It probably hasn’t even crossed the minds of you Americans yet since ya all don’t celebrate until November (still haven’ figured that one out) but us Canadian’s are chowing down on Thanksgiving feasts tomorrow. Since I’m inclined to take advantage of any holiday that involves eating a big plate of delicious food, we’re celebrating early by heading to our friend Tanya’s house today with dishes in hand! I actually don’t have too many holiday recipes posted up in here, that’ll be rectified come December 😉 But if you’re still on the hunt for some last minute vegan Thanksgiving recipes, check out some of these! Just try to ignore the god awful photos I took, ugh, man I need to update some of those.
Miso Roasted Brussels Sprouts
Maple Roasted Brussels Sprouts with Fresh Cranberries & Hazelnuts
Winter Fig Buckwheat Salad
Cranberry Apple Rice
Three Sisters Soup
Curried Sweet Potato Soup
Roasted Cauliflower Soup with Curried Cashew Creme
Slow Cooked Seitan Roast
Seared Rosemary Tempeh with Sweet Potato & Shiitake Risotto
Spice-Roasted Tofu with Cilantro Pesto
Pumpkin Chickpea Cauliflower Curry with Fresh Cream Sauce
Sweet Potato Casserole Blondies
Pumpkin Spiced Scones
Apple Crumb Pie
Triple Chocolate Pumpkin Pie
I’m obviously carting a pie along with me, and no, it won’t be that beautiful Apple Crumb Pie. Don’t you know that I can’t make anything twice? Seesh, come on people, I thought you knew me better then that by now. Nah, I made a chocolate pumpkin pie this morning, but because I forgot that it needs a day to set, it may or may not make it on the blog because it may or may not fail miserably. Only time will tell. Unlike the teetering status of the pie, what DID turn out are these soft pull apart pumpkin dinner rolls. Ok, I lied a little, there are a few recipes I’ve made more then once, and this just happens to be one of them. I’ve made them every Thanksgiving for the past few years, only this time, instead of just making regular rolls, I decided to get all fancy up in this joint and make them into cloverleaf buns. Regular rolls are great and all, but cloverleaf buns are just more fun to eat and I have no idea why, they just are. It’s like taking apart a soft and squishy puzzle and who doesn’t like taking stuff apart?
Whenever there’s a holiday that involves meal planning, the first thing I think of is dessert (obviously, it’s the best part!), the second is what bready goodness I can make and only after that does my mind wander to the main. The only exception to this rule is when the main involves pastry-wrapped ‘fill in the blank’ or things stuffed inside pie, i.e. Tourtière Pie. Yeah, I have a thing for carbs. Someone has to think of the rolls, imagine a holiday dinner without them, people have eaten most of the food on their plate and there’s nothing to soak up all that tasty gravy and last little bits of food, they don’t know what to do, panic ensues, it would be a catastrophe! So ya know, don’t forget the bread 😉
The pumpkin in these not only gives them a nice orange hue but it also adda moisture to give them that soft fluffy texture (nom!). They’re lightly spiced, with just a hint of pumpkin flavour and are not overly sweet, so they still go well with all that tasty gravy. They’re best fresh out of the oven, trust me on this one, I nearly burnt my mouth off but it was so worth it. The recipe below only makes 12, but if your dinner guests love bread as much as I do, you’re gonna wanna double or even triple the recipe, and then watch as they quickly disappear from the table.
SPICED PUMPKIN BREAD ROLLS WITH MAPLE BUTTER GLAZE
Lightly spiced and lightly sweetened pumpkin cloverleaf rolls are a seasonal spin on the classic bread roll. Soft, fluffy and a must for any Fall dinner table.
- 2 1/2 teaspoons active dry yeast
- 1/2 cup (4 oz) non-dairy milk, warm
- 1 cup (9 oz) canned pumpkin
- 3 tablespoons (1.5 oz) maple syrup or brown sugar
- 1 tablespoon (0.5 oz) canola oil, melted margarine or coconut oil
- 3 to 3 1/2 cups (15 to 18 oz) unbleached all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon cardamom
- 1/8 teaspoon allspice
- 1 teaspoon salt
- 1 tablespoon margarine, melted
- 1 tablespoon maple syrup
- In the bowl of a stand mixer, combine the milk and yeast, let sit until for 5 to 10 minutes or until the yeast has proofed and is foamy. Using the paddle attachment, mix together the pumpkin, maple syrup, oil, 1 cup (5 oz) of flour, cinnamon, ginger, cardamom, cloves and salt. Beat until smooth.
- Switch to the hook attachment and slowly add the remaining flour, knead the dough until it’s smooth and comes away from the sides of the bowl, about 5 to 10 minutes. You may need to add additional water or flour to get to the right consistency. Turn the dough out onto a lightly floured surface and knead briefly to form a smooth, elastic, slightly tacky ball. Place the dough in a lightly oiled bowl and turn it so that the dough is evenly coated. Cover with plastic wrap or a tea towel and let rise until doubled, about 1 hour.
- Brush a 12-cup muffin tin with some melted non-dairy margarine or oil. Turn dough out onto a lightly oiled work surface and deflate it. Using a kitchen scale or by eyeballing it, divide the dough into 36 even pieces, then roll each piece into a round ball. Place 3 balls, seam side down, into each muffin cup. Cover pan loosely with plastic wrap and let rise until almost doubled, about 25 minutes.
- While dough is rising, preheat the oven to 375°.
- Remove the plastic wrap from the rolls and bake for 15 to 20 minutes or until golden brown. Rotate the pan halfway through baking to make sure they bake evenly. Mix together the margarine and maple syrup. Remove the buns from the oven and brush with the margarine mixture. Let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm.