Thanksliving 2018
My first Thanksgiving in New England was a great success! Two of my sisters visited and the feast, as usual, was 100% vegan. This was a real collaborative family affair, everyone was busy chopping, peeling, seasoning and baking, and the food was on the table in record time! The great food photography is courtesy of my sister, Be Mindful with Sarah.
For breakfast we had the Trader Joe's pumpkin spice rolls while we watched the Macy's Parade. 15 minutes from start to finish, this couldn't have been easier or more delicious!
The main feast included homemade bruschetta and Nuttin' Ordinary Italian herb cashew cheeze with fresh bread (from A Friendly Bread) for appetizers. I also made some Hibiscus Agua Fresca (with lime and fresh ginger) for a refreshing beverage for the meal.
The sides included homemade grapefruit cranberry sauce, stuffing, mashed potatoes, creamy mushroom gravy, spinach pomegranate salad with an orange shallot vinaigrette, Annie's mac and cheeze, and roasted veg (butternut squash, carrots, turnips, and red onion).
The main dishes included Field Roast Hazelnut Cranberry En Croute and lentil meatloaf. The Field Roast was the unanimous favorite of the table, since we are all fans of crispy puff pastry. But, who isn't?!
The dessert course was planned by my other sister, Baking With Chef Emily. She selected a raw pumpkin cheezecake (from the Minimalist Baker) with a walnut-date crust and sweet filling featuring Tree Juice bourbon barrel aged maple syrup. We served it with vegan coconut milk Reddi Wip, of course!
We ended the evening with a trip through a light display along the beach and some games back at the house. I already can't wait until next year's Thanksliving festivities!
For breakfast we had the Trader Joe's pumpkin spice rolls while we watched the Macy's Parade. 15 minutes from start to finish, this couldn't have been easier or more delicious!
The main feast included homemade bruschetta and Nuttin' Ordinary Italian herb cashew cheeze with fresh bread (from A Friendly Bread) for appetizers. I also made some Hibiscus Agua Fresca (with lime and fresh ginger) for a refreshing beverage for the meal.
The sides included homemade grapefruit cranberry sauce, stuffing, mashed potatoes, creamy mushroom gravy, spinach pomegranate salad with an orange shallot vinaigrette, Annie's mac and cheeze, and roasted veg (butternut squash, carrots, turnips, and red onion).
The main dishes included Field Roast Hazelnut Cranberry En Croute and lentil meatloaf. The Field Roast was the unanimous favorite of the table, since we are all fans of crispy puff pastry. But, who isn't?!
The dessert course was planned by my other sister, Baking With Chef Emily. She selected a raw pumpkin cheezecake (from the Minimalist Baker) with a walnut-date crust and sweet filling featuring Tree Juice bourbon barrel aged maple syrup. We served it with vegan coconut milk Reddi Wip, of course!
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