Honestly, I haven't done much in the way of Thanksgiving preparation yet. But I have plans to!
The two things I have done so far are plan my menu for Friday (that's when we celebrate) and make cranberry syrup for fun sparkling drinks. The syrup is really easy- I just combine a couple of cups of Wisconsin cranberries with one cup of sugar and 1/2 cup of water. I simmer it until the cranberries burst and then strain it.
I admit to adding another batch of sugar and water to stretch the cranberries further. The second batch was still plenty flavorful! All that's needed for a fun drink is some fizzy water and a couple spoonfuls of this syrup.
Just look at that color!
Now for the food...Here's what I have planned:
Homemade Tofurky (Bryanna Clark Grogan's recipe)
Cornbread stuffing (Meemaw's recipe)
Spinach casserole
Roasted portabello mushrooms
Mashed potatoes
Lots of gravy
Cranberry ginger preserves
Rolls
Chocolate Pumpkin Pie (Martha's recipe, veganized)
I plan on cooking all day tomorrow! I can't wait!
4 comments:
I'm cooking all day today, too, and I'm excited! (I just started caramelizing onions . . . !!!) I'm making chickpea cutlets, mustard sauce, hasselback sweet potatoes, roasted brussels sprouts, caramelized onion & herb stuffing, cranberry chutney, and apple pie. It's going to be a fun day!!!!!!!
Happy Thanksgiving, Liz!
That homemade tofurkey thing from Bryanna is so good - enjoy your feast!
Liz, your menu looks amazing, as usual. How did you replace the evaporated milk in the pumpkin pie - did you just reduce two cups of soymilk to one? Or did you use milk powder? I have a cup of homemade evaporated soy and almond milk in my fridge and am a little afraid that it's not quite the right consistency. That chocolate pumpkin recipe looks divine!
Hey Erin!
I just subbed both the evaporated milk and the eggs with a pack of silken tofu. It seemed to work out just fine! This pie is SO good. I really like the darker chocolate layer just on top of the crust. It helps hold it together and makes it that much richer.
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