The Spread: Homemade Seitan Faux Turkey with Savory Onion Gravy, stuffed with Apple-Sage Stuffing, Mashed Potatoes with Chives (my grandma made these vegan for me! with chives from her own garden!), and Garlic Roasted Brussels Sprouts...
The garlic, bread for the stuffing, apples, chives, and brussels sprouts were all local!The Seitan Faux Turkey RoastI also made Candied Ginger Cranberry Sauce!! I'll give you my recipe below.
Candied Ginger-Cranberry Sauce
3- 12 oz. bags fresh cranberries Juice and zest of 2 lemons Juice and zest of 1 orange 1/2 cup crystallized ginger, chopped 3 cups water 1/2 cup sugar 2 Tbs brown sugar or molasses 1/4 tsp nutmeg 1/8 tsp cloves 1 cinnamon stick 1/2 tsp salt
In a large saucepan, combine all of the ingredients except the ginger and bring to a boil over medium heat. Reduce heat, cover, and let simmer for 30 minutes. Add the chopped ginger and let simmer for 15 more minutes. Remove from heat and let cool. Remember to remove cinnamon stick before serving. Serve warm or chilled. Best made the day ahead of time to let thicken and enhance the flavors!My grandma made vegan Mashed Potatoes with Chives for me! Thanks, granny! You're awesome!Local Garlic-Roasted Brussels SproutsSavory Onion Gravy! I love gravy boats!!And because Thanksgiving is just another word for pie: Pies!!!
First is a Pecan Pie, made with locally-grown pecans!! Check out that homemade crust, ya'll!! It was superb, if I do say so myself :) The recipe for the pie filling came from Bryanna Clark Grogan's Vegan Feast Kitchen, because it's amazing! The pie crust is my own creation. And then there was Pumpkin Pie! The recipe will be coming tomorrow, along with a step-by-step on doing the pumpkin puree from scratch! The pumpkin is local, from the farmers' market, and the pie crust is the same as the pecan pie above. This is even better with a big dollop of vegan whipped cream, of course!!