Thanksgiving weekend is winding down and I finally have time (after working so much) to blog about Turkey Tofurkey Day! Mashed potatoes, stuffing, green bean casserole, chocolate banana cream pie…oh my!
We went over to Wes’ cousins house Thursday for Thanksgiving dinner. His cousin Norma is so supportive and welcoming to my vegan cooking that she was totally cool about me making a few dishes for everyone. About 20 people….all from the Midwest!! Norma even helped me make the garlic mashed potatoes and no one could even tell the difference! I also made green bean casserole, stuffing, and banana cream pie with chocolate ganache topping and graham cracker crust. I have all recipes listed below.
I hope you all enjoyed your Thanksgiving and hopefully got to spend it with family and or friends! I am grateful for all of my family, friends, and my blog readers! 😉
Green Bean Casserole:
1.5 LBS fresh green beans, trimmed and cut into into bite size pieces
6 ¾ Cups of Vegetable broth
1 TBSP Earth Balance Butter
8 oz of Mushrooms
1 small Sweet onion, diced
1 can of Small, quartered Artichoke Hearts (not marinated)
2 – 3 cloves or garlic
2 TBSP flour
¾ Cup of Soy Creamer
French Fried Onions (optional)
salt & pepper
- Beans: Bring 6 cups of broth to boil in a large pot. Add green beans. Cover and cook for 8 minutes. Drain beans in a colander, and then spray for a minute with cold water to stop the cooking. Let them drain in the colander, shaking every now and then to get off all the water.
- Sauce: Trim and discard the mushroom stems and chop the mushrooms into pieces. Melt the butter in a large pan. Add the onion, mushrooms, garlic, salt, and pepper. Cook until mushrooms are very soft and give off their juices. Whisk the flour into the vegetable broth and add to the mushrooms. Add Artichokes. Simmer, stirring, until mixture thickens. Add the soy creamer and simmer until thick, about 5 to 10 minutes. Adjust the seasonings and stir in the beans.
- To assemble: Put the green beans into an oiled casserole dish and bake at 425 F for about 10 minutes. Top with fried onions and cook for an additional 5 minutes.
All I did for the stuffing was bought a couple packages of stuffing mix (make sure to check the ingredients for eggs or milk). I added the veggies of my choice and used Earth Balance Butter and Vegetable broth. So easy!
Chocolate Banana Cream Pie
10 Graham crackers
1/3 cup Earth Balance Butter, metled
½ tsp Cinnamon
1 TBSP Sugar
pinch of salt
Pulse graham crackers in a food processor until they are in crumb form.
Mix all ingrediants in a bowl. Press in a 9” pie pan. Bake at 350º for 10 min. Let crust completely cool before adding filling.
1 12.3-ounce box extra firm silken tofu, drained
1/2 cup white granulated sugar
¼ cup brown sugar
1/4 t. salt
2 T. lemon juice
2 T. olive oil
2 1/2 very ripe bananas, mashed
1/2 cup finely ground cashews
Prepare the filling. In a blender, process the silken tofu until creamy. Add the sugars, salt, lemon juice, and olive oil and process until well combined and very creamy. Add the mashed bananas and finely ground cashews and process until smooth. Pour into the prepared pie crust and chill for at least 2 hours or until set.
2 1/2 cups of Ghirardelli semi sweet chocolate chips (Yes, they are dairy free!)
1 cup Soy Creamer
½ tsp Vanilla extract
In a small saucepan over low heat, combine the soymilk, vanilla, and chocolate chips. Stirring frequently, cook until the mixture is well combined and the chocolate has a glossy finish. Remove the ganache from the heat. Pour immediately onto the set banana filling and allow to cool completely until set. Freeze for at least 4 hours. Pull out of the freezer 45 min before serving.