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

Mashed Potatoes

Brussels Sprouts with Chorizo

Mac Daddy from the Veganomicon

Mom’s Apple Strudel