The fruit basked is piled over a foot high. Half of the counter space is filled with produce. Flowers are in the vases, and sheets are in the washing machine. Tonight, Katie and Kirk arrive, and tomorrow, Mom and Dad. Largely due to the charm of Annapolis as opposed to the wide open spaces of Southern Jersey, the family is gathering at my house for Thanksgiving. This is certainly my first time playing the full role as hostess and matriarch, and I just can't do ordinary traditional. Which is good, because traditional Thanksgiving food without meat and dairy is reminiscent of middle school cafeteria food, resulting only in gratitude that we don't normally need to eat tofu with sage sawdust.
Anne's Vegetarian Times came to the rescue, offering recipes for an entire vegan Thanksgiving meal, influenced by French cuisine. The grocery shopping is done, and now begins the culinary adventure. The menu is:
Salad of Shaved Fennel, Oranges, and Candied Pecans
Spiced Balsamic-Beet Compote
Truffled Mashed Potatoes
Seitan Timbales with Chestnut Champignon Stuffing
Mediterranean Terrine with Parsley Garlic Creme.
Vegan Galette des Rois (King Cake)
Today, the compote, candied pecans, terrine, stuffing, and the Galette des Rois. It's the first time through on all recipes, so check it out below (above?)
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