Thanksgiving Menu 2008


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

Tofurky roast with Crimini mushroom-leek gravy (ok, I did it for the audience)

Butternut squash with wild rice and pine nut stuffing

Sweet yam, toasted pecan and marshmallow casserole (check out, the most incredible marshmallows!)
Maple pecan pie

Pumpkin pie