Not the best photo of this best meal.
So I'm back on my Mac today and I can't for the life of me figure out how to get the photo editor to flipping work... so not only is this not my favorite picture of this simple yet snazzy Thanksgiving recipe, but it's not frakking edited at all. Kill me. I have a much better photo--really beautiful, and you guys know how hard I can be on my myself--but it won't load. This whole photo situation is probably the most stressful part of this post.
- The Treasure
- As you may remember, we've been searching for vegan holiday roasts all over New York City. Last week after a pretty tramatic* doctor's appointment, I found myself wandering around near Central Park. That's when I found them. NYC's vegan holiday roast stockpile was being horded away at the Whole Foods at Columbus Circle. So like a good little food blogger, I grabbed as many as I could carry and put them on our credit card. I may have had a little buyer's remorse halfway home when my back freaked out on the subway; but all was forgiven by the time I was preheating my oven. See folks, I didn't just find the usual holy grail of holiday roasts... I found the new kid on the block that's causing such a stir. Yes, I found a Gardein Holiday Roast!
- We're big fans of Gardein (obviously) so we've been looking out for this roast since we first heard rumors that it exsisted. And I am happy to report it lived up to our impossibly high standards. Seriously, I'm rough on products and don't post things I think will make anyone question a cruelty-free lifestyle. I think this holiday roast has great texture and flavor, and makes a great canvas for our Apple, Sage, & Molasses baste--which means it's great for anyone who wants to personlize their holiday a little. Yes, we did include tips below on how to level up the gravy that comes with your roast. The only thing I didn't love is the stuffing center - though I love that they included cranberries. Next time we make one, I might just have to get out our flavor injector and doll that up a bit. But really, who can complain about an excuse to make a big pot of your own stuffing?
- Hidden in the back of a display of chicken-flavored stuffings was a lone Whole Foods brand vegan stuffing package. It was a great find for lazy, emotionally-drained me and gave me a great excuse to pilage Whole Foods anti-pasta bar. See, I've been playing around with this idea of making an Italian-themed stuffing for awhile now... it's an idea who's time has come. I love this stuffing so much, I had some the next day for breakfast and then like an hour and a half later for brunch. The idea of an Italian-themed stuffing with green olives, mushrooms, and artichoke hearts isn't new. I've been making artichoke heart "oyster" stuffing for years... but I really think the combo of the baste and this stuffing makes for a holiday meal that's both sweet and zesty. Yeah, I used the word zesty. It's a silly word, but it does a better job of describing this really unique and appetizing flavor than, I don't know tangy, savory, or like, piquant. Though piquant seems pretty prefect too.
- Thanksgiving is almost here. I apologize for posting this so late in the season, but the clock is a-ticking so let's get started.
- Not edited and it shows.
- Apple, Sage, & Molasses Vegan Holiday Roast
- 1 Vegan Holiday Roast (defrosted - we used a Gardein Holiday Roast this time and recommend it but you can definitely use this baste with Tofurky, Trader Joe's Turkey-less Roast or Vegetarian Plus Vegan Whole Turkey)
- 1/3 Cup Apple Cider Vinegar
- 2 Tablespoons Black Strap Molasses
- 3 Tablespoons Applesauce
- 1 Tablespoon Vegan Poultry Seasoning (make sure it has sage in it)
- 1 teaspoon Onion Powder
- 1/2 teaspoon Braggs Liquid Amino Acids
- 2 teaspoons Olive Oil
- Dash of Liquid Smoke
- Olive Oil Cooking Spray