I cooked for 14 people this year! Phew! It was crazy but a total blast. Everyone brought a dish and a friend of the family's made some incredible vegan and non-vegan desserts.
I also got to shoot guns and hang out on a farm, feed horses and run around with my pups. It was an almost perfect day.
(That's me shooting a gun for the very first time!)
And more importantly:
|The Spread (minus dessert!)|
Here's what was on the menu! (See: Top picture, clockwise starting at 12:00)
- Green Bean Casserole
- Big Green salad with Raspberry Vinaigrette
- Roasted Asparagus
- Field Roast Celebration Loaf
- Mashed Potatoes
- Mojito Fruit Salad
- Roasted Chestnut, Granny Smith Apple and Sage Stuffing
- Rice Pilaf
- Rainbow Roasted Veggies with fresh Rosemary and Thyme
- Homemade Spiced Cranberry Sauce (my own recipe - this was a total hit!)
I'm not going to put recipes for everything up, but here is my acclaimed (by a total of 4 people, including myself) spiced cranberry sauce!
Spiced Cranberry Sauce
- One bag/box of fresh cranberries (I don't know the exact weight but they come pretty standard)
- 1 1/2 cups Concord Grape Juice
- 1/2 cup water
- 1/4 cup agave
- 1/2 cup brown sugar
- 1 tbsp lemon juice
- 1 tbsp jamaican all spice (or regular if you don't have jamaican but try to get it!)
- 1 tsp cinnamon
- 1/4 scant tsp salt
And every year I make Colin green bean casserole. The old fashioned kind. With french fried onions. I think it's kind of gross but it's the one thing he wants every year. Last year I used Imagine's portobello mushroom concentrate to make it but this year I tried a new recipe and it was so simple and so much better. Oh and I used fresh green beans instead of canned. I just could not bring myself to used canned green beans two years in a row. He was still happy :)
Green Bean Casserole
Adapted from The Vegan Stoner
- 1 heaping Tbsp earth balance
- 2 Tbsp soy sauce
- 1 Tbsp mushroom broth
- 1/4 cup diced onions
- 2-3 cloves minced garlic
- 1 trader joes package button/crimini/baby portobello mushrooms (whatever look best)
- 4 Tbsp flour
- 1 1/4 cup soy cream
- 1 trader joes package fresh green beans, chopped into 1-2 inch segments
- Fried onions (to taste/decor)
Add in the onions and garlic and saute for 4-5 minutes.
Then add the mushrooms, flour and soy cream. Whisk together for 2-3 minutes or until the mixture begins to thicken.
Add in the green beans and stir the whole concoction constantly until nice and thick - the way grandma made it (not my grandma, but someone's grandma).
Add more mushroom broth as needed to keep the mixture from forming lumps/getting too thick.
After about 7-8 minutes, pour the mixture into a square baking dish, top with the fried onions and bake for about 15-20 minutes at 350.
It tastes just like it was made with good ol' fashioned Campbell's cream of mushroom soup!
Mmm Mmm good!
I even made Colin leftovers for lunch the next day :) (Left - greenbean casserole, veggies and fieldroast, Middle - cranberries and stuffing, Right - mashed potatoes!)
See why I love thanksgiving?! So wonderful. Plus the whole "Ellen-Degeneres-save-a-turkey" movement has really caught on.
All right, live long and proper! And expect more posts to come now that finals are over and winter break is upon us!