Thanksgiving is one of my favorite holidays. I love all of the fall foods that are traditionally eaten for this holiday...roasted vegetables, candied yams, stuffing and cranberry sauce. I usually don’t tinker with my Thanksgiving recipes because my family gets annoyed when I do, they like tradition and besides, why fix something that’s not broken.
The only thing we don’t eat is the turkey. Last year, I invented stuffed tofu with mushroom gravy. The mushroom gravy is excellent, and can hold it’s own against any turkey based gravy.
My candied yams recipe is an all time family favorite. Baked yams are sauteed in a mixture of Earth Balance butter substitute, maple syrup, barley malt and honey (or use agave to make this dish vegan)
If you prefer a side dish that’s less sweet, you can serve this roasted root vegetable medley. It has a lighter orange maple glaze glaze. This recipe is available in my archives as are all of the others I've posted here.
The big hit of last Thanksgiving were my squash stuffed bake apples topped with cinnamon and a touch of maple syrup. They would be an excellent side dish or dessert.
If you’re looking for a salad recipe, I recommend my Winter Cole Slaw. It’s topped with cranberries and almonds and an orange mustard dressing.
These are my Cranberry Pecan Cornbread Muffins. They may be a little rich with everything else you may be planning for dinner but they’re an excellent morning after muffin.
The only recipe I don’t have to offer is a pie. That’s a work in progress. If it tastes as good as I hope it does, I’ll post it at a later time.
It’s been a tough year here in My Recession Kitchen but I’m thankful for what I have. When I listen to world events, I realize that I’m very fortunate compared to so many people who have lost everything in fires, floods, earth quakes, tsunamis, and wars. Have a very Happy Thanksgiving.
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