Thanksgiving Food Porn

C's famous stuffing

As promised, dear readers, here are my results from the kitchen-related havoc that, for so many of us, signals this recent holiday. I've never actually been all that wild about Thanksgiving, largely because as a kid I wasn't into a lot of the food that is traditionally served. Call me un-American if you must. I will carry the banner of my anti-nationalistic sentiments boldly. As I've grown older, though, I've developed a sort of mild, nostalgic fondness for the Thanksgiving meal formula. As I indicated in my preview post, I went very safe, very traditional, and this at least partially because my omni mom and stepdad were visiting. If the "turkey" loaf sucked, they would go home with stories of how horrible tofu turkey is. And I can't have it, gentle reader. I can't. So I stuck with the tried and true. Should we decide to celebrate next year in quasi-similar fashion, I think we'll get a bit crazier. The menu was exactly what I've already described. Now for the photos.

Apple Pie: As you'll see below, I also made pumpkin. Making this one was really just a concession to my own taste because I have...issues...with pumpkin. As it turns out, apple pie is also my mom's favorite kind of pie. Bonus! Also, I used a skull and crossbones cookie cutter to remove the center of the top crust, but I don't think you can tell...






Green Beans: I was torn at first about whether to make these or brussels sprouts. I tend to prefer the latter, but I went this way because the oven was already spoken for. I didn't want my brussels to have to jockey for position with the stuffing and two roasts. These were very lightly steamed and dressed in a simple orange-citrus dressing, then sprinkled with slivered almonds.


Orange-Almond Cinnamon Rolls: Because you have to eat breakfast on Thanksgiving, too. Also, I love love love adding citrus flavors in general, but orange in particular, to cinnamon rolls.  It's a simple step but makes them so much more special. We ate all of these in one sitting. 




Seitan En Croute: Otherwise known as that-which-I- refuse-to-stop-calling-Seitan-Wellington. If I make a mushroom pate of some sort and layer that between the seitan and the pastry, will it be a Wellington then? Or need one appeal to the mastery of Bryanna Clark Grogan to make such a claim? (If you're wondering who she is, get thee to your google, vegan neophyte, and be chastened.)



Pumpkin Pie: One must, right? C loves pumpkin pie, so really I made this for him. Aside from being consistently thwarted by cracking tops, I find pumpkin pies very easy to make. Now that I've gone this way, I won't use tofu in one again. I made this recipe, and I highly recommend it for simplicity, ease, and flavor.



Also wonderful and visible in the top photo were C's reliable tasty mashed potatoes, his masterful onion, mushroom, and miso gravy, and a stuffed seitan loaf.