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!
5 Comments
Mitzie Mee
atYes, that’s a beautiful, bright-colored plate:) Looks tasty and healthy.
wazwu
atI sure do love my veggies! ;)
Delicious Peace of Mind
atBeautiful plate! Is it just me, or are you two more and more venturing into “vegan territory”? :)
wazwu
atThanks! And yes! We realized that most of our home cooked meals are already/almost vegan and decided to make a little extra effort. Eggs and cheese are now reserved for special occasions or dining out. It was pretty easy to make this adjustment. :)
Delicious Peace of Mind
atI’m glad for your transition and the fact it isn’t hard on you. It is interesting how our food habits change over the time, right?! :)