We had such a wonderful and successful Thanksgiving meal last week, I wanted to share some of my favorite things!
Of course, I got them from Pinterest.
Everything we made was dairy-free, egg-free and peanut-free. The only tree nut used was a little bit of almond milk — you could easily sub soy milk or rice milk if you can’t have almonds.
We had our usual turkey and stuffing — the stuffing I make is my mom’s recipe, and it’s extremely easy and SO delicious! Homemade cornbread mixed with a bag of herb seasoned stuffing mix, plus turkey stock/chicken broth… bake & done! YUM!
Unfortunately, the stuffing mix we have used for years just changed their ingredients to include milk (Jillian’s most severe allergen) — WHYYYYYYYYYYYYY????????????? I was able to find three bags of the old, pre-ingredient-change bags in Publix by digging to the bottom of a 3-foot wide cardboard display box of them. My butt was in the air as I rummaged through and tossed aside 50 or so bags with the “wrong” packaging. Then I hear, “Hey Leah!” Look up… A mom from my kids’ school staring at me.
Hey, I gotta have my stuffing!
And now I have enough for Christmas dinner, too. Don’t know what I’ll do next year… perhaps Pinterest will help me!
For our sides and desserts, I really wanted to do something new. And I’m telling ya, everything I made from Pinterest turned out great!
I found these mushrooms first:
I looooooooooove mushrooms. My mom looooooooooooves mushrooms. My daughter looooooooooves mushrooms. This was a winner from the start! And the wonderful thing is that I made them hours ahead of time and put them in the fridge in the garage until time to bake them. The melted butter, garlic, herb mixture was so deliciously fragrant that you could literally smell them just from opening the garage door… while they were in the fridge 20 feet away! The recipe only calls for 16 mushrooms. I tripled it. They were gone in nothing flat.
Jillian loves mashed potatoes. Even more than mushrooms! In fact, potatoes in general might be her ultimate favorite food.
I usually peel my potatoes, boil them, blend them and maybe add some margarine and almond milk. But I came across this recipe for slow cooker mashed potatoes, and I knew I had to try them. Anything to lighten the load as the dinner is finally coming together, when you’re scrambling around doing all the last-minute things that seemed to come out of nowhere!
With these bad boys, I was able to simply blend them and a couple ingredients with an immersion blender at the end. The cutting (no peeling this time — I left the peels on!) and cooking had been done earlier in the day. Another thing I love about this particular website is that she gives you two recipes — one with dairy and one without. No need to substitute and guess, it’s right there!
Next up is the gravy!
Note, it’s called “Perfect Turkey Gravy.” And it really was! I got loads of compliments and a couple recipe requests for this one! Plus, I was able to whip it up in about 10 minutes. Perfect.
Last year, I made a splash at Thanksgiving with Isa Chandra Moskowitz’s Chocolate Raspberry Tart from Vegan Pie in the Sky. (Holy cow. If you bake vegan, get her books. Get ALL of them!)
So I made that again, of course. One for Thanksgiving night… (and one extra for us the next day)!
But I wanted a couple new things, too.
I’ve tried vegan pumpkin pie in the past without much success. But there are SO many vegan recipes out there now, I knew I wanted to give it another shot.
Here’s the winner:
She gives you the option of adding sugar to the recipe, because it’s sweetened with maple syrup and might not be sweet enough for some people. I didn’t. And everyone loved it just the way it was.
I’ve saved the best for last.
Seriously. These things went SO FAST!
And they were so easy to make, my 9-year-old daughter did 90% of it completely by herself! She was so stinkin’ proud.
Three ingredients. Done.
We can’t use the crescent roll dough like the recipe suggests, so we used Puff Pastry instead. I just rolled it out and cut them into squares — 16 squares per sheet. Fill with cherry pie filling and bake! Then Jillian drizzled on some simple icing (powdered sugar mixed with a little water), and they were FANTASTIC!
We ate the few leftover ones for breakfast the next day. 🙂