Thanksgiving Menu 2008

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A vegan dinner for 20 featuring traditional American flavors, ingredients and textures. It was a wonderful evening with family, friends and food. Much to give thanks for.

Organic local salad of amaranth, apples, savoy cabbage, marinated red onions, toasted sliced almonds and almond-dijon vinaigrette

Whole baby beets and greens

Mashed potatoes and roasted shallot-vegetable gravy

Maple-orange cranberry relish

Traditional fresh sage and walnut dressing

Green bean casserole with bechamel and crusty shallot topping

Maple baked Cranberry beans

Candied rosemary yams with lemon-maple cashews
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Tofurky roast with Crimini mushroom-leek gravy (ok, I did it for the audience)

Butternut squash with wild rice and pine nut stuffing
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Sweet yam, toasted pecan and marshmallow casserole (check out www.sweetandsara.com, the most incredible marshmallows!)
Maple pecan pie

Pumpkin pie

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