Desserts · Gluten-free · Holidays · Snacks

MoFo 11: Thanksgiving 2016

     I’ll spare you the anecdotes and get right to the Thanksgiving food porn.  I’ve listed everything I made for my first Thanksgiving dinner here.  I will be seeing my immediate family this weekend where a second feast will take place.  I’m blessed to have amazing family and friends who allow my boyfriend and I to bring our own food.  I’m also grateful for my mom and dad who make sure that all our sides are vegan so that I can eat everything I want!

I wish you all a very Happy Thanksgiving and a festive weekend.  I hope for those that work, you take a moment for yourself in any way you can.  You deserve it.

Now, feast your eyes…​😳😍🍂🍃🦃🍁🌳💝

Purple Sweet Potato Pie Bars

     With a bunch of leftover ingredients that I had to get rid of: Pumpkin Dandies marshmallows and purple sweet potatoes, these bars are pie that is unassuming yet absolutely rich and sweet.  They have crispy marshmallows, sweet and soft filling and a corn shortbread crust.

​*Gluten free*

Recipes:

Crust: just mix as directed and press into a brownie pan.  Bake for 10 minutes on 325 F before filling it and topping it.  Bake as filling instructions say.  Top with marshmallows and bake on 450 F for about 5-10 mins or until marshmallows are browned and bubbly.

Filling

Mini Pumpkin Pies

*Gluten free*

Crust: Use this recipe but cut circles out of the dough using a biscuit cutter, about 2 1/2 inches.  Place into a muffin tin.  If dough is made correctly, you shouldn’t have to grease the pan.  If you want to, you can cut strips of parchment and line each muffin well.  Fill with enough filling but do not overflow the crusts.  Bake as directions say for filling, but cut the time down to approx 25 minutes.

​     Filling: I followed exactly except subbed the brown sugar for coconut sugar.

Vegan Green Bean Casserole

     No recipe for this…I literally threw it together.  But, if you want a good homemade recipe recommendation, see The Minimalist Baker.  We made this version last year and it was delicious.  This year, i just approximated everything.  It’s a very forgiving dish.  Also, we used an entire container of fried onions because it’s time to feast.

Rustic Mashed Red Bliss Potatoes

*Gluten free*

Again, no real recipe.  I can tell you roughly how I did this:

  1. Boiled about 5 partially peeled red bliss potatoes that were cut into large pieces, then drained them.
  2. Mashed the potatoes in a pot with garlic powder, oregano, vegan butter, salt, pepper, and coconut cream.
  3. They resulted in an incredibly moist, fluffy and thick potato mass that smells like a white pizza.  Win.

2 thoughts on “MoFo 11: Thanksgiving 2016

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