October 11, 2016

Thanksgiving 2016

Thanksgiving dinner this year was super, super casual. We had it at my parent's super small, I mean cozy apartment and it was just the immediate family. I prepped everything but the turkey over at Rich's place (where I live now !!!) and basically catered dinner over there. All the sides and desserts were cooked and prepared on Sunday, so when it came down to turkey day, all there was to do was warm the sides in the oven and roast the bird. 

Mini pumpkin pies

All the sides labled and ready to be shoved into the oven to be heated up!

Cranberry and apple sauce- lusciously red, completely natural.

Dairy free mashed potatoes- super creamy thanks to the cashew cream (soaked cashews and water, blended) and vegan butter added to it. Lump free, because it was smushed through a ricer.

Vegan stuffing and bacon stuffing. Loads of veg in both- onions, carrots, celery, red and green peppers and herbage.

This was half the turkey and we barely made a dent by the end of the night. It was one of the best ones I've made. Not a dry piece to be had! Whoohoo.

The smallest bowl of kale salad with broccoli and brussles sprouts. While everything else was homemade, this was from a bag. It's also one of my favourite salads, with poppy seed dressing, pumpkin seeds, dried cranberries.

A plate of deliciousness. It was a lot of food. There's caramelized sweet potatoes on there as well.

A video posted by Janetta (@jubesandtank) on

Homemade mini pumpkin pie and apple crumble pie, both vegan, served with a scoop of dairy free vanilla ice cream. Tofutti makes an amazing one! It has no funny aftertaste, it's super creamy and seriously, delicious. Super easy to scoop too!

By the way, I'm probably never going to roast a turkey whole again. We purchased a 15 pounder (for the four of us, 'cause you might as well. It's the same amount of work and of course....LEFTOVERS!) which would normally take over 3 hours to roast, but since I spatchcock-ed the thing, it took just about 1.5 hours at 400 degrees Fahrenheit and it came out as juicy as ever. Crispy skin and all. Magic.

I'm looking forward to turkey sandwiches, soups and turkey pot pie. HHhhhhhhh..
I'm also looking forward to Christmas time, to do this all over again. Seriously!

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Hi, I'm Janetta from Toronto. I cook, bake and often veganize recipes. I photograph nearly everything and those photos will most likely end up being posted here. I've got a little black cat named Tank, who's really cute and a little bit nosy. You'll see a lot of photos of her too!

Contact me at: jubesandtank@gmail.com

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