Thanksgiving is coming up. To the be honest I don't have a big connection with this holiday and the meaning behind it. 

But I do love Thanksgiving food! 

I know Thanksgiving can be a difficult holiday for vegetarians and vegans.

 So I wanted to share some ideas that you could make this Thursday great! 

I want to share how I make Stuffing, which is my favorite dish on Thanksgiving. I cover it in gravy and just love it!

I also wanted to give an idea for a Side Roasted Veggie dish and a Baked Apple Dessert

The photos are from last years stuffing post. 

This year I am sharing the recipe plus a gravy recipe.

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Chop the Bread in small bite size pieces. and place in oven on low heat until the bread dries out.(you can do this the night before)

Chop up all your ingredients into small bite size pieces.

Saute Onions with the garlic and a pinch of salt, until they start to sweat then add celery. and a tiny bit of water.then cover. 

Add chopped up Seitan and a splash of shoyu in with the onion mix after the onions are cooked and provide a good about of liquid.

When the Seitan has halfway cooked (about 4 minutes) add herbs to your liking. 

Mix roasted nuts with chopped apples 

Then mix all your ingredients together, apples, nuts and bread in with the sauce mixture, and let simmer until bread has rehydrated a bit. (do not let the bread cook too much) 

Lay out the mixture out into a baking dish, cover and then put into the oven for a half of an hour (or until done) on medium heat (350 .F-160.C)

Gravy Recipe 

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Onions, 2 large ones

 Mushrooms, handful

Olive Oil, 

Salt, 

Flour 1/2 of a cup

Caramelize onions with plenty of olive oil and a good size pinch of salt for a 20 minutes until soft and sweet.  Then add sliced mushrooms and sauté until the mushrooms are cooked. Add flour little by little and whisk so that no lumps form. After the flour has mixed in well with the onions and mushrooms, add 4 cups of water/vegetable stock little by little while constantly whisking. Let cook on low heat for 15 to 20 minutes.

For a side dish. I made Roasted Potatos, with Brussel Sprouts, Onions, and Carrots.

with Olive Oil, Salt, Black Pepper. I drizzled on some Balsamic Vinegar and some Cilantro right after it comes out of the oven. 

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For Dessert: 

Baked Apples with a Raisin, Nut, Maple Syrup Mixture. Served with homeade Coconut Ice Cream 

The Mixture had Pecans, Rasins, Cashews, Rolled Oats, Tahini, Maple Syrup, Cinnamon, and Salt.

I hope this gives you some ideas for what you can make for yourself this holiday, or anytime you want some feastive food.

 For Lunch 

Brown Rice with Roasted Nuts

(watch and learn how to make Brown Rice here)

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Sautéed Root vegetables with Shitaki and Tempeh 

Onions, Squash, Beets, Carrots.

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Blanched Vegetable Salad with a Olive Oil dressing

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For Dinner

Vegetable Stew with Tofu and Pasta

Onions, Carrots,Celery, Kombu, Parsley, Squash, Garlic, Cabbage, Ginger 

(watch and learn how to make Tofu here)

Merry Christmas and Happy Holidays everybody!!

I hope everybody is getting happy and staying warm today!

 Ionia had a celebration for winter solstice. and when Ionia has a celebration that mostly means we make  a lot of food! Food is our favorite part about celebrating really. coming together to cook and then setting the table and eating!

What do you like to do for the Holidays!? 

For Breakfast 

Sticky Buns with Apples and Raisins and Pecans 

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For Dinner

Salad with Lettuce, Olives, Tomatoes, Cucumbers, and a vegenaise dressing

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Baked Potatoes 

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Deep fried Corn Tortillas to make Chips

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Seitan-Pops 

(Watch and learn how to make Seitan and Seitan-Pops here)

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Tempeh Saukraut Sushi 

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For Dessert 

Pumpkin Pie with Tofu Frosting 

(Watch and Learn how to make Tofu Frosting here) 

(Watch and Learn how to make Tofu Here)

For Lunch

Brown Rice

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Sauteed Hijiki with Tahini

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Baked Carrots with Onion Garlic Sauce

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Blanched Cabbage and Collard Greens

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Turnip Dill Pickles

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Miso with Wild Nettles

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For Dinner

Bean Burritos with Green Salsa

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Raw Salad with Cucumbers

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Nituke Vegetables

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For Dessert

Watermelon Kanten with Pecans

For Lunch

Sweet Vegetable Millet

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Blanched Collard Greens

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Brown Rice Kayu Bread with a Sesame Miso Spread 

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For Dinner

Deep Fried Black Bean Burritos

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Salsa made with Tomatoes, Red Onions, Lime Juice, Parsley, Salt 

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Spanish Rice with Onions Sauteed with Turmeric and tomatoes and salt, Corn and Parsley.

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Guacamole with Salt and Lime juice, and Minced Onions

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Corn Chips 

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Salad with Green Olives, Sprouts, Roman lettuce 

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Strawberry Kantan with a Rice milk pudding on top 

and Roasted Pecans