Even though we're heading out to Chicago later this afternoon, I got a powerful yearning to make a semi-traditional Thanksgiving lunch:
- mashed potatoes
- kale (from our garden) with garlic & (tempeh) bacon
- wild mushroom strudel
- jellied cranberry sauce
- pumpkin pie
I made the cranberry sauce and the pie last night, but everything else came together relatively quickly late this morning.
Totally delicious, all made from scratch in less than half the time it'd take to roast a turkey, and no tryptophan coma to boot!
***
Mashed Potatoes
4-5 Yukon Gold potatoes, diced
1 cup veggie broth + enough water to cover potatoes
salt & pepper to taste
3-4 Tbsp Earth Balance margarine
Cover the potatoes with veggie broth and water plus a pinch or so of salt. Boil until very tender. Reserve 1 cup of the liquid, then drain potatoes over a colander. Return to the pot with Earth Balance, salt, pepper and a little liquid. Mash until creamy, tasting for seasoning and liquid.
(P.S. The mashed potatoes were especially good when mixed with the kale/bacon mixture. Mmmm....)
