Thanksgiving Plate

One o’clock = Cornbread made in an iron skillet
Three o’clock = 1/2 sweet potato the way I like ‘em. Plain.
Six o’clock = Green beans & cremini mushrooms in wine and garlic*
Eight o’clock = Red-skinned mashed potatoes** with Diner Gravy (the original way)
Ten o’clock = Seitan Roast with Diner Gravy
In-the-middle = Oven-roasted brussel sprouts and garlic*
Not pictured = cranberry sauce and apple pie

*Thanks Vegan with a Vengeance
**My secret to the best mashed potatoes on the planet: a touch of white pepper (1/2 tsp maybe).

Just-In-Case Cabbage

I’ve been neglectful. I’m sorry. I try to post on a regular basis, about once a week, but sometimes things happen. I hate when I miss, because I become riddled with guilt over not posting near enough. How am I ever gonna up my game if I can’t even make a once/week commitment? Bleh. I’m unreliable. We’re all gonna have to realize that.

So when your life gets too damn busy, and you need a quick and dirty, vegetabley side-dish, this is your answer. It’s plain, it’s simple, yet, it’s pretty damn delicious. Momma used to make this when we were growing up and I’ve always liked it. I like cabbage. Raw, cooked, stuffed, whatever. I’m calling it “Just-In-Case Cabbage” because it really is a nice fall-back side.

Just-In-Case Cabbage

1 Tbsp. canola oil or vegan butter
1/2 to 1 yellow onion, sliced into strips*
1/2 to 1 head cabbage, sliced into strips
1-2 Tbsp. fresh dill, chopped (or 1-2 tsp. dried dill)
Salt and pepper to taste

Heat oil or butter in deep skillet over medium-high heat. Add onions and sautee for about 3 minutes. Add cabbage, then dill. Sautee until cabbage reaches desired consistency, about 3-5 minutes. Salt and pepper to taste.

*Use the ratio 1/2 onion to 1/2 head of cabbage to 1 dill; 1 onion to 1 full head cabbage to 2 dill. I’d say the 1/2 portions serve about 2 people, the whole portions serve a family of 4-6 depending on what other items are being served.

Vegan Snickerdoodles basking in the sunlight

I almost posted about cabbage tonight, but I thought with the collards last week and the kale a few posts ago, I’d give you something sweet instead.

I was lucky enough to experience the best flippin’ snickerdoodle of my entire life last April when I was in South Texas for my husband’s band’s 15 year reunion show. We had to go to Austin to pick up the other guitarist and decided to stop by Toy Joy, our favorite toy store in the whole wide world. Toy Joy now has just closed their extension, Dhaba Joy, the sweetest, cutest, most wonderful coffee shop and cafe ever to exist. Luckily the two bakers from Dhaba Joy are still baking. I notice their snickerdoodles are only $22/dz. A steal, I tell you. The lemony accent, the cinnamon, the sugar, the softness (without being raw) of the cookie. Absolutely the best snickerdoodle I’ve ever had. Ever!

And because I’m too afraid to ask them for their recipe, even if I promise to NEVER share it except for in already-baked form with friends, I’m left searching for the perfect snickie. Here’s the best I’ve found. It’s not Dhaba Joy’s version, but you won’t be disappointed. It is downright delish.

Vegan Snickerdoodles (from VeganMania via VeganCore)

1 cup vegan butter
1 1/2 cups granulated white sugar
1 tsp. vanilla
4 Tbsp. soy milk whipped with 2 Tbsp. cornstarch
3 cups unbleached white flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. tapioca starch or cornstarch

Topping:
2 Tbsp. cinnamon
4 Tbsp. white sugar
1 Tbsp. cocoa powder (optional)

Preheat oven to 300 degrees.

In large bowl, cream together the vegan butter and sugar until smooth. Add the vanilla and cornstarch/soymilk mixture and beat until well-mixed.

In a smaller bowl, combine flour, baking powder, salt, and tapioca/cornstarch. Stir this into wet ingredients and combine well.

In small bowl combine topping ingredients.

Begin rolling the cookie dough into balls of about 3 Tbsp. each. Roll each ball in the topping mixture until completely coated and place on ungreased cookie sheet. Continue until all dough is used. Using the bottom of a glass, press down on each ball until they are about an inch thick.

Bake for 12-14 minutes, and no more. The cookies should still seem very soft when you remove them from the oven. Let cool on sheet for 10 minutes, then transfer to a wire rack and let cool completely.

Makes 30 cookies.

Seitan, Mashed Potatoes, Cajun Collards, and Brown (Diner) Gravy

You do realize that the seitan and mashed potatoes are simply an excuse to make gravy? Gravy that is so flippin’ good, you could very well drink it. Or put it in a bowl and eat it as soup. Mmmmm, gravy soup. I’ll get on that. In the meantime, I’ll share one of my favorite gravy recipes. And if you want to health it up, which you will, because the healthy part is just as awesome, make some Cajun Collards to go with. In fact, I command you to make the collards to go with. You won’t regret it!

Brown (Diner) Gravy (from the Chicago Diner Cookbook)

This recipe is made in three parts: the dry spice mix, the roux, and the final gravy. The dry spice mix will last several months stored in an air-tight container. Having it already prepared makes gravy-making quick and easy whenever you’re ready for it.

Spice Mix:
2 1/2 cups nutritional yeast
1/3 cup dried parsley
1 1/2 Tbsp. salt
1 1/2 Tbsp. dried dill
2 1/2 Tbsp. celery seed
2 1/2 Tbsp. onion powder
2 tsp. basil
2 tsp. oregano
1 tsp. rosemary

Mix all ingredients together in a medium-sized bowl. Store in an air-tight container.

Roux:
1/3 cup mild vegetable oil
1/3 cup flour

Heat oil in saucepan, then add flour, stirring constantly with a whisk until flour browns and develops a nutty aroma. Roux burns easily, so be very careful not to over-cook.*

Gravy:
4 cups light vegetable stock
1/3 cup tamari or soy sauce
1/4 cup spice mix

In a medium pot, bring vegetable stock and soy sauce to a high simmer. Gradually whisk in cooled roux and whisk until desired thickness.**

*Maybe it’s cheating, but I often cook my roux in the microwave: Put the oil and flour in a glass measuring cup, stir, and heat on high for 2-3 minutes. Stop. Stir. Then, heat in 30 second increments until browned. You can do this ahead of time and let it sit until you’re ready for it. Much easier!

**I have discovered that letting the roux cool down (maybe 20 minutes) is the key to a thick gravy. [Adding hot roux to the liquid will still taste yummy, but your gravy will stay more soupy.]

Cajun Collards (from Vegan Planet by Robin Robertson)
(Serves 4)

1 1/2 lbs. collard greens
1 Tbsp. olive oil
1 small yellow onion, minced
1 celery rib, minced
1/2 large green bell pepper, seeded and minced
2 garlic cloves, minced
1 can (14.5 oz.) diced tomatoes, drained*
1 tsp. dried thyme
1/4 tsp. filé powder
1/4 tsp. cayenne
Salt and freshly ground black pepper

Cook the collards in a pot of boiling salted water until tender, 20-30 minutes. Drain, then coarsely chop and set aside.

Heat the olive oil in a large skillet over medium heat. Add the onion, celery, bell pepper, and garlic. Cover and cook until softened, about 7 minutes. Stir in the tomatoes, thyme, filé, and cayenne. Add the collards, season with salt and pepper to taste, and stir to coat the collards with the onion mixture. Simmer until the flavors are blended, about 10 minutes. Serve hot.