Thanksgiving has come and gone, and I hope that everyone who celebrated it had a great time with people that they love, or at least really like. I also hope that everyone’s food was awesome! Speaking of Thanksgiving food, I have quite a bit of leftovers. I guess that’s what happens when the dinner includes 4 people and there’s enough food for, I don’t know.. 8? Oy.
Maybe you have some leftovers, too? Maybe some cranberry relish or sauce? Or maybe you don’t have leftovers, but would like some extra cranberry in your life. Either way, I have you covered! I actually made these pancakes before Thanksgiving, and I’m glad that I did, because it inspired me to make homemade cranberry sauce for the actual dinner. Even if it was just myself and my sister’s boyfriend eating it.
I like my recipe because there is no corn syrup (high-fructose, or otherwise) and not as much sugar as many recipes call for. Plus, it’s poured over some delightfully fluffy, warm, orange pancakes. Mmm. It’s kind of funny, because like the One Ingredient Chef, I’ve always been slightly underwhelmed and terrified by my homemade pancakes. That’s not to say that they didn’t turn out good, before; they just weren’t how I wanted them to be and didn’t look the part of the perfect pancake.
This time, I’m happy to say that I nailed it! Sweet enough to go with the tart cranberry topping and subtle enough for just a touch more maple syrup. You should definitely be making these for a weekend brunch!
If you’re anything like me, you may be searching for Thanksgiving recipes right about now. I won’t let you down, you ambitious, vegan, Thanksgiving food-maker! Check out the delightful dishes below to cook up for your holiday guests. Make sure to grab a napkin, because you’re going to be drooling by the end of this.
Smoky Sweet Potato Soup with Jalapeno Cornbread
Roasted Fruit Bulgur Wheat Salad
Roasted Brussels Sprouts with Raisin Vinaigrette
Squash Au Gratin
Quinoa-Stuffed Acorn Squash
Golabkis (Stuffed Cabbage Rolls)
Stuffed Seitan Roast
Apple Pear Crisp
Double Pumpkin Beer Float
Cran Apple Pie
Please, tell me I’m not the only one who is hungry after looking through those? Ok, good.
Everyone, enjoy your weekend and Happy Thanksgiving!
I am trying my darnedest to not start this post out with a series of exclamation points. But, I’m not promising that it won’t happen. What I will say, is that I am very, very excited to be releasing my first eBook — well, for VYA, anyway. Not only that, it’s ALL about pumpkin! Just in time for Thanksgiving, right?
The Great Vegan Pumpkin eBook showcases 20 awesome pumpkin recipes, you’ve got your savory and of course your sweet; plus breakfast, snacks, entrees and dessert! If I was to pick a favorite it would be… Ugh. That’s hard! You know how much I love beer, so I’ll have to go with the Double Pumpkin Beer Float. Because of that, I’ll be sharing the recipe for it with you, today!
Pumpkin ice cream, pumpkin ale and an optional drizzle of pumpkin spice caramel (recipe also in the eBook), make an amazing, adult-pleasing dessert. The best part of all is that it is so easy to make! If you want to serve this as a non-traditional Thanksgiving feast dessert, just make the ice cream right before dinner.
I’m a little worried, and it’s probably not what you think. I may or may not be addicted to sandwiches. Of course, there are worse problems to have, but I used to be indifferent to the carb-loaded, tasty meals. If I saw one that looked good, I’d go for the wrap (which are also very good) without a second thought. Now, I’m stuffing whatever combination of foods I can between two toasty slices of bread to see what I can come up with.
What makes sandwiches so appealing is that they are pretty low-maintenance, relatively easy to eat (depending on how large you make it), and damn delicious. With all of the recipes that I’ve been making for the Great Vegan Pumpkin eBook and the Fall Vegan Cuts eBook I’ve been low on time for much else, and this sandwich really hit the spot. In it are a few of my favorite things: Arugula, Garlic, Vegenaise, and obviously, Butternut Squash.
These ingredients are easy-to-find and (mostly) healthy! Although, after all of the squash that I’ve been eating I may turn orange. But, I digress, the warm, roasted butternut squash against the peppery arugula and toasted bread create a wonderful world of flavor and texture. Go ahead and throw some Roasted Garlic Vegenaise in that bad boy and you’ve got yourself a party!
You could easily make your own Vegan roasted garlic mayo but roasting a head of garlic, with the top chopped off and brushed with olive oil, at the same time as your butternut squash. Then blend it with a cup of vegan mayo and you’re good to go. I dare you not to eat this on everything that you can. I’ve had to switch between this flavor and the chipotle so that I don’t OD on either one. (SO GOOD!!)