Hope you guys all had a happy Thanksgiving filled with people and pets you love, amazing food simmering in your kitchens and plenty of pumpkin pie to finish off your day. Here are a few images (and a recipe) from my family’s vegan holiday feast this year..
So much to be thankful for. including all of YOU guys.
Thank you so much for reading my blog, and inviting me into your day or night. I so appreciate each one of you guys! Hope your holiday season is filled with love and DELICIOUS eats and treats.
The Feast. I have been cooking and photographing Thanksgiving recipes all month, so Thanksgiving always feels a little surreal once it actually comes along. This year, instead of cooking a huge spread, my husband and I took advantage of the fact that it was just us and just cooked up our faves..
1 – STUFFING (VEGAN APPLE SAGE SAUSAGE MUSHROOM)- recipe below
2 – CRANBERRY SAUCE
3 – SWEET POTATO POCKETS
4 – SALAD
5 – WALNUT PUMPKIN PIE
6 – WARM ROLLS
7 – a good 1/2 bottle of RED WINE
No big centerpiece this year. just giant portions of that vegan sausage and mushroom-filled stuffing, sweet potato pockets and amazing salad (sorry I forgot a pic of that! It had kale, romaine, and a creamy vegan ranch dressing. Juicy-sweet satsuma slices on top.)
..and really that is all we needed for our cozy little feast, just the two of us. Well three, including Nelly. We followed dinner with some hot peppermint tea and we watched “A Christmas Story” on my iPad. I had never watched that movie in full and felt I needed to finally see it since it is always raved about. I now finally get all the “you’ll shoot your eye out” references. Very cute movie. (ps, what other holiday movies are must see flicks?? Favorites?? I need a list!) 🙂
Nelly was enjoying all the Thanksgiving coziness..
Some pics from our feast..
The pie – my walnut pumpkin pie, soy cream on top. SO good. I love this pie…
The stuffing (tastes a million times better than it photographs..)
I whipped up a yummy citrus-apple-cranberry sauce lightly sweetened with agave syrup, some orange zest and bright cranberry tartness in each bite…
My sweet potato pockets were as wonderful as always, I just looooove them..
Vegan Apple Sage Sausage Mushroom Stuffing
saute:
4 Tbsp vegan butter (Earth Balance)
1 onion, chopped
2 carrots, diced
2 cups mushrooms, chopped
2 cups celery, chopped
1 cup apple, diced
2 Field Roast Apple Sage sausages (vegan)
1/2 tsp citrus zest
pepper + fresh thyme + chili pepper + salt (to taste)
add in:
3 cups mushroom broth
3 cups dried bread cubes (seasoned or not – season to taste as needed)
1-3 Tbsp “holiday herb spices” or use pre-seasoned cubes (vegan)
*add in a few handfuls of fresh cubed bread if you like your stuffing more moist.
*add more mushroom broth as needed
Bake stuffing on 350 degrees for about 30 minutes or until the top becomes crisp and moist on the inside.
Simple feast. Quiet. Cozy. Filled with warmth, calm and love. Just my style. Happy Thanksgiving guys!
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