|Our little table for 5!|
Here's what I made:
Herb-Seasoned Stuffing with Roasted Brussels Sprouts, Squash, Apples, Pears, Figs, and CranberriesButternut 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 Pureesweet 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
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!
Hope everyone had a wonderful Thanksgiving too! Check back soon for recipes!