Post Punk Kitchen Forum

I've picked up the Soyatoo and made the nitter kibbeh. Picking up the injera, rest of the odds and ends produce, beverages, and making the silken tofu chocolate pie and crust (out of Joe Joe's) today. I'm excited.

I will probably just try the sugar method you mentioned above, since I have the stuff for it.

is this the rad whip recipe? http://www.theppk.com/2011/04/rad-whip/

I don't have agar powder...just the flakes. Stupid flakes. They were all I could find locally and bought them, and now am not using them for anything.

Yup! That one. I haven't done it, but I've read that you can grind the flakes to become a powder, if that helps. The powdered sugar whip is totally fine and tasty, I mean, you can also do a buttercream and leave out some shortening, too. Enjoy!

You can sub flakes for powder, just look up a conversion online. I always have to convert for the Vcon lemon bar recipe. The time to dissolve might be different, but other than that, shouldn't be any issues even if you don't grind them up (I'm too lazy).

I've seen different conversion factors online, and don't remember what I use (My copy of Vcon is packed away). Hopefully somebody else has a reliable conversion.

Thanks! I will experiment a bit using the flakes, see what happens. Worst case scenario, I don't have topping for the pie. No biggie. I like trying new stuff, and the rad whip sounds pretty, well, rad.

I'm a bit of a sad (ie pathetic) TG cook.

Right now I'm googling for stuffing and cranberry sauce recipes. Tomorrow, I'll be googling for mashed potatoes (sad that I never make them so don't know exactly how much of what). I did have enough forethought to buy earth balance though. We never buy it so I did remember at the last moment to tell my husband to get it yesterday.

The Vegan YumYum cranberry sauce is the best. It's just the like the can kind, only not. Even my can-only dad now prefers the real thing. I use a Bundt pan as the mold (talk about topic overlap!)

I wouldn't worry too much about a mashed potato recipe--just do it to taste since its all so variable. We like ours plain, so we mash up the boiled potatoes and then add a gob of EB, mash, mash, mash, add in a little drizzle of soymilk and some more EB, salt and pepper, and repeat until you like the taste and texture. I say this as somebody who always needs a recipe for everything. We use mostly EB. If you want thinner, smoother potatoes use more soy milk or soy creamer.

Cranberry sauce recipe: http://veganyumyum.com/2007/10/jellied-cranberry-sauce/

i officially don't care about thanksgiving this year. i'm making pumpkin pie and nachos, and i'm eating them in my pajamas (possibly in bed) while watching the entire series run of jon benjamin has a van.

I have no idea what Jon Benjamin has a van is, but I am so jealous. I just finished making tamales for a gathering where me and my partner will likely be the only ones to eat them. Because they are vegan, thus weird. I think I will hoard my pumpkin cheesecake for myself and eat a giant forkful anytime anyone says something that makes me want to scream. It's gonna be that kind of Thanksgiving, y'all.

That is funny. I did add lemon zest to mine and a dash of cinnamon. And a ton of sugar. If I was making it for myself and my husband, I'd hold back on the sugar a bit but my father in law doesn't like it too tart.

Anyway, stuffing is ready to go in the oven. Cranberry sauce is done (and wow I made a lot).

If I'm ambitious enough tonight, I'll trim the green beans. Those are quick to cook though so I'm not too worried about them.

I just pulled a pumpkin pie with chocolate crust and a layered pumpkin cheesecake (from fatfreevegan) out of the oven. This house smells so good right now it's driving me crazy. The batter for the cheesecake tasted so forking good! I can't wait to eat the finished product.

All I did all day today was cook. I'm so tired, but it will be worth it tomorrow when I have yummy foods to eat and share. I made the VPits pumpkin cheesecake and the batter for that was also delicious, and I too am so excited to eat my pie tomorrow! I had yuba challenges making my tofuck, but it turned out ok in the end and there were no problems making the sauce to go with that, the punk rock chick pea gravy, or the collard greens. So excited to eat tomorrow!

I made a vegan sort of "turducken"...seitan wellington filling stuffed with whole King Oyster mushrooms, and THAT got wrapped in seitan roulade...and will be served with veg stuffing, vegan cranberry sauce (how is this not ever veg?), and I veganized my mom's cheese ball rolled in toasted pecans.

For a dessert I made a version of THIS:

http://www.foodandwine.com/recipes/ging ... cheesecake

having Tday with non vegans, but maybe just out of sheer curiosity, they will try some of it. If not, more for me!

I just finished my pumpkin cheesecake. I'm worried that the orange zest was a bit too zesty from the way the batter tasted. Maybe it will mellow after baking? It looks yummy on the cooling rack. My uncle sent me pecans from his yard this year so I was excited to use them in the topping.

I also made a stock that smells yummy (from vegan soul kitchen-love his stocks) for my seitan roast tomorrow. I plan to do the roast, silky chickpea gravy, and the green bean casserole from fat free vegan before its all over with. Yum!

I'm not hosting either of the two I'm attending, thankfully, but here's what I'm bringing to both:

Field Roast Seitan en Croute
PPK Pumpkin Cheesecake with Pecan Topping
Sesame soy green beans
Mama Pea's Sprouted Bread Stuffing
Some rosemary focaccia I got from Trader Joe's

I think I'm already full and the feast has not begun...

I am so proud of myself. I already bought cranberry sauce & pie, then tonight I made the seitan roast stuffing, the dressing, and the stock. Tomorrow should be so easy.

I can't wait! Thanksgiving Eve is more exciting than Christmas Eve!

My TG is always pretty simple. Nothing fancy.

Tofurky Roast
Orange-Herb Gravy
Mashed Potatoes
Brian McCarthy's Herb Stuffing
Susan V's Green Bean Casserole
Roasted Butternut Squash or V'Con's Butternut Chestnut Casserole thingy
Roasted Brussels Sprouts
Roasted Sweet Potatoes
Dijon Glazed Carrots
Bryanna's Pumpkin Pie with Cashew Cream

Just took the Vegan Diner chocolate pie crust out of the oven and I'm just impatiently waiting for it to cool so I can pour the chocolate-vanilla bourbon filling in. Weeeeeee.

I feel like I can smell your Portland Thanksgiving and I want to come. So badly.

I had to postpone my yankee Thanksgiving due to a work event but I'll try to eat something Thanksgiving-y tomorrow.

This is the plan so far:

Hubbard squash soup
Bao stuffed with smoked shiitakes, sweet potatoes, and five spice, served with a creamy sage sauce.
Grilled celebration roast on a bed of wild rice with pecans and cranberries, served with a walnut-miso gravy and a balsamic reduction. Roasted brussels sprouts on the side.
Pumpkin pie with a ginger snap crust.

Soup is already made, balsamic reduced, bao stuffing prepared, dough rising. Tomorrow is just heating soup, stuffing and steaming bao, and then main course and dessert. Things will go terribly wrong, I'm sure.

Wow! I would like to hear more about walnut-miso gravy.

Learned how to make it at a cooking class the other day, basically just onions, garlic, olive oil, toasted walnuts, miso, and veggie stock with a little maple syrup and toasted sesame oil. Saute, simmer, puree in the blender.

That sounds fantastic. Thank you for sharing!

Someone needs to put a ring on your finger.