It’s been recording breaking busy at the bakery! Just so busy with many moving parts! Our new KarmaBoxes going out, Cakes being shipped, supplying to our wholesale grocery stores and cafes and of course… our store front!
We make around 600 pies in November… it boggles my mind that that is even a thing! I never imagined in a thousand years of imagining amazing things, that I would own a bakery and that we would be making 600 pies for Thanksgiving. And all vegan and gluten free pies at that! It reminds me that we are actually making an impact in people’s lives. It feels good. My grandma Lucy is definitely smiling down on me! -Hell, she’s probably the force behind all these orders! HA! Thanks grandma!
This year I will be taking thanksgiving day OFF!!!
Which means, after a crazy Wednesday of handing out pies all day, I will wake up Thursday morning in my soft cozy bed with NOTHING TO DO ALL DAY! lol.
Seriously, I’m planning it.
I’ll wait til Friday to cook and do the whole Thanksgiving thing. Grandma would NOT approve of that 😉
And we do Thanksgiving the vegan kinda way… with my Jackfruit Turkey.
Porcini Mushroom Gravy
Gluten Free Stuffing
Balsamic Roasted Brussel Sprouts
Sweet Potatoes with a crunchy pecan crumb topping.
..oh! and pies! that part is covered at least!
Funny story… the first year we were open for Thanksgiving, we gave out every last pie to people running in for a last minute pie! Arek and I had zero pies for us..lol… it was really funny and we were fortunate to have such a first world problem. Like I said, we’re blessed from higher up.
so… you want Recipes???
Right here… no need to scroll down for miles lol – I don’t roll like that.
Enjoy and have a fabulous Thanksgiving. May you be with family that makes you feel safe and loved, and eat without guilt and in Good Karma.
Celine & Arek
To Brine the jackfruit:
Open cans of jackfruit and rinse. In a large ziplock bag add all of the brining ingredients and jackfruit. Let sit in fridge overnight.
In the morning drain brine water and collect the jackfruit into another container. Toss out brine bag with contents.
In a large saute pan, heat olive oil over medium heat and add chopped onion. Gently brown the onion for 20 - 30 minutes until translucent and golden brown. Add celery and continue to gently cook until the bottom of the pan is dark and vegetables are caramelized. Deglaze the pan with 1 cup of white wine. Scraping the dark bits on the bottom of the pan, add the jackfruit to the pan with the herbs, spices, maple syrup and vegetable stock. Cover and cook over low heat for 1 1/2 hours. Checking every 20 minutes that the liquid is still covering the jackfruit. Keep heat lowered to a gentle simmer.
The jackfruit will soften and absorb all of the flavors. Remove cover and using the back of a fork or potato masher, mash the jackfruit until it looks like loose stringy meat.
Raise the heat under your pan to medium and sauté the meat until the liquid has all absorbed and it becomes a little bit dried out. This can take about 30 minutes. It will look drier than it is. Stir often to avoid sticking and burning.
Can be stored up to a week in the fridge or frozen for later.
Sweet Potato Pecan Crunch Casserole
Bake the sweet potatoes in the oven at 450 for 30 minutes.
For the sweet potato filling: Preheat the oven to 350 degrees F.
Butter a 2-quart baking dish.
Whisk together the butter, mashed sweet potatoes, sor or almond milk, brown sugar and salt in a large bowl. Transfer to the prepared baking dish.
Pecan Crunch Topping
Combine the Gluten Free flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes.
Porcini Mushroom Gravy
In a small bowl cover the dried mushrooms with 1 cup of boiling water. Allow to sit about 20 minutes. Keeping the water, strain out the mushrooms and chop.
Thinly slice the white or brown mushrooms.
In a large saute pan, heat oil and add onions, cook over medium heat for 30 minutes, stirring constantly until caramelized and brown. Add in all of the mushrooms. Sauté until reduced and lightly browned.
add herbs and pepper.
Deglaze the pan with the hot vegetable stock. Add the porcini mushroom liquid now too. Scrape the bottom of the pan to get the nice brown bits up. Lots of flavor there! Bring to a gentle boil. Allow to simmer for 15 minutes.
In a small bowl or measuring cup, mix the flour with 1/2 cup COLD water. Stir until smooth.
Making sure the gravy is at a low boil, stir in the flour mixture, stirring the graving until its completely combined. If you don't, you will get a lumpy gravy.
Allow to cook an additional 5-10 minutes to thicken and cook the flour.
Serve hot. Store for 1 week in the fridge.
Celine's own Gluten Free Vegan Stuffing
1. Preheat oven to 350°F.
Butter or spray oil a 13x9x2" baking dish and set aside.
2. Melt 1 stick of butter in a large skillet over medium-high heat; add 2 TBL olive oil, onions, carrots and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread crumbs; stir in herbs, salt, and pepper. Pour broth over bread mixture and toss gently until bread has absorbed liquid.
3. Transfer to prepared casserole dish, cover with foil, and bake about 30 minutes.
4. Uncover, and bake until top is browned and crisp, 10-15 minutes longer.