My gobblin' weekend began with a little Thanksgiving themed pot luck dinner. Our host had a craving for a pot-pie type of thing and whipped up a delicious main off the top of her head. Her combination of faux chicken, root vegetables and purple carrots in a creamy sauce topped with flaky biscuit wowed us all. I had to ask what went into this secret sauce but it turns out the real question is what didn't. It was an experimental mix of seasonings and spices, and even a little sriracha until it tasted just right, which sadly no one thought to write down.
Nicole brought over some roasted root vegetables with cranberries tossed in - so sweet and savory.
Served with fresh greens and balsamic vinaigrette on the side as our salad.
I made pumpkin cranberry muffins from Vegan With A Vengeance. The book doesn't lie - they really are the best.
For dessert we had Chocolate Cheesecake from Sweets from the Earth. Trust me, no one cares if you bring a store bought dessert to a pot luck when chocolate and cheesecake are involved.
Another great thing about potlucks is leftovers. I got to take home some of the extra filling that didn't make it into the pot-pie. I made a chick pea, potato and roasted garlic mash, added some corn, and created a shepherd's pie style bake out of it for lunch the next day.
That night, because you can never have too many Thanksgiving meals, we had reservations at a local place called Green Earth Vegetarian Cuisine that does a vegan holiday special. Pumpkin soup to start, "turkey" with stuffing, gravy, asparagus and corn on the cob, followed by a slice of pumpkin cheesecake, and finally a glass of sparkling apple cider. So much food but so good. I'm definitely feeling a little thankful this year.
