We braved the crowds and got everything we need (except fennel) for Thanksgiving tomorrow. One more trip and I can start cooking. Here is the final decisions on what we are having. Eveything changed again when I was reminded of last year’s Diana Kennedy’s Saveur spread. Then I remembered that we had homeade chorizo so I decided to use that for the Brussels Sprouts instead of my usual go to Thanksgiving recipe.
Vegan Turkey Roast + spices from Viva Vegan and basted with a basting liquid that is 1 tablespoon olive oil, 1 tablespoon tamari, and 1 teaspoon liquid smoke and maybe wrapped in filo
Mom’s stuffing, onions, leeks, celery, garlic, bread, eb, sage, thyme
Oaxacan Dressing with poblanos, apples, and fennel
Slow-Cooked Mushroom Gravy– perfect because it can just sit in the crock pot and not tie up any burners. Plus if after a month of gravy Tofu & Sproutz says this is the best I have to try it.
Roasted Cranberry Sauce with cinnamon, cardamom and jalapeño
Mac Daddy from the Veganomicon
Mom’s Apple Strudel