My Thanksgiving Dinner

by Robin on November 23, 2012

in Uncategorized

If pictures are worth a thousand words, then I’ve got about 9,000 words worth for you. Here’s what we had for Thanksgiving Dinner yesterday. At top is a newcomer to our Thanksgiving table: Roasted Brussels Sprouts with Pistachios and Capers. It was soooo good — I think it will be a regular from now on. Other side dishes included my vegan re-do of Jon’s family favorite, Green Bean Casserole:


The Garlic Mashed Potatoes with Chives from Fresh from the Vegan Slow Cooker:

Roasted Sweet Potato Mash with a ring Pistachio Struesel Topping:

Lime-Enhanced Cranberry Sauce and Chunky Applesauce:

We also had a trio of desserts. This is the Pumpkin Cheesecake with Maple-Rum Glaze garnished with Pecans and Cranberries:

Here’s Jon’s Apple Pie and Pumpkin-Chocolate Pudding-Cakes with chopped maple- rum-glazed pecans:

For the main event, I departed from my usual Seitan Wellington. I took the opportunity to address two of the most common problems people seem to have with Tofurky: 1) it’s not big enough to serve a crowd, and 2) there’s not enough stuffing (and it’s not very good stuffing at that). To solve both problems, I slice a Tofurky in half lengwise, scooped out the stuffing and re-stuffed it with my homemade stuffing, then pressed the two halves together again. I then packed more stuffing onto both ends of the re-stuffed Tofurky, essentially doubling its size. I then wrapped it in two sheets of yuba (bean curd skin) and seared it in a skillet to seal it up and lightly brown it and then put it in the oven, lightly tented with foil so it didn’t brown too much.  After baking, it rested for a few minutes.  I then used a serrated knife to slice it in half, and then cut the other half into slices. The end slices were basically yuba-wrapped stuffing, but to this stuffing-crazed crowd, that was the best part! (Of course I also made an extra casserole of stuffing — there’s never enough!)

Here’s what half of the “Double-Your-Tofurky” Roast looked like with a couple of the slices and my rich brown gravy:


And finally, here’s what Jon’s plate looked like:


Hope you all had a wonderful Thanksgiving.  I’d like to thank all of you for your good wishes and kinds words about my work — I’m so thankful for all of you! It’s also been so fun to see all your photos of dishes you made from my cookbooks for Thanksgiving. Keep ‘em coming!

In the meantime, be sure to check back soon to see what I do with all the Thanksgiving leftovers! :)

REMINDER: There’s still time to enter my “Thanks-Giveaway” to win a copy of 1,000 Vegan Recipes.

{ 19 comments… read them below or add one }

1 Sandra Lee Childs November 23, 2012 at 10:58 am

Such fun to see your thanksgiving feast, Robin!

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2 Robin November 23, 2012 at 6:11 pm

Thank you, Sandra!

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3 Rusty M. November 23, 2012 at 11:08 am

It’s Rusty’s Mother. OBVIOUSLY, food fit for a king!!!! Fabulous spread.

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4 Robin November 23, 2012 at 6:11 pm

Thanks!

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5 Carole November 23, 2012 at 4:52 pm

Every bit as nice a plate as a non-vegan’s! My partial solution for The Tofurky Issue is to buy Field Roast’s “Celebration Roast”. I took one, at our host’s request, to yesterday’s Thanksgiving meal with relatives. It’s on the small side, and doesn’t feed a crowd…but our host thought it was delicious (especially the stuffing), and in no way a “second best” to turkey. I think I may have converted someone!

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6 Robin November 23, 2012 at 6:10 pm

Thanks, Carole. I’m partial to Field Roast too, but some people can only find Tofurky in their area — plus I do like Tofurky, so it was fun to see if I could make it taste even better AND stretch it for a crowd!

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7 gloria kersh November 23, 2012 at 5:29 pm

awesome looking pics and food. thanks for sharing.

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8 Robin November 23, 2012 at 6:09 pm

Thanks Gloria!

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9 Tamy November 23, 2012 at 5:57 pm

Do you have a recipe for the green bean casserole?

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10 Robin November 23, 2012 at 6:08 pm

Tamy, I used the basic recipe in my Deconstructed Green Bean Casserole, but re-constructed (that is, I combined the sauce and the green beans in a casserole. I left out the shallots in favor of a container of the classic fried onions — I mixed half of the onions in with the green beans and sauce, and used the rest as topping. Here’s the link to the Decon Green Bean Cassserole: http://robinrobertson.com/deconstructed-green-bean-casserole-2/

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11 Micky November 25, 2012 at 11:50 pm

Just great. Love these awesome pictures.
I’m not a vegan but love your recipes.

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12 Robin November 26, 2012 at 9:37 am

Thanks, Micky

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13 Robin November 27, 2012 at 7:48 am

Thanks Micky!

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14 Maggie Fisher November 5, 2013 at 11:02 am

I am no able to access your brussel sprouts recipe with pistachios and capers for whatever reason, can you send it to me, thanks
Maggie in Michigan

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15 Robin November 7, 2013 at 9:39 am

Here it is Maggie:

Roasted Brussels Sprouts with Pistachios and Capers

1 1/2 pounds Brussels sprouts, trimmed and halved or quartered
4 tablespoons olive oil
Salt and freshly ground pepper
1/3 cup pistachios
2 tablespoons fresh lemon juice
1 teaspoon agave nectar
2 tablespoons capers

Preheat the oven to 425° F. In a bowl, combine the Brussels sprouts with 3 tablespoons of the oil and season with salt and pepper to taste . Spread the Brussels sprouts on a large rimmed baking sheet and roast for 30 minutes, stirring once or twice, until tender and slightly caramelized.
About 5 minutes before the Brussels sprouts are done roasting, sprinkle them with the pistachios.
In a small bowl, blend the lemon juice and agave with the remaining 1 tablespoon of oil and salt and pepper to taste . Stir in the capers.
Transfer the hot Brussels sprouts and pistachios to a serving bowl, pour on the caper mixture and toss to combine.

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16 Maggie Fisher November 11, 2013 at 10:21 am

thank you so much Robin, I am a brussels fanatic and found out recently my son now loves them too, especially pan roasted, seared, whatever with garlic and some cayenne, rock on brussel sprouts!!!
Maggie

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17 Robin November 11, 2013 at 10:29 am

You’re very welcome. I love them too!

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18 Beth November 6, 2013 at 4:28 pm

I also can’t access your brussels sprout recipe. Could you send it to me as well? Thanks!

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19 Robin November 7, 2013 at 9:38 am

Sure, Beth. Here it is:

Roasted Brussels Sprouts with Pistachios and Capers
1 1/2 pounds Brussels sprouts, trimmed and halved or quartered
4 tablespoons olive oil
Salt and freshly ground pepper
1/3 cup pistachios
2 tablespoons fresh lemon juice
1 teaspoon agave nectar
2 tablespoons capers

Preheat the oven to 425° F. In a bowl, combine the Brussels sprouts with 3 tablespoons of the oil and season with salt and pepper to taste . Spread the Brussels sprouts on a large rimmed baking sheet and roast for 30 minutes, stirring once or twice, until tender and slightly caramelized.
About 5 minutes before the Brussels sprouts are done roasting, sprinkle them with the pistachios.
In a small bowl, blend the lemon juice and agave with the remaining 1 tablespoon of oil and salt and pepper to taste . Stir in the capers.
Transfer the hot Brussels sprouts and pistachios to a serving bowl, pour on the caper mixture and toss to combine.

Reply

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