Last week I donated a cake to a raffle to support Sister Kate, Seattle’s vintage chorus girl troupe, and thought I thought I would share the results. I took a similar direction to wedding cake I made for my friend last fall, using chocolate rosewater layers with a rosewater butter cream with fondant. This time I just used excess fondant for the decorations rather than making more modeling chocolate, but still added pearl dust for a little sparkle.

The full spread.

I used my fried brussels sprouts recipe, but tossed them with carmelized onions, Bac'un bits and topped with fried onion.

Making your own craberry sauce takes mimimal effort and produced results that far outshine the canned stuff.

The sweet potato pie was my pumpkin pie recipe, but using sweet potato for the pumpkin and I replaced the glazed pecans with a pecan streusel.

Five punds of potatoes, two carmelized onions, and a head of roaseed garlic. Oh and a cup or two of Earth Balance.

]]> http://newvegantable.com/2009/11/t-day-recap/feed/ 0 http://newvegantable.com/2009/11/its-that-time-of-the-year/#utm_source=feed&utm_medium=feed&utm_campaign=feed http://newvegantable.com/2009/11/its-that-time-of-the-year/#comments Wed, 11 Nov 2009 05:56:44 +0000 Justin http://newvegantable.com/?p=233

The holidays can be a hard time for vegans, so this week I am rolling out a whole holiday menu. The whole meal can be prepared the day of in just a couple hours (although I would recommend making the pie a day or two before as it takes a while in the oven and holds well in the fridge). Keep checking back as I will be posting the recipies throughout the rest of the week (I plan on having everything up by this weekend).

On the Menu

• Deep Fried Tofurky (with gravy, stuffing, and fried apple cranberry dumplings)
• Mashed Potatoes with Yams, Parsnips, and Toasted Pecans
• Green Beans with Mushrooms and “Bacon”
• Pumpkin Pie with Glazed Pecans

This menu should comfortably feed 4-6. You could stretch it a little farther by adding another side or two and perhaps some rolls or good bread. Cranberry sauce and additional stuffing would also be good additions to the menu and I’ll try and get some recipes up for those as well.

Over all I was pleased with how it turned out. I still have some testing and revising to do on the fondant recipe. I’ll probably post some recipes and tutorials eventually, but I want to get a few things ironed out. You can click the photos below to view the full images.

Tomorrow marks the beginning of The Vegan Month Of Food (Vegan MoFo). Vegan MoFo was started in 2007 by Isa Chandra Moskowitz as a vegan food counterpoint to National Novel Writing Month (which takes place every November). Basically, a lot of bloggers will be doing a lot a blogging about vegan food. The general goal is about one for every weekday of the month. This year I am joining in, as it seems like as good a time as any to get some serious content going over here at The New Vegan Table, so expect a bevy of new updates over the following few weeks. If you want to take a look at the full list of participating blogs, you can take a look here.