After all the vegan sweets and whatnot I ate during my trip to Portland, OR (that will be a later post, don’t you worry), I was having a huge vegetable craving for Thanksgiving. The stuffing was forgone in favor of some extra veggie goodness. This probably would have been more useful to you before the holiday, but there’s always next year right?! My first real American Thanksgiving in two years! Here’s what I made:

– Coconut Milk Braised Kale
– Good Ol’ Tofurky
– Maple-Roasted Brussels Sprouts with Toasted Hazelnuts (sauteed instead of baked)
– Creamy Sage Gravy (added tons to the recipe though)
– Baked Almond Feta
– Mocha Cupcakes with Coffee Frosting
– Pumpkin Swirl Cheesecake made with plain soy yogurt (recipe in progress)

I went to a vegan bar called the Sweet Hereafter in Portland, OR and they had coconut kale as a BAR SNACK. Yes, really. Anyway, I got that and ever since then I’ve been dreaming about it…so I made some!

My first Tofurky in two years, how I missed yoooouuuu!

Maple-Glazed Brussels Sprouts and hazelnuts I hoarded from the London hotel I was stuck in during Hurricane Sandy. Yes, I pocketed hazelnuts from the breakfast bar, don’t judge me. They went to good use! This is hands down the BEST way to eat brussels sprouts.

This gravy was also super tasty, it’s originally from Vegan Diner, though I found it on a Google search for “Vegan Sage gravy”. I added a bunch of soy sauce, mushrooms, more Earth Balance and nutritional yeast, though. My Dad complimented this, I think I could have eaten it as soup. I’ve started to appreciate a good gravy recently.

Obligatory vegan dinner plate picture! Yummy!

My main quest during my America visit was to drink as much pumpkin beer as humanly possible. I even dipped the rim of the glass into cinnamon-sugar first to get the full experience.

I’ve been eying this recipe for vegan Almond Feta I found on Pinterest for ages and finnnaaally got around to making it. I didn’t read the recipe before beginning though, so a lot of the steps got significantly shortened. We served it with the desserts because I was disorganized. It was good though and did have that sour feta taste!

My Mom made these so I don’t have the recipe. Super yummy though and the frosting was extra fluffy and nicely coffee flavored with actual coffee.

This is a recipe I’m working on that’s juuuuuust about done, but still needs some adjustments to be postable. It’s a vegan Pumpkin Swirl Cheesecake made with yogurt (No Tofutti!) and it’s based on the Russian Chocolate Cheesecake (Russischer Zupfkuchen) I’ve already posted.

There you have it! If you can believe it, I’ve eaten so many vegan novelty products since I’ve been back to America that I’m actually dreaming of lettuce and salads. I go back home to Germany tomorrow, crazy! I have way too much to cram into my suitcases and I haven’t even stuffed any Daiya in there yet.