We had a nice Thanksgiving dinner. Since it was just the two of us, we skipped the turkey, and went with some chicken. But we did do up all the trimmings.
Noon: Basic Cornbread Dressing from "Cookin' Southern, Vegetarian Style"
Two O'Clock: Mashed Potatoes with Chives
Four O'Clock: Sesame Green Beans and Shallots from "The Vegetarian Meat and Potatoes Cookbook."
Six O'Clock: Cranberry Relish from "The Vegetarian Meat and Potatoes Cookbook."
Nine O'Clock: Chicken and Sage Gravy, from my Dad's recipe. Cook half a diced onion and about six diced sage leaves in a Tablespoon or so of olive oil until translucent. Drop in two boneless chicken breasts, which have been floured in some lightly seasoned flour. Increase heat, brown on both sides, and browning the onions at the same time. Sprinkle some more flour in the pan until it soaks up any remaining oil. When the flour browns, gently pour in about a cup of water to make a gravy. Lower the heat, cover, and cook at low heat for a half an hour.
We served this with a nice chilled Gewurztraminer.
Finish off with the No Fault Pumpkin Pie from "The Moosewood Cookbook," (topped with Soy whipped cream,) we used half sweet potato and half pumpkin, cause all pumpkin tastes a little vegetable-ey.