Food and Fun: Thanksgiving 2012

Here it is, Thanksgiving 2012: the food, the fun, the foils!

First, the food.

Baked Tofu with Mushroom Gravy, Steamed CSA Cauliflower & Romanesco (didn't make it into a gratin, but it was still good!), Isa's Roasted Fennel & Hazelnut Salad with Shallot Dressing (dressing not applied yet!), Mashed Yukon Golds and Maple Mashed Sweet Potatoes.

 Baked Tofu! So easy, so delicious.  

Susan's recipe reminded me that it could easily be served as a vegan main course for T-day, so bake it and serve it I did!  

Doesn't Romanesco look like little Christmas trees? 

Roasting Fennel, Shallots and Garlic for the Salad:

 

It was fun shaking the hazelnuts in a towel to get the skins off!

 Shallot Dressing for the Roasted Fennel and Hazelnut Salad 

(recipe was from Veganomicon).

 Cranberry Sauce! (Hubby's secret recipe)

Oh, and for appetizers, we had a vegan cheese plate!

Homemade, Soft "Gruyere" Style Cashew Cheese from Artisan Vegan Cheese, Castelvetrano Olives and Red Seedless Grapes.

Note: The cheese was sliceable after sitting in the fridge for about ten days.  It tasted incredible!  

And, the fun...

We got presents from Grandma Margie! 

 Grandma Margie loves to draw little cartoons.

I love that little turkey! 

Emory got those cool "magic" worms from the 70's now marketed as "Squirmels." 

They are really really fun.

Ollie enjoyed the presents, too.  

As any good cat should, she loved the wrapping paper and bags.

Is that one of those worms on a string from the 70's?

She also really loved the squirmels.  Emory is playing with it there in the background and she is just captivated.  She can't quite tell if it's real or not...

I got really pretty autumnal dinner napkins for my hostess gift.

 Here they are with Lydia, our Thanksgiving Turkey 

(She's named after Lydia Bastianich!)

The foil...

Pa brought a present for Emory, too:

 An awesome homemade Magic Sword, kinda He-Man in the style department.

Pa raked and Emory attacked!

What to do now?

Pie, of course!

Double Layer Pumpkin-Cheesecake from The Fat Free Vegan Blog w a Gingersnap Crust.

Use whatever crust you like or need to use, they all work.  I love Susan! 

Dawn's Gingersnap Crust Recipe:

Put all but six cookies from a 10 ounce bag of Mi-Del Swedish Style Gingersnaps (they are awesome and they are vegan!) into your food processor and pulse until fine crumbs are achieved.  With the machine on, add three tablespoons of melted butter (EB) or neutral oil (canola, etc.) and blend until combined.  Press into pie pan and blind bake at 350 for 10 minutes. 

Fill it with the cream cheese mixture first:

Then add the pumpkin mixture and bake!

Oh. My. Goodness.  This pie is so amazing.

We are already making leftovers, too:

 Mini Thanksgiving Pot Pies!

Hubby's Recipe: 

Layer and/or mix whatever you like for this pie! The bottom is best with something firm like packed stuffing, middle layer is your veggies and/or main course mixed with gravy + extra pepper, cover with mashed potatoes, sprinkle with smoked paprika and bake at 350 for 45 minutes. YUM-O.

Happy Thanksgiving, everyone!  BTW, I didn't make the Thanksgiving Pizza yet, but it's on the to-do list, maybe tomorrow.

Right now, I should really check on this...

I haven't looked in on it since Wednesday, I think.

Onward!