My plate from bottom left: stuffed, roasted seitan with mushroom gravy, salad, potato kugel, roasted veggies and figs, herbed orange-cranberry relish
Thanksgiving has come and gone, and most people have moved on, but I'm still dragging my feet about my Thanksgiving post. Please indulge me while I do a little blurb about our feast so I can move on, too. We had the whole family at our home this year which was a unique treat for us since we've not lived in the same city with all our kids in a long time. The guests brought contributions to the meal so the work was spread around a little. I got so caught up in the celebrating that I forgot to photograph some parts of the feast, like the delicious potato kugel brought by our oldest son and daughter-in-law. This is an old family recipe that came to the U.S. with my Russian great-grandmother, and appears at nearly every family holiday event. It just wouldn't be a holiday without it. I forgot to photograph the Thai coconut corn soup based on a recipe in "Vegan Express" by Nava Atlas. I love this soup, and have served it to a LOT of people. (My adapted recipe appears at the end of this post.) And I didn't photograph the mushroom gravy.
The main dish for Thanksgiving at our house is always stuffed seitan. Here you see it (uncooked) in the baking dish with the stuffing. My husband's fingers are keeping the very elastic seitan from shrinking down into the pan while I do a photo shoot. The stuffing is brown rice, wild rice, home-made-bread cubes, mushrooms, celery, shredded carrots, onions, dried cranberries, herbs and spices, and maybe other things, too.
The seitan is first rolled out and then transferred to the dish, where it's filled, and the top folded over and sealed. It's always a stressful and comical process to roll out the stretchy seitan and get it into the dish before it shrinks up, but this year I made a brilliant discovery. I rolled the seitan onto a large sheet of parchment paper, and it seemed to stick in place. My husband and I then lifted the whole thing up and placed it, paper and all, into the dish, to be stuffed. (I also added chickpea flour to the seitan mix which may have made it more pliable.)
After the stuffed seitan was baked, we lifted it out of the baking dish and onto the serving platter using the paper. It was so much easier then trying to un-stick it from the pan! I raised the seitan up a little with a spatula and slid the paper out.
In the photo above you see the vegetables — Brussels sprouts, turnips, carrots and potatoes — before they went into the oven to roast. When they were nearly done, dried figs were mixed in. I forgot to photograph the veggies after they were roasted to perfection with olive oil and herbs.
For starters, we had various raw veggies, olives, pickles, crackers, hummus and Tings. (Yes, that's right, Tings.) We also had bowls of Thai coconut corn soup. This soup takes only minutes to make but tastes like it took hours.
Here's the herbed cranberry-orange relish I blogged about recently. This time I remembered to decorate it.
This is the fabulous salad brought by our middle son and his girlfriend. It was delicious.
We had two desserts. We had almond twiles filled with pumpkin mousse. (Our mini-guest was particularly taken by the mousse and wanted more, more, more...)
And we had a pumpkin chocolate spice cake from this recipe, minus the anise (I HATE anise. Ugh.) and with only 1/4 teaspoon of cayenne. (note: The ganache from the recipe didn't work for me — there was way too much liquid and it turned into chocolate milk. Luckily I had extra chocolate on hand and made my own version of ganache using only 1/4 cup of non-dairy milk, 1 tablespoon of coconut oil and 1 tablespoon of Earth Balance.)
Because I've made several alterations to the coconut corn soup recipe, and because the original appears in several places on the Web, I'm going to share my version, here. This is the perfect soup to make when you want something that doesn't take much time or effort but tastes great.
Thai coconut corn soup (adapted from a recipe by Nava Atlas)
- 1 tablespoon light olive oil
- 3 cloves garlic, minced
- 4 to 5 scallions, white and green parts, thinly sliced
- 1 medium red bell pepper, cut into short, narrow strips
- One 15-ounce can light coconut milk
- 2 cups low-sodium vegetable broth
- 1½ cups rice milk
- One 16-ounce bag frozen corn
- 2 teaspoons good quality curry powder
- 1/2 teaspoon Thai red curry paste, more or less to taste
- 1/2 to 1 teaspoon salt, or to taste
- juice from 1/2 small lime or lemon
- ½ cup minced fresh cilantro or Italian parsley
- Heat the oil in a small soup pot. Add the garlic, the white parts of the scallions, and the bell pepper. Sauté over medium-low heat until softened and golden, about 2 to 3 minutes.
- Add the coconut milk, rice milk, broth, corn, curry powder, the green parts of the scallions. If using the curry paste, dissolve it in a small amount of hot soup before adding to the pot.
- Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 5 minutes. Season with salt and citrus juice, and remove from the heat.
- Serve, with cilantro or parsley and fresh ground black pepper.
Yield: 6 servings of spicy soup.
You can substitute two cups of rice milk for the vegetable broth if desired. I've done it both ways and I like the broth version best, but both are good.
