SPOILER ALERT - THIS IS NOT A 100% VEGAN OR VEGETARIAN SHARE
The week past has been busy getting back into the routine of working, teaching, studying, and cooking vegan meals, however, the Sunday after Thanksgiving, I cooked fresh red pasta sauce, steamed broccoli, roasted cauliflower, and sauteéd cabbage.
VEGAN - Today for lunch, it's vegan heaven. Have you ever heard of "Jo-Jo" Potatoes? MMMmmm, it's an Oregon thing I have heard. In fact, someone in Las Vegas (while on an unexpected trip there) spoke about Jo-Jo's. Check it out...
Unfiltered Olive Oil
Black Truffle Salt
Get these from Durant at Red Ridge Farms in Dayton, OR
(Although the Olio Nuevo was a special release at their annual Olio Nuevo Festival a few weekends ago and may be sold out at this point!) www.durantoregon.com
This little spicy number is Volcano Sparkle from
Marshall's Haute Sauce in Portland. Oh wow!
This is not only amazing on potatoes, but in guacamole
or beans.
www.marshallshautesauce.com
Jo-Jo's
I used an air fryer for these potatoes and simply toss them in a mix in a large mixing bowl. Season with the following prior to about 16-20 minutes in the air fryer.
- Olive oil
- Truffle salt
- Fresh parsley flakes
- Garlic pepper
- Volcano Sparkle (to taste)
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Thanksgiving Dinner Secrets and Recipes- NON VEGAN!
- Apple-Sausage Stuffing (thank you to Ms. Hazel Cooper in 1990 with my own tweaks)
- Bottomless award-winning gravy (my own award haha)
- Yams with pizzazz
Apple-Sausage Stuffing
First of all, this year we decided NOT to stuff the bird which allowed us to enjoy a crisp and carmelized stuffing straight from the oven. If you prefer a more soft stuffing, put it in the bird!
1 lb Chicken Breakfast Sausage (available at Whole Foods Market or New Leaf Market)
1 diced whole onion
6 diced stalks of celery
8 oz diced mushrooms (optional)
Fresh herbs (try to use a coffee bean grinder to prep thyme, sage, and a pinch of rosemary)
1 cup fresh chopped parsley (this is a huge secret to delicious stuffing!)
1-2 grated apples (depending on amount)
1 cube of butter (more or less depending on your taste)
Fresh sourdough bread cubes or use the bread of your choice
Fresh turkey stock to moisten
Cook the sausage, add onions, celery, and mushrooms. Once soft and onions are transparent, add fresh herbs (except parsley) and a cube of butter. When butter is melted, toss in parsley, bread and grated apple. Add broth to the desired amount. Cook in a glass baking dish, uncovered about 45 minutes turning once. Note: you may need to reserve this and cook it later when the bird is almost ready.
Bottomless Gravy - Tips
Make a pot of turkey stock with a whole onion, two cloves of garlic, celery leaves and tops, a carrot or two, salt, and turkey parts such as a thigh, wings, necks, and or breast bones. Reserve this for basting the turkey and for making gravy. The other secrets you will need to contact me to get.
Yams - Tips (thank you to Grandma Eve in 1985)
Use fresh yams that are either boiled or roasted and then peeled. Dice them up and place them in a pan while sprinkling with brown sugar, a few pinches of Tang orange juice powder, freshly squeezed orange juice (not much) and spices such as clove, nutmeg, etc. Add a decent amount of thinly sliced butter (or coconut butter) and cover while roasting. Add fresh marshmallows for the last 5-10 minutes to desired brownness. Yummy and it can be VEGAN if you use coconut butter!
Are you feeling hungry and inspired yet?!
Godere de buona salute! Grazie!
Beth
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