I’ve been neglecting MoFo all week; I haven’t posted at all since Monday. Surprisingly it’s not for lack of something to post about, I’m just getting burnt out on posting every day on top of activism/events, school, and work. Anyway, it’s the last week! And how could I not post about my Thanksgiving dinner?
I went over to my brother’s house and we made this cranberry sauce (which is a new tradition as of last year) and these roasted sweet potatoes, which were really good (and a huge improvement over last year’s apple pie, which totally failed).
I promised my brother fresh coffee cake this morning, so I got up and made the coffee cake from Vegan Brunch first thing.
I always cook my Tofurky in the slow cooker, and it always comes out awesome. I throw it (thawed) in with the olive oil/soy sauce/sage basting sauce, then surround it with some chopped root veggies (potatoes, carrots, parsnips, onions) and throw more oil and soy sauce as well as sage, tarragon, and thyme on top. I cook it on high for about 2 or 3 hours then switch it to low until dinner’s ready. This is a perfect way for me to cook my Tofurky at the same time my parents are making their (sigh) turkey in the oven.
I also made some roasted brussel sprouts because I keep wanting to try them. I didn’t like them much, but my mom loved them!
Also, I was able to convince my mom (who then convinced my dad) to let me make the mashed potatoes so they could be vegan! And at dinner we threw around some ideas of what might be a good vegan Christmas dinner that would make everyone happy (but didn’t come up with anything that satisfied everyone). I am so thankful for my super supportive family.
We also had our first snow of the season today. It was so pretty outside earlier! The perfect day to stay home cooking, eating, and napping.