Clockwise from top: cornbread dressing, cranberry, mac n cheeze, green beans, wellington w/ madeira gravy, cajun corn maque choux, champ, roasted brussels/sweet potatoes/onions, and seitan roast w/ mushroom gravy.
My absolute favorites were the wellington and the cajun corn maque choux. These will be staples at every Thanksgiving henceforth! Ha ha.
What I was really looking forward to was the pie. In my pregan days I was all about the lemon meringue and pecan. Of course these are probably the hardest pies to veganize. I just have to be difficult. I made Bryanna Clark Grogan's Reliable Vegan Pecan Pie. Unfortunately, it wasn't so reliable for me. The filling tasted good, but it really didn't set. Somewhat disappointing because it means I'm still on a quest for great pecan pie.
What wasn't a disappointment: the lemon pie with cheesecake topping and shortbread streusel. It was just a combo of a few recipes. I used a premade crust and baked it according to directions, but took it out a little early. I used this recipe for lemon filling and let it set. I topped it with the Mini Ice Box Cheesecake from My Sweet Vegan (leave out the lemon juice and add 2 tsps of tapioca starch). Then I topped it with the Old-Fashioned Pie-Plate Shortbread recipe from Vegan Cookies Invade Your Cookie Jar. I didn't add too much because this was my first time making it, but it was good. After I assembled the pie, I threw it in the oven at 375 until the shortbread turned a little golden. SO GOOD.
And now for a cocktail "recipe."
1 oz coffee liqueur (recommended: Kahlua)
1 oz espresso vodka (recommended: Seagrams)
Fill a lowball glass with ice. Pour coffee liqueur and espresso vodka over the ice. Top with nog and give it a little stir. Enjoy the deliciousness.
Triple Caffeinated Caucasian variation: replace regular coffee liqueur with mocha liqueur (recommended: Kahlua).
Perfect for sipping on while you lounge around in your bathrobe. Mmm. I hope everybody had a fantastic Thanksgiving!