Happy Thanksgiving from Japan!! »
We live in Japan, but I must have Thanksgiving. This year, we had walnut, mushroom, lentil balls with cranberry gravy, onion and shiitake wild rice pilaf, roasted Brussels sprouts, crudités, homemade sesame dressing, and olives. It took about two hours total to put together, and we celebrated last Sunday because we are traveling over the actual holiday.
I can’t take much more of this WHEN IS DINNER??!?!
Thanksgiving Salad in a glass »
From the lovely JL:
We can’t quite get ourselves into the kitchen to cook, yet, so we started our first Thanksgiving in Colorado with a salad in a glass - Veggies and olives + The Real Dill Bloody Mary Mix (vegan, natch, which we picked up at Nooch in Denver) and Breckenridge Vodka.
Please drink one (read: three) for us!
(Don’t forget to send in your vegan Thanksgiving plates!!)
From the DELIGHTFUL Zoe:
It’s mostly semi-homemade, standard bird-free fare, with one very notable exception. The roasted carrots with sweet tahini dressing — OMC[arrots.]
I had seconds (thirds) of them INSTEAD of the pumpkin cran-cherry layer cake I made for dessert.
Maple-glazed acorn squash with apple, parsnip, sage, and vegan sausage (from feastingathome.com)
Mashed potatoes with roasted garlic
Slow-cooked maple baked beans
Veggie-dog-in-a-blanket (my 3-year-old’s contribution to the menu)
This was followed by chocolate bourbon pecan pie for dessert.
THIS LOOKS SO GOOD. I want that veggie-dog-in-a-blanket NOW. YESTERDAY.
Traditional Polenta Rancheros Brunch from PPK… »
[via Flickr — which you should see for the amazing Isa art, too]
YES YES YES.
(Keep those vegan Thanksgiving plates coming!!)
Thanksgiving 2013 »
Chickpea cutlet with mushroom gravy, sweet potato casserole, lemony garlic greens, roasted pecan and pear stuffing and roasted cumin-lime carrots.
The results of my lazy Thanksgiving menu:
Quinoa with Leek and Mushrooms
Green Beans with Almonds
Acorn Squash with Maple Candied Pecans
(and jellied cranberry sauce from a can as requested by my 7-year-old)
Not pictured: Vanilla Pumpkin Custard Pie from The Vegan Kitchen
All vegan, soy free, and gluten free!
(I might get a pie picture later. Everyone is too full for pie right now!)
Okay, so it’s not the most photogenic meal. I live in the UK, and to add holiday insult to indignity, I’m speaking at a conference tomorrowso have spent most of my day travelling and checking into a hotel. But the Thanksgiving will not be denied: I’ve hauled along with me a feast of stuffing (with roasted squash and sprouts, natch), cranberry sauce, mashed potatoes, seitan, and pumpkin gingerbread. Oh, and mini bottles of wine from the train station, because vegans are CLASSY.
I just took the tofurky out of the oven! Mmm…smells delicious!!
YES! Love the pineapple — genius move!
(Don’t forget to send in your Thanksgiving plates!!)