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
Your menu looks wonderful. Wish you were making my dinner.
AWESOME menu, I am super intrigued by the roasted cranberry sauce. Looking forward to seeing your spread!
You are going to have the best meal! I cannot wait to see pics 😀