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.