Here's what you've all been waiting for (all 3 of you ;-) This was a very sad Thanksgiving for us but cooking was a distraction and we made a lot of good food. We rarely eat at our table but Thanksgiving is one of those occasions when we do and for the last 8 years, whenever we sat at the table Violet would invariably end up in one of our laps trying to sneak some food. Not so this year. And she missed a good spread:
- Puff pastry turnovers filled with seitan and stuffing
- More stuffing on the side
- Whipped sweet potatoes and bananas
- Roasted potatoes
- Mushroom gravy
- Brussels sprouts
- Cranberry conserve
- Pumpkin cheesecake
- Apple cider cupcakes
The stuffing I did just like last year (follow the link above, a basic recipe is there). It's so much better (and cheaper) if you can use homemade bread for your stuffing. This was fairly traditional with onions, celery and apples (though I forgot to add the walnuts) and it was seasoned with fresh sage, thyme and marjoram.
For the potatoes, we got some Ruby Crescent fingerlings and purple potatoes and roasted them with olive oil, salt & pepper and fresh rosemary and thyme.
We also decided to do some kind of sweet potato casserole this year and we had some ideas for coming up with our own recipe but then Darlene happened to catch Tyler Florence on the Food Network doing a sweet potato dish with bananas. It sounded good so we went with that recipe. We cut the recipe in half and used margarine instead of butter and agave instead of honey and it was amazingly good - we could've had it for dessert if we didn't already have other good stuff for that purpose.
The gravy was the Mushroom Sauce (made into a gravy by the addition of flour) from Vegan with a Vengeance and it was awesome. For the brussels sprouts we used a great sweet/sour recipe we found a while back on the Vegan Lunch Box. And we went back to the Food Network for the cranberry recipe. We always use fresh cranberries (I don't know why so many people use that canned stuff) but we usually keep it simple. This was slightly more involved but still easy to do and very tasty. It's one of the few times we've seen Emeril make something that's vegan.
And finally, dessert. You've already seen the cupcakes, and the cheesecake is very similar to the recipe that Darlene posted last year. I think the only difference this year is that we didn't make the topping and we used a whole can of pumpkin instead of using fresh pumpkin. We still don't have a pic of the cheesecake but maybe we'll get one before it's gone.