Mom and Jill take Thanksgiving very, very seriously:
Pomegranate champagne punch with rum and mint.
Artichoke stuffed with breadcrumbs, olive oil and garlic.
Roasted butternut squash, onion and apple soup with pecan cilantro pesto.
Roasted sweet and blue potatoes with fried shallots.
Stuffed sweet dumpling squash with wild and basmati rice, apricot, cranberry, pecan and cardamom from Compassionate Cooks.
Stuffed mushrooms from Veganomicon were a big hit.
Veggie platter with glazed baby carrots, roasted brussels sprouts and cippolinis, steamed broccoli and green beans almondine.
A very full plate with all the aforementioned plus vegan mashed potatoes (no omnivore was the wiser...), some freehanded cornbread and soy sausage stuffing and a rosemary drop biscuit from The Joy of Vegan Baking (easy, delicious). Oh and no, I couldn't finish it all, though I tried my best.
Chocolate pumpkin pie from Dreena Burton's Eat Drink and Be Vegan, and apple strudel from The Joy of Vegan Baking. Both were excellent and will be made again soon.