Thanksgiving Feast...a Little Early!

November. In most Northern areas, it is the month of the final harvest and the month of saying goodbye to long hours of sunshine. It is also the month of saying hello to the plethora of fine fall produce, cocoa, soups and long nights of movie-watching and curling up (if lucky) around a fire with loved ones, human or otherwise. Seattle is the perfect backdrop to the starkness of seasons. In almost an instant, one goes from basking in the afternoon sun to shivering in the morning chill. Colorfully-dying deciduous leaves stand out boldly in an otherwise green and gray landscape. At once we find ourselves celebrating life and death in the natural world. It is the perfect time to find yourself still alive...and the perfect time to feast.

As a vegan, November is also the month that I begin bracing against the meat-fest that is to come. But, feasting for us in the modern world doesn't have to involve the suffering of other beings. Instead, it can be made up, solely, of the inanimate products that the earth naturally produces. Here is just one menu that satisfies the urge to feast, without causing undo harm or suffering to any animals.

Field Roast, Kale & Garlic Mashed Potatoes, & Squash with Wild Rice Stuffing

Field Roast (the easy way)

Slice the Field Roast and saute it in the pan until browned and top with prepared packaged gravy (many gravy packets are vegan, just add water!).

Kale & Garlic Mashed Potatoes

1 bunch kale, stems removed & discarded (a.k.a. fed to the dog), leaves roughly chopped
3 to 5 lbs. of potatoes, peels discarded (to said dog), and quartered
4 cloves of garlic, minced
2 tbs. Earth Balance vegan margarine
1/2 + cups of non-dairy milk
Hickory Bacon Salt

1. Boil the potatoes for 20 minutes.
2. Add the kale to the potatoes and boil for 5 more minutes.
3. Saute the garlic in the margarine over medium-low heat until softened.
4. Drain the potato/kale mixture.
5a. If you're old school, mash with a potato masher and season with salt and pepper to taste.
5b. If you're like me, bust out the electric mixer and whip potato/kale mixture, adding non-dairy milk to reach desired consistency. Add as much Bacon Salt & pepper as needed to make it taste delicious.

Squash:

1 acorn squash, halved and seeded
2 tbs. vegan Earth Balance margarine
2 tsp. brown sugar

1. Preheat oven to 375 degrees.
2. Place squash halves, cut side up, in a casserole dish and plop 1 tbs. of margarine and 1 tsp. of sugar in each. Bake for 45-60 minute, until squash are completely tender.
3. Remove from oven and load with Wild Rice Stuffing

Wild Rice Stuffing:

1/2 cup wild rice
1/2 cup brown rice
4 cups vegetable broth
2 cups chopped mushrooms
1 rib diced celery
1/2 tsp. ground sage
salt & pepper to taste

1. Combine broth, rice, vegetables, and seasonings in rice cooker. Depending upon your rice cooker you may need a little more or less water. Cooking time is around 30-45 minutes.