For Thanksgiving

Our Thanksgiving tradition, of course, consists of and has consisted of a Tofurkey feast for the past few years now. We usually buy the complete Tofurkey package that comes with the gravy and dumplings. To compliment this we usually serve up mashed potatoes* with corn**, roasted vegetables (carrots, onions, and bell peppers roasted with the Tofurkey), cranberry sauce, extra gravy if needed, and lots of red wine and/or champagne. This year, however, I'm unsure of which wine to go with since our favorite zinfandel, Blue Monkey, was discontinued earlier this year. I'm also considering adding asparagus into the picture somewhere, but I'm not sure about that yet. I hear that people really like green beans around this time of the year too, but we've never really felt compelled to give them much of a chance. And what about yams? I really like yams, but anything else at this point would just be overboard for only two people.

So on a given Thanksgiving day we may eat as early as 3 PM and then have some Pumpkin Ale for dessert while watching a movie. One of my favorite parts is also the left over Tofurkey, which goes good on sandwiches or on its own. Unfortunately, we do not make pumpkin pie. I used to love my mom's pumpkin pie and since Jess is so awesome at baking she can make a pretty good vegan alternative, alas, time constrictions this year prevent us from doing so(although, the Pumpkin Ale serves as a good-enough substitution). For anyone wanting to have a Tofurkey feast similar to this, I'd say just go out and buy the complete package (the dumplings are the second best part), which runs about $20-$25, follow the simple directions, then add your favorite components, such as mashed potatoes (which are a must) to customize your own vegan Thanksgiving meal.



* To make our mashed potatoes creamier and tastier we use a bit of Earth Balance, unsweetened soy milk, garlic salt, and Tofutti sour cream or cream cheese.

** Is it weird that I like corn in my mashed potatoes? Jess seems to be OK with it at least.

Introduction

Here is where I, Dr. Food and my partner in crime, J, will share and document some of the wonderful foods that we cook and eat on a regular basis. These recipes will be vegan and will also emphasize the importance of using fresh, local, and organic ingredients. The reason why I have not just decided to just post recipes on other websites, such as Epicurious or VegWeb (which are great websites, by the way), is because our recipes tend to be more flexible with measurements, leaving creativity up to the chef. Evidently, what we do is use base recipes found online, and modify them to our tastes. So please feel free to comment with your own modifications or original recipes. Again, this will not be for everyone but we at least hope that someone will find something good to eat here.