Vegan Thanksgiving Eats Summary (2019) -

And bam, it’s the biggest food holiday of the year! Just like that. Seems like not too long ago I clanked mini champagne bottles in a soaking wet Prospect Park at the stroke of midnight. The start of 2019. Now 2020 is coming. Like hindsight. So let us start eating a lot. So it can spot us.

To follow, Thanksgiving related as I sit in a food coma.

Garlic Mashed Potatoes

Adapted from here.

4 pounds Yukon gold potatoes, peeled and quartered

1 can canned full-fat coconut milk

1/4 cup non-dairy milk

6-8 cloves garlic, minced to your preference

1.5-2 teaspoon salt to taste

Optional: I threw in some leftover scallion tofu cream cheese from my last bagel. I always get it on the side so I may use it as I wish after applying a light schmear on my toasted everything.

After peeling and quartering the Yukon golds, cover them with cold water in a large, heavy-bottomed pot. (Note: My potatoes had sprouted and apparently this is fine if potatoes are still firm.) Bring to a boil and continue to cook until the potatoes are fork-tender, about 15 minutes depending on size. Once tender, remove from heat and strain. Then return them back to the pot.

While potatoes are cooking, combine milks and garlic in a medium saucepan. Bring to a simmer and cook for 10 minutes. Milk should be fragrant and garlic cooked.

Pour half of the garlic milk over the potatoes and mash with a potato masher. Add the remaining garlic milk and mash again. If you have the equipment you can use a potato ricer. Season with salt; taste to gage salt needs. Finally, mash in the scallion tofu cream cheese.

Breaded & Baked Tofu

Adapted from here.

3 tablespoons vegan mayonnaise

3 tablespoons dijon mustard

1 cup panko breadcrumbs

2 1/2 tablespoons nutritional yeast

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon dry parsley

1 1/2 teaspoons salt

1/2 teaspoon pepper

14 ounces extra firm tofu, pressed then frozen then thawed

Preheat the oven to 400ºF. Mix mayonnaise and dijon mustard in a small bowl. In another bowl, combine breadcrumbs, nutritional yeast, paprika, garlic powder, dry parsley, salt and pepper. Ready your workstation with the bowls, followed by a baking sheet lined with parchment paper.

Cut the tofu in half diagonally, then cut lengthwise in halves or thirds depending on thickness, creating tofu cutlets.

Coat a piece of tofu with in the mayo and dijon on both sides, then coat in the breadcrumb mixture, lightly pressing to make sure breading sticks. Continue with the rest of the pieces, lining the baking sheet with the finished tofu pieces.

Bake in the oven for 15 minutes. Flip, then bake for another 15 minutes. Let cool a bit before serving.

This tofu was so damn good.

Because I had so much meringue leftover from my banana cream pie, I made meringue cookies. The pie will have a separate post, because I took so many pictures of it.