Save the turkeys! Here's a turkey-free feast in celebration of Thanksgiving.
This year, instead of Tofurky, I made a large version of the Mini-Wellingtons recipe from Vegan Lunch Box. I made a small Wellington for this lunch, then formed the rest into a single large loaf wrapped in puff pastry and decorated with pastry leaves and berries. I'll be baking it for us and all our veggie relatives this Thursday (Hey, Mom! Hey, Zach! Hey, Rachel and gorgeous vegan Bambina! Be seeing you all soon!). I'll serve it along with some vegan gravy and mashed potatoes.
To the right is a serving of Carmelized Squash and Apples: Peel a small butternut squash and two apples and cut into ½-inch cubes; toss with 3 tablespoons melted margarine, 2 tablespoons brown sugar, ½ teaspoon of kosher salt, and a grind or two of black pepper; roast at 400ºF for 20 minutes, or until tender.
Above the squash is my vegan version of an old family favorite: Glorified Rice. Follow the link for the recipe; I'm delighted that my vegan version came out so like the traditional dish.
And finally, a green salad topped with dried cranberries and toasted pecans, with a little cranberry viniagrette on the side.
Verdict: Glorified Rice and Wellington were both big hits. Squash isn't so bad when sweetened and eaten with bites of apples, but still is not a favorite. Shmoo is sad that he's going to have to share the big Wellington with all of us on Thanksgiving -- he wants it all to himself! 5 gobble- gobbles.