Wednesday, December 4, 2013
Our Thanksgiving Feast
gravy, cornbread stuffing, homemade pickles, Bek's quinoa stuffed peppers, fresh lefsa (Sharon figured out how to make dairy-free lefsa! Huzzah!), sweet corn, unbrie cheese, hummus and flaxseed crackers, soft, white dinner rolls, cranberry sauce, Ryan's awesome tomatillo salsa and chips. Matt and I had chickpea cutlets, a recipe we've used a number of times from the cookbook Veganomicon, while the rest of the fam had their turkey. The gals played Bananagrams while the fellas watched football. We capped it all off with two kinds of homemade pie--gooseberry and apple.