The plan for Thanksgiving dinner is set but flexible, just in case. I never know what whim might cross my mind at the last moment, or what ingredient might have been forgotten. I keep changing things as the day gets closer but here it is the day before and this looks like the menu.
Appetizers: baba ghannouj, homemade pita, cashew cheese, pickled things
Main dish: stuffed, roasted seitan filled with rice, wild rice and sourdough bread stuffing (lots of veggies in there, too), and gravy
Sides: sweet and tart carrots, roasted brussels sprouts with garlic, cranberry-apple sauce, raw butternut squash salad (from Mark Bittman), green onion salsa (from Viva Vegan), maybe green salad
Desserts: pumpkin pie (possibly the fat-free one from Happy Herbivore. Has anyone tried it?), apple and blueberry tart with apricot jam
If you're a last-minute planner and still undecided about what to serve for your main dish, how about an Un-Turkey? Miyoko Schinner, creator of the original Now and Zen Un-Turkey, generously shares her recipe for this beloved creation on her latest blog post. Get the Unturkey recipe here. I've never tasted or made one, but I'm thinking of possibly incorporating the seasoning mix into my seitan this year. The recipe includes the seitan, seasoning mix, marinade, dressing and gravy.
HAPPY THANKSGIVING! I've got to go start the cooking.
