FAKESGIVING | Epicurious Vegan

Pre-Thanksgiving (“Fakesgiving”) Meal with Mom


After my four month RTW adventure and house/catsitting 3 large loveable kitties for a month in Portland, I’m currently in Southern Oregon, visiting my mom and my little brother.

         I can’t remember the last time I’ve been able to spend more than a few nights down here; with so many projects and a very full-time job, I could only eek away a little bit of time to visit for the last decade. But now, I’m back, and while I try to figure out what’s next, I decided to come home to visit for longer than I’ve been able to in years.

Epicurious Vegan

      While I’m here for the week, my mom and I decided to celebrate an early Thanksgiving, or ‘Fakesgiving’ as my little brother named it. She’s vegetarian and I’m vegan, so eating together is always a huge joy to us. She writes a blog called Greenbird, and in honor of her 50th post, she wanted to write a joint blog post with me. I gladly agreed, as I’ve been writing less for my blog than I anticipated since I’ve been back. Job hunting, working on Vida Vegan, and catching up with friends over champagne and tacos takes up a lot of time, OK?

   ***Side note: Speaking of Vida Vegan, now that Jess, Michele and I are all back from our respective travels, we’re hosting an intimate Holiday How-To Party this December. Ticket price is $20 before November 24th, and includes demos of cocktails, mocktails, crafts and savory bites. It’s an entertaining workshop, done in an entertaining way. Admission includes demos, samples, a special take-home gift and limited edible artisan door prizes. Tickets available here.***


     For our early Thanksgiving, mom and I just wanted a few dishes, since we both easily go so overboard in excitement. Our ambition dwarves our appetites, every time.

FAKESGIVING | Epicurious Vegan

    After Googling and going through her massive recipe index, we settled on this menu:


  • Thanksgiving Stuffing Casserole with Soy Curls, Kale, & Sage (recipe loosely inspired by Veg Web)

  • Mashed Potatoes topped with Crispy Parsnip Ribbons (recipe from Vegetarian Times)

  • Gravy

  • Homemade Bread (recipe inspired by Oregon Live)

  • Roasted Brussels Sprouts

  • Pumpkin Pudding with Salted Caramel Bourbon Sauce


I’m going to let mom take it away with her bread post, and then I’ll share my cheater salted caramel bourbon sauce recipe.

 Take it away, mom!

 Fakesgiving-- Epicurious Vegan



      I had a favorite bread recipe for many years, but it recently disappeared. My daughter remembered seeing a recipe for bread by Grant Butler and looked it up for me. I modified it somewhat. It came out pretty good. Here’s my modified recipe:

  • 2 packages baking yeast
  • 1 tablespoon sugar
  • 1 ½ cup lukewarm water (It is very important to get the temperature right.)
  • 3 cups flour. You can use a mix of flours.
  • ½ cup oats
Pour the lukewarm water into a large mixing bowl. Add the yeast and the sugar and stir just enough to mix.  Dump in the flour and oats all at once and stir until just mixed. Cover with cloth and put in warm spot until doubled in size—about 2 hours. Place bread dough onto floured surface and flour your hands well. Knead lightly. The recipe say that you do not have to knead the dough, but I like to, so I do it anyway. Skip that step if you don’t.
Shape into loaf and put into oiled bread pan. Bake at 350 for 25-30 minutes, until browned on top, and it sounds hollow when you thump it. Remove from oven, and take out of pan and place on rack. Let cool. It’s hard to wait because it smells so good, but it will slice better.

   Thanks, mom! This bread came out just perfect. Golden brown on top, chewy and soft on the inside.

    Making pudding is very basic. You need milk, sugar, a thickener, and flavorings. With this pudding, I used vanilla almond milk, brown sugar, and corn starch.  I didn’t measure anything (SORRY!) but also added in cinnamon, freshly ground nutmeg, a titch of ginger, and some Pinnacle Pumpkin Pie vodka, just for fun. (Pumpkin Pie vodka tastes like PUMPKIN PIE. It’s the best.)

   Instead of a coconut whipped cream (my mom hates coconut. Sad but true.), my mom suggested a sauce (genius), so I threw this together.

   Note: this isn’t a real honest-to-goodness candy thermometer-type caramel, hence why I call it cheater caramel sauce. I don’t have the patience for that. It’s something I threw together that turned out really nice, so if you’re lazy or impatient like me, this sauce is for you.

PUMPKIN PUDDING | Epicurious Vegan

This tastes better than it looks, guys. DO YOU BELIEVE ME?

Cheater Salted Caramel Bourbon Sauce

serves 2-4

  • 3 tablespoons Earth Balance

  • ¼ cup brown sugar

  • ½ cup non-dairy milk (I used vanilla almond)

  • 2 teaspoons vanilla extract (I’m a vanilla enthusiast; you may want to stick with 1 tsp if you’re a normal person)

  • 2 tablespoons bourbon or whiskey (I used Jameson’s, but Jim Beam Maple would be THE MOST IDEAL EVER)

  • pinch sea salt



Melt vegan butter and brown sugar over medium heat. Add salt and bourbon, stir. When the mixture starts bubbling, add the almond milk and keep stirring to prevent sticking. Let cook over medium heat for 5 minutes, adding vanilla extract about half way through.  Remove from heat.


Drink immediately. Ahem. I mean, pour on top of pumpkin pudding or dessert of your choice.

Read my mom’s Fakesgiving Post (her 50th post!) here! If you leave a comment on her blog, you’ll probably make her day and she’ll do a little dance.


I’m not sure what I’m doing for actual Thanksgiving, but I have a feeling it will include the Tofurkey Trot 5K and an entire coconut cream pie.

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