People often wonder what in the world we eat for Thanksgiving.
It's such a silly question to me ... we eat what you eat, just not the turkey.
And, we LOVE it.
Thanksgiving is my favorite meal of the year.
What did we have?
- Mashed redskin potatoes
- Green beans
- Squash casserole
- Pumpkin Cheesecake
- Olives, sweet gerkins
- Shirley Temples for the kiddos
- Death by Chocolate
1 bag of redskin potatoes
Chop potatoes and boil until tender, about 25 minutes. Drain and mash with the remaining ingredients. Keep taste-testing and adjusting seasonings until it is perfect.
Amazing Vegetarian "Turkey" Gravy
I got raves and raves on this one, especially from my meat-eating friends. They couldn't believe I made it without any drippings. :-)
1/4 cup butter
1/3 cup onion, diced
5 cloves garlic, minced
1/4 cup all purpose flour
4 teaspoons nutritional yeast
4 tablespoons Braggs Liquid Aminos
2 cups vegetarian vegetable broth
1/2 teaspoon "chicken seasoning"
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Melt butter in a small sauce pan. Saute onion and garlic in melted butter. Add flour, nutritional yeast and Bragg's and combine with the butter. Slowly whisk in the broth, combining with the flour mixture to avoid clumps. Add seasonings and bring to a boil. Reduce heat and simmer, stirring constantly for about 10 minutes. YUM.O.
6 yellow squash, diced
EVOO (extra virgin olive oil)
4 tablespoons butter, melted
1/2 cup sour cream
1 cup grated cheddar cheese
1 tsp sea salt
1/4 tsp black pepper
1/4 tsp garlic powder
1 cup crushed Ritz crackers
Turn your oven to 350 degrees. Saute squash in the EVOO in a deep skillet for about 15 to 20 minutes. At the same time, melt the butter in another skillet and saute the onion in that butter. Add the onion, butter, sour cream and cheese to a big mixing bowl. When squash is finished, place a clean towel in a colander, add squash to towel and squeeze as much liquid out of the squash as you can. Add the drained squash to the mixing bowl. Mix your 3 seasonings together in a separate bowl or cup. Now, measure out 1 teaspoon of that and add it to your bowl of goodies (throw the remaining seasoning into your mashed potatoes). Combine all of the ingredients well and then add to a square baking dish. Top with crushed crackers and bake for about 25 to 30 minutes. ENJOY
1 8 oz package of cream cheese (or Tofutti if you are vegan)
12 oz light firm tofu
1/2 cup sugar (organic evaporated cane juice, no white stuff)
2 tbsp corn starch (non GMO)
1 1/2 tbsp freshly squeezed lemon juice
1/2 tsp vanilla
1/2 cup pumpkin puree (canned)
3 tbsp brown sugar
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1 graham cracker crust
Turn your oven to 350 degrees. Place the first set of ingredients (six) into a food processor with the s-blade. Process until smooth, scraping the sides and processing some more. Spread 1 cup of this mixture into the bottom of the pie crust. Now, add the rest of the ingredients to the food processor and process until smooth, scraping the sides again. Smooth the pumpkin mixture over the white layer in the crust, leaving a slight heap in the center. Bake for about 50 to 60 minutes.
I hope you all had a blessed Thanksgiving with people you love, food that was delicious and more to be thankful for than you can even list. I know I did!