Vegan MoFo #6 - A Mini-Thanksgiving in October

Thanksgiving is about giving thanks for life, for love, for freedom, for everything. Thanksgiving is about family, about connection, about community, about the bonds we have together as human beings. Thanksgiving is about food, about sustenance and nourishment, about fulfillment and variety, about health and well-being.

Why only celebrate this one day a year?  Lindsay's brother, Jon, and his girlfriend, Kate, visited us in LA for a few days, so we decided to have a mini-Thanksgiving.  Another chance to celebrate, an opportunity to, ya know, prep for the real deal in November.  Come on, let's make some food and eat!

Our mini-T-Giving allowed us to be thankful for browned seitan, sauteed broccoli & onions, a mixed mash medley of sweet potatoes, red bliss potatoes, and other small potatoes, all topped with a delicious homemade gravy.

The seitan and broccoli & onions are easy.  We boiled & mashed up the medley of potatoes, added a bit of almond milk and tahini to add to its creaminess.  Here's the gravy recipe:

• 1/4 cup soy sauce
• 3-4 cups of water
• hefty dose of poultry seasoning (can't go wrong - to your flavor liking)
• 1/2 cup Nooch
• 1-2 Tbsp of garlic powder
• arrowroot powder/water rue

Add the non-rue ingredients into a pan/pot on low/medium heat. Separately, dissolve arrowroot powder slowly in water - we did about 1 part arrowroot powder to 2 parts water - to create a rue, and pour it into the pan/pot mixture once it's warm (also slowly).  You can use flour or cornstarch instead of arrowroot, if you choose.  Keep stirring the mixture as you go, continue adding to your preferred thickness and taste.

Completing the full panoramic view of our Mini-Thanksgiving meal

We should be thankful for the delicious, plant foods with which we're blessed on this earth! Celebrate the food, celebrate yourSelf, celebrate your loved ones, celebrate your taste buds, celebrate your tummy, celebrate Vegan MoFo!


All the best and yummiest to you.