It’s that time of year again and the feast is now over. I have been enjoying some days visiting my parents in the Haliburton Highlands and it’s been surprisingly busy. Hence blogging after the fact rather than in prospect.
What I can say is we had a wonderful meal. Here’s what I made:
- Tofu “turkey” based on the recipe from From My Bowl
- Wild rice and cranberry stuffing (make ahead the day before)
- Vegan gravy from Nora Cooks
- Roast potatoes and sweet potatoes seasoned with olive oil, salt, and pepper
- Cauliflower with white sauce made with soy milk and thickened with arrowroot powder to make it gluten free.
- Carrots
- Green beans
- Home made cranberry sauce (one bag of cranberries, two cups of water, two cups of sugar, cooked together on stove top until it thickens. Best done the day before)
- “Sousboontjies,” a South African bean dish, served at room temperature, sometimes translated as “sweet and sour beans.” In South Africa they use sugar beans. Here we use pinto beans. (make ahead the day before)
- The Domestic Gothess’s Steamed Gingerbread Pudding
- Custard (the pouring kind, to go with the pudding) from School Night Vegan
There were nine people at the dinner, so we had to share the table with non-vegan foods as well. But there was enough excellent vegan food that everyone who wanted to try it could.
It was a special occasion as it’s the last Thanksgiving in this house before my parents downsize to a condo in town. We have many beautiful family memories here, so it means a lot that both of my brothers and sisters-in-law, and Diane and I were all able to gather here with my parents this weekend. We even got a sneak peek of the condo, which is a lovely unit in a great location.
Our big feast was a memorable moment in a memorable weekend. I recommend every one of the recipes I’ve linked to here.
Bon appétit!
Vegan Practically 
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