Breakfast: I made all the Thanksgiving Desserts yesterday. Now Gary would be doing his turn in the kitchen making most of the savory dishes. He did some of his prep yesterday. We had a festive bowl of Rolled Oats, with Pecans, Strawberries, Pears, Flax Seeds and Soy Milk to get started.
Gary roasts the Garlic for his amazing Garlic Mash Potatoes. For the holidays, he adds Cashew Cream to the Mashed Potatoes for a dreamy richness.
Gary presented the fruits (and vegetables) of his labors. Tempeh Bacon for the Butternut Squash Lasagna, Yukon Gold Potatoes to be mashed, Vegetable Stock, Cranberry Sauce (with no refined sugar!), chopped Carrots, Celery and Onions to use as needed. He made Polenta croutons for the Polenta Stuffing. Unfortunately, the Blue Winter Squash that was going to be stuffed was moldy!
I didn’t take pictures of the Pecan Pie I made yesterday. Here it is. Can’t wait to dig in. This is a recent Thanksgiving tradition.
I created this Purple Sweet Potato Pie. Recipe coming soon. I wanted to sweeten it with only Dates and no refined sugar but in the end I needed a little sugar to get the flavor I was looking for.
Dinner: By dinnertime we were both ravenous. We warmed up the Garbanzo Beans I had prepared a few days ago, for the Aquafaba and cooked them with Gary’s Marinara and our Brown/Red/Black Rice Blend. I topped mine with Mushrooms and Tahini.
Evening: Gary took a break and I created the Turnip Cakes. I have been wanting to make these for a long time. Recipe to be posted soon. It was an almost-fail turned wonderful success!
And the masterpiece, Gary’s Butternut Squash Lasagna!
