more thanksgiving recipes

So, this year my mother-in-law and I came up with a list of must-haves for thursday and divided it up, pretty fairly. She's in charge of the Un-turkey, the yams, the salad and the green beans. I'm doing mashed super potatoes, cranberry sauce, cornbread, and of course the pumpkin pie. (She's vegan also, so this is going to be great -- no uncomfortable situations regarding who doesn't eat their fair share of animal.)

I'm also making Beverley Lynn Bennet's "very easy vegan truffles" because it's been almost two weeks since I've eaten one, and that explains the irritability of late. They are easy, but messy, and absolutely addictive. You can mix them up in terms of flavorings and garnishes. I'm doing three varieties this time: coconut, cinnamon and almond. Try them for yourselves, but be warned: withdrawal symptoms can be quite severe.


Very Easy Vegan Truffles

1 1/2 cups vegan chocolate chips
8 oz. tofu cream cheese
3 cup vegan powdered sugar (Wholesome Foods or Florida Crystals brand, powdered sugar from sugar beets, or see Recipe Archive for homemade variations)
1 1/2 t. vanilla
Garnishes: finely ground nuts, cocoa powder, toasted unsweetened shredded coconut


Place the chocolate chips in the top of a double boiler, over medium heat, and leave to melt. In a food processor, place the vegan cream cheese, and process for 1 minute or until smooth and creamy. Add half of the powdered sugar and process for 30 seconds. Add the remaining powdered sugar and continue to process the mixture until well blended. Add the melted chocolate chips and vanilla, and process the mixture to evenly distribute the melted chocolate. Transfer the mixture to a glass bowl, cover, and place in the refrigerator to chill for 1 hour. Using your hands, shape the chilled mixture into 1-inch balls. Roll the balls in the garnishes of choice to thoroughly coat them on all sides. Store in the refrigerator or freezer.

*Variation: the truffle mixture can be flavored with liqueur, as well. Divide the truffle mixture into thirds and add 1 T. liqueur of choice (such as: almond, hazelnut, coffee, rum, brandy, orange, raspberry, etc.) to each third of the truffle mixture, respectively, and mix well before chilling the truffle mixture. Then shape into balls and roll each type of liqueur-flavored truffles in one of the garnishes to distinguish among the various flavor combinations.

Yield: 5 Dozen


The cornbread is also a Beverley Lynn Bennett original and I can't wait to try it! The last vegan cornbread I made was good, but this one sounds amazing ...


Green Onion Cornbread

1 3/4 cups soy milk, rice milk, or other non-dairy milk of choice
3 T. safflower oil
1 1/2 cups cornmeal
1 1/2 cups whole wheat pastry flour
4 t. baking powder
1 T. chili powder
1/2 t. salt
1/2 cup green onion, thinly sliced
1 T. nutritional yeast flakes

Lightly oil (or spray with a light mist of oil) a 9-inch square pan and set aside. In a small bowl or measuring cup, stir together the soy milk and oil, and set aside. In a medium bowl, sift together the cornmeal, flour, baking powder, chili powder, and salt. Add the soy milk mixture, along with the remaining ingredients, and stir until just combined. Pour the mixture into the prepared pan. Bake at 375 degrees for 20 minutes or until an inserted toothpick comes out clean.

Yield: One 9-inch

And this is the first time ever that I am attempting cranberry sauce from scratch, but it looks simple. Will let you know in the coming days if that's as advertised.

Happy T-giving Prep, Everyone! :o)