Saturday, November 24, 2012


This year's Thanksgiving was riddled with oh-so-much champagne, scrumptious food and - most importantly - wonderful company. I came equipped with an array of vegan, gluten-free goodies: sparkling Moscato, cornbread stuffing, mushroom gravy and a raw lemon blackberry souffle tart.

The first of several rounds.

My darling hosts whipped up some vegan nosh, including cooked greens, spicy sweet potato patties, miso-marinated tofu and creamy non-dairy mashed potatoes. As my multiple trips back to the kitchen for seconds (and possibly thirds...) proved, it was all beyond tasty.

Here are some more visuals of the delectable bounty:

Cornbread Stuffing

With the Mushroom Gravy
Lemon Blackberry Souffle Tart
The recipe called for raspberries, but I ended up substituting blackberries.

We ended the day in a happy - and very full - stupor, lounging on couches with peppermint tea and a romantic comedy marathon.

A respectably messy kitchen = the markings of a successful Thanksgiving dinner.

Wishing you all a belated happy un-turkey day!

1 comment:

  1. Looks delicious! And I can totally relate to the heaping pile of dishes after a holiday meal. That's when the handy rule of "those who cooked do not clean" is used. ;)