and kind, all at the same time!" ~Henry Heimlich, MD
In keeping with the McDougall lifestyle, to my husband's chagrin, I did not go the Tofurky route this year. Instead, I started cooking days ahead for what I knew would turn out to be an even more satisfying holiday meal for us both. When all was said and done, Mark agreed! Pictured above is a glimpse of our holiday table. Clockwise from the top are Mary McDougall's Holiday Stuffing and Maple Mashed Sweet Potatoes, Mollie Katzen's Acorn Squash Stuffed with Apple-Almond-Cherry Basmati Pilaf, Ceasar Salad made with Mary McDougall's Creamy Ceasar Salad Dressing, and Susan Voisin's Impromptu Mushroom Gravy. And yes, that's canned jellied cranberry sauce in the upper right-hand corner. Mark likes it, and I wasn't going to argue with him just because I think homemade cranberry sauce is better. I was happy to find an organic brand that didn't have any nasty high-fructose corn syrup in it.
Also from Susan Voisin's Fat-Free Vegan Kitchen, I baked Spiced Pumpkin Bread for dessert, which of course, I topped with Purely Decadent Made with Coconut Milk Vanilla Bean ice cream. A heavenly finish, to a deliciously compassionate Thanksgiving meal.
7 comments:
It really looks like you had an amazing holiday feast. As always, your photos leave me wishing I'd had dinner at your house! Thanks for all the links to the recipes. I love Ceasar Salad, but haven't had one in a long time!
OMG beautiful! And to think of the leftovers! YUM! what an inspiring feast!
What a spread! Everything looks scrumptious. And I like the smiley face in the banana bread!
It all looks scrumptious. I've had vegan caesar from a bottle...but with oil...would love to try an oil free one.
The spiced pumpkin bread a la mode sounds heavenly.
Happy (late) Thanksgiving!
Happy Thanksgiving Batty!
I know I am waaaaay late in commenting on this post out but WOW does all that food look delicious. You really are a culinary artist!!!
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