I made quite a spread. I tend to overcook in anticipation of taking leftovers to school for my lunch. I made scrambled tofu, pancakes, oven roasted potatoes, and *Smart Brand* bacon.
I bought Eggo waffles for my boyfriend, John. He confessed that he didn't like the vegan pancakes I made years ago while still in college. While making the pancakes, he tasted a bit, and guess who didn't have any Eggo waffles?!?!
I used the scrambled tofu recipe in Vegan With a Vengeance. I usually have a hard time getting the spice blend correct. I typically add more turmeric than the recipe calls for. I added one green pepper, half a red pepper, two handfuls of spinach, one tomato, and 1/4 a can of black olives sliced in half. The whole mixture got a bit soggy towards the end of cooking due to the tomato. John said it tasted slightly like an egg.
I make oven roasted potatoes quite often. I sliced seven red potatoes and spread them out on a baking sheet. I drizzled them with olive oil, seasoned salt, pepper, cilantro, and onion powder. I cooked them for about 45 minutes at 425 degrees. John said they were seasoned very well, and not too salty or overly seasoned.
My pancake recipe came from Vegan with a Vengeance. I didn't have any vanilla extract, but it didn't make a difference. My first two pancakes always turn out worse than the others. I find that the pan needs to be thoroughly preheated and the first ones will take a little longer to cook. I kept them warm in the oven with the potatoes. I lowered the oven temperature to 230 degrees.
The Smart brand bacon is decent. I didn't have tempeh, so store brand is what I served. John described it as a large bacon bit.
Brinner was very filling and yummy! It is always nice having brinner and relaxing before the start of another week. I will update on vegan Thanksgiving food.
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