Happy Thanksgiving!

I’m back from my hiatus, and what better time to jump back into blogging than just before Thanksgiving?!

Although we’re closer to family now, my partner and I are staying with our tradition of cooking an all-vegan Thanksgiving feast. For the past several years, the star of our Thanksgiving has been a Tofurkey roast. This year, however, I’m mixing it up and making an entirely different entree: Tofu En Croute. En Croute is a French term that means food wrapped in pastry and baked (literally, “in crust”). The wrapped item can be anything from beef (think Beef Wellington) to mushrooms to fish. Mine is going to be filled with tofu, veggies, and a creamy sauce. I’m using the recipe from Vegan Dad as a base; we’ll see how close I come 🙂

Other items on the menu will include:

  • Green Bean Casserole
  • Herbed Stuffing
  • Creamy Mashed Potatoes
  • Larry’s Gravy (my father-in-law’s recipe)
  • Corn, rolls, etc. (the usual Thanksgiving suspects)
  • Pumpkin Pie
  • Tarte Aux Pommes

I’m looking forward to lots of time in the kitchen, lots of leftovers, and of course, lots of wine (a cooking staple, for sure!).

Stay tuned for lots of great new recipes and cooking experiments in the coming weeks. In the midst of moving and starting my new job, I’ve been faithfully jotting down notes and snapping pictures (although the lighting situation in my new kitchen leaves something to be desired). In the meantime, please check out this video on Farm Sanctuary’s Adopt-a-Turkey program and consider participating in a cruelty free Thanksgiving this year!


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