Vegan Thanksgiving For All

When Jenni Kayne and Kate Mulling of The Chalkboard asked me to teach a Thanksgiving cooking class for their new series 'In the Vegan Kitchen', my immediate response was 'Yes!' (and how flattering).  But then I got nervous.  Not only am I not a vegan 'expert', I'd never taught a class before.  Despite years as an actress, I get shy in front of a group (especially knowing there would be a camera involved).  To calm my nerves, I decided to focus on what I do know: the flavors of Thanksgiving.  Nothing says Thanksgiving to me more than my great grandmother's famous Pumpkin Praline Pie (see last year's post for the original recipe).  I started from there and figured out a way to turn half and half and butter into a vegan counter part that was still worthy of my family's traditions;  I think the results are solid!  From there, I created recipes for appetizers, squash soup, brussels sprouts, cranberry sauce, and stuffing.  The key to vegan cooking isn't about using a bunch of strange, new substitute products; for me, it's about focusing on great produce and familiar tried and true techniques.  Amy further alleviated my nerves by designing recipe cards for everyone in the class to take home (even if the recipes sucked, at least they would be presented in a pretty fashion!).  Luckily, the recipes turned out well and the class was a success.  I know that entertaining can be stressful, so I created a Thanksgiving Timeline to figure out how to get it all done!  Jenni set a cozy table with succulent filled pumpkins; read more about the how-to details and table settings on her chic blog Rip Plus Tan.  After the class, we all sat down to enjoy the meal and oohs and ahhs about the mushroom & leek stuffing solidified what I already knew: with enough sage and cornbread, no one will miss the Jimmy Dean sausage.  For all of the recipes, click on the links below!!  Happy (Un)Turkey Day!!

The Menu

sips

pressed juicery's citrus 4

snacks

crudites with spinach hazelnut dip & carrot tahini dip

to share

fennel & kabocha squash soup

brussel sprouts with toasted walnuts & lemon

gingered orange cranberry sauce

mushroom & leek cornbread stuffing

sweet

pumpkin praline pie

Oktoberfest for George

I am obsessed with my daughter: meet George, my miniature dachshund.  Greg and I are pretty pathetic in our love for her!  George recently turned ten and I couldn't think of a better way to celebrate her and her German heritage than with an Oktoberfest themed birthday party (with sausages, of course!).  Greg turned our backyard into a German beer garden with blue & white Oktoberfest pennant flags and a long beer hall table, scattered with beer coasters and white pumpkins.  While I don't normally rush to big party stores for my decorations, for this theme, a little kitsch felt appropriate.  Greg's other major contribution was a festive playlist that took me right back to my debaucherous weekend in Munich: e.g. Hey! Baby, 80s power ballads & Fliegerlied (I may or may not have been dancing on the table by the end of the night, possibly due to a few too many Oktoberfest brews!).  Amy further set the tone by making thematic signs and food cards; she also created a craft station for the kids, complete with George coloring books and dachshund stickers.  Though I'm not usually a costume person, I really wanted to dress as a beer maid!  However, all of the options out there were creepy, sexy versions (what's with all of the slutty costumes?!!).  Instead I focused on the food with a classic Oktoberfest menu: sausages, pretzels, mustards and more.  For George's birthday dessert, I made Ina Garten's outrageous brownies with her German chocolate cupcake frosting: a winning combo.  I got a lot of flak for my 'please no dog policy' but the day was really all about George and she's a people dog!  

 

The Menu

sips

assorted german beers

snacks

homemade spicy pickles: green beans, baby zucchini, purple carrots, cauliflower & beets

salami, cheese & german brown bread

radish & turnip crudites

savory

german sausages & sauerkraut

soft pretzels & assorted mustards

german potato salad with cornichons

maple glazed carrots & fennel

creamy cucumber dill salad

winter greens with fuji apples & cider vinaigrette

sweet

german chocolate brownies

pretzel shortbread cookies

haribo gummy bears

Vegan Kabocha Squash and Fennel Soup Recipe

KABOCHA SQUASH & FENNEL SOUP

inspired by Sunday Suppers at Lucques by Suzanne Goin

serves 8

ingredients

3-4 pounds kabocha or butternut squash, 2-3 squashes

4 fennel bulbs, trimmed and sliced

6 T. extra virgin olive oil

2 cups of sliced onion

2 t. fennel seeds

1 T. thyme, sage or rosemary, chopped

1 cup dry white wine

8 cups of vegetable stock or water, more or less depending on desired thickness

1 t. cayenne pepper, optional

toasted pepitas or pumpkin seeds for garnish, optional

fresh herbs for garnish, optional

salt & pepper

to prepare squash: Cut squash in half and scoop out seeds.  Place on a cookie sheet, covered with tinfoil, cut side up.  Drizzle squash with olive oil and season with salt and pepper.  Roast in a 400 degree oven for 35-40 minutes, until tender.  Let cool slightly.  Once cool enough to handle, peel squash and roughly chop in cubes.  Reserve.

to make soup:  Heat olive oil in a large stock pot over medium-high heat.  Add onion, fennel and fennel seeds.  Season with salt and pepper and reduce heat to medium-low.  Cook for 10-15 minutes until vegetables are cooked and lightly browning.  Add herbs and sauté for a couple of more minutes.  Add white wine and bring to a boil.  Cook for a couple of minutes, until wine has slightly reduced.  Add roasted squash and vegetable stock or water.  Stock should cover the vegetables by 2-3 inches.  Bring to a boil, cover and reduce to a simmer.  Cook for 30 minutes.  Blend soup with an immersion blender until smooth, adding more water or stock, if necessary.   Season with salt, pepper, cayenne and any other desired spices (e.g. ginger or cumin).

to serve:  Ladle soup into bowls and garnish with toasted seeds or nuts and fresh herbs.

tips:  Squash can be roasted 1-2 days in advance and refrigerated.  Vegetables and herbs can be chopped 1-2 days in advance and refrigerated.  Soup can be made 1-2 days in advance and refrigerated.  Soup can be frozen 3 months in advance; thaw in refrigerator overnight, or on the countertop.  This soup method can be used with any vegetable or bean (e.g. white beans, English peas, tomatoes & more); celery, onion, leeks and garlic can all be used as the aromatic base.  This soup also makes a great hors d’oeuvres served in shot glasses or small mason jars.