Tuesday, November 23, 2010
The obligatory "What I'm making for Thanksgiving dinner" post
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...
*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!
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
All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, or remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni