Thanksgiving

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Since I did a lot of traveling in November, my wife and I decided to stick around home this Thanksgiving and spend some quality time with each other and way too much good food. I missed being with my family this year, but it was relaxing to be able to hang out at home with no travel further than the supermarket.

We decided to devote all of Thursday to cooking. After all, even though it was only two of us, what’s Thanksgiving without a feast to gorge yourself on, right?

Here’s a rundown of our menu:

  • Bryanna Clark-Grogan’s Soy-Seitan “Turkey” – I’m bored of Tofurkeys at this point, but in an effort to have something familar and turkey-like on the table, we decided to make our own this year. It wasn’t terribly difficult and the end result was quite good. The texture was that kind of bouncy texture that seitan tends to have, but the flavor was pretty spot on. My wife gave it the thumbs up and it’s awesome on turkey sandwiches the next day.
  • Mashed Potatoes with Punk Rock Chickpea Gravy – Isa’s gravy kicked butt (though I’ll probaby half the amount of lemon, as it was a tad sour) and the potatoes were delicious. Who would have thought chickpeas and a load of spices would make some of the most delicious gravy I’ve tasted?
  • Cranberry Sauce – Another Bryanna Clark-Grogan recipe, we used agave nectar in place of the sugar this time around with great results.
  • Pumpkin Bread – We made a veganized version of my mom’s pumpkin bread recipe, one of my favorite parts of this time of year. I’ll post the recipe here shortly.
  • Pumpkin Pie – Another Bryanna recipe (the first link in this list points to a load of holiday recipes) that came out quite well. I’ve failed twice in my two previous attempts at pumpkin pies, so it was nice that this one worked for me. As a bonus, it doesn’t use tofu; I love tofu, but every time I’ve tried it in a pumpkin pie, it’s been grainy. We used a prepared crust which wasn’t so great, but the pie filling was excellent.

What’d you have to eat?

One Response to “Thanksgiving”

  1. Beth

    Bryanna contributed to our thanksgiving, too! We enjoyed stuffed acorn squash (her recipe), curried garbanzos, fruit salad, and the best raw vege plate ever (the dip? Bryanna’s low-fat “pesto”).

    Dessert included her non-fat/tofu/agar “cheesecake” with lemon topping.

    Yum!

    Thanks for the great blog!

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