The LA SV HQ packed-up the ol’ Prius and headed north for the holidays. We ate a lot of truly delicious things along the way. Here’s our foodiary:

First stop was Sunnyvale, CA. We celefeasted at Great Vegi Land, whose owner stayed open late just for us, so we ordered half the menu! This is the kind of vegan restaurant that also abstains from onions and garlic, two of my favorite things:

Top row: Hot & Sour Soup, Tofu Clay Pot, Mao Pao Tofu With “Fish”
Bottom row: Dry Salted String Beans, Veggie Beef With Black Pepper Sauce, Kung Pao Veggie Chicken

We sandwich’d at Ike’s and then tweeted with the man himself about getting a location for ourselves in LA:

Vegan Captain Kirk, Vegan Pilgrim, Vegan Chocolate Chili Banana Cookie From Cake Monkey

We ate until all the food was gone at Merit Vegetarian, my fav:

Spicy Delight, Mocha Chocolate Cake, Strawberry Cheese Cake, and Vietnamese Crepe

We left Sunnyvale and continued north to Hiouchi, where the food paled in comparison to the trees. We went on a hike through Jedediah Smith Redwoods State Park and found Grove Of The Titans, a secret trove of trees the size of skyscrapers.We actually had a couple other dishes, but they were so good I forgot to photograph them!

That’s SV mascot Argon, a XL dog.

Then our pilgrimage to vegan Mecca began: PORTLAND!

We had sweet and savory vegan waffles from The Heart Cart:

Chocolate, Peanut Butter, Banana, Coconut Waffle, The Heart Cart, Gravy & Kale Waffle

We were Hungry Tigers Too!:

Spicy Wings, Corn Dog Basket and Portland Scramble with Biscuits and Gravy

We had Chili Pie at The Bye And Bye:

And a Brussel Sprout Bowl, too.

We had approximately 4 doughnuts each at Voodoo Doughnut:

Check out some video of their revolving doughnut display of doom!

We finished-out 2012 with two exceptional meals, the first was at Blossoming Lotus:

Potato Leek Soup, Crispy Thai Wrap, Whiskey Ginger BBQ Sandwich

And the second was at the dimly lit and hard to photograph Bamboo Sushi:

310 Roll (marinated fried tofu, roasted peppers, cucumbers, asparagus and yamagobo wrapped with avocado and sweet shitake glaze), PDX Roll (tempura shishito pepper, smoked pickled asparagus, pickled shitake, pickled red onion garlic tofu aioli and shitake glaze– so hard to photograph, so delicious to eat), Coconut Panna Cotta in a Yuzu Sour Cherry Reduction and a Sesame Granola Tuile.

An amazing way to ring in the new year!

We started 2013 off right with some pizza at Sizzle Pie:

Apocalypse Dudes Slice, Spinal Tap Slice, Caligula Salad

And a new pair of kicks! Some Movmt sneakers while listening to MGMT courtesy The Shoe Store, which has a fabulous vegan footwear selection.

Sadly, we had to leave Vegadise (vegan paradise) and begin the long journey home. Don’t worry Portland, Jason and I will be back to eat the rest of you during the Vida Vegan Con in May! There was some emergency Taco Belling, but there was also this lovely Summer Harvest Salad (in the middle of winter) with oriental sesame dressing at the Black Bear Diner in Mt. Shasta:

And a tasty lunch at The Plum Cafe in Sacramento.

3 Baha Street Tacos, A Peanut Butter Creamy and an Entertainer, Award Winning California Burger and fries

And after approximately 80,000 hours in the car and one last run for the border, we made it home only to find that our waistlines hadn’t.

Eat anything amazing over the holidays? Let us know in the comments!

What did you Super Vegans ask Vegan Santa for?

— SuperVegan (@SuperVegan) December 9, 2012

And you answered! (Feel free to share your own Vegan Santa requests either on Twitter or in the comments here!)

@supervegan a new juicer!

— Derek O’Neal (@derek_oneal) December 9, 2012

@supervegan Crazy Sexy Kitchen, Forks Over Knives Cookbooks, some running apparel, and hoping for a wet grinder to make my own nut butters.

— Debra Garner (@tweetsfromdebra) December 9, 2012

@supervegan I asked him for a #Vitamix. And I asked him to go to all the animals, and saves them.

—jolice bonnick (@esb63) December 9, 2012

@supervegan. Need a job.

— Susan Pellot (@spellot9130) December 9, 2012

@supervegan vegan eggplant lasagnaaaaaa!! <3

— Michela Vespoli (@michvespo) December 9, 2012

@supervegan A wheatgrass juicer, maca and a gallon of coconut oil! :)

— Veggie Love (@VeggieLoveTruck) December 10, 2012

@supervegan To help the Whole Earth Bakery stay on its feet! luckyant.com/nyc/the-villag… @theluckyant

— Fallopia Tuba (@franklanguage) December 10, 2012

@supervegan a slow cooker and ‘Superfood Genius’ by Bill Levitt

— Layla Gilbert (@LaylaVegan) December 10, 2012

Whatever you eat next Thursday, we suggest you Adopt A Turkey, such as the appropriately named Skip, as in Skip The Turkey, pictured here, at Farm Sanctuary!

I’ve said this before but I’ll write it now: Thanksgiving is the only good holiday for the following, inarguable reasons (please don’t argue):

1. It is a holiday where the holiday is eating your body weight in delicious foods, resting, and repeating. Then shopping, if you’re crazy.

1.* There is no obligatory gift-giving.

1.* There is no God or God-like entity involved.

1.* It’s not just an excuse for people to act like their worst (drunkest/sluttiest) selves.

*4-way tie for first place in order of importance.

But let’s face it, Turkeys like Thanksgiving even less than a single lady likes Valentimes. For years, and including this one, we here at SuperVegan have published a comprehensive list of places for NYers to eat other things, but now it’s LA’s time to shine in gravy. So, without further defrosting, here is a list of places where you can eat-out or order-in in the Greater Los Angeles area. Let us know if you know of anything missing at tips@supervegan.com– we’ll continue to update the post, just as we’ll continue to eat a steady stream of stuffed things on Thursday.

Babycakes
Thanksgiving baked goods for the gluten-free vegan set, available for pick-up or shipping.
Everything from Apple Cobbler to Pumpkin Pie to biscuits to cornbread!

Cafe Gratitude
While the Larchmont location is closed, CG Venice will be open from 11-3 and serving FREE meals. That’s right $0. THANK YOU!

Doomie’s
Dine-in or take-out, open from 12 – 6pm and a bargain at just $20/pp includes Turk’y, mashed potatoes and gravy, fennel glazed carrots, yams, cranberry sauce, stuffing, green bean casserole and dessert! You can also pre-order a pumpkin pie from Das Baker for $15! (323) 469-4897 doomieveg@gmail.com

Follow Your Heart
Open from 8am – 3pm on Thanksgiving, they are also offering a “Heat and Eat” service with with lots of options including a “complete Thanksgiving dinner” for $19.95/pp!

Hugo’s
Happy Holiday Platter special also comes for 6-8, take home $79. Choice of sliced veggie patty or grilled marinated organic tofu covered with mushroom herb gravy. Accompanied by harvest vegetable cornbread stuffing, (made with GMO -free corn), mashed maple yams, sautéed leafy greens, corn cakes and cranberry sauce.

Madeleine’s Bistro
Thanksgiving-To-Go! Order a la carte, or as a meal! Tons of delicious sounding items like rustic mashed potatoes, coconut whipped yams, brussel sprouts and garlic, sourdough sage stuffing, five different proteins, lots of desserts, and even a thanksgiving sandwich! range from $10 – $55. One four-course meal is $50 and includes soup, salad, entree and dessert. They are also now accepting reservations for three seatings of a Thanksgiving Day Chef’s Tasting Menu. It’s $100/adult $35/child and includes wild mushroom and walnut strudel, braised root vegetables, swiss chard, shallot creme, “chicken” veloute grilled “Beyond Meat” strips, sourdough croutons, rosemary oil, poached pear and endive salad, chardonnay cheese, baby arugula, candied walnuts, grilled Brussels sprouts with portobello bacon, potato “mille-feuille”, coconut-yam puree, caramelized turnips, herb-seared seitan, Yukon gold potato puree, savory bread pudding, gravy, cranberry gel, smoked cashew cheese, tri-colored baby beets, parmesan tuiles, orange-horseradish vinaigrette, trio of traditional holiday tartlets and gelatos, pumpkin, pecan and French apple, sweet potato-pecan, amaretto, spiced pear and beverage, tax and tip.

Masa Of Echo Park
Not quite Thanksgiving-ey, but a reason for giving thanks nonetheless, order a deep dish Vegan pizza on Tuesday and Wednesday and you’ll get a free pack of Mozzarella Teese!

M Cafe De Chaya
The Melrose and Beverly Hills locations are offering a feast for 2: $65 and for 4: $120 and includes a Roasted Seitan or new Gluten-Free Tempeh Loaf along with soup, salad, and accompaniments.

Mohawk Bend
Vegan Thanksgiving take-out menu serves 2-3 includes roasted Brussels sprouts with apples and almonds ($8 per pint); mashed potatoes ($8 per pint); gravy ($3 for 4 ounces, $6 per pint); sweet potato casserole ($8 per pint); dinner rolls (50 cents each); stuffing ($8 per pint); pumpkin bread ($5 per portion). A meal for four that includes all items listed is $80 ($20 for each additional person). Order until Nov. 16 to be picked up by 9 p.m. on Wednesday, Nov. 21. Meals cannot be canceled after November 16. No substitutions, no modifications. Limited availability. First come, first serve. Contact Zach or Dana to place an order or download form online from the website and submit via email/fax. 2141 W. Sunset Blvd., Los Angeles, (213) 483-2337

Native Foods
Open for Thanksgiving dinner seatings in Westwood from 11:30am – 7pm (make a reservation!) meals are $24.95/adult and $14.95/under 12s and includes The Native Wellington, Mushroom Gravy, Mashed Potatoes, Native Stuffing, Cranberry Compote, Green Bean Casserole, Green Salad with Maple Glazed Pecans and Pomegranate Pearls, Polenta Butternut Squash Terrine, Wheatberry Waldorf, Cornbread with Butter, Double Chocolate Brownies, Pumpkin Cheesecake, Pumpkin Pie. You can also order things to take home or get shipped right to you.

Real Food Daily
19th annual thanksgiving to-go $42/pp Includes Kabocha, corn & coconut bisque, faux turkey breast, corn sage stuffing, garnet yams topped with marshmallows, mashed potatoes & parsnips, herb roasted vegetables, mushroom gravy, cranberry relish and a slice of pumpkin pie.

Sage Bistro
Pre-order food to serve at home and pretend you made it yourself. The options sound incredible! Mac n cheese, stuffing, greens, maple yams, mashed potatoes, cauliflower au gratin, kale salad, pesto quinoa primavera, butternut squash enchiladas, butternut squash soup, maple cornbread, and a long list of desserts.

Seed Kitchen will be closed on Thanksgiving Day, but Chef Eric will be making some Thanksgiving Bowls available for purchase on Wednesday to eat on Thursday.

Shojin
Having a special 4-course Thanksgiving feast from 12-10pm, $50/pp with gluten-free options. Menu includes “Kuri” Chestnut wrapped in “Renkon” lotus roots in pumpkin soup, Crispy rice roll with “konnyaku” & “age tofu” inside with sweet “nasu” eggplant miso sauce and brussels sprouts & caramelized walnut, Tempura “maitake” & portabello mushrooms, crunchy “yamaimo” potato steak and mashed potatoes with quinoa soy butter sauce, and shojin fried apple pie with cranberry sauce and vanilla ice cream!

Street
Susan Feniger’s Street is offering a Vegan Thanksgiving To Go menu. Must place orders 3 days in advance. With tons of options like Pumpkin and Poblano tamales, Shaved Kale and Brussels Sprouts, and Traditional Stuffing with Caramelized Onion and Apple, a 7-pck of sides (each side serves 4) is $65 and Jackfruit tandoori is $18/pp.

Stuff I Eat
Open from 12pm-6pm and serving a special meal of BBQ Tofu, Mashed Potatoes & Gravy, Mac ‘n’ Cheese, and your choice of: String beans or Kale greens, Yams, Dressing with homemade Cranberry Sauce, Cornbread and Your choice of Corn Salad or Mixed green salad.Also includes a slice of Organic Sweet Potato pie. There is a separate live options menu. $40/pp

Sun Cafe
Sun Cafe will be open normal hours on Thanksgiving, 11am – 4pm, and will serve their normal lunch menu. Thanksgiving dinner service will begin at 3pm with a prix fixe coursed meal with a raw food or cooked-vegan option. $40 per person. They will also take pre-orders for To-Go meals through Wednesday. Here’s the cooked menu: Butternut Squash Soup served in a Bread Bowl with Garlic Bread, Autumn Kale Salad with Cinnamon Pumpkin Slaw, Dried Cranberry and Slivered Almond, Polentil Thanksgiving Loaf (Polenta with Lentils, seasonal Vegetables) served with Vegetable au Jus, Crimini Mushroom Gravy, Basil Infused Extra Virgin Olive Oil, Crispy Onions, Garlic Roasted Fall Vegetables, Mashed Red Potato with Crimini Mushroom Gravy, Apple Fennel Stuffing, Cranberry Compote, Cranberry Kombucha “Cocktail” and Pumpkin Pie with Coconut Cashew Cream.

Vegin’ Out
Home delivery meals for two with delivery ($79.99) or shipping options ($94.99) included Seitan Roast with Gravy, Roasted Garlic Mashed Potatoes, Fresh Cranberry Sauce, Green Beans with Camarelized Onions, Quinoa Stuffing and Cookies – To Be Determined.

Whatever you eat next Thursday, we suggest you Adopt a Turkey, such as the lovely Payton pictured here, at Farm Sanctuary! (N.B. Not to be confused with religious sect The Salvation Army’s horrid perversion of the concept!)

It’s that Thanksgiving time of year again, and like we’ve done for the past bunch of years, SuperVegan has compiled a comprehensive guide of where to eat out on Thanksging in New York City. This is everything we could find authorative info on. Surely some restaurants are doing Thanksgiving specials but haven’t promoted well enough for us to find out; leave comment or drop us a line if you know of anything we missed! We’ll update this post as we hear of new worthwhile options.

We’ve also listed caterers that are doing special Thanksgiving packages.

And if you’re cooking yourself, be sure to check out our round-up of nine (9!) packaged roastable turkey-substitutes on the market this year.

(This post was updated on November 16 to add V-Spot, BK Farmyards, and extended Monk’s Meat deadline.)

CATERERING TO PRE-ORDER

Monk’s Meats Thanksgiving Box Special features their Brooklyn-made seitan steaks along with stuffing, cranberry, and gravy. Monk’s will deliver to you anywhere in Brooklyn, Queens, Manhattan or the Bronx for a modest fee. You have to order these by midnight tonight (November 15)! This is the earliest deadline we know of. midnight Saturday, November 17. (They extended the deadline!)

Chickpea & Olive is offering an extensive menu, with both full-mean and à la carte options. Pick up Wednesday in Inwood, or delivered to you for an additional fee. Order by Monday, November 19 at noon.

Cinnamon Snail is also offering complete meals or à la carte, with way to much to choose from. Pick up on Thanksgiving day in Flatiron, Hoboken, and Red Bank. Order by Monday, November 19 at noon.

Babycakes has special Thanksgiving sweets including their new gluten-free pumpkin pie. Order by Friday, November 16.

NYC-area Whole Foodses offer a Field Roast en Croute dinner which gives you a heat-and-serve portion of the title dish along with various sides. Order by November 20th.

The V-Spot has a catering menu, too! Get your orders in by November 20th.

RESTAURANTS
Serving special meals on Thanksgiving day

Brooklyn
BK Farmyards is hosting a community-minded dinner at Cobble Hill pub 61 Local. Pay $20 for the vegan meal they’re preparing, or help out and eat for free! People can also bring a supplemental dish and eat at half price, but that supplemental dish need not be vegan. (Everything will be labeled with ingredients, though.)

Upper West Side:

Peacefood Café will be serving “vegan holiday specials” from noon on

Café Blossom on the Upper West Side has a $55 prix Fixe

Candle Café West is doing a $68 prix fixe.

Upper East Side:

Candle 79 is doing a $75 prix fixe.

Candle Café East is doing a à la carte specials and a $60 prix fixe.

V-Note has à la carte and $52 prix fixe options.

Downtown:

Angelica Kitchen has a “Special Five Course Prix Fixe Menu” for $60.

Blossom Chelsea is doing a $65 prix fixe.

Café Blossom on Carmine will be open with their regular menu plus some seasonal specials.

Sacred Chow is doing a $60 prix fixe

Spring Street Natural has $43 prix fixe and à la carte. (They serve meat here, too, but there are proper vegan options.)

PRE-GAMING
Some Thanksgiving events happen before actual Thanksgiving day. Make it last all week!

Kick things off on Sunday afternoon with Our Farm: By the Animals of Farm Sanctuary by author Maya Gottfried, with dance-along led by the studio’s artistic director, Cynthia King. Adults and children should dress in clothing comfortable to dance in and be prepared to take off their shoes.”

US VegCorp is hosting a dinner at Blossom Carmine on Monday, November 19. $45 for complete dinner and donation to For the Animals Sanctuary. $75 for the above plus VIP tickets for the entire weekend of the NYC Vegetarian Food Festival.

Lucie Boshier is hosting a “sumptious” dinner with champagne on Wednesday the 21st, at a private location in Lower Manhattan overlooking the Hudson. It’s $75 ($10 of which will be donated to Woodstock Farm Animal Sanctuary). She promises “fun, indulgence, and belly laughs” and “well-behaved animal companions are welcome”, which is awesome.

And if past years are any indication, ‘sNice’s three locations (West Village , Soho, and Park Slope) and Terri are all closed Thanksgiving day, but we recommend you stop by in the days before or after to try their awesome Thanksgiving Leftovers sandwiches and seasonal sides.

We wish you all happy eating and happy thanking!

The blessedly tiny image of the “Possumtron” possum-dropping device on the comic-sans heavy official page for Clay Logan’s Corner Store Possum Drop.

Continuing our dump on North Carolina day here at SuperVegan, we’re pleased that, to quote the AP, “possums can’t be dropped any more in illuminated balls on New Year’s Eve in Brasstown, North Carolina.“

PETA had sued the North Carolina Wildlife Resources Commission, which issues the permit for the event, saying it’s illegal and cruel.

“Citizens are prohibited from capturing and using wild animals for pets or amusement,” Judge Fred Morrison wrote in his ruling. The commission “had no authority to issue any permit to Logan for the unlawful public display of a native wild animal” at the drop, Morrison wrote.

Thanks for this one, PETA!

And lest you think this is some olde-timey tradition, naw, Clay’s Corner has only been doing this since the 1990s. Apparently the inspiration was a suggestion that “since the possum is Brasstown’s mascot of sorts, the town should have a live animal drop similar to the dropping of the ball in Times Square”. Of course. Totally makes sense. Why, it’s even a “non-alcoholic family event … We bring the possum to start the event and then the blessing and then we bring out the queens of the last ten years and show them off…and the church singing of songs and then the drop.” Sounds just like what goes down at Times Square every year.

(I learned via Wikipedia that they do an event in Tallapoosa, Georgia also called a Possum Drop, but as that event’s website loudly states, “We Do Not Use A Live Opossum. It Is Stuffed.” I’m not sure if that means a fake possum or a taxidermied one, and, well, maybe I don’t really want to know.)

Custom order of mini cupcakes from Champs Bakery

Valentine’s day is next week and there are so many sweet ways to enjoy it with your sweetie(s)!

Restaurant Specials:
Blossom $65 per person includes appetizer or salad, palette cleanser, entrée and dessert for the holiday prix fixe menu, $65/person price excludes tax and tack on 20% gratuity that will be added to your bill.

Bogota Latin Bistro a vegan friendly place in Park Slope, Brooklyn has added vegan options (veg can be made vegan) to their Valentine’s Day Menu. The vegan dessert will likely be fresh fruit. $30/person or order off the menu ala carte.

Cafe Blossom $60/person Valentine’s Day specials for appetizer, entrée, palette cleanser, and dessert. Price excludes tax and add on 20% gratuity that will be added to your bill. Hint: the menu for Cafe Blossom and Blossom Restaurant appear to be the same except the Cafe is $5 less per person.

Candle 79 $75/person includes soup or salad, appetizer, entrée, and dessert for $75/person from their prix fixe menu.

Candle Cafe $58/person for soup, appetizer or salad, entrée, and dessert or order ala carte from the Valentine’s menu.

Caravan of Dreams $45/person for soup or starter, entrée, and dessert. A raw/live option is available too and the full menu is listed on their Facebook wall.

Cinnamon Snail is offering pre-ordered entrées and sweets for the big day, be sure to get your order in by Sunday 2/12. Check out their specials for pick-up only on 2/14 in Manhattan, Red Bank, NJ and Hoboken, NJ.

Franchia $45/person includes a starter mini-appetizers, choice of 2 entrées, and a dessert posted on their (Valentine’s Day menu for full listing).

Gobo Downtown and Uptown is mixing it up this year. Gone is the prix fixe and in its place both locations are offering a special dessert & cocktail for 2/10, 2/11 and 2/14 and all folks dining in on 2/14 get a special customized gift.

Hangawi $65/person includes a starter mini-appetizers, choice of 3 entrées, and a dessert (click menu and Valentine’s Day for full listing). After 5pm dollar minimum applies. Don’t forget to wear cute socks for when you take off your shoes!

Kajitsu for $80/person, will have a special v-day 9 course “Hana” menu with an extra dessert.

La Verdure @Eataly the vegetable based restaurant is offering a 4 course veg menu that can be ordered vegan at $50/person. Just be sure to let them know you’re vegan when making the reservation!

Pure Food and Wine‘s $72/person or $129/person with wine pairing, is already booked up for their prix fixe Valentine’s menu(but it’s not too late to be added to the wait list) it includes 3 courses and dessert.

Sacred Chow is taking reservations, give them a call for their Valentine’s specials.

Saravanaas/Saravana Bhavan is offering a $40/person 3 course prix fixe featuring north and south Indian dishes and includes a glass of wine from 5-10pm.

V-Note‘s $60/person includes a starter, palette cleanser, entrée, and dessert (scroll to the bottom of the homepage for the Valentine’s Day menu).

Other romantic options to consider: Vatan’s 4 course $30/person dinner, John’s of 12th St. Italian vegan menu, or Dirt Candy.

Want a more private interlude at home? Check out Vegweb’s great listing of new Valentine’s recipes or read up on suggestions in this interview with chef and romance writer Amanda Usen to incorporate some vegan aphrodisiacs into your meal.

Chocolate:
A great list to vet your chocolate to ensure it’s vegan slave-free/safe-to-buy is available from the Food Empowerment Project so the chocolate you give is full of love and not at the expense of others.

Cocoa V Chocolate @ Blossom Restaurant pick up chocolate bon bons, truffles, barks and more all made locally at Blossom as Cocoa V (what was the only vegan chocolate shop in NYC) is now closed. Don’t worry kids the space is re-opening as of February 17 as Blossom Bakery.

Fine and Raw Chocolate produces raw, vegan chocolate sweetened with agave, made in Brooklyn available at many places around town or on-line.

One Lucky Duck will have their usual sweets as well as special Valentine’s Day foil wrapped hearts, chocolate bar gift sets, and chocolate truffle boxes that can be bought on-line or at a retail location.

Rescue Chocolate is 100% vegan, made in Brooklyn, and benefits animal rescue organizations. It’s available on-line or throughout NYC.

Rose City Chocolatier for the heart shaped box of your childhood that has a vegan assortment, vegan fruit jellies, truffles, or even give the gift of vegan chocolate of the month. They have a store in NJ or order on-line for delivery by Tuesday.

Doughnuts, Cookies & Treats:
Babycakes – gluten-free folks can still get their sweet on for the holiday or if you’re not local they deliver too.

Champs Family Bakery – pre-order specialty cookies, cupcakes or cakes from their menu Don’t want to break the bank? Champs recently started a daily bakery happy hour from 9pm-10pm BOGO free(equal or lesser value) on all individual baked goods!

Dun-Well Doughnuts – locally made artisanal vegan doughnuts, yum! Check out their new store and place an order from their large assortment of flavors.

Peacefood Cafe – has an in-house bakery and will have holiday themed cookies, cupcakes and cakes to choose from.

If baked goods aren’t your dessert of choice, don’t forget sharing a hand-made vegan ice cream sundae from Lula’s Sweet Apothecary or a scoop from Stogo.

Sweet and Sara – pick up a festive chocolate dipped strawberry marshmallow heart or pink strawberry marshmallows available around town or order on-line.

How sweet will your Tuesday be? Did we miss anything? Tell us about it below!

Happy, attractive people flock to the Vegan Shop-Up! (Photo courtesy of VeganShopUp.com)

We’re excitedly counting down the days until we can shop with abandon at the February 12th Vegan Shop-Up at Pine Box Rock Shop in Brooklyn! To take our minds off how to balance being in our favorite bar in such close proximity to sweets, savories, wearables, washables and other assorted odds and ends, we sent Sarah Peltier, the founder of Vegan Shop-Up, our ten most pressing questions! In turn, Sarah sent us her ten best answers! Feel free to read out loud to your loved one(s).

Deborah Diamant: You’re a year old! How does a vegan pop-up shop celebrate this achievement?
Sarah Peltier: We plan to celebrate our first birthday with lots of freebies for everyone! Some of the best vegan-friendly companies around have donated treats: VegNews, Babycakes, Terri, MooShoes, Foodswings, and Babeland.

DD: Why do you think pop-up shops have gotten so popular the last year or so?
SP: They’re the perfect low-risk venue for companies without a regular location to reach the public. They’re an enticing shopping experience and a great way for smaller businesses to get noticed.

DD: How many vendors were at your first shop-up, and how many do you expect this weekend?
SP: We had a whopping five vendors at the very first Shop-Up last February, and now we are at 32! It grows more and more each time around.

DD: The rumor is that you keep Pine Box Rock Shop really packed during your event. Do you have plans to move to a bigger space?
SP: Perhaps if the right space came along we’d consider it. But, of course, we’d hate to leave Pine Box Rock Shop, which we really love and appreciate. It’s a possibility we could span the event over two days next time, too. Our eyes and ears are open!

DD: Are vendors vetted in any way? What do you require from your vendors? Have you had to turn any vendors away?
SP: Vendors have to be local and produce quality vegan products. We shy away from having too many of one thing and love variety. We’ve been turning vendors away from a lack of space! The next Shop-Up is in April and we will have a better approach to accommodating all of our vendors.

DD: Do you yourself operate as a vendor during the Shop-Up? What’s your business?
SP: I have been selling for my own business as well, though it’s getting harder and harder each time as there is just more to do at the events now. I’ve had Woodside Bakehouse since 2009, and this Sunday we will be selling handmade organic vanilla extract and Peanutella, plus our signature El Conejo granola bars.

DD: Are there any success stories from the Shop-Up? Like, has anyone been able to quit their soul-sucking graphic design day job yet?
SP: Hmm, not that I’ve heard of, but I’m excited to see the day! There are a few vendors that sold with us early on but now are just too busy with their rocketing business to take part anymore. Sprout Skincare and Barry’s Tempeh are a few!

DD: Can you gauge what percentage of the items for sale are fair trade, organic and/or recycled?
SP: I’d say a good 70 percent are – it’s definitely a majority!

DD: I know you’re gonna tell me you don’t play favorites, but what vendors are you most excited for this weekend?
SP: YES, no favorites. Very important. Each and every vendor is worthy of your time and money, that’s why it’s so great! On that note: CakeBites (gluten-free cake truffles), Scintilla Microconfections (homemade sprinkles, etc.), Fresh to Death (nut mylk blends), Kitty Jones (handmade catnip mice), Clementine Bakery (soon to open vegan Bed-Stuy bakery)…

DD: Let’s close with a really hard question: What’s your favorite cocktail on the Pine Box Rock Shop menu?
SP: Spicy Virgin Mary! [Ed. note: We can't get enough of the "Sam in a Sweater" ourselves.]

Vegan Shop-Up is happening this Sunday, February 12th from 12:00 p.m. to 6:00 p.m. at Pine Box Rock Shop, 12 Grattan Street, Bushwick, Brooklyn.

• Not that you need an excuse to shop, but Mooshoes is celebrating its 10th anniversary this Saturday, Dec. 3, with a 15% discount on all in-store purchases, plus beverages and snacks from Blossom du Jour and Dun-Well Doughnuts.
• Veg Blog has released the third installment of its vegan business profile series, this time featuring cookbook publisher Heritage Press.
• On Wednesday, Dec. 7, head over to Pianos on the Lower East Side for some Freerange Nonfiction and listen while Hannah Tinti, Alison Espach and Alison Smith read from their animal-related books. The event’s $8 cover will directly benefit Woodstock Farm Animal Sanctuary. For more information on this and other happenings in New York City, check out our Events Calendar.
• Speaking of farmed animals, Mercy for Animals has uncovered yet more abuse, this time by Sparboe Egg Farms, the supplier of McDonald’s eggs.
• In other atrocities, the USDA released its 2010 Dairy Checkoff Report, and the results are, well, atrocious: In 2009, $108 million was spent promoting milk, while $283 million was used to push dairy products like cheese. Is this really how we want our tax money spent?
• On a lighter note: Sending out holiday cards? Be sure to order a book of PETA’s stamps featuring veggie celebs, now through January. The stamps, which can be purchased online, are available as of today and feature famous faces such as Woody Harrelson, Chrissie Hynde, Bob Barker and Morrissey, plus historical notables including da Vinci, Tolstoy and Pythagoras. Celebs aren’t always the most consistent carrot eaters, but they do help expose the mainstream to the cause.
• Maybe PETA will consider dedicating a stamp to five-year veghead Jessica Chastain. She’s not the only vegan to make people think the chicken she was chomping was “real.”
• For the young compassionate people in your life: The Vegetarian Resource Group is giving away two $5,000 college scholarships to vegetarian high schoolers graduating in the spring of 2012. If you know a senior who lives and promotes the veg lifestyle, make sure he or she applies by Feb. 20.
• The Clash’s Paul Simonon was arrested earlier this year while working undercover as a vegetarian cook for Greenpeace. He might not have been a vegan pirate cook fighting whalers, but protesting against Artic oil offenders gets a thumbs-up too.
• Jane Brody wrote about vegans’ favorite vitamin in The New York Times: Vitamin B12 Deficiency Can Cause Symptoms That Mimic Aging.
• Arms dealer Viktor Bout, the closest thing to a real-life James Bond villain, is demanding vegan meals in jail.
• Last, I’m sad to say that Marti Kheel has died. I had the privilege of hearing the ecofeminist and the author of Nature Ethics speak a few years ago, and her message was inspiring. RIP, Marti.

I don’t know about you, but I was all set to break out the Tofurky this Thanksgiving. In the end, though, my cousin invited me over for an intimate vegan gathering, and for a change, a fake roast was not the centerpiece. She said I didn’t have to bring anything, that I should consider myself a guest, but my mother would roll over in her grave if I went to someone’s house and didn’t bring something, no matter what I’d been told.

Dinner started a little late because the Butternut Squash Risotto didn’t seem to want to cook (man, it’s hard to find a recipe without Parmesan cheese!). But that was fine because I’d made an appetizer: the Artichoke Puffs from Carol Adams’ Living Among Meat Eaters, tasty, flaky little treats filled with artichoke hearts, mushrooms, roasted red pepper, scallions and garlic. Everyone was surprised I’d made them because I’m not a mushroom fan; in fact, they’re way more mushroomy than artichokey. But these small bites are incredibly savory and flavorful, so if mushrooms are your thing, you’ll definitely want to pull Carol’s book off the shelf and flip to the recipe section. There aren’t many recipes in the book, but the ones that are there were well-chosen, and I’ve never been disappointed.

Carol Adams’ Artichoke Puffs should really be called Mushroom Puffs. These tasty bites were almost gone before I got a chance to take a picture!

When the risotto was finally ready, we sat down to eat. And this is how the meal played out: apple and cabbage salad with sesame-tamari dressing; Portuguese kale soup with red beans and Field Roast Mexican Sausages; Candle 79′s Cornmeal-Crusted Tempeh, marinated in garlic and ginger (she never got around to encrusting it, but it was still delish!); a mash of parsnip, potato and celery root; and, of course, the risotto. Everything was amazing—I would make the tempeh any day of the year, and the soup was incredibly flavorful, even if the sausages were way too spicy for my wimpy palate. That said, I would have preferred the risotto seasoned more traditionally; cumin and tarragon just don’t do it for me. But overall the meal was stellar, as was the company.

Then it was time for dessert. My cousin made the best Pumpkin Pie Cheesecake I’ve ever tasted (she used the classic filling from the spelt crust recipe). Okay, so she bought a premade crust, but she used fresh pumpkin from her CSA share instead of puree from a can—how’s that for ambitious? She also made a cashew cream to go on top, but it was incredibly rich, so I opted for a dollop of vanilla ice cream instead. What can I say, I’m a purist.

Of course, I’d made a dessert, too. Though delicious, the cookies were a departure from the route I normally would have taken: Chocolate, my ingredient of choice, gives my cousin migraines, and her husband can’t digest tofu. So as you can see, my options were limited. Leave it to Hannah Kaminsky to save the day! Her Maple Pistachio Cremes, from My Sweet Vegan, were pure genius: a sandwich of simple cookies, sweetened with maple syrup, and filled with a thick, rich pistachio paste. The dough was so delicious, I didn’t think there’d be any left to make the cookies with. And the cream was just the right balance of rich and sweet. I’m always amazed when recipes with very few ingredients pack such a flavor punch, and these treats definitely fall into that category.

Hannah Kaminsky’s Maple Pistachio Cremes are simple and sweet yet rich, the perfect holidy treat for anyone who can’t have chocolate or soy (I used hemp rather than soymilk).

So yet again, we vegans prove that being animal-free doesn’t mean being deprived, and that we can stuff ourselves with the best of them. How was your holiday? Did you use any of our reader-submitted recipes? Let us know how your Thanksgiving meal turned out. And start thinking about what you’ll be serving for Hanukkah, Christmas and Kwanzaa!

The ninth installment of the Thanksgiving Is Made Of Vegan People Recipe Survey comes to us from Jacob I. Jones-Martinez. He says of his Pecan Pie, “I’ve put in as much as 1 cup of chocolate chips in this recipe. I made it once where I mixed the chocolate chips with the Earth Balance while it was still warm and they melted so it wound up being a chocolate pecan pie instead of a chocolate CHIP pecan pie. It’s always good. Enjoy!” Thanks, Jacob!

Will this be the last post in the series? Not if you send me a recipe right now!

Vegan Pecan Pie

Ingredients:
1/2 cup raw sugar
1/2 cup brown sugar
2 tablespoons flour
4 tablespoons nondairy milk (I use soy)
2 egg substitutes (I use Bob’s Red Mill substitute)
8 tablespoons vegan butter, melted (I use Earth Balance)
1 teaspoon vanilla
1 cup pecans
1 9″ unbaked pie crust

Directions:
1. Preheat oven to 375 degrees Fahrenheit. Mix ingredients. They come out watery.
2. Pour into the pie shell. Place on a cookie sheet and put into the oven for 20 minutes.
3. Reduce oven temperature to 275 degrees Fahrenheit. Bake for 20 minutes or longer. (If you have to do this, put foil around the crust so it doesn’t burn.)
4. Check, center should be slightly soft, but if it seems too watery, bake for 20 more minutes.

This recipe did not include a picture, so this Crochet Pecan Pie is courtesy Monster Crochet!

The eighth installment of the Vegan Thanksgiving Is For Winners Open Recipe Call comes to us from Tami (Noyes). I don’t know why her last name is parenthetical, but that’s the way she wrote it, and I don’t mess.

If you have a recipe to send me, you best do it right quick! E-mail it to me!

Mom’s Apple Pie

Ingredients:
8 or 9 McIntosh, or other red baking apple, peeled, and cut into 1/4-inch slices (about 8 cups)

1/2 cup sugar

1/3 cup light brown sugar

1/4 cup all-purpose flour

1 1/4 tablespoons ground cinnamon

1/2 teaspoon ground ginger

Juice of 1/2 lemon

Pinch salt

Fast-and-Easy Pie Crust, or 2 store-bought crusts

Directions

1. Preheat the oven to 425 degrees F. Place an oven rack on the lowest level of the oven. 

2. In a large bowl, combine the apples, sugar, brown sugar, flour, cinnamon, ginger, lemon juice, and salt. Stir to coat the apples, then set aside.
3. On a lightly floured surface, roll out half of the pie dough to a 13 to 14-inch round, less than 1/4-inch thick. Add flour to the work surface and dough as needed. Gently transfer to a 9-inch pie plate, pressing it to fill the pan , allowing the excess to hang over the sides. Transfer the apple mixture to the pie plate.

4. Roll out the remaining pie dough and gently arrange it over the apples. Cut any overhanging dough that exceeds 1-inch. Use your fingers to seal the dough, rolling the dough from the bottom crust up and onto the top crust, to form a rim around the pie. Crimp the edge with your fingers. Cut 4 or 5 slits in the top crust to allow steam to escape.

5. Place the pie on a pie ring or baking sheet to catch the drips. Bake 20 minutes, or until golden brown. Remove from the oven and cover loosely with foil. Bake 30 minutes longer , or until the filling bubbles. Cool slightly before cutting.
Serves 6 to 8

Fast-and-Easy Pie Crust

Ingredients:

2 cups all-purpose flour

1/4 cup sugar

1/2 teaspoon salt

1/2 cup cold vegan margarine, diced

1/2 cup cold vegan shortening, diced
1 tablespoon apple cider vinegar

5 tablespoons cold water

Directions:
1. In a food processor, combine the flour, sugar, and salt. Pulse to mix. Add the diced margarine and shortening. Pulse to mix until the mixture resembles small peas. Add the vinegar and water through the feeder tube and pulse until the mixture is combined and forms a ball. Divide in half and pat each half into a flat disk. Wrap the disks in parchment paper or plastic wrap. Refrigerate for 1 hour before using.
2. To bake a pie, remove the dough from the refrigerator and transfer to a lightly floured work surface. Using a lightly floured rolling pan, roll from the center outward until you have an even flat round about 14-inches across and about 1/8 to 1/4-inch thick. Add flour to the work surface as needed. Transfer to a 9 or 10-inch pie plate and gently press so that the crust fits the pan. Repair any tears with wet fingers, if needed.

3. If using for a double crust pie, fill according to the recipe. Roll out the second crust and transfer to top of pie. Crimp and bake as directed in recipe. If using this for a single crust pie, crimp the edge, if desired.
Note: To blind bake, prick the bottom and sides of the crust with a fork. Line with a piece of foil or parchment paper and some loose dried beans. Bake in a 425 degree F. oven until golden, about 12 to 15 minutes. Remove from the oven. Remove the foil and beans. Let the crust cool on a rack then fill as desired.
Makes 2 crusts

Now’s your chance to read all those vegan/AR books you’ve been hearing about!

• Still need to come up with another Thanksgiving side dish? How about our latest reader submission: Sweet Potatoes Caribbean.
• And Turtle Mountain has launched two brand-new holiday drinks: Coconut Nog and Mint Chocolate.
• Holiday fare often leads to excess weight gain (if you’re doing it right). Need to lose those extra pounds? Check in with Dr. Frank Sabatino for some plant-based weight loss ideas.
• Speaking of eating, if sandcastle cookies, fried pickles and kale chips spell holiday spirit to you, you won’t want to miss the Vegan Holiday Shop-Up, on Sunday, Dec. 4 from 12-5pm, at the Pine Box Rock Shop.
• Then on Dec. 10, join our very own Livi Lane in the County of Kings for Vegan/Animal Rights Book Swap for Woodstock Farm Animal Sanctuary 2.0. Stock up on all the tomes you’ve been dying to read, and grab some issue-oriented stocking stuffers!
• Speaking of Woodstock FAS, the Guesthouse is open for business! Well, almost. Make your reservations now: Rooms are available starting Jan. 6. I got a sneak peek during Thanksliving, and let me tell you, it’s a sweet place to stay!
• Thanksgiving is followed by Black Friday, which means holiday shopping is upon us. Want to be sure all your gifts come from cruelty-free sources? The Veg Blog just launched a series of vegan-business profiles, the first of which features Herbivore Clothing Company, and the second, jewelry maker McFarland Designs.
• Still haven’t made much of a dent in that list? On Dec. 11, head over to the Green Holiday Festival, an eco-friendly, cruelty-free shopping event. It’s $20 to get in, but part of that benefits For the Animals Sanctuary.
• For more information about these and other happenings in the NYC area, check out our Events Calendar.

The seventh installment of the Vegans Pilgrimize Thanksgiving Recipe Series is from Betsy DiJulio, the author of honest to goodness cookbooks, so this is professional, people. Betsy says, “A childhood favorite inspired this recipe. My mom used to serve mashed sweet potatoes on a ring of pineapple with a marshmallow baked on top. I borrowed that presentation for my tropical take on a Southern staple.” Thanks, Betsy!

It’s almost but not quite too late to send in another winner. E-mail it to me post haste!

Sweet Potatoes Caribbean

Ingredients:
2 large sweet potatoes, peeled and cut into 1-inch dice
2 teaspoons vegan butter
1 tablespoon plus 1 teaspoon peanut butter
1 tablespoon plus 1 teaspoon fresh lime juice
2 tablespoons unsweetened coconut milk
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
2 teaspoons fresh cilantro, minced
Sea salt and freshly ground black pepper
2 scallions, trimmed, split lengthwise and cut into 1/4-inch pieces
Pineapple rings, for serving (optional)

Directions
1. Pour an inch of water into a 4-quart saucepan fitted with a steamer.Cover the pan and bring the water to a simmer. Place the sweet potatoes into the steamer insert, cover loosely, and steam for 10 minutes or until tender.

2. Mash by hand or press the potatoes through a ricer into a medium-size bowl. Add the vegan butter, peanut butter, lime juice, coconut milk, cumin, coriander, and cilantro, and combine well. Taste and adjust the seasoning with salt and pepper, if necessary. Fold in the scallions and mix until well distributed. To serve, transfer to a bowl and serve hot. Alternately, you can scoop the potatoes onto sliced fresh pineapple rings.
Yield: 4 servings

• I know you’re not going to eat turkey this week, but that doesn’t mean you can’t adopt one from Farm Sanctuary.
• Speaking of eating, our very own Andrea Wachner polled readers like you and came up with recipes for Honee Nut Brussels Sprouts, Blueberry Muffin Bread Pudding, Onion and Apple Relish Tofu, Maple Syrup Pecan Pie, Veggie Gravy and Deconstructed Green Bean Casserole.
• Need more? Treehugger says even omnis will love these 9 dishes; Christina Pirello shares recipes for things like Fig and Walnut Tapenade on Daikon Rounds; MSNBC thinks Sarah Kramer has some tasty ideas; and use Earth Balance instead of butter in this recipe for Tofu Skin Roulade With Sage Mushroom Stuffing—it looks veganlicious!
• Mind set on a different type of mock meat? Target now sells Gardein.
• Or maybe you’re not interested in cooking on your day off—there are plenty of places to go for Thanksgiving dinner in NYC.
• If you’re in the Philly area, gourmet vegan destination Horizons is no longer an option, but maybe Vedge will fit the bill. If burgers and fries are more your speed, a new fast food joint is headed for the City of Brotherly Love.
• Who says you have to eat your fruits and veggies, anyway? Japanese artist Takaya takes a cue from Carmen Miranda and creates herbivorous headgear.
• If you want to bring booze to dinner but don’t have a really cool wine shop near you, that’s okay: Barnivore’s ever-expanding list now encompasses 4,728 libations.
• Can your cookie crush the competition? Submit your favorite recipe to VegNews’ 1st Annual Holiday Cookie Contest by Dec. 10, and you could win a KitchenAid mixer and worldwide (web) notoriety.
• Finally, find out what makes a SuperVegan say, ”Tings, mon.”

The sixth installment of the Turkey Liberation Front Recipe Blitz comes to us from Robin Robertson, a very alliterative and creative chef! Thanks, Robin!

There’s still time to send your culinary masterpiece in to battle! E-mail it to me! GO! GO! GO!

Deconstructed Green Bean Casserole

Ingredients:

1 1/2 pounds fresh green beans, trimmed
3 medium shallots, cut into thin rings
1 tablespoon olive oil
6 ounces mushrooms (cremini or shiitake are good), sliced
1/2 cup minced onion
2 garlic cloves, minced
1/2 teaspoon dried thyme
1/4 teaspoon dried marjoram
3 tablespoons all-purpose flour (or gluten-free flour)
1 cup mushroom broth (use a porcini or other mushroom bouillon cube)
1 cup plain unsweetened nondairy milk
Salt and freshly ground black pepper

Directions:
Note: Instructions are provided for either roasting or steaming the green beans.

Preheat the oven to 425°F.
1. To steam the green beans: Place the green beans in a steamer pan over boiling water. Reduce the heat to a simmer and cook until the green beans are just tender. Remove from the steamer and set aside.
To roast the green beans: Spread the green beans in a single layer on an oiled rimmed baking sheet. Drizzle with a little olive oil and roast until tender, about 30 minutes, turning once about halfway through. Set aside.
2. Arrange the shallots on an oiled baking pan and roast until golden brown, about 20 minutes, turning once about halfway through.
3. Heat the oil in a large skillet over medium-high heat. Add the mushrooms and saute until softened and slighted browned. Remove the mushrooms from the skillet and set aside. In the same skillet, over medium heat, add the onion, cover, and cook until softened, about 5 minutes. Add the garlic, marjoram, and thyme. Stir in about half of the reserved mushrooms and sprinkle with the flour. Stir in the broth, stirring to thicken. Stir in the nondairy milk and simmer, stirring, until thick, about 5 minutes. Season to taste with salt and pepper and transfer to a casserole dish.
4. Arrange the reserved mushrooms on top of the sauce, then arrange the green beans on top of the mushrooms, with the roasted shallot rings on top. Serve hot. If making ahead, the casserole can be refrigerated and then covered and reheated in the microwave or the oven until hot.
Serves 4 to 6

The fifth installment of the No Vegan Left Behind Thanksgiving Recipe Program is brought to you by me! I got this recipe a million years ago (appx) from my friends at Endearing Records. I’ve made it repeatedly, ever since.

We want you! Volunteer! Help a vegan in need! Submit a recipe. Just e-mail it me! Easy peas-ey.

Veggie Gravy

Ingredients:

7 TBSP margarine
7 TBSP four
3½ Cups veggie stock (“chicken” or “beef” flavor preferred)
½ Cup red wine
1/3 Cup soy sauce
fresh pepper, rosemary to taste

Directions

Make a roux with the margarine and flour. This is a fancy French word that means melt the margarine in a pot, then add in the flour and whisk the two together until it forms a sticky paste.

SLOWLY, like ¼ cup at a time, whisk in the stock, wine and soy sauce. If you go too quickly you’ll get lumps and nobody wants tumorous gravy! Add pepper and rosemary if you like them.

Bring to a boil for about 5 minutes, then reduce heat to a simmer for another 10. Whisk it every now and then for lump and skin prevention. It’s done when it thickens!

Slather on everything, or drink straight from a glass, we won’t judge.

The fourth installment of the Great Gobble-thon Recipe Giving Program comes from Sarah Kirkconnell, who says, “took many a try but this one is tasty and has nothing weird in it.” Thanks, Sarah!

C’mon! Share a recipe with the needy recipeless peoples of the Internet. Its easy! Just e-mail it to me!

Vegan Maple Syrup Pecan Pie

Ingredients:

Crust:
1 1/4 cups all-purpose flour
1/4 tsp kosher salt
1/2 tsp granulated sugar
1 stick Earth Balance buttery stick
3 Tbsp ice water

Filling:
3 Tbsp cornstarch
1 cup water
1 1/4 cups pure maple syrup
1/2 tsp kosher salt
2 Tbsp Earth Balance
1 tsp pure vanilla extract
2 cups pecan halves, toasted

Directions:

In a food processor combine the flour, salt and sugar. Add the Earth Balance and pulse until coarse crumbs. Add the water 1 Tablespoon at a time through the top and pulse until the dough comes together.
Flatten the dough into a disk, wrap in plastic wrap and refrigerate for an hour.

Preheat the oven to 400°.
Roll out the dough on a lightly floured board to about 10″ in diameter. Fit the dough into a 9″ pie pan. Trim the dough and flute the edges if you like, prick holes in the bottom and the sides with a fork.
Bake until golden, about 10 minutes. Take out.
In a small bowl add the cornstarch, 1/4 cup water and whisk smooth.
In a medium saucepan add 3/4 cup water and maple syrup. Bring to a boil over high heat, boil for 5 minutes and then the salt and the cornstarch slurry, whisking constantly (be wary when adding the salt, it can start boiling harder). Keep whisking and cook over high until it thickens and becomes a deep brown.
Take off the stove and whisk in the Earth Balance and vanilla.
Turn the oven down to 350°. Pour the filling into the crust and smooth out. Add half the pecans, gently pushing down with a spatula and then top with the rest of the nuts, patting down a bit with your hands or a clean spatula.

Bake for 30 minutes.

Cool on a rack and then keep covered and refrigerated.

The Vegan Whole Turkey from Vegetarian Plus.

Here’s the 2011 edition of SuperVegan’s NYC vegan Thanksgiving round-up! Don’t forget to make reservations so you won’t be left out in the cold.

Manhattan
Angelica Kitchen is offering a five course prix fixe menu (see page 2 of that PDF) for $55, BYOB. Thanksgiving is the only day of the year Angelica takes reservations. Dinner will also be available for take out.

Place orders early for seasonal specialties from Babycakes. They’ll have all manner of cakes, pies, and biscuits your gluten-free and agave-sweetened needs.

Blossom will be offering a four-course prix fix for $68/person while Café Blossom will have their regular menu available as well as Thanksgiving specials $20-25/entrée. Reservations are recommended from 4-9pm when dinner will be served.

Candle 79‘s four course prix fixe is available from 2pm-9pm and costs $75/person, while sister restaurant Candle Cafe gives you four courses for $55 prix fixe, plus a la carte options from 12-6pm. Don’t change your mind at the last minute–they require 48-hours notice to cancel.

Caravan of Dreams will be offering a three course prix fixe dinner from 12-10pm for $45; call for the menu.

Curly’s will be serving their regular menu and seasonal specials will also be available. Pick up your phone to get the deets.

LifeThyme Natural Market will have a complete vegan holiday dinner option for $49.95. It includes a harvest roast made from organic vegetables and tofu, along with two pounds of yams or mashed potatoes, two pounds of mixed bread or cornbread stuffing, two pounds of grilled mixed vegetables, a pint of gravy, and a pint of cranberry sauce orders taken until 11/21. Also place your order for any kosher vegan cake or pie of your choosing 48 hours in advance.

Prefer it raw? Try Pure Food and Wine‘s four course prix fixe for $72/person from 3pm-9pm. Select favorites from the à la carte menu will also be available. Want to make it extra boozy? Add on an extra $55/person for a wine pairing of premium wines.

For raw take-out, One Lucky Duck will be offering raw holiday options at the 17th Street location only, from 9am-10pm. You’ll want to call ahead to place your order and schedule a pick up time.

Organic Grill will be open from noon-10pm with a special Thanksgiving menu in addition to their regular menu. Call if you want to know ahead of time what they’ll be serving.

Peacefood Café will have a Thanksgiving special for $22.50/person that includes choice of entrée (raw option available) with 3 sides available from 10am-10pm. Dessert will cost you extra but lots to choose from. If you want the specifics, give them a call.

Red Bamboo will be serving a Thanksgiving prix fixe menu that includes a choice of entrée accompanied by 4 sides and ice cream for dessert for $24.95 from noon-8pm, walk-in only. Call ahead for the exact menu.

Sacred Chow will be offering a five-course prix fixe menu with your choice of soup, protein, vegetable, grain of the day and a slice of pumpkin pie for $42, or $45 to include a glass of sangria.

‘sNice’s three locations (West Village , Soho, and Park Slope) and Terri are all closed Thanksgiving day, but we recommend you stop by in the days before or after to try their awesome Thanksgiving Leftovers sandwiches, seasonal sides and apple pie the days before and after.

Spring Street Natural will have a vegan option available as part of their $31 prix fixe, or items à la carte. A good option if you’re stuck having to go to an omni restaurant.

V-Note will be open from 3pm to 10pm and will have their regular menu as well as Thanksgiving specials.

Vegetarian Paradise 2 will have a prix fixe menu that includes an appetizer, entrée, sides, and dessert for $21-$25 served 12-8pm, walk-in only. You’ll have to call the week-of for the menu.

Order by Tuesday, 11/22, for WholeFoods‘s vegan dinners for one: the $16.99 Field Roast Vegan Dinner or the $19.99 Stuffed Squash Vegan Dinner. Each includes five courses and can be combined with a vegan bakery package for two that has a pie, cornbread, and baguette.

Brooklyn
Champs Family Bakery will be offering seasonal specialties such as pumpkin muffins with cream cheese, pumpkin pie cinnamon rolls (with pie crust baked in), sweet potato cinnamon rolls (with candied pecans and marshmallow) and sweet potato, cheesecake, and pumpkin pies, too. Check their Facebook page for last minute savory meal offerings. Place orders by Monday 11/21 at the latest for pick-up on Tuesday or Wednesday of Thanksgiving week.

Foodswings will do the work for you to take the meal home, Thanksgiving dinner available for pick up only. Turkey-style seitan roast with 2 drumsticks, 4 biscuits, 1 quart mashed potatoes, 1 quart mac & cheese, 1 pint gravy, 1 pint cranberry sauce, 1 quart veggies. Order by Monday 11/21, for pick up on the 23rd. Feeds 2-3 for $60.

While V-Spot will be closed for dining-in, they are offering catered Thanksgiving favorites for pick-up that can be pre-ordered for the single eater or by the tray for groups. Don’t wait around–all orders must be in by 6pm Tuesday 11/22. Check out their Facebook page for the full menu.

Also, see ‘sNice above.

Update: Juice Hugger‘s store will be closed Thanksgiving day, but they’re offering delivery of a full meal or sides. Everything is vegan except their faux Turkey has egg. Mention you’re vegan they’ll make portions of the other elements of the meal larger & exclude the turkey.

Queens
Get in touch with Bread A Bakery in Flushing for your dessert needs, they can make vegan apple pie, cakes, and cookies if you call your order in advance.

Long Island
3 Brothers Pizza Café in Rockville Center will be offering up a 4 course prix fixe dinner for $45 between 2pm-10pm, reservations suggested.

Check out one of the events that’s part of Long Island’s Food not Bombs Thanksgiving Bonanza, between November 19-25.

New Jersey
Cinnamon Snail is offering a Tofurky, other great options include Vegetarian Plus’s Vegan Whole Turkey (pictured), Match Meat’s Vegan Stuffed Holiday Roast, Gardein’s Savory Stuffed Turkey with Gravy, Five-Star Foodies’s Vegan Harvest Roast, and Field Roast’s Celebration Roast or Hazelnut Cranberry Roast.

Did we get it all or are we missing anything tasty? Please let us know!

The third installment in our Tofurkey Day Recipe Abundance Program came from Dr. Rhea Parsons, who should teach at her namesake school, but apparently is at CUNY instead. Thanks, Doc Parsons!

You’re gonna eat vegan things in a week, aren’t you? Why don’t you share the most delicious or unique or spirited recipe with me so I can then share it with The Internet?

Onion and Apple Relish Tofu

Ingredients

1 package extra-firm tofu, drained and pressed
½ cup chickpea flour
Salt and pepper to taste
1 tsp. dried sage
1 tsp. ground cumin
2-3 Tbs. vegetable oil
1 large red, Spanish or Vidalia onion, cut into large pieces
2 sweet apples, cut into large pieces
3 Tbs. raw apple cider vinegar
1 ½ cups low-sodium vegetable broth
2 Tbs. vegan butter
Parsley, chopped, for garnish

Directions

Preheat the oven to 200 degrees.

Cut the tofu into 8 slices. I do this by cutting the block in half width-wise, then cutting each half-block into 4 thin rectangular slices.

Put the chickpea flour on a plate. Season it with salt, pepper, sage and cumin. Coat both sides of the tofu slices with the flour. Shake off any excess flour.

Heat 2 Tbs. oil in a large skillet over medium-high heat. Sauté the tofu slices until they are browned and a bit crisp on both sides, about 4 minutes per side. Transfer the tofu to a platter and put it in the oven to stay warm and crisp.

Add the onion and apple to the skillet. If you need more oil, add another tablespoon. Increase the heat to high and cook until the onion is wilted and the apples are golden brown. This should take about 3-4 minutes.

Add the vinegar to pan. Bring it to a boil until the vinegar thickens and becomes syrupy. Add the broth and return it to a boil. Cook until the broth reduces to about half.

Remove the pan from the heat, add salt and pepper. Whisk in the vegan butter until smooth.

Top the tofu slices with the red onion and apple relish. Add parsley for garnish. Serve while hot. Enjoy!

Today’s installment of the Great Thanksgiving Recipe Call of Two Thousand Eleven comes to us from Daniel Temmesfeld. Thanks, Dan!

Got a last Thursday of November recipe worthy of sharing? Send it to me! No more pecan pies though, ok?

Blueberry Muffin Bread Pudding

Makes 10-12 servings

Ingredients:
10 blueberry muffins (your favorite recipe or box mix)
1 cup fresh or thawed frozen blueberries
2 cups soy/rice/almond milk
1/2 cup sugar
Egg Replacer for equivalent of 4 eggs
2 teaspoons cinnamon
1 1/2 teaspoons vanilla extract
optional: whipped “cream” and fresh berries

Instructions:
Preheat oven to 350 degrees.
Crumble ½ of the muffins into a greased baking dish.
Add 1 cup blueberries in a layer.
Crumble remaining ½ of the muffins over the top.
In a bowl, beat together milk, egg sub, sugar, cinnamon and vanilla.
Pour mixture over crumbled muffins.
Bake for 40 minutes, until pudding puffs and forms a crust.
Spoon warm pudding into individual serving dishes and top with whipped topping and fresh blueberries.

Here’s our first Vegan Thanksgiving Recipe, courtesy JL goes Vegan. Thanks, JL!

Got a recipe to share? Send it my way!

JL’s Honee Nut Brussels

Ingredients

3 cups brussels sprouts (halved)
2 T coconut oil
2 T Bee-Free Honee
1/4 chopped pecans
Coarse sea salt

Instructions

Pre-heat oven to 425F.

Cut off the stem of the brussels sprouts and discard any outer leaves that come off naturally (no need to pull off layers). Cut the brussels sprouts in half and place in a large mixing bowl.

In a small bowl whisk the coconut oil and Bee-Free Honee. Pour over the brussels sprouts. Stir in the chopped pecans.

Place a piece of foil on a baking sheet. Place the brussels sprouts, flat side down, on the cookie sheet. Drizzle a bit more Bee-Free Honee over the brussels spouts. Roast for 45 minutes (stir at halfway point).

Remove the brussels sprouts from the oven after 45 minutes and sprinkle a bit of coarse sea salt over it as it cools. Add Bee-Free Honee and sea salt, to taste, to individual servings.

Do you love Thanksgiving like I love Thanksgiving? It’s the best of all possible holidays for the following reasons:

1. There is no obligatory gift giving involved.
B. Nobody’s God has anything to do with it.
*. It is observed by stuffing your face with delicious foods until you pass out, regaining consciousness, and repeating the process.

This year, I will be celebrating with my boyfriend’s family for the first time, and will be TOVATT (The Only Vegan At The Table). Will they freak out? Probably. Will there be anything for me to eat? Here’s hoping.

What will YOU be eating? Do you have a recipe so insanely delicious that others should really get in on it? A gravy worth lapping up? A stuffing you can’t stop stuffing yourself with? A pie no one (literally) yet everyone (figuratively) dies for?

Share your favorite Vegan T-Day Recipes with me and I will put them up here for the entire Internet to see!

Just recipes! No chain letters, newsletters, or sales offers please.

If you don’t have plans yet for the fourth day of Thanksgiving this year (that would be Sunday, November 27), may I suggest you roll yourself down to Thankful: A Family-Style Vegan Thanksgiving Dinner hosted by Vérité Catering in Gramercy.

The menu features such delights as “roasted seitan with cornbread stuffing and strawberry cranberry chutney” and “baked macaroni and cheese with shiitake bacon crumbles”. There’s a number of gluten-free options, and a cash bar. And since it’s family style, this is a good opportunity for overeating.

There will be a raffle benefiting Farm Sanctuary’s Adopt-a-Turkey project with prizes including a Cri de Coeur handbag, a cooking class party with Vérité, and Adidas by Stella McCartney.

Tickets are $25 for food only, or $60 for V.I.P. which gets you unlimited drinks and a goodie box. Here’s a link for tickets, the full menu, and all the details.

Or, you and a friend can go for free if you win our little contest here. To enter, write to info@supervegan.com with subject line “Thankful contest” and include your name in the message body. A lucky winner will be chosen at random sometime after noon (NYC-time) on Friday, November 11.