After about four different Thanksgiving celebrations stretched over two weeks, I think I can official say that I’m over it. Although I bet if you give me about a week I’ll probably be ready for more!
On the actual holiday we had about eight friends over, and I ended up serving green bean casserole (and updated the recipe), sweet potato casserole, mashed potatoes, roasted brussels sprouts and a cashew nut roast with herb stuffing. And of course, lots and lots of gravy! I reduced the margarine in the nut roast recipe, but I think that I would probably tweak it more next time I make it – maybe also reducing the onion.
And I just couldn’t resist… I had to make a pumpkin cheesecake for dessert. I used this recipe, which is simple to make and incredibly delicious. If you use a pre-made vegan graham cracker crust it’s even easier. But if you can’t find one or want to make your own, I used the following recipe, and it worked out really well.
Vegan Graham Cracker Crust
6 tablespoons non-dairy margarine
1 1/2 cups graham cracker crumbs
1/4 cup sugar
Melt the margarine. Mix together graham cracker crumbs and sugar. Add the melted margarine and stir to combine. Press the mixture firmly into your oiled pie plate.
Notes: I used a 9-inch pie plate, but this would fit fine in a larger or smaller plate. If the crust is a little dry, you could always try adding water a few teaspoons at a time until it’s moist enough to hold together in the plate. There’s no need to pre-bake this crust, and it gets even better (as does the cheesecake) if you let it set overnight. Enjoy!