November 10, 2010
ThanksLIVING in Tempe, Arizona
Savor the recipes of Tempe’s Green restaurant owner Damon Brasch
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The gourmet ThanksLIVING dinner includes savory seitan turkey breast and vegan giblet gravy, cranberry walnut stuffing, roasted garlic mashed potatoes, sweet corn, asparagus, salad, and assorted artisan breads.
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Vegan pecan pie with soy whip topping is just one of the desserts available at ThanksLIVING.
Web Extra
Every Thanksgiving, Damon Brasch invites area residents to a holiday feast at Green, his Tempe, Ariz., restaurant. Called ThanksLIVING, the festival-style celebration features plant-based dishes tantalizing to all palates: savory seitan turkey breast and vegan giblet gravy, cranberry walnut stuffing, roasted garlic mashed potatoes, sweet corn, asparagus, salad, and assorted artisan breads. And for dessert—vegan pecan pie with soy whip topping and winter berry cobbler. Below are two of the dishes.
ThanksLIVING Turkey
Use about one pound of your favorite premade seitan from the grocery store, or make your own favorite recipe from scratch.
Wet marinade:
1 teaspoon turmeric
1 teaspoon dried parsley
1 teaspoon granulated garlic
1 teaspoon salt
1 cup all purpose flour
2 cups cold water
Mix ingredients into a batter and coat the seitan.
Dry coating:
3 cups panko
3 tablespoon hemp seeds
Dredge battered seitan through the dry panko and hemp seeds. Pan fry in vegetable oil until golden brown on all sides.
ThanksLIVING Stuffing
2 bunches organic celery, chopped
1 organic red onion, chopped
1/4 cup extra virgin olive oil
1 cup vegan margarine
2 tablespoons salt
6 cups vegan chicken stock
2 tablespoons black pepper
1/2 cup agave nectar
1 cup chopped organic walnuts
1 cup dried organic cranberries (or any dried fruit)
16 ounces dry stuffing mix
Lightly cook onion and celery in olive oil; sweat for 5 minutes. Add stock, salt, pepper, agave nectar, and margarine until melted. Fold in stuffing mix. If too dry, add a bit of water. After the liquid is absorbed, fold in the fruit and nuts. Serve and enjoy.
