It’s Thanksgiving Day! Since eating will be the main event of the day we naturally skipped our early meals. I got up and began baking bread. I had conveniently measured, mixed and stored the dry and wet ingredients separately the night before so it was easy to quickly make the dough and get to baking in the morning. I made two recipes, La Baguette, and the Rosemary Olive Bread.
Next we prepared the table.
Gary got the bar ready.
We began with appetizers: Homemade Vegans cheeses – Cashew Jalapeño Cheese, Cashew Sundried Tomato Cheese and Almond Mozzarella; assorted olives and some of the bread I had prepared that morning. My mother brought her famous Vegan Chopped Liver.
One of our guests was author and food photographer, Linda Long. Fortunately she took many wonderful shots of the food served while Gary and I served.
Dinner: There was ham and turkey and all the fixin’s. Just kidding! No animal flesh at our peaceful table. There was Baked Tofu.
Photo by Linda Long
Our Tempeh In Crosta wrapped in Rice Paper.
Photo by Linda Long
My mom brought the traditional bowl of Turnips, which always looked like sweet potatoes to me as a kid, but tasted bitter instead of sweet.
Gary made the best Roasted Garlic Mashed Potatoes I have ever eaten.
Photo by Linda Long
We had candied Sweet Potatoes with Marshmallows, Dandies that is, vegan marshmallows. Hurray! And the stuffing was made with our REAL Corn Bread.
Photo by Linda Long
The “turkey” took hours to cook and get tender: Kabocha squash stuffed with creamy Risotto, served with Brussels Sprouts.
Photo by Linda Long
Come over to the bar.
Photo by Linda Long
Enjoy a cocktail – Pear Juice and Champagne.
Take your places everyone.
Photo by Linda Long
The Dessert Bar!
Photo by Linda Long
The dessert bar included Pumpkin Pie…
Photo by Linda Long
Raw Pecan Pie (recipe by Gena Hamshaw)…
Photo by Linda Long
And Mini Apple Pies served with So Delicious Ice Cream.
And so ends another Thanksgiving. Stay tuned for leftovers. They’ll be here all week!