We were going to go out to dinner to our favorite vegan restaurant but the day before decided we'd cook. And you'd think I'd post the menu BEFORE thanksgiving and not after but I regress :( Needless to say it was flippin delicious and you could have this for Christmas in a few weeks. The little boy was ever so pleased, eating more than I thought he would. Then Daddy trimmed his crazy-long bangs! :( It was a perfectly beautiful, mellow and relaxing day!
Menu was:
Tofurky (you can't go wrong with it, ever! Follow the box instructions/suggestions and add the potatoes, carrots, onions, etc.
Country Gravy (recipe off the back of the box)
Wasabi mashed potatoes (not very thanksgivingy, I know)
Green Beans
Biscuits (from "Vegan With a Vengeance")
Cranberries (From Whole Paycheck)
Pumpkin Pie
1 can (16 ounces) pureed pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 package (10-12 ounces) soft tofu, processed in blender until smooth
1 9-in unbaked pie shell
Instructions:
Preheat oven to 425 F.
Cream the pumpkin and sugar. Add salt, spices, and tofu, mix thoroughly until smooth. Pour mixture into pie shell and bake for 15 minutes. Lower heat to 350 F and bake for another 40 minutes. Chill and serve.
Top with non dairy topping.
Serves: 8
