carrot, Essence of Life, Fiesta Farms, and Evergreen. Whole Foods is supposed to have them eventually as well. The smashed root veggies were potatoes, sweet potatoes, and carrots, slow cooked on low for most of the morning till they were soft enough to smash with a whisk. Pressed garlic and onion added to the flavour, and we were ready to eat. The Celebration Roast reminded me a lot of the Field Roast sausages in texture and flavour. It was good, but I generally don’t like fake meats if I can avoid…

Read more

MoFo’er Monday! Thanksgiving for Everyone!

We spent the morning making baked goods, the same ones as yesterday, for J’s family thanksgiving celebrations, and they weren’t fellow MoFo’er recipes. We also spent several hours playing WoW (while the pumpkin cheesecake chilled… yeah… that’s why). I had been trying to remember who and where the inspiration behind yesterday’s apple crumble pie was from, and I knew it was from someone I read often. The apple crumble pie is another one of those great ideas that makes perfect sense once you see it or think about it. Vegan in Brighton/JoJo blogged about going to a food market and picking up an Apple and Blackberry Crumble Tart. The picture looked so good, that after  I made the oatmeal cookie crust for J’s pumpkin cheesecake, I thought… I could make another one and get my crumble on.  And I did, and it was amazing (if I do say so myself) and so damn easy (and can I add anymore more ands to this sentence? and.) One thing that I did start wondering about during this crumble/pie/tart thing is… what’s the difference between a pie and a tart?. Answer: It doesn’t matter, they’re both delicious. My thanksgiving was peppered with recipes from fellow MoFo’ers (you know, like delicious kale pecan salad from Cupcakes and Kale, that was even better today?), so I feel content in not making anything especially for today. I’ve really been enjoying reading through the Thanksgiving recaps today! Like OMG Veg’s Moist Tender Seitan Roast. Freaking amazing looking…

Read more

Special Event Sunday! Vegan Thanksgiving

We did our small thanksgiving a little early (today), because J has his family’s one on Monday (the real day). I’m not a big fan of the smell of roasting turkey, to the point that it makes me pretty nauseous, so I’ll be skipping the big family event tomorrow and spending it chopping cranberries finely and sprinkling them all over one of Emmie’s wet food cakes in an attempt to be Thanksgiving festive. picture by Eye of Einstein on Flickr used under CC Last year I prepared a feast for myself, and ate it while house/cat sitting during other people’s long weekend getaways. This time, I tried to cook, while fasting for Yom Kippur, preparing a Break Fast meal (vegan matzo ball soup), and also cat sitting during other people’s long weekend getaways. Goal for next year: leave town. (I’m kidding… or am I?) Real goal for next year: Invite people over for a Turkey-less vegan thanksgiving. My menu this year includes: – Cornbread Muffins, solely because I love them and they make me happy. – Onion gravy from Colleen Patrick-Goudreau’s 30 Day Vegan Challenge – Smashed garlicky potatoes. – Grapefruit Blackpepper Cranberry Sauce based a bit on last year’s recipe – The same cranberry stuffing from last year – Stuffed pepper squash. Originally planned to make this cranberry-pear rice stuffing, but ended up making a lentil white rice stuffing with spiced veggies. – The Apple Walnut Kale salad from Cupcakes and Kale listed below, except I used pecans and…

Read more

Vegan Thanksgiving and a Trip to Nazareth Ethiopian Restaurant

Well, it’s that time of year again, it’s Thanksgiving (in Canada), and this time around, I’m all by myself. My family is back in Edmonton (celebrating with tofu steaks by the way) and work commitments made it difficult to leave town with friends. So while part of me thought, oh the heck with it, I’ll go treat myself to a dinner out… I decided to make something at home instead. I had a great time in the kitchen, four things on the go at one time. I started out by crumbling some tofu and spreading and pressing it in a cheesecloth layered colander, baking some cornbread and using the excess heat from the oven to dry bread that was going to go in my stuffing. While reducing a mixture of balsamic vinegar and red wine on the stove as the starting point for my cranberry sauce. I’ve mentioned before that I can’t follow a recipe without making massive alterations to it, and this was no exception. I made nearly everything (except the cornbread) from my own kitchen experimentation. The tofu turkey was loosely based on a recipe off of VegWeb. Though I made a few modifications, primarily because 5lbs of tofu would be a bit much for me and I didn’t use the pepperidge farm stuffing mix, partially because I couldn’t find it, and partially because I bought an amazing loaf of Calabrese bread and wanted to use it to make stuffing. For the baste I used olive oil, vegetable…

Read more