Thanksgiving 2010

Hope those of you that celebrate Thanksgiving had a nice day yesterday (and those of you that don't celebrate too)!  It was a busy day for me, but I still got time in to do some walking.

So here's the lowdown on our Vegan Thanksgiving table:

A trio of appetizer dips/sauces (arugula pesto, butternut squash dip, & lemon cashew cheese):

Tofurky Roast and gravy (we saved the dumplings for another time, and alas, no Amy's Chocolate Cake or coupons in the box, apparently I got an older box):

Field Roast Cranberry Hazelnut Roast

Roasted Root Vegetables (around the Field Roast):

Stuffing:

Cranberry Bread:

Whole Wheat Herb Biscuits:

Kale and Carrot Salad:

Pumpkin Pie:

Pumpkin Gingerbread with Spiced Buttercream:

And of course tart cranberry sauce! Our friends brought some extra cranberry sauce, fruit salad, beer, wine, and some non-dairy ice cream :)

My recipe sources:

Lemon Cashew Cheese (scroll down to download the pdf of all recipes, it's on pg. 4)
Pumpkin Gingerbread (I used all whole wheat flour & unsulphured molasses, also had to do the icing in a food processor  and then put it in the fridge to firm up)
Cranberry Orange Sauce
Kale & Carrot Salad (coming soon!)
Pumpkin Pie (I used a pre-bought crust I had leftover)
Stuffing (my mom's recipe...veganized)
Cranberry Bread (I used whole wheat flour and cut down the sugar a bit, used canola oil instead of shortening and used EnerG egg replacer instead of egg)
Herbed Whole Wheat Drop Biscuits (from "Vegan Brunch", used canola oil instead of shortening, was a bit salty)
Roasted Root Vegetables (from "Local Bounty")

So there you have it. Another year, another Thanksgiving!
We had a couple of friends over to share all the food and we had a good time :)

Yesterday it was 80, today it's 50.  The wind is so cold.....

Another CSN Stores giveaway coming soon!

Eat smart,
T.