Posts Tagged green beans

Thanksgiving 2012 – Main Course

My goal this year was to post about Thanksgiving dinner earlier than I did last year, which was in January.  That obviously did not happen!  Still, it was a great meal that I want to show you.  You can read about the appetizers here.

We don’t normally get too crazy with decorating the mantle, but I got inspired by Pinterest to make a wreath, with a lot of help from this felt flower tutorial.  I think it turned out really cute!

For the side dishes we stayed pretty traditional, changing things up just a bit from the year before.

We like our smashed potatoes chunky with the skins on, and add garlic, Earth Balance and almond milk.  I sprinkled on some minced chives before serving.

Dave made his most excellent stuffing with sourdough bread, shiitake broth, fresh portobello, and lots of herbs.

As a light counterpoint, I made this Green Cabbage and Red Apple Slaw.  I used kale instead of the brussels sprouts called for, and soaked the red onion to cut some of the rawness.  I really liked this salad but don’t know that everyone else loved it.  I think the raw greens and vinegar might be a little too bitter if you’re not used to them, even though the apple was nicely sweet.

Dave wanted something a little different than the usual green bean casserole, so I chose Lemony Green Beans with Almond Breadcrumbs.  This was really tasty, even though I tripled the recipe and the beans didn’t cook evenly since there were so many in the pot.

To our usual canned corn, I added minced sauteed shallot, red bell pepper, and fresh oregano.  I cooked it gently to keep the flavors mellow and buttery.

The recipe that took by far the most effort and time, but was so, so worth it, was Herbed Focaccia from veganbaking.net.

Look at those air pockets!  This was easily the best bread I’ve ever baked, but boy does it take a long time to make.  You make the herbed olive oil, mix the dough, shape, stretch, fold and rest three times (at 30 minutes each), rise for one hour, refrigerate twelve hours, rest three hours, rise three hours, and FINALLY, you bake!  Good things come to those who wait with this bread, and the flavor and texture were perfect.  If I can make this without screwing up, so can you!

I served the bread with caramelized onion butter, which was just Earth Balance blended with caramelized Cipollini onions.  It was delicious and sweet, but it melted everywhere by the end of dinner since the room was warm…

My entree was Trader Joe’s Turkey-less Stuffed Roast with Gravy.  I had bought the roast a few weeks before on a whim ($9.99 is a great price) and didn’t necessarily plan to have it for Thanksgiving dinner, but that’s how it worked out.  Luckily, I really liked the roast!  It’s similar to the Tofurky roast but maybe a bit more tender.  The gravy was a little sweet for my tastes, but still went nicely with the smashed potatoes.

The second best part about Thanksgiving?  Leftovers!  You better believe I had almost this exact same plate a few more times.  I also made great sandwiches with the focaccia, roast, cranberry sauce, and Vegenaise.

Next up, desserts.  Hopefully I’ll post before three months from now!

Comments (2)

Happy New Year, Let Me Show You My Thanksgiving Dinner!

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.

Comments (6)

VeganMoFo: Clean Start

I don’t remember where I first heard about Terry Walters and her cookbooks Clean Food and Clean Start, but I know I was immediately intrigued by the idea of “clean food”.  While these cookbooks aren’t marketed as vegan, the recipes I have looked at in Clean Start are totally free of animal products.

The book begins by introducing a clean diet, listing the benefits, essential kitchen tools and clean ingredients.  It then lists some basics cooking techniques for grains, legumes, greens and stock.  Then we get to the recipes, divided by season, which I think is fantastic for choosing recipes to match my CSA deliveries.  Each seasonal section includes appetizers, entrees, sides and desserts.

I made the Chilled Chickpea, Tomatillo and Avocado Soup and the Green and Yellow Beans with Garlic and Herbs.  The soup was such an interesting flavor combination, with ingredients that I never would have thought to combine.  The avocado is actually cooked with the vegetables and chickpeas before pureeing and chilling.  The soup tasted almost like a really interesting flavor of hummus, and if you didn’t know what the ingredients were you might not be able to pick them out.  I reduced both the olive oil and avocado called for, and I don’t think it impacted the dish negatively.  The soup was highlighted by lime juice, fresh basil, chives and cherry tomatoes, which kept it light and fresh.

The side dish was a basic saute, heating garlic and herbs in olive oil and tossing it with steamed beans.  I loved the color of the beans, especially because I wouldn’t have gravitated toward the yellow beans on my own.

Now that I’ve dived into this book, I’m excited to try more recipes as the seasons change.  Standouts for fall include Carrot Cashew Miso Spread, Red Lentil Soup with Turnip and Parsley, Cabbage Saute with Tart Cherries and Crisp Apples, Pan-Seared Tofu with Ginger Lime Glaze, and Pumpkin Spice Muffins made of teff flour, chickpea flour and almond meal.

Comments (5)

VeganMoFo: Thanksgiving 2010

We originally invited four friends over for Thanksgiving but only one could make it, so we had a small, relaxed gathering.  We set the table up behind the couch for easy football watching during dinner – excellent.

Our appetizer was Pepper Crusted Cashew Goat Cheese, balsamic roasted figs, and crackers.  The cheese log was AWESOME.  I super heart it.  The recipe is C’est La Vegan’s adaptation of the Vegetarian Times recipe, and I really appreciated the extra commentary and directions that she provided.  I was worried that my cheese wasn’t going to hold together because it didn’t drain off much liquid and felt soft coming out of the oven, but it held together well enough to transfer to the platter, and the consistency was perfectly spreadable.  I would highly recommend giving this a try if you like tangy, spreadable, delicious vegan cheese.  The recipe seems lengthy, but it doesn’t have to be; I soaked the cashews while at work the day before, blended it that night and let it sit overnight, then baked it in the morning.

The figs were tossed with a bit of balsamic, olive oil and salt and baked at 350 for about 25 minutes.  They weren’t a huge hit with Dave or our guest, but I liked them well enough.

I also put out a bowl of sweet ‘n spicy mixed nuts, which I over baked a little.  Oops…

I wanted to serve soup and salad, and kept the servings small so that we wouldn’t fill up before the main event.

Chestnut & Celeriac Soup with Sherry-Cider Reduction.  As I said in the recipe post, I put a bit too much reduction on the soup – It really only needs a small drizzle.

Chopped Salad with “Honey”-Lemon Poppy Seed Vinaigrette.  I planned to make this for Thanksgiving ever since it went over so well at our Showcase dinner.  I substituted agave for the honey, and left out the apples and avocado.  I can see how it would be even better with avocado.  Neither of the guys ate their entire salad, but they both said they liked it, which is really impressive for a salad containing both raw kale and brussels sprouts.

There was so much food, we used every surface.  Dave did make a turkey with gravy and non-vegan stuffing, but other than that, everything was vegan!

He also made a vegan oyster mushroom stuffing, which was really nice because it was one less dish I had to worry about.  And as a bonus, it was really good!  Earth Balance, onion, celery, oyster mushrooms, fresh sage, thyme and rosemary, stale bread cubes, and unchicken broth.

Mound of mashed potatoes with Earth Balance, truffle salt and almond milk.

Green Bean Casserole, topped with French’s fried green beans as opposed to freshly fried onions, at Dave’s request.  While I do like my version with homemade crispy onions, I also have to admit that the French’s onions are quite excellent for this purpose.

Orange-Cranberry Sauce.  I wasn’t going to make any cranberry sauce this year because it’s not our favorite part of the meal, but my CSA sent me a package of fresh cranberries the week before, so what choice did I have?  I set out to make a mold, but it didn’t set up enough, so I called it a smooth sauce.  No recipe – I just cooked the cranberries with the juice of two oranges and zest of one, adding a pinch of salt and a squeeze of agave nectar.  They simmered just until soft, then I blended the mixture and returned it to the pot, adding a few Tablespoons of agar flakes and some maple syrup.  It tasted nice, but I was sad when the mold didn’t hold its shape.

My entree was the Nut Roast Extraordinaire that I froze a few weeks ago, on the plate with corn and Our Veggie Kitchen’s Turkey Gravy.  The gravy actually did kinda taste like turkey!  Granted, it’s been a long time since I had turkey.  While it wasn’t my favorite gravy ever, it’s definitely worth a try if you’re looking for a vegan turkey gravy.

All together.

Dessert was Pumpkin Pie from the Mission:  Impossible Pies e-book, served with Purely Decadent Coconut Milk Vanilla Ice Cream.  Dave wanted a store-bought pie and was suspicious when he heard that our pie wasn’t going to have any crust, but in the end he admitted that this version was good too.  He certainly didn’t complain while we ate the leftovers!

Comments (6)

VeganMoFo: Pre-Thanksgiving

Thanksgiving is Dave’s favorite holiday, hands down.  His birthday is in early September, and every year just afterward he starts getting excited about Thanksgiving.  So, when I suggested a “Pre-Thanksgiving” meal a few weeks ago, he was all in.  I told him I’d take care of some sides if he did whatever main he wanted to share with our two friends who were joining in.  I didn’t want to spend a whole lot of time cooking, so I kind of did Thanksgiving-lite and made up the recipes as I went.

To start, I roasted some seeds that I had scooped out of a pumpkin I ate a few days prior.  These were coated with Earth Balance and spiced with garam masala and curry powder, and roasted until crunchy.  Our guests were pleased with this offering.

I had received some green beans in my CSA delivery that week, so I blanched them first, then added them to a saute of slivered red onion and sliced mushrooms.  I tossed in fresh lemon juice and zest at the end.  I wasn’t sure that mushrooms and lemon would play very nicely together, but I thought the results were tasty.

I also received some Russet potatoes from the CSA, so I decided to twice bake ‘em.  For the filling, I sauteed some minced leek and garlic in Earth Balance and then mashed it with the potato innards, some Better Than Cream Cheese, salt and white pepper.  Just before serving, I popped them under the broiler for a few minutes to brown.  Simple and delicious!

It’s not Pre-Thanksgiving without stuffing!  I grocery shopped that morning, and the store only had fresh bread (how dare they!), so I cubed the loaf and toasted it to try to emulate day-old bread.  I sauteed some onion, carrot, celery and diced apple and added dried sage, fennel seed and fresh thyme, then added the mixture to the bread cubes and mixed in some vegetable broth, just to moisten.  The stuffing was covered and baked, and it turned out pretty well.  I over fennel seed-ed it, which was a shame, but the apple was a nice touch which I will probably use again.

My yummy dinner, with my favorite pumpkin beer – Buffalo Bill’s.  Shipyard comes in second.

For whatever reason, Dave chose Cuban sandwiches as the main dish.  Odd considering the theme, but no problem!  I got some veggie ham and turkey and added a vegan cheese slice to mine.  Pressed on the crusty bread with mustard and dill pickles, it was one fine sandwich.

Here’s a close-up of the same sandwich on Ezekiel bread the next day, which was much easier to photograph.

We had lots of stuffing leftover, so I put some in a baked sweet dumpling squash.  Sweet dumplings are now one of my favorite squashes!  They’re just perfect for a single serving.

With Pre-Thanksgiving out of the way, we are now starting to plan for actual Thanksgiving.  Anyone have their menu down already?

Comments (3)

July CSA’s – Pizza, Almondine, Beety Potatoes & Delicious Italian Food

I’m considering participating in VeganMoFo this year.  (If you don’t know what VeganMoFo is, check out Kittee’s post here.)  While some people save up pictures and posts to meet their self-set VeganMoFo post quota, I would like to catch up to at least fairly recent so I’m not blogging about food I ate three months ago!  It’s harder to remember the details of all these dishes, but I will do my best…

7/1/10 CSA:  cauliflower, gypsy peppers, green beans, zucchini, basil and lettuce

peaches, tomatoes, grapes, carrots and a watermelon

Taco salad!  Lettuce, tomatoes, roasted corn, cilantro, a quick ranch dressing made from Trader Joe’s reduced-fat mayo (which explains the weird color and sheen), and to be honest, I don’t remember what the taco part on top was.  I think it might have been sauteed peppers, mushrooms, onions, spices and other stuff – Whatever it was, I remember it being good!

Zucchini pizza on a brown rice tortilla with basil and Daiya mozzarella.

Tofu Almondine with Lemony Green Beans, adapted from Clean Eating Magazine’s Chicken Almondine recipe.  I also had some dry-roasted cauliflower on the side.  The flavor of the tofu and green beans was really good, but it was kind of dry.  I felt some sort of sauce would have brought it together.

7/15/10 CSA:  grapes, lettuce, beets, purple basil, corn and a lemon cucumber

peaches, tomatoes, plums, an onion, a cantaloupe and carrots

I wanted to eat the corn raw, and I remembered that when I was in England I tried corn mixed with tuna salad and actually really liked it.  So, I made some chickpea tuna salad, mixed in the corn, and rolled it up in a Flat Out with lettuce.  Those are Food Should Taste Good chips in the background.  I love their chips!  They’re so good that I don’t buy them very often, because I’ll eat the whole bag much too fast.

I don’t know what possessed me, but I decided that I would make beet-stuffed potatoes.  I baked the potatoes and beets, sauteed some minced leeks, scooped out the potatoes then mashed the insides with the beets, the leeks, some parsley and probably some sort of vinegar, knowing me.  They turned out a little dry, but tasted really good, and turned everything red!

Clean-out-the-fridge Roasted Veggies:  sweet potato, onion, portobello, tomato, swiss chard and possibly some other things.  I roasted everything except the chard, then tossed the hot veggies with the greens to wilt them slightly.

7/29/10 CSA:  watermelon, lettuce, cucumbers & corn.  I don’t know why they keep sending me watermelons!  I don’t like ‘em!

tomatoes, an onion, nectarines, grapefruit and grapes

Salad:  lettuce, corn, black beans, lime-marinated cucumbers, salsa & pepitas.  Super tasty and light!

Caponata over gluten free pasta.  I used this recipe for the caponata.  The raisins and red wine vinegar and capers made this TOTALLY delicious.  The eggplant seemed a little undercooked, but that might have been because I reduced the oil called for a little.  I would definitely make this again.

To go with the caponata and add some protein, I made mashed white beans, I think using this recipe.  They were easy and tasty, with a very satisfying mouthfeel.

I was going to slice the zucchini into long, thin strips and use it as the “noodles” in a lasagna, but I was feeling really lazy the night I planned to make it, so I sliced it into half-moons instead and threw the lasagna together as a free-form casserole.  Still just as tasty.  Also in there was tofu ricotta, spinach, jarred sauce and Daiya mozzarella.  This post makes me feel like I eat a lot of Daiya since I’ve mentioned it twice, but I’m pretty sure the cheese here was leftover from the pizza above.

This isn’t CSA-related, but I wanted to share it because it was really good – Tofu Migas for breakfast.  I’ve never had real migas but have read several descriptions, so I figured I could wing it.  I scrambled the tofu with Mexican spices then added salsa, tortilla strips and some green onion.  I would definitely make something like this again if I had an extra tortilla laying around.

Comments (4)

Happy Thanksgiving!

…Even though it’s two days after Thanksgiving now.  Happy four day weekend!  I’ve been taking the opportunity to sleep in and take care of business.

This year, for the first time, Dave and I decided to stay home for Thanksgiving.  We invited our friends Tom and Hope over and had a nice, intimate, huge feast.  I even decorated the table like a real adult.

And made a centerpiece, Martha Stewart-style.

We started with appetizers.  This is the Walnut Mushroom Pate from Veganomicon with some crackers, carrot sticks and peppadews (mild pickled peppers).  Tom and Hope’s dog Lucy also came over and I had forgot that she really loves to eat carrots, so that was a nice treat for her.

Since we were sitting down to a real dinner, I included soup and salad on the menu.  For the soup I wanted to keep the flavors simple and express my new found love for cardamom.

Roasted Butternut Squash & Orange Soup with Pistachio Dust

1 large butternut squash (3-4 lbs), peeled, seeded and cut into 1-inch pieces
2 large shallots, quartered
4 cloves garlic, peeled
2 Tbs virgin coconut oil, melted
3 cups vegetable broth
1 large orange, zested and supremed
2 Tbs orange liqueur (optional)
1/2 tsp ground cardamom
1/8 tsp cumin
1-2 pinches cayenne pepper
1/2 tsp sea salt
5-6 grinds freshly ground black pepper
1/2 cup shelled pistachios, lightly toasted
2 fresh sage leaves, minced

1. Preheat the oven to 400 degrees Fahrenheit.  Line two baking sheets with parchment paper or foil.  Divide the squash, shallots and garlic among the pans, add 1 Tbs of melted coconut oil to each pan and stir to coat the vegetables.  Roast for 45 minutes, stirring once halfway through.  Allow to cool slightly.
2. Place half of the vegetables in a blender, add half of the broth and blend until smooth.  Pour into a large pot.  Place the remaining vegetables and broth in the blender and add the orange segments, orange liqueur, cardamom, cumin, cayenne, salt and pepper.  Blend until smooth and add to the pot.  Taste and adjust seasonings if necessary.
3. Heat the soup gently over medium heat, stirring often and turning down the heat if it starts bubbling.
4. Meanwhile, place the pistachios in a food processor and process into the size of fine breadcrumbs.  Add the sage and 1 tsp orange zest and pulse to combine.
5. To serve, ladle the warm soup into bowls and top with the pistachio dust.

Servings: 6

Amount Per Serving
Calories 365.04
Calories From Fat (23%) 82.37
% Daily Value
Total Fat 9.73g 15%
Saturated Fat 4.65g 23%
Cholesterol 0mg 0%
Sodium 185.43mg 8%
Potassium 1661.7mg 47%
Total Carbohydrates 66.3g 22%
Fiber 7.74g 31%
Sugar 9.44g
Protein 8.82g 18%

Our salad was the Roasted Fennel and Hazelnut Salad with Shallot Dressing from Veganomicon.  I first made this a few weeks ago and couldn’t find the chicory it called for, so I had it with mixed greens and butter lettuce, and after trying it with chicory I have to say that the bitter greens make all the difference in balancing the sweet elements of the salad.  I also learned that I like whole hazelnuts.  Delicious!

I didn’t want to hold my fellow diners up, so I didn’t get pictures of all the individual dishes.  Here is my plate.

For my “main” I had a chickpea cutlet from the freezer with some cranberry sauce that Hope brought.  The roasted brussels sprouts are this recipe, chosen because I found out that neither Tom nor Hope likes brussels, and I was determined to show them that they’re good.  They both tried them and said they’re okay, but they’re still not brussels fans.  I can try, no?

These rolls are the Homestyle Potato Rolls fromVeganomicon.  Yes, I relied heavily on Veganomicon for our meal.  It’s a great cookbook filled with a lot of fall-appropriate recipes.  Anywho, the bread dough was really nice and easy to work with, and it expanded even while in the fridge overnight.  I served the bread with some herbed butter.  I mean, herbed Earth Balance.

Dave requested chunky mashed potatoes with the skins, and lots of them so he could have leftovers.  I added a bunch of Earth balance, almond milk, truffle salt and black pepper to get ‘em tasting good.  Everyone else enjoyed turkey gravy, but I came up with this red wine gravy as my contribution.  It’s not the best looking color of gravy, but it tastes quite nice.

Red Wine Gravy

1/4 cup olive oil
1/4 cup all purpose flour
1 cup vegetable broth, at room temperature
1/2 cup almond milk, at room temperature
1/2 cup dry red wine
2 Tbs tamari
sea salt
freshly ground black pepper
2 Tbs nutritional yeast

1. Heat a medium pot over medium heat and add the olive oil.  Sprinkle the flour into the pot and whisk immediately to make a smooth paste.  Cook for 1 minute, stirring frequently.  Add the broth, milk, wine and tamari and turn up the heat to medium-high.  Bring to a boil and cook, stirring frequently, until thickened.  Turn the heat down if the gravy is bubbling too much.  Add sea salt and freshly ground black pepper to taste.  Remove from the heat and whisk in the nutritional yeast.  Serve hot.

Servings: 8

Amount Per Serving
Calories 102.56
Calories From Fat (61%) 63.06
% Daily Value
Total Fat 7.15g 11%
Saturated Fat 0.94g 5%
Cholesterol 0mg 0%
Sodium 262.38mg 11%
Potassium 44.39mg 1%
Total Carbohydrates 5.03g 2%
Fiber 0.87g 3%
Sugar 0.18g
Protein 2.28g 5%

And of course, I had to make green bean casserole.  It’s my quintessential Thanksgiving dish.  Dave said that the ones I had made in the past were good but could have more flavor, so I set out to create my own version, and I have to say that it was probably the best green bean casserole I’ve ever had.  I wanted to make everything from scratch instead of using store bought fried onions, and I tried to inject as much flavor as possible at every step.

Green Bean Casserole

1 1/2 lbs green beans, trimmed and cut into 1-inch pieces
1 lb mixed wild mushrooms, diced (I used chanterelle, oyster and shiitake)
6 Tbs high heat sunflower oil, divided
3 cloves garlic, minced
1/2 tsp fresh thyme, minced
1 large shallot, minced
5 Tbs all purpose flour, divided
1 cup vegetable broth, at room temperature
1 cup almond milk, at room temperature
2 Tbs sherry
sea salt
freshly ground black pepper
1 small onion, thinly sliced

1. Preheat the oven to 400 degrees Fahrenheit.
2. Place the green beans in a steamer over simmering water and steam for 20 minutes, until beans are tender.  Set aside.
3. Meanwhile, heat a large pan over medium heat and add 1 Tbs of the oil.  Add the garlic and thyme and saute for 30 seconds, stirring constantly.  Add the mushrooms and continue to cook for 10 minutes, stirring frequently.  Set aside.
4. Place a small pot over medium heat and add 3 Tbs of the oil.  Add the shallots and cook for 5 minutes, until they are starting to turn translucent.  Add 3 Tbs of the flour and whisk to form a smooth paste.  Cook, stirring constantly, for 1 minute.  Add the vegetable broth and whisk to combine.  Turn the heat up to medium-high and bring to a boil, whisking frequently.  Once the sauce has thickened slightly, add the milk and sherry and continue to cook, whisking frequently, until thickened.  Add salt and pepper to taste.  Combine the green beans, mushroom mixture and sauce in a baking dish.
5. Combine the sliced onion and 2 Tbs flour in a bowl and toss with your hands to coat.  Heat a medium pan over medium-high heat and add the remaining 2 Tbs of oil.  Add the onions and any remaining flour to the pan, stir to combine and cook until most of the onions have browned, stirring frequently.  Pour the onions on top of the green bean mixture and spread evenly.
6. Bake uncovered for 15 minutes and serve hot.

Servings: 8

Amount Per Serving
Calories 192
Calories From Fat (50%) 96.94
% Daily Value
Total Fat 10.97g 17%
Saturated Fat 1.12g 6%
Cholesterol 0mg 0%
Sodium 30.35mg 1%
Potassium 497.72mg 14%
Total Carbohydrates 20.21g 7%
Fiber 2.73g 11%
Sugar 2.26g
Protein 4.85g 10%

For dessert, I attempted to veganize the Cranberry Upside Down Cake from the latest issue of Eating Well magazine.

It tasted alright, but it refused to upside-down itself from my cast iron pan, so we had it rightside-up.  That’s what I get for making the recipe the first time that day.

We ate, we chatted, we had some wine and Dogfishhead Chicory Stout, and we watched Elf.  I hope you had a great Thanksgiving!

Comments (14)

Older Posts »
Follow

Get every new post delivered to your Inbox.

Join 252 other followers