This was the first Thanksgiving that we had an entirely vegan and gluten free menu.
Mom and I worked rather symbiotically. Tandem cooking. I had chosen recipes and we made most of the planned items.
My man took pictures after the dishes came out of the oven. Potatoes Anna, Tofu Roast, cornbread and cornbread stuffing with pecans, dried cranberries and blueberries. Cauliflower with vegan cheese and almond slivers, champagne cocktails with cranberry juice and fresh strawberries.
It was all so good. Cooking...yum.
My little girl's favorite was the mashed potatoes and gravy, also vegan and made with love by mom.
The Tofu Roast was the biggest surprise of all. Tricky to execute but so worth it! We ate more than half the roast and finished the rest on the following morning's brunch. We adapted a recipe: Stuffed Tofu Roast we prepared the tofu in the way described and filled it with the gluten free, vegan cornbread stuffing. We drew inspiration for the stuffing from this recipe. We used the basting recipe minus the orange juice and replaced some of the sesame oil with vegetable oil. Next time we will baste inside too!
I am already looking forward to Christmas and hope that I will have a chance to cook with my Lil Sis. <3
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