Breakfast: I was picking up a rental car for the day and just had some green tea before going out.
Lunch: We had a family gathering at my parents home where we munched on orange slices, pineapple, vegan chopped liver and potato chips. Then we went to the California Pizza Kitchen. I had the Arugula Quinoa Salad.
Back at my parents home, we had a gluten-free pumpkin pie made by my niece and her mom.
Dinner: We had a repeat on the dinner we had the night before: Butternut Squash with Creamy Risotto, Baked Tofu, Tempeh in Crosta served with White Beans and a quick Saffron/Miso Sauce.
Evening: For Thanksgiving we bought a few containers of So Delicous Ice Cream. We are working our way through it every night. It’s fun! I had the Vanilla So Delicious Ice Cream with a Peanut Butter Cream and Rooibos Vanilla Almond Tea.
Hi Caryn,
How do you make the peanut butter cream? It sounds fabulous.
Thanks,
Sandy 🙂
Hi Sandy, This is the simplest thing and so luscious. I take about a tablespoon of peanut butter and put it in a small bowl. I add a tablespoon or two of water and beat it into the peanut butter with a fork until it’s creamy. I continue to add water, a tablespoon at a time until the mixture is the consistency of heavy cream. It’s nice because you get the taste of peanut butter without using too much and it pours nicely over treats. You can add sweetener to it if you like, but I prefer not to. Also, you can make it savory by adding hot sauce and vinegar, which is great for dipping veggies, spring rolls or pouring over vegetables. – Caryn
P.S. I use peanut butter that is made with peanuts and nothing else. 🙂