Thanksgiving for Two: Bon Voyage Post November 27, 2008
Posted by a-k in Uncategorized.trackback
Maple-balsamic tempeh, stuffed squash, mashed potatoes with gravy, and broiled asparagus. Raw cranberry-apple relish in the background.
I should be finishing my packing right now, but I knew I’d have timely post regrets if I didn’t do this! It will be brief and to the point due to time constraints. Believe it or not, aside from the pumpkin pie which we made two nights ago, and the tempeh and squash which were marinated and pre-baked, respectively, I had this dinner on the table less than two hours after I got home from work. (And without much help, either!)
Piece de resistance: acorn squash stuffed with cranberry, pecan, leek, and sage cornbread stuffing.
Tempeh was marinated in tamari, maple, balsamic, and olive oil during the day, then baked covered for 30 minutes and uncovered for 20. The squash was prebaked with a light brushing of olive oil and maple syrup. Stuffing was leftover maple-glazed cornbread (from a tasty Southern-style meal the night before), leeks, garlic, cranberries, and pecans seasoned with sage, thyme, coriander and mock-chicken broth, stuffed into aforementioned squash and baked until crispy on top. Buttercream potatoes mashed simply with earth balance, hemp milk, salt and pepper. Gravy made with leeks, cashew butter, vegetable broth, and spices. Asparagus marinated in olive oil, lemon zest, garlic, salt and pepper, then broiled until the tips were charred. On the healthy side, raw cranberry-apple relish made only from cranberries, and apple, some dates, and a pinch of salt (the best relish I’ve ever had!). And finally, Brandied Pumpkin Pie based on an Extraveganza recipe, topped with soy-whip.
Raw cranberry-apple relish, sweetened with dates.
And what was the reaction to this mini-feast, pictured here so romantically lit? “It’s such a world of flavors!” my sleepy but grateful ladyfriend exclaimed. I suppose I went out with a bang, just to make sure she’d miss me extra 
Brandied pumpkin pie topped with soyatoo.
And now, it’s off to minimalist packing-land, to save room for all the goodies I am bringing back for everybody. “See” you in two weeks!
These photos is fantastic, so very yummy;)
wow the food looks so so beautiful, lovely recipes.
All the food sounds to die for! It sounds like you had a great meal =)
Happy Thanksgiving!!!
What a perfect feast! Safe travels!
What a spectacular meal. Everything looks fantastic, but that pie and the stuffed squash are my faves! Have a wonderful trip!
Have a safe trip…and that squash looks downright delectable.
Everything looks just amazing !
Bon voyage! I would totally miss you!
Everything looks delicious–especially that cranberry apple relish!
I hope you had a happy Thanksgiving and that you have a safe and fun trip!
Courtney
these dishes sound delicious and festive! Love the sound of that tempeh especially.
between the tempeh, pie, stuffed acorn squash, and relish, that is one fabulous looking thanksgiving meal! it makes me wish it were thanksgiving all over again. the ways you prepare tempeh always sound so good. have a good trip!
Wow, what a meal! Maple glazed cornbread sounds SO good!
the stuffed squash looks yummy and ready in two hours?! that’s something to be thankful for!
that tempeh looks so good, i’m going to have to try that
Looks fantastic! Yum- now I am hungry.
[...] I’m not huge on holidays, and rather less huge on themed food for holidays (apart from Thanksgiving and the baking and beverages surrounding that one consumer holiday in December). Since we got our [...]