Wait, what?
Yes, I’m slow. My New Year’s Resolution is going to be to post more often, but hey, at least you’re getting my Thanksgiving post before New Year’s right? I might even get to my Christmas post this week, too. 🙂
Oh, and if you’re looking for anything a little more regular from me, you can also check out my Facebook and Twitter pages. I’ve been posting there much more often!
But on to Thanksgiving!
It was just me and vegan boyfriend, but we had a feast!
We started the day off with Pumpkin Cinnamon Rolls
Delicata Squash stuffed with Sourdough-Cranberry Stuffing
Green Bean Casserole made with a homemade Cream of Mushroom Soup
Maple-Cider Glazed Roasted Brussels Sprouts- Vegan Boyfriend loved these!
The meal may have been decadent- but definitely plant based! Thyme Roasted Carrots- easy to make- scrub some organic carrots, lay them in a pan and throw in some springs of fresh thyme. Drizzle with a little olive oil and roast at 400F until soft!
Curried Pearl Onions- another easy one, especially if you buy the pearl onions pre-peeled. Toss with a bit of curry powder (I made some fresh- something like this, but using whole spices, toasted and ground), a bit of olive oil and roast at 400F until soft. Just like the carrots!
What would Thanksgiving be without mashed potatoes?
The main dish- Hazelnut-Rosemary Crusted Seitan. There’s a bunch of recipes out there- mine needs a little work. The seitan was made in the slow cooker– I’ll be posting about that technique quite a bit, soon! You’ll never go back to making it on the stove again.
A shot of the table. The wine was Hip Chicks Do Wine’s Pinot Noir. It was fabulous. I got it on my trip to Portland this past summer!
And for dessert, Cosmos Apple Pie and Old Fashioned Chocolate Pudding Pie from Vegan Pie in the Sky, served with Coconut-Cardamom Ice Cream (that I learned to make in the Herbs and Spices class at NGI!).
It was a ton of food! I was eating it for a week. 🙂
I hope that you have all been enjoying your holiday season, whatever it is that you celebrate!
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