| | | | Don't forget: 4 days left to order your Thanksgiving carryout! |
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| Orders are chilled and should remain in your fridge until ready to reheat. Reheating instructions are included with every order. ENTRÉES, DINNERS, & FAMILY PACKS
🍁 Dinners come with green beans, sweet potatoes, stuffing, and cranberry relish.
🍁 Entrées come with green beans.
🍁 Family Packs are just the main item with sauces but no sides. Stuffed Veggie Roast: Seasoned tofu roulade stuffed with classic herb stuffing, topped with country gravy. Wellington with Mushroom Glacé: Puff pastry filled with beefy seitan, spinach, mushroom, bell pepper, onion sauté, topped with a madeira shiitake demi-glacé. Mushroom Lentil Loaf: Hearty grains, lentils & mushrooms in a classic loaf with white truffle sauce. GF. A LA CARTE Classic Herb Stuffing Country Gravy Classic Mashed Potatoes and Gravy Mac 'n Teese® Holiday Sweet Potatoes GF Jalapeño Corn Fritters GF DESSERTS Pumpkin Pie (whole pie only) Apple Pie (whole pie only) Cocoa Mousse Cake (slices or 8" whole cake) Pumpkin Chocolate Cheesecake GF (slices or 8" whole cake) Carrot Cake with Walnuts (slices or 8" whole cake) MAKE YOUR OWN SANDWICHES: Italian-Seasoned Seitan Corned-Beef-Seasoned Seitan GF (gluten free): These items do not contain gluten ingredients but are prepared in a shared kitchen. |
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Schedule and details: Deadline for Thanksgiving Carryout orders is Sunday 11/20, 6pm. All orders must be picked up no later than 7pm, Wednesday, November 23. Lakeview location hours: Thanksgiving pickups Wednesday 11/23: 12pm–7pm, in the patio area. Our Lakeview location will be open 11am–10pm (last seating at 9:30pm) for dine-in, delivery, and pickup on Wednesday, 11/23. Logan Square location hours:
Closed Wednesday, November 23. Closed Thanksgiving Day:
Both locations will be closed Thursday and reopen with regular hours Friday 11/25. |
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Noshing with Neighbors It's good to have something for guests to nibble on during the holidays. Below are two of Chef Jo's recipes that will please friends or neighbors stopping by for a visit. |
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Scones Easy to make. Serve with a little jam when fresh and warm. Yield: 6-8 servings
Ingredients:
1½ cups unbleached flour
1½ cups whole wheat pastry flour
4 teaspoons baking powder
5 tablespoons sugar, we use turbinado
½ teaspoon salt
1 teaspoon cinnamon
8 tablespoons margarine, we use Earth Balance® brand
½ cup currants or raisins
1 cup soy milk
1 tablespoon lemon juice
Directions: Preheat over to 375°F. Mix dry ingredients in a large bowl. With a pastry cutter, cut in the margarin until blended well. Add the raisins or currants. Make a well in the center of the dry mix, pout in the soy milk and lemon juice and quickly mix by hand. The batter should be sticky. Pour it out onto a floured board or counter top and knead lightly 1 minute. Let the batter rest a few minutes, then roll out with a rolling pin to 1½-inch thickness. Cut with a cookie or biscuit cutter. Line a baking sheet with parchment and bake the scones for about 15 to 25 minutes, until firm and browned on the bottom. |
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Molasses Sugar Cookies Yield: 2 dozen cookies
Ingredients:
¾ cup melted vegan shortening (or margarine)
1 cup + 2 tablespoons granulated sugar, divided
¼ cup molasses
¼ cup soy milk
2¼ cups whole wheat flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon salt
Directions: Allow the shortening to cool to room temperature and place it in a medium mixing bowl. Add the 1 cup of sugar, molasses, and soy milk, then beat well with a whisk. In a large mixing bowl, soft together the flour, baking soda, cinnamon, cloves, ginger, and salt. Pour the wet ingredients into the dry ingredients, mixing well. Refrigerate for 1 to 4 hours. Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Let the dough sit on the counter for 15 minutes to soften a bit. On a clean, lightly floured work surface, form the dough into 1-inch balls using a small ice cream scoop and flatten them slightly with your palms. Place the dough balls on the prepared baking sheets and sprinkle them with the remaining sugar. Bake for 8 to 10 minutes. Remove from the oven and place on a wire rack to cool. Serve. Variation: Don’t have molasses? To make Sugar Cookies instead, omit the molasses, cloves, and ginger and add 1½ teaspoons vanilla extract and 1½ teaspoons orange zest to the wet ingredient mixture. |
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| | | Cookbook
Our second cookbook features dozens of great recipes including our famous Radical Rueben! |
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| | | Gift Cards
If you're not sure what to give that favorite VegHead on your list, gift cards eliminate the worry. |
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| | | Official T-Shirts
Two 100% cotton options: our Veg Revolution and Retro Waiter styles make great gifts! |
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