Thanksgiving Supper 2011I loved these stand-up turkey napkins my mom bought for us to use. Not extremely absorbent but cute!
Stand up Christmas napkins, anyone?
Hopefully, no arsenic.
I did, however, make Homemade Applesauce. And applesauce does not need sugar. Here is the recipe I used. I was able to use up the last of our 20 lb. box of organic apples, that were starting to get a little soft, from our Azure Standard order.
Thank you again, Whole Foods, for the Brussels Sprouts I did not have to wash, chop, and roast. I did, however add the pomegranate arils after seeing Bobby Flay or someone do that on the news that morning. I think I could add pomegranate seeds to anything and love it.
I worked hard on my homemade stuffing, but I'm not sure it was worth the effort. It was pretty good that night, but it was soggy as a leftover. (I probably messed the recipe up by subbing a couple of ingredients; my main substitution was so dumb, I'm not even going to say what it was).
I did love the idea of making homemade stuffing, and I loved the idea of chopped pears and chestnuts in it. (Although - the canned chestnuts are soft and totally grossed me out. I will use only dry nuts next time.) I also added some chopped Smoked Apple Sage Field Roast Sausages, which might have saved it. My friend's stuffing at Portions of Goodness looked much better. I'll do a better job with your recipe next time, Pam.
Roasted vegetables with our Field Roast and Tofurky Roast. Road's End Gravy (not pictured) on the side. We love the marinade we use for our veggies (potatoes, sweet potatoes, turnips, carrots, and onions) and roasts. It's a version of this Tofurky Baste Option 2, using orange juice, maple syrup, soy sauce, olive oil, and spices.
I had kind of hoped to make a homemade roast this year...but I didn't even go grocery shopping until late Wednesday evening. And they weren't out of Tofurky Roasts, like I'd feared. Maybe one like this for Christmas.
an assortment of rolls from Whole Foods
We LOVED this Cranberry Mandarin Orange Relish, also from the Whole Foods deli. Delicious! I paired it with some plain, cooked millet.
I also took Pam's suggestion for Spaghetti Squash & Chard Gratin from Kalyn's Kitchen. I subbed in tofu, Vegenaise, and Daiya for cottage cheese, egg, and parmesan.
I won't go so creamy and decadent next time and let the squash and chard have more of a voice, but I liked it.
After a whole day of cooking and very little sampling, I couldn't WAIT to sit down and enjoy my meal. And yet...I couldn't finish even half of my plate. What a disappointment. This was the problem of deciding to have Thanksgiving supper rather than lunch: I can't eat very much in the evening, even if I don't eat a lot early on. (I'm 8 months pregnant, for those of you just tuning in.) I covered my plate and stuck it in the fridge.
My 11 year old, on the other hand, was being exceptionally quiet, and we realized it was because he was just shoveling it in.
And although everyone else got to enjoy my pumpkin pie (recipe here)...
...and this girl came back for dessert seconds, in which she asked for "more pie and more Brussels sprouts"...
...my burgeoning belly had to wait until the next day for a piece of pie. I tried staying up late just so it would settle enough for one little piece of pie. But I finally brushed my teeth, telling Ryan I was going to be a big girl and just wait until the next day.
Those of you who like Soyatoo, have you tried the new extra creamy version? I think it's even better.
And off to get ready for Christmas!