Vegan MoFo, Day 25
Happy Thanksgiving!
About a week and a half ago, we had our first vegan Thanksgiving dinner, so today, we had our first vegan Thanksgiving brunch. As much as I love vegan food, particularly breakfast foods, today wasn’t all about the food. The last few months for us have given us many reasons to be thankful for what we have. Earlier this month we lost a friend to cancer. She left behind a husband and two young daughters. Another friend is battling leukemia, while a blogging friend shared her own family’s tragedy of nearly losing her nephew to drowning. Unfortunately, it often takes these situations to make us appreciate what we have, one of which, is our health. So it was a day of thanks and remembrance—served with delicious vegan food!
The star of the show was Stuffed French Toast:
INGREDIENTS:
1 loaf French bread, sliced 3/4″ thick
8-oz Tofutti cream cheese
1 small can crushed pineapple, drained
1/2 C walnuts, chopped
Batter:
3 tsp Ener-G Egg replacer + 4 Tbs water
1/2 pkg of Silken Tofu (which worked perfectly since I used the other half to make the hash brown casserole)
1 C almond milk
1 tsp vanilla
DIRECTIONS:
Cream together the cream cheese and pineapple. Stir in the walnuts. If making this step the night before (like I did), add the walnuts the next day, just before using. Otherwise, they’ll get too soft. To make the batter, combine the egg replacer powder and water in the food processor and process until fluffy. Add tofu, milk and vanilla; combine well and transfer to a shallow bowl. Basically, create sandwiches with the French bread and the cream cheese filling.
Dip each “sandwich” in the batter to cover each side. Preheat a flat griddle on the stove and use some cooking spray. Brown each side as if making a grilled cheese. I then transferred them to a plate in a warm oven until ready to eat. Top with some Earth Balance and syrup.
I also made my favorite hash brown casserole:
I also made vegan cheese danishes that I made before, but this time, used cranberries for the filling.
INGREDIENTS:
4 oz Tofutti cream cheese
1/2 can cranberry sauce with whole berries
1 Tbs sugar
3 Tbs Earth Balance, melted and cooled
DIRECTIONS:
Cream everything together. I used the food processor, but I recommend using a mixer—I pureed it a bit too much.
Click HERE for the danish recipe.
We also had a great fruit salad with an agave-lime dressing. (I’ll get the recipe posted soon)
For dessert, my mom made Vegetarian Times’ Vegan Pumpkin Pie
Isn’t it gorgeous?! My mom has always made beautiful and delicious pies. The taste and consistency was outstanding and sure tasted like pumpkin pie to everyone. It was the perfect ending to a perfect brunch.
I hope everyone’s Thanksgiving has been filled with thanks, love and amazing food!
Looks great! Happy Thanksgiving. It’s true, we do have our lives to be thankful for, but the artificiality of life catches us and we lose touch w. what’s important. This has been a tough year and in the course of just trying to survive, you forget and are also reminded of the things that matter.
Absolutely. We lose track of what is really important in life and I’m making a conscious effort to not sweat the small stuff and appreciate the here and now.