Hope you all had a delicious day with friends, family, loved ones and/or your own happy self. G went out to his family's house on Long Island (and he has promised to return with his own very vegan Thanksgiving rundown!) while I cooked a couple dishes here and went to my parents' house. The table (for 10) was decorated thusly with the last hydrangeas and black eyed susans of the garden:
Utilizing one of my newest cookbooks, Nava Atlas' Vegan Holiday Kitchen, I baked Wild Rice-Cranberry Stuffing, which didn't get stuffed into anything:
My mom promptly stuck her finger right into the middle of it to see if it was warm.
It wasn't, so she excitedly cleared out the "warming oven" ("This is why we bought the damned thing!") along with these Butternut Squash Hot Pockets that I saw on Scissors & Spice.
I had a lot of trouble making the pockets, to be honest. The dough was hard to roll out, the pockets burst open during cooking, I was rushed to make the separate components, and the cashew alfredo sauce from VegWeb was hell to congeal. Sarah kindly directed me to Vegan Yum Yum's alfredo sauce, and I used a couple tips from there but I still had to blend and blend and cool and heat up and cool the sauce down again for it to work. That said, the pockets were very tasty and the sauce finally did set up.
Shpeaking of sawce, I brought along some spiked cranberry sauce! This uses 3 c. fresh cranberries and 3/4 c. dry vermouth :)
This was a recipe from The Tipsy Vegan, which I don't TECHNICALLY own but did take some detailed notes from it at work one day. Although a lot of recipes looked really good and I may...peruse it further. Stay tuned on that front. There was a piece in the New York Times on it the other day, with a couple printed recipes! (Check it.) My mummy also served a really tasty spicy tamarind-date chutney as an alternate sauce.
I also made a spinach salad with dried cranberries, red onions, and almond slivers.
Also a bonus blurry outake of me showing off the salad. My mom was only supposed to photograph the bowl!
Once I got to the house and my mom and I finished our glamor shots, I made some braised fennel with Earth Balance ("Maud used vegan butter and you can't even tell the difference!") and vegetable broth:
There were also some roasted root veggies (potatoes, parsnip, carrot):
Aaannnnd a green bean and sauteed mushroom dish that I missed a photo of. Phew! Got all that? I think that was it. There were a couple non-vegan dishes too that we don't need to discuss. Everything was very tasty except that the "warming oven" overcooked the wild rice dish and it got kind of crunchy in a weird way. There was also an absurd amount of olive oil on absolutely everything which I am trying not to think about too much. I guess it's okay because the dessert I brought was pretty guilt free: Susan Voisin's Skinny Figgy Bars.
These are in Vegan Holiday Kitchen as well but there is a typo! The online recipe calls for both oats and oat flour; the cookbook omits the oat flour. They aren't gorgeous but they're tasty. I was serving the desserts (there also were 5 pies, no joke) and very happy to not be eating lemon meringue pie. Fluffy nasty, sorry.
There was also plenty of wine and champagne and coffee, no worries ;) It was a good time but I'm glad to be home. Hope your day was stress-free. See you tomorrow with way, way less olive oil in my system.