To Live and Eat in L.A. – A Vegan Food Photo Blog

This is not the post I was planning on writing tonight. I was planning to tell you all about my groovy post-Thanksgiving dinner party, but in the process of writing that and editing all the tasty pictures to go with it, well… I got hungry. While trying to figure out what to eat I came up with what seemed like a brilliant plan to make use of some party leftovers, and this is what I came up with:

I’m calling these ‘Thanksgiving Handhelds‘. They’re basically a bunch of yummy Thanksgiving flavors made into a handy little package you can pick up and daintily eat or just go ahead and shove the whole thing in your mouth. I had no idea if they would turn out as tasty as I was imagining them in my mind or if they’d be an epic failure. I’m pleased to report that full awesomeness was achieved. Below is the basic recipe which you can modify in every which way to use up whatever you’ve got on hand…

I’m not giving any exact amounts because I didn’t really keep track of that and it doesn’t matter any way because what you use will depend on what you have on hand. First things first, start thawing out a vegan puff pastry sheet and heat your oven to 400. Meanwhile, chop up some of the following (or just wing it with whatever you’ve got): your favorite vegan sausage (I used 2 apple-sage sausages from Field Roast), two stalks of celery, a heaping handful of pecans (walnuts would be great too), two or more cloves of garlic. Heat up some olive oil in a pan and get your garlic going. Once it starts to pop and sizzle, add in the celery and cook until it starts to soften. Next add in the sausage and a couple minutes later the pecans. Add in any spices or seasonings you like. My sausage already had a good flavor but to kick things up a notch I sprinkled in a dash of black pepper, cumin and red chili flakes. I also used about half a lemons worth of juice when the mixture started to get too dry in the pan. Cook everything until the sausage starts to get nice & crisp around the edges. Remove from heat and set aside.

Once the pastry sheet is thawed, unfold and cut into 9 squares, then place the pieces on a greased baking sheet about an inch apart (they need room to puff). In the center of each square plop down a healthy dollop cranberry sauce. Next spoon a generous amount of the sausage mixture right on top of the cranberries. That’s all there is to it! Bake for about 15 minutes or until your particular brand of puff pastry starts to do it’s thing, getting good & puffy and turning a lovely golden brown.

So easy to throw together and so totally delicious! This is something you can make for just a quick dinner or snack at home, or to take to a potluck and impress everyone with your kitchen ninja cooking skills. People will think you’re some kind of expert baker or something. Little will they know you’re just working on getting rid of leftovers! Your secret is safe with me…

1. Vegan Thanksgiving Dinner = YUM!
2. Thanksgiving, vegan style.
3. My first vegan Thanksgiving
4. The post-Thankgiving, post-Christmas post.
5. Vegan sausage at HealthyCA

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