Speaking of saucy cranberry abundance, I halved the recipe, but being the only one eating it, I still have a ton leftover - any suggestions? I have pumpkin seed crusted tofu in mind for it, but that's all so far. help!
Onto the goods..
yukon gold mashed potatoes, Organic Arrowhead mills stuffing, maple-white balsamic-garlic green beans & hazelnuts. I'm not a stuffing person and never ate it growing up, so we opt for the storebought (especially since I always leave it off the menu by default and remember it last minute..)
I used yukon golds for the mashed potatoes, and honestly think that once you've made mashed with those, you just can't look at russets the same way - they're just so creamy and golden and almost buttery even without the Earth Balance.
Field roast celebration roast, lentil sage roast & white truffle country pate, with sesame rye crackers with mustard and Veganomicon cheezy sauce turned spread. My next post will be a review of these Pacific Northwest grain meats~
vwav biscuits (threw in herbs & nooch) and my recipe for hazelnut & red wine stuffed mushrooms
all that jazz on our coffeetable (we've been in between kitchen tables forever which will soon change).
mini apple pies & mini pumpkin pies
made with nomicon basic pastry crust. the pumpkin filling was made by my friend michelle of the spice must flow
the apple pie filling was a simple one - sliced local apples, lemon juice, cinnamon, sea salt, cornstarch & sugar