Sugarsnax Carrots; Chioggia and/or Red Beets; All Blue Potatoes; Brussels Sprouts; Sweet Salad Turnips; Yellow Storage Onions; Bright Lights and/or Ruby Red Chard; Mix of Claytonia and Spinach; ; Elmore Mountain Multigrain Bread.

Hen of the Wood Members look for your cranberries this week!

Holiday Dinner Menu



 “Sausage” Rolls w/ a selection of mustards
 Spinach Dip Bread Bowl w/ bread bites and veggies
 Poinsettia Cocktail (non-alcoholic for Grammy)


 Winter Salad w/ Toasted Mustard Seed Vinaigrette
 Mushroom, Lentil & Wild Rice Timbale
o A timbale is a large thimble or cone shaped mold used for various sorts of food. The name is derived from ‘thimble’. (However we will be using ramekins)
 Roasted Squash
 Mushroom Gravy
 Mashed Potatoes
 Holiday Wine


 Assortment of Holiday Cookies
 Mini Fruit Cakes
 Coffee and Tea

Horrible Blogger

Photo of the roulade from a few days before Thanksgiving (trial run)

I have been a horrible blogger lately with minimal photos and recipes. Things have been crazy busy with the holidays coming up and end of year for work so hopefully once the new year comes I will have more time to spend on blogging. I did however want to sum up Thanksgiving dinner:

Seitan Roulade
adapted from Vegan Yum Yum’s Recipe

2 Cups Vital Wheat Gluten
1/4 Cup Nutritional Yeast
1/2 tsp Salt2
1/3 Cups Warm Vegetable Broth
Mix gluten, yeast, and salt in a large bowl until well combined. Add the vegetable stock and gently mix with your hands until all of the dry mixture is moistened. You should have a soft, squishy, wet dough. Knead a few times, and agitate the dough by squeezing and pressing it.
Dump the dough out onto a large cutting board and use your fingers to press it out to a 12×18″ rectangle. If the dough is too springy, let rest for 15 minutes before rolling it out. Cut the dough into quarters.
Heat a large, non-stick skillet over high heat with some olive oil. Briefly pan-fry the seitan pieces until just barely golden brown on both sides. This gives color, flavor, and kick-starts the cooking process so your pieces will be easier to handle.
Set aside until you’re ready to roll up the roulades. Make the stuffing (I used a corn bread stuffing that I mixed with sauteed onions and red kuri squash)
Place stuffing on top of a piece of seitan, covering the whole surface. Roll up the seitan, stretching it to make as tight a roll as possible. Let the roll rest on the seam.
With kitchen twine or any cotton string you have, tie up the roulade so that it doesn’t unroll.
Repeat for the three other sheets of seitan. Place the tied roulades on a baking sheet covered in parchment paper. Lightly brush with olive oil. Bake at 350º for 30-40 minutes, turning half-way through, until golden brown. Let rest 5-10 minutes before slicing. Remove strings before serving!

For the side dishes we had:
Mashed Parsnips Topped with Caramelized Brussels Sprouts and Torpedo Onions
for the parsnips:

  • 20 small parsnips, peeled and chopped
  • 2 T earth balance
  • 1/4 c soy creamer
  • salt and pepper to taste

Boil the parsnips until soft. Drain. Add the earth balance and soy creamer to the pan and heat until earth balance is soft and melted. Return the parsnips to the pan and mash with a potato masher. Place in the bottom of a 9×9 casserole dish.

for the Brussels Sprouts and Torpedo Onions

  • 2 stalks of Brussels Sprouts, shredded
  • 3 torpedo onions (your standard red onion works fine as well)
  • 2 T earth balance
  • 1 T olive oil
  • salt and pepper to taste

Saute the sprouts and onions over high heat for 2-3 minutes in the oil and margarine. Lower the heat to medium and cook until caramlized (15-20 min). Spoon evenly over the parsnips.

Heat oven to 400F. Cover with foil and place in over for 10 minutes prior to serving.

We also enjoyed Fat Free Vegan’s Green Bean Casserole:


2 quarts water

1 tablespoon table salt (Alanna says it’s essential)

1 1/2 pounds fresh green beans, trimmed and cut into bite-size pieces

Bring the water to boil in a large pot. While it’s heating, cut up the beans. Add the salt and beans to the boiling water. Cover and cook for 6 minutes. Drain beans in a colander, and then spray for a minute with cold water to stop the cooking. Let them drain in the colander, shaking every now and then to get off all the water.


10 ounces mushrooms

3 cloves garlic, minced

generous pinch cayenne pepper

Salt to taste

Fresh pepper to taste

2 tablespoons flour

3/4 cup vegetable broth

1 tablespoon dry sherry

3/4 cup soy creamer (or try full-fat unsweetened soymilk)

Trim and discard the mushroom stems and chop the mushrooms into pieces. Spray a non-stick pan with canola oil and heat it. Add the mushrooms, garlic, cayenne, salt, and pepper. Cook until mushrooms are very soft and exude their juices. Whisk the flour into the vegetable broth and add to the mushrooms along with the sherry. Simmer, stirring, until mixture thickens. Add the soy creamer and simmer until thick, about 5 to 10 minutes. Adjust the seasonings and stir in the beans.


1 1/2 slices whole grain bread

1 tablespoon Earth Balance margarine

1/8 teaspoon salt

1/16 teaspoon freshly ground black pepper

1 3-ounce can of French fried onions

Put the bread, margarine, salt, and pepper into a food processor and pulse until crumbly. Pour into a bowl and add the onions. Stir to combine.

To assemble:
Put the green beans into an oiled casserole dish and top with the onion mixture. Bake at 425 F for about 15 minutes. If you are not serving this right away, refrigerate the topping separately; bring to room temperature before sprinkling the topping on the casserole and baking for about 20 minutes or until hot throughout.

As well as Fat Free Vegan’s Double-Layer Pumpkin Cheesecake

Lastly I roasted some Red Kuri Squash and topped with a drizzle of VT maple syrup

Carnival Squash and Black Bean Casserole

Tonight I am making (it’s in the oven right now):

Carnival Squash and Black Bean Casserole
Adapted from Fat Free Vegan’s Pumpkin and Black Bean Casserole

1 1/2 cups cooked black beans (or one can, rinsed and drained)
1/2 cup corn, fresh or frozen
1 medium onion, finely chopped
1/2 bell pepper, finely chopped
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon ancho chili powder (or other mild chili powder)
1/8 – 1/2 teaspoon chipotle chile powder (to taste)
15 ounces canned tomatoes, drained and liquid reserved*

1 pound pumpkin (about 1/2 one small pumpkin) or any winter squash (butternut, acorn, etc.)

3/4 cup soymilk or other non-dairy milk
1/2 cup nutritional yeast
3 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon mustard powder
1/2 teaspoon Spanish paprika
1 tablespoon tahini (optional)

In a large bowl, combine the black beans with the next 8 ingredients and set aside.

Cut the pumpkin in half. Set aside one half for another use and peel the other half. Cut it into very thin slices about 1/4-inch thick and 2 inches long.

Preheat oven to 425F. Spray a 2-quart casserole dish with canola oil. Lay one-third of the pumpkin slices in the bottom of the dish, and sprinkle lightly with salt and pepper. Cover with half of the bean mixture. Repeat layers with another third of the pumpkin and the remainder of the beans. Finish with the final third of the pumpkin slices.

In a blender, combine the reserved *tomato liquid (about 1/2 cup) with the soymilk and remaining ingredients. Blend well and pour over the pumpkin. Cover tightly, and bake for 30 minutes. Remove the cover and bake for 20-30 minutes, until sauce is thick and bubbly and pumpkin is tender.

*If you prefer to use fresh tomatoes, use one cup of chopped tomatoes and substitute 1/2 cup of water for tomato juice in the sauce recipe.


This Week’s Share Contains Yellow Potatoes (Some Russets and Other Mixed In); Bunch Kale (Maybe depends on the weather);Shallots; Mars and/or Torpedo Onions; Turnips -or- Rutabaga; Pie Pumpkin -or- Red Kuri; Parsnips; Brussels Sprouts; Bag of Greens (Probably Mix of Claytonia and Tatsoi); 2 Mini Decorative Pumpkins; Butterworks Farm Early Riser Cornmeal; Fresh Cranberries from Vermont Cranberry Company;Dozen of Deborah’s Eggs; Organic Quebec Flaxseed

You may have noticed that there was no CSA share post last week that is because our partners took everything last week and we are taking everything this week because our CSA partners will be out of town this week. We will be giving the eggs to my parents as obviously we will not be eating them and our partners will not be around to take them.

Some plans we have to use these items are:


The other night Neil and I decided to go to dinner and after discuss about a million places that we might go we decided on pizza. There is this new pizza joint off Howard Street downtown called Bite Me. It is a localvore and organic pizza place that is super small but has great pizza. Along with this they have specically vegan pizzas that is labled on the menu you can also create your own vegan pizza. We decided to get the vegan pizza which was called “The Vermont Intervale Ghosts- it had marinated tofu, roasted eggplant, baby spinach, squash, roasted red peppers, red beets, caramlized onions, yellow and red tomatoes and lemon oil drizzle for $20. The price might seem high but this pizza is huge and worth the costs.

Other vegan toppings include:
basil, thai basil, baby arugula, baby spinach, callions, cilantro, sprouts, sunflower seeds, apples, walnuts, pears, grapes, pineapple, okra, broccoli, crimini mushrooms, portobello mushrooms, tomaotes, onion, roasted red peppers, roasted garlic, squash, roasted fingerling potatoes, roasted eggplant, marinated tofu, carrots, artichoke hearts, sun dried tomatoes, red beets, olives, kim-chee, and shitake mushrooms with your choice of tomato sauce or spicy red sauce…they have a pesto but i am not sure if it is vegan and the richard’s bbq sauce is not vegan there is worcestershire sauce in the bbq sauce.

i would definitly reccommed this place and can’t wait to try their kimchi pizza

faux sausage and mac &cheeze

Last night I made faux sausage for the first time from Everyday Dish TV and they were great. I also tried Vegan Dad’s Creamy mac and Cheeze which is soooo yummy.

Spicy Italian Vegetarian Sausages
Makes 8 links

2 1/4 cups vital wheat gluten
1/2 cup nutritional yeast flakes
1/4 cup chickpea flour
2 tbsp Bills Best Chik’Nish Seasoning (if using another brand which is salty, or saltier than Bill’s Best, you’ll want to greatly reduce the amount you use)
2 tbsp granulated onion
1 to 2 tbsp fennel seed, optional
2 tsp coarsely ground pepper, preferably freshly ground
2 tsp ground paprika
1 tsp dried chili flakes, optional
1 tsp ground smoked paprika
1/2 tsp dried oregano
1 tsp salt
1/8 tsp ground allspice
2 1/4 cups cool water*
6 to 8 cloves garlic, minced or pressed
2 tbsp olive oil
2 tbsp soy sauce

1. In a large bowl, mix together all of the dry ingredients. Whisk together the water, garlic, olive oil and soy sauce and using a fork, gently stir into the dry ingredients. Stir just until ingredients are mixed. If dough mixture is too dry, you can add another tablespoon of water or as needed.
2. Scoop 1/2 cup dough mixture at a time and shape into logs. Place logs on piece of aluminum foil and roll up, twisting ends. Place sausages in steamer and steam for 30 minutes. Once sausages have cooled, remove from foil and refrigerate until ready to eat. After cooling, the sausages may feel a bit dry on