Our Weekend and the Vegan Feast

On the Friday after Thanksgiving we rented one of those carpet machines and shampooed our carpet. It is unfortunate that we inherited an off-white (and already stained) carpet - it's just really difficult to keep clean. It took all day Friday of scrubbing and I wish I had taken before and after photos to show you the dramatic difference. Last year, we had the professionals come and clean the carpet, with less than stellar results. We were much more pleased with the do-it-yourself results, we even got out stains that the pros left behind.















Yesterday, we finally had our family Thanksgiving Feast.














I made my vegan version of the MIL's Cornbread Stuffing.

3 c. cornbread
1 c. biscuits
1 c. diced onion
1 1/2 c. diced celery
1/2 t. sage
1 t. poultry seasoning
1/4 t. salt
dash of Black Pepper

I crumble and mix the cornbread biscuits and all of the seasonings. Then, I cook the onions and celery in about 1 cup of water in the microwave until tender, then pour the entire contents cooking water and veg into the cornbread mixture and mix with my hands until it is moistened, then press into an oiled cast iron pan and bake at 350 until lightly browned.

Mashed Sweet Potatoes with Marshmallow topping.

I baked 2 sweet potatoes in the microwave, then peeled and mashed them, added a little bit of brown sugar, Earth Balance and cinnamon and spread in a tart pan, then topped with VeganSweets Marshmallows and baked until the marshmallows were puffy and lightly browned.

Green Bean Casserole - this was truly delicious

1 package of frozen French Style Green Beans
1 3 oz. can of French Fried Onions

1 c. Silk Soy Milk Plain
1 cube vegetable bouillon
1 small can mushroom stems and pieces - do not drain
dash of cayenne pepper
dash of black pepper
1/4 c. flour
1/2 c. water

Heat the Soy Milk and dissolve the bouillon in it. Then drain the mushroom liquid into the pot. Season with the peppers. Mix the flour and water and slowly add to the pot stirring constantly with a wire whisk, keep stirring and cook until the mixture thickens. It should have the consistency of a thick white sauce. Remove from heat and add the mushroom stems and pieces.

Pour this over the Green Beans and bake at 350 until bubbly. Top with the entire can of onions and bake until just browned.

The broccoli is just steamed, and the pumpkin pie is Bryanna's and I've posted about it before
http://www.fatfreevegan.com/desserts/pumpkin_pie.shtml - we love it.

It was a lovely meal - one to be Thankful for.