Wednesday, November 23, 2011

Thanksgiving Preparations

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
Chocolate Pumpkin Pie (Martha's recipe, veganized)

I plan on cooking all day tomorrow!  I can't wait!


Catherine said...

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!

Anonymous said...

That homemade tofurkey thing from Bryanna is so good - enjoy your feast!

Erin said...

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!

Liz said...

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.