December 30, 2009

At Thanksgiving, which seems like a long time ago, we had a nearly vegan meal (family compromises are necessary for such occasions, I think). We had a Celebration Roast (tasty and sausage-like), rosemary potatoes, spicy mustard-whiskey carrots, chestnut-apple wild rice, macaroni and cheese (follow the wonderful recipe from Vegan Feast Kitchen), Asian cabbage salad, mushroom gravy (so delicious with lots of baby bella and button mushrooms, onions and nutritional yeast) and pumpkin-sweet potato pie (with Colleen Patrick-Goudreau’s easy and chewy pecan-date crust) served with coconut milk whipped cream (just whipped, canned coconut milk).


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