Ahh, November. The leaves are crunching beneath our feet, the weather is turning downright chilly, and apple cider is crisp and delicious. I have always had a soft spot for autumn, and November is really the peak of this fantastic season.
With just a few weeks until my favorite secular holiday (Thanksgiving in case you didn't guess it), I am already well underway in planning the feast we will enjoy that afternoon. Last year we traveled to Durham and I cooked some items before we left, and made some other items upon arrival. It was an exercise in planning ahead and I had everything organized in a Google spreadsheet.
This year, we are staying home and I am already planning out the pie making, tofurkey roasting, mashed potato mashing, and brussel sprout roasting. Ahhhh…Thanksgiving.
So far, here is the planned menu:
- Tofurkey roast from Turtle Island Foods
- Mashed potatoes (garlicky, perhaps)
- Gluten free, out of the bird stovetop stuffing
- Roasted brussel sprouts
- Mushroom gravy
- Steamed green beans with almond slivers
- "Mama's" Cranberry jelly
- Pumpkin pie
- Apple pie with streusel topping
What do you think? Am I missing something crucial? Let me know in the comments, and be sure to come back to VegInDC for more recipes and pictures from Thanksgiving.