I cannot believe that tomorrow is the day before Thanksgivng. I have been working so much lately helping everyone else get ready for Thanksgiving, that I really haven't had any time at all to prepare for my own!
So, as I previously mentioned, I am working Thanksgiving morning, so I will need to do all of my cooking tomorrow night. Knowing that tomorrow will be a horribly long and strenuous day at work, I am going to go simple, yet traditional. There are only 4 vegans at dinner this year, so I don't need to go overboard, and even I have come to admit, that it is okay to buy some things from the store...
The Menu:
*Seitan en Croute
*Cheesy Herb and Garlic Mashed Potatoes (Made super easy by jazzing up some instant potato flakes!)
*Garlic and Mustard Roasted Brussels Sprouts (RECIPE BELOW, from 500 Vegan Recipes)
*Bread Stuffing (Stale bread cubes baked with The leftover Sippity Soup from the other night, with dried cranberries and rosemary added, and the beans and broccoli fished out.)
*Storebought Vegan Mushroom Gravy from Whole Foods Market
*Storebought Vegan Cranberry Sauce from Whole Foods Market
*And for dessert...Pumpkin Cheesecake Pie
Garlic and Mustard Roasted Brussels Sprouts
Sorry I don't have a picture of these...you'll just have to trust me on this. I just bought mine on the stalk today. Less than $3 for the whole stalk!
*Gluten Free
*Soy Free
Even if you don't care for brussel sprouts, give these a try. The marinade is so flavorful you will totally forget you are eating this high protein, high fiber, calcium rich, mini cabbage!
1 pound (454 g) Brussels sprouts
1/4 cup (60 ml) extra-virgin olive oil
1/4 cup (84 g) agave nectar
2 tablespoons (30 g) prepared stone ground mustard
2 tablespoons (30 g) minced garlic
Preheat oven to 350°F (180°C, or gas mark 4).
Have ready a rimmed baking sheet lined with parchment or aluminum foil.
In a mixing bowl, whisk together olive oil, agave, mustard and garlic.
Toss in brussel sprouts to coat.
Spread evenly on baking sheet in a single layer.
Bake, uncovered, for 30 minutes, until tender.
Yield: 4 servings
Amazing, that sounds like an awesome dinner. I think I'm planning on making the seitan en croute tomorrow too.
ReplyDeletethat is an amazing price for a whole stalk! Nice score! It looks like you will have a great day!
ReplyDeleteYum Joni! Have a wonderful Thanksgiving!
ReplyDeleteHi Joni: Belated Happy Thanksgiving! Ours was in October. Your meal ideas sound great, I think I'll try the recipes for Christmas.
ReplyDeleteCongratulations about quitting smoking. I quit 10 yrs ago. But it took me a year and a half to do. It is tough to overcome, but each time I stumbled I forgave myself and started the quitting process again.
Here's some tips that helped me:
-Drink LOTS of water
-Reduce cafeine, alcohol and sugar
-Find other ways to destress
-Chew lots of gum
-Get lots of Vitamin C
-Find something to do with your hands like a craft(not eating or submitting to the urge to strangle someone within an inch of their life)
-Take walks
But mostly love yourself through this and don't give up.
HANG IN THERE!!
Sincerely,
Carin