Last Thanksgiving (2011) I was forced, against my will (I might add), to cook a non-vegan Thanksgiving dinner – primarily the poor helpless turkey. To say I was pissed would be an understatement.
Flash forward to 2012: This year I told all and sundry that I was not, repeat: NOT cooking a turkey! Matter of fact, I told everyone I was not going to participate in the holiday; rather I was going to stay home and chill. True to form: my family guilted me into hosting – what a surprise. Not! Due to peer pressure, I succumbed but I made sure all were aware that I was not going to fold and cook a poor innocent murdered turkey. I said, “If you want me to host, well then you must abide by my rules and eat a vegan Thanksgiving. There is no room for argument.”
Well what a surprise! Not only did my family LOVE my vegan Thanksgiving feast, but they went back for seconds.
This was the (vegan) menu lineup:
- Roasted potatoes, carrots, onions, parsnips (purchased all veggies from my local farmer’s market)
- Whipped Butternut Squash (also purchased at the farmer’s market)
- Field Roast (in place of the turkey – purchased from Whole Foods)
- Pumpkin Pie with whipped coconut milk “cream” (Ah, yuuuuuuuuum!)
To my surprise everyone loved the Field Roast and couldn’t believe it and all the sides were vegan. My response was, “Just because something is vegan, does not mean it is tasteless.”
I wish I had taken a photo of the entire meal but I was so caught up I completely forgot. Thankfully I saved the box from the Field Roast so you could see what I am talking about.
I give you Field Roast: