We had Thanksgiving at my Mom’s last night and I was commissioned to provide the potatoes, an apple dessert and, of course, the vegetarian un-turkey!
For our un-turkey entree, I cooked a couple Quorn Turk’y Roasts and then sliced them and arranged them in a casserole covered in Tofurkey Gravy to be reheated at dinner time. Easy and my girls’ favorite part of the meal.
In lieu of the usual mounds of mashed russets and sweet potatoes I made the Best-of-Both-Worlds Potatoes Anna. It featured lovely layers of thinly sliced russets and sweet potatoes, along with chopped leeks and grated parmesan. I made 1 1/2 recipes worth in my large le Creuset 4 quart deep saute pan (I looked it up, that is what it is called!) to serve 12. It worked out well and the lid came in handy for the trip to Grandma’s. I flipped it out onto a plate and reheated it there later. Probably would have tasted better straight from the oven, but everyone still seemed to like them. I will definitely make them again!
For dessert, I turned to one of my reliable go to recipes — German Apple Cake from The Joy of Vegan Baking by Colleen Patrick-Goudreau. It’s easy and looks fancy and, because it’s vegan and doesn’t taste like it, it’s a good way to end a big meal. It also was a nice complement to the Texas Pecan and Chocolate Pie my sister-in-law made (which was awesome!). Everybody had a slice of each.
The meal was rounded out with carrots, brussels sprouts, cornbread stuffing with cranberries and walnuts, and two types of cranberry sauce. Too much food and all good!
