Since moving back to Lexington, Philip and I have made hosting a vegan Thanksgiving dinner an annual tradition. This year marks Thanksgiving number four and I must admit that they get a little easier every year. For dinner we decided to go traditional with a few non-traditional additions; it was an ultra carbohydrate fest. Sadly, I was to busy cooking and greeting everyone that I didn't get a chance to take any pictures. Hopefully someone will send me a few that I can add later.
Here's the menu...
Tofurkey with cranberry glaze (made by Philip's mom)
Green Been Casserole
Best of Both Worlds Potatoes Anna
Garlicky Brussel Sprout Saute
Cranberry Sauce with Mandarin Oranges and Walnuts
Amazing Spiced Bread (made by Philip's aunt)
Pumpkin Ice Cream
Spiced Apple Cider
I didn't get too daring this year except for the brussel sprouts. For the past couple of years I have been trying to make friends with this vegetable that I have always hated. Honestly, I haven't been trying very hard, but when you can't stand the taste of something it is hard to make yourself buy it at the market. After shredding and sauteing the sprouts yesterday I ended up with a vegetable that I didn't absolutely hate (though I didn't love it either.) My next step will be the roasted brussel sprouts that people are always raving about.
The tofurkey was prepared by Philip's mom because I have Tofurkey issues. Philip loves the Tofurkey roast so my goal for the next year is to find a substitute for the Tofurkey that Philip will like as much or more. There are several recipes that I would like to try as well as a few commercial roasts such as the Garden Protein stuffed veggie turkey breasts. Over the course of the next year, the fourth Friday of each month will be the day when we try a new turkey substitute and the best one will be the one we serve at Thanksgiving, even if it is a Tofurkey. Game on!!
Bryanna's Seitan Turkey
Seitan Rolade with Braised Leeks from Vegan Menu
Seitan Roulade with Chestnut Stuffing from Vegan Yum Yum
Vegan Turkey Roast from Everyday Dish
The Great Glutan Turkey by Miyoko Nishimoto
Seitan Roast with Orange Cranberry Glaze from Your Vegan Mom