This is a typical Thanksgiving, for me. For the past seven years or so, I’ve pretty much done small Thanksgivings, either by myself (yes, really) or just with a few other people. This year, there were four of us - my parents, Alex, and me, at my house in my tiny kitchen.
It’s good when the plate is loaded with a variety of tasty eats, and this is one time of year that I don't mind my foods touching. I made many of the things my family typically enjoys, with a few changes to accommodate Alex’s requests, and of course everything was vegan. Clockwise, starting at 12:00 on the plate, we had:
- Cornbread dressing, made with cornbread, biscuits, celery, and onion
- Paula Deen’s corn casserole with vegan analogs (Better Than Sour Cream, Earth Balance, no cheese)
- Broccoli Casserole with a Daiya cheeze sauce similar to what I used as the macaroni and cheeze base, with cashew cream in place of soymilk
- Roasted sweet potatoes with maple and pecans
- Roasted Brussles sprouts
- Tofurkey with vegetables accompanying it during the roast (onion, carrot, celery)
- Cranberry relish
- Mashed potatoes, mushrooms, and mushroom gravy
All four of us enjoyed the meal. My parents even enjoyed the Tofurkey – my dad went back for seconds! I had offered to get some (pre-cooked) turkey for them, and thankfully they declined.
The cats are not enjoying the company; they’ve hidden themselves out of sight and are keeping each other warm in a bed built for one and have only come back into the open now that my folks have returned to their hotel:
I hope you are all enjoying a wonderful Thanksgiving, or a wonderful Thursday. I’ll share the details on the Derby Pie tomorrow – it was delicious! Right now, I have a lot to be thankful for, but on a lighter note - I’m thankful I’m not a Bengals fan. Cincinnati sports teams have broken my heart one too many times.