So, I didn’t intend to take such a long break after VeganMoFo ended! I fell out of the blogging habit pretty hard there, so now I’ll have to get back into it to get caught up. Let’s start with the most delicious of meals, Thanksgiving!
We had a big group this year, twelve guests in total, so we cleared all the furniture out of the living room and moved in some tables.
Dave decided we needed a fancy menu like a fancy restaurant…
We prepared a huge meal, so I kept the appetizers light – grapes, veggies, crackers and cashew cheese spread.
The whole spread…The green bean casserole is my recipe, with canned fried onions on top. Dave was in charge of the sourdough stuffing, which included homemade mushroom broth and lots of fresh herbs. For the mashed potatoes, I simmered smashed garlic cloves in the almond milk while the potatoes cooked, to have the garlic flavor without the garlic pieces. I also mixed in truffle salt and white pepper. They were quite the tasty potatoes. You can’t see the braised greens here, but they were slow cooked with onion, garlic, fresh tomato and homemade vegetable broth.
I also made Oh She Glows Fluffy Pull-Apart Dinner Rolls, except I let them go too long on the second rise and they turned into cut-apart diner rolls. Even so, they were light and tasty. As a special treat, I also made “honey butter” using Earth Balance and Just Like Honey Rice Nectar. I used to love biscuits with butter and honey, and not having had honey in over six years, I really liked the Just Like Honey. It has that sweet tang that I remember honey having.
I didn’t want to have to prepare an entree for myself, so I bought a Field Roast Celebration Roast and just zapped it in the microwave. It turned out a little dry, so the canned cranberry sauce was a nice accompaniment. I was going to make some gravy but ran out of time; I missed it a little but certainly had plenty to eat.
Dessert was a whole ‘nother extravaganza. The three pies were store bought because, you know, six desserts are better than three!
By request, I made pumpkin whoopie pies with cream cheese frosting, which are always a hit.
This is The PPK’s Triple Apple Cider Bundt Cake Stuffed with Apples, which was really tasty! My glaze, sadly, was too thin, but it was yummy nonetheless.
Lastly, Gingerbread Biscotti from Vegan Cookies Invade Your Cookie Jar. I had never made biscotti before, and it’s quite easy. You just make regular cookies in log form, bake, cool, slice, and bake again. Takes a little longer, but the crispy-chewy bite is definitely worth it. These guys were dark and spicy and gingery, and definitely more-ish even at the end of a big feast.