Our little table for 5! |
Here's what I made:
Herb-Seasoned Stuffing with Roasted Brussels Sprouts, Squash, Apples, Pears, Figs, and Cranberries
I loosely followed this recipe for Butternut Squash & Brussels Sprouts Stuffing, but added a few figs, a pear, and used less fresh herbs because I used a bag of Pepperidge Farm Herb-Seasoned Stuffing cubes. I'll post my veggie stuffing recipe soon!
Sweet Potato and Parsnip Puree
I adapted from my old vegetarian sweet potato & parsnip puree
recipe, using just 2 Tbsp vegan margarine, and plain unsweetened almond
milk instead of whole milk. Creamy sweet, and with that great parsnip
taste. Mmmmm.
Roasted Cornmeal-Crusted Cauliflower Slices with Mushroom Gravy
When I saw Veg New's recipe for mushroom gravy with truffle oil in it, I
knew it would be gracing our table this year. In the magazine, they
served it with cornmeal-crusted seitan cutlets, but since I don't like
pho-meats so much, I served it over roasted cauliflower "steaks"
instead. It was somewhat involved to make, but really worth it. My brother in law, who might be the least likely guy to like
vegan food, commented a couple of times how much he liked it, so I knew
it was a crowd pleaser. Made with King Oyster mushrooms and a teaspoon
of truffle oil, how could you not love it? It was thick, creamy, and
deliciously flavorful. I'll post this recipe soon too!I also made my Winter Kale Salad, but instead of apples I included fresh cranberries, and I added thyme mushrooms with a little black truffle salt. It was a great addition, and went perfectly with the rest of the meal.
Kale Salad with Cranberries, Oranges, and Thyme Mushrooms
Finally, I whipped up some quick cranberries, with fresh squeezed orange juice, orange zest, and cinnamon. Simple and delicious.
Sigh. After all that cooking, I could sit down to enjoy this with family:
My Vegan Thanksgiving Plate
But wait, then there was dessert! Actually, I didn't even finish the pumpkin pie until after dinner, but that worked just fine since we were all so full. I used a Wholly Wholesome pre-made crust (which luckily I'd remembered to thaw) and the filling from this Vegan Pumpkin Pie recipe (and subbed out some sugar for Xyla, it worked great!). It was really good- perfect consistency, flavorful, pumpkin-y, and just the right amount of sweet. I prefer my pumpkin pie cold, so was happy to eat a slice the next day!
Pumpkin Pie
Hope everyone had a wonderful Thanksgiving too! Check back soon for recipes!
Everything looks delicious! I can't wait to see the cauliflower recipe -- sounds yummy.
ReplyDeleteEverything looks incredible but that stuffing looks extra amazing!
ReplyDelete