A Vegan Thanksgiving 2009

Last year I wrote about my vegan Thanksgiving and the reason I became vegan in the first place.

Here's the 2009 menu - healthy, light, and traditional. Since there is no grease, cleanup is easy. Since there is no tryptophan (no turkey), you do not fall into a stupor afterwards.

Tofurky - a tofu and grain-based roast available from Turtle Island Foods . I do not typically eat meat substitutes since I enjoy the inherent food qualities of tofu, tempeh and seitan, but a Tofurky is great for family holiday entertaining.

Harvest vegetable medley - carrots, parsnips, onions and fresh herbs from our garden roasted at 425F

Steamed Brussels sprouts from our local Community Supported Agriculture (CSA) farm

Boiled fresh rutabegas from our garden

Mashed Kennebec potatoes (no butter or cream added, just a bit of soy milk) from our CSA

Mashed buttnernut squash from our CSA

Roasted Sweet Potatoes from our CSA

Pecan stuffing

Homemade cranberry sauce

Homemade sweet pickles

Wine: Louis Roederer Cristal 1999 (a gift)

Dessert: Vegan pumpkin pie, Sencha from Uji

I really look forward to those fresh Tofurky sandwiches after Thanksgiving!