I can’t belive it’s been a month since I last wrote. Time has obviously gotten away from me lately! I have made some yummy meals that I will blog about as I find time, but I wanted to blog about my plant strong Thanksgiving before it gets too late.
Thanksgiving this year was spent quietly at home with just the two of us. We could have easily had my stepchildren over, but the house is not very hospitable right now. We are over our heads in this redecorating project (it started last April…don’t even get me started on why it’s not finished yet!). We had to get the house ready to receive carpet on the Saturday after Thanksgiving. Most of what used to be in our coat closet (which included quite a few Christmas decorations), hallway hutch and living/dining room had to go upstairs. Carpet was pulled up a long time ago, but the felt padding had to be pulled up, and trim had to be painted. We spent a good deal of Thanksgiving morning taking more things upstairs, and completing more prep work. At one point, I wasn’t sure if we would get it all done by Saturday morning, but we did.
I vowed to repeat my plant strong Thanksgiving meal that I made last year, and I couldn’t have been happier with it. One of our annual traditions has been to have Pillsbury cinnamon and orange rolls for Thanksgiving breakfast. Last year I stumbled across this wonderful vegan cinnamon roll recipe, but it called for Smart Balance (vegan butter). This year I wanted to make it totally plant compliant, so I substituted cashew butter instead of butter in the dough and it turned out GREAT! The cashew butter blended with the flour just like the butter does. I used a bit of almond milk mixed with cinnamon and coconut sugar (and a touch of maple syrup) for the filling…which made it even better. The recipe is easy to follow, but you have to be careful not to over work the dough. I frost them with about a cup of powered sugar mixed with about a tablespoon and a half of orange juice. Here’s the link for the original recipe: http://www.vegweb.com/recipes/quick-and-easy-mini-cinnamon-rolls.
Here’s what they look like once out of the oven:
My ‘Plantsgiving’ dinner consisted of the following: Eat Loaf from Prevent and Reverse Heart Disease, Green Bean Casserole from Fat Free Vegan, Spice Zinfandel Cranberries from Epicurious.com, Roasted Root Veggies with a balsamic glaze (my own adaptation of a recipe from Epicurious.com), Pepperidge Farm Stuffing made with veggie stock and no butter (I know it’s not the best option out there, but I have to keep the peace with my somewhat non vegan husband!), Corn, and Mommy’s Mushroom Gravy 2.0 from Prevent and Reverse Heart Disease. As many of my plant strong friends have mentioned, this gravy could be eaten as soup, EVERY DAY, it’s that good. I also made mashed potatoes. I leave the skins on, mashed with a lot of soy milk, pepper and some Imitation butter (found with the other extracts in the spice aisle). THAT is my secret ingredient with the potatoes…adds a great flavor to them. My husband wanted a smoked turkey breast from Honey Baked Ham…this actually was a blessing in disguise. While I don’t MIND cooking a turkey and making my mom’s glazey turkey gravy, it’s a LOT of work. I had enough to do making the mushroom sauce for the green beans and making my gravy and mashed potatoes. I’m thinking next year, he may not even want the turkey, unless we have company.
While I would have enjoyed spending time with kids and grandkids, it was a good day for us to get things done, and celebrate Thanksgiving together. We also enjoyed a wonderful pecan pie. It’s the only time of year I make it…and this year I made it without butter. I have nicknamed it Crack Pie…it’s pretty much pure sugar (maple and brown sugar)…but oh so yummy!
Here’s a photo of my dining table and my VERY full plate. I love all the leftovers we’ll have this week…makes lunches and dinners super easy!