Despite all the talk about not wanting to go through the trouble of preparing a big Thanksgiving feast this year, we eventually gave in to the urge to make a big meal on Friday. Our oven worked hard on this meal as there was lots of baking and roasting involved. Clockwise from top left: sauteed tofu, roasted carrots, roasted portobello mushrooms, roasted brussels sprouts, pureed cauliflower with miso gravy, homemade stuffing, and cranberry apple sauce. Many Thanksgiving foods are very brown, and I’m glad we brightened our plates with all these veggies.
Hope everyone had a great Thanksgiving weekend!