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):
Whole Wheat Herb Biscuits:
Kale and Carrot Salad:
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!