I feel like Rutgers should give more Fall Recesses, just saying. I love learning, don’t get me wrong, but I just want a nap.
Anyways, I’m excited for Thanksgiving. I think last year I wrote about a seitan turkey replacement my sister made, and how cool that was, because she essentially made a meat substitute out of a sponge. So, I’ll talk about the food I want to make this year, because I’m always super excited to cook for the holiday.
Now, I watch a lot of people cook on YouTube, which I mentioned a bit before (Maangchi is still the love of my life I promise). Recently I’ve started watching this channel called Hot for Food (here’s their blog link, because even though I’m not endorsing them, they do have a delightful bank of recipes that you guys can look at if you’re so inclined: https://www.hotforfoodblog.com/welcome” . This is a vegan cooking blog/channel, and honestly it’s the best one I’ve seen. I watch a bunch of others occasionally, and all the food they make looks so d u l l. It’s upsetting man. Like I saw someone make a fall “grain bowl” and it was literally a giant bowl of quinoa with some sad looking pan fried Brussels sprouts and a small amount of a mustard sauce they made, and no way can that actually be a tasty meal, Imma be real with you. That seems to be what a lot of people think vegan cooking is, but it can be really nice. Hot for Food does it really nice. My sister told me like months ago she trusts these people with her life (we make their macaroni and “cheese” recipe a lot and it’s amazing, it uses softened cashews and nutritional yeast as the sauce and it’s really good), and after watching them a bit, I have to say, same. These people seem to understand cooking and balancing flavors to maximize taste of a vegan dish, and it’s so fun to watch.
I say this b e c a u s e I’m going to make two dishes from them for Thanksgiving, and I’m super excited. Idk about you but honestly, the turkey was never my favorite part of a Thanksgiving meal, the sides always had much more flavor. So, we’re just doing away with that this year, and I’m going to make what Lauren (the women in their YouTube videos), calls a Thanksgiving Vegan Roast (here’s the video for this recipe if you’d like: https://www.youtube.com/watch?v=-SNEly05Nmg). This seems so cool because it’s like a leftover sandwich, as your meal. But instead of bread, they use puff pastry, so it’s fancy. I’m actually interested on what vegan puff pastry is, because traditionally it puffs due to a bunch of layers of butter in between a flour based dough, so when the butter melts and steams, it lifts and separates the layers, giving you a “puff”. But I know vegan versions exist because we’ve used them before, I just don’t know how they work. If someone does tell me, I’d think it’d be really cool. Anyway, yeah, fancy sandwich, filled with mashed, spiced sweet potato, a lentil and mushroom mix, and a cranberry apple sauce. I’m probably going to do the cranberry sauce differently, because we have a recipe we love that we’ve been using for years (super easy, a bag of fresh cranberries, cinnamon sticks, orange peel, water, if you like a jalapeno, and a metric ton of sugar it’s crazy, and you just boil that forever until the cranberries open and it’s thick and delicious. I’ll just add chunks of apple to that). So I’m excited to try that.
We’re also making (from the same blog, because like I said I trust these people with my life), a “Hazelnut Torte” (link: https://www.youtube.com/watch?v=ujNE1J_D9Kw), which is a cake made with more crushed hazelnuts than flour, and it has mocha flavors in it (mocha is coffee and chocolate, in case you’re not a coffee addict or something), with a coconut whipped cream as it’s icing. I think it’s fun cause it uses something called “aquafaba” as it’s rising agent, as opposed to eggs. What is aquafaba? It’s bean water. How crazy is that. Either cook chickpeas, and it’s the water you cooked the beans in, or drain a can of chickpeas and it’s that water you usually rinse down the sink cause of sodium. And it foams, how cool is that?! Like, I’ve used it for things and it looked exactly like meringue, it was the coolest thing of my life. I checked a few sources, and I’m notoriously bad at googling information so maybe I’m wrong and they do know, but from what I can t e l l they don’t exactly know why the aquafaba foams just like egg whites would. The water has plenty of protein after cooking the beans, much like an egg white, so that’s a fair bet, but what exactly in the substance makes it behave the way it does is unknown. Whatever it is, it’s cool though. So this cake is made with aquafaba and more nut than flour, and has coffee and chocolate and it looks delicious, so I’m making it.
Then the less interesting stuff, I’ll do a fresh spinach salad because it’ll be a meal of roasted vegetation, and freshness is nice. Probably mashed potato because my sister demands it (she’ll be the one making it anyway she does it better than me, the jerk), and what I’m actually a bit excited for is trying out a vegan brown gravy. I figure soy sauce will be the most prominent ingredient? Who knows though.
So yeah, guess that’s all I was excited about lately. I did well on my midterms so far, so that’s nice. Hope you guys did well too, have a fun break when it finally comes. If you make anything fun and want to tell me, please tell me, I like comments, they’re fun. Bye!