Here are some of the best dishes of yesterday night:
Sweet potato casserole - topped with Dandies and a brown sugar/pecan/Earth Balance streusel. Not anything a diabetic can eat in great quantities, but beautiful to behold.
Good old traditional green bean casserole - made with a home made cream of mushroom soup stand-in (a mixture of margarine, soy milk, coconut creamer, flour, and broth). I also sauteed some sliced creminis and spiked it with a little sherry and some dried thyme.
Home made tofurkey. From the Vegetarian Times recipe, with a rye bread stuffing I cribbed from Rachel Ray on an old episode of 30 Minute Meals. This was easy and really, really good. I was even able to scale back the recipe enough so that one person could consume the entire roast before it went bad. This is my new Thanksgiving main.
Not pictured: mashed potatoes, rolls, mushroom gravy, some non-vegan cornbread dressing, and the other main course (the one I made Red fix... you know what it is, don't make me say it during MoFo!). I also made a few great vegan desserts which didn't survive long enough to be photographed. But rest assured that the wee sliver of Bryant Terry's Chocolate Pecan Pudding Pie from Vegan Soul Kitchen was well worth the moderate effort to make it. Yum!
Oh, and the best thing about this meal? No one even guessed that I veganized a thing. Score one for the sneaky veggies of the world!
That's it for tonight, guys. Tomorrow I begin the themed portion of the week. Stay tuned for diabetic friendly snacks and sweets. Good times shall be had by all!