Jananas

We’ve had a tofurkey in the freezer since shortly after the holidays. We decided that we’d make a holiday dinner this weekend, because really how can you go wrong? We roast the tofurkey in agave, Bragg’s, olive oil, paprika, and some carrots/onions. We turned it after 75 minutes and baked it for another 20-25 minutes uncovered. Even better was that the ‘skin’ crisped up nicely.

Also on the menu? Mashed potatoes & sweet potatoes with rice milk, earth balance, and two full heads of oven roasted garlic. Vampires forgive us. Our friend Robot made homemade savoury vegan stuffing with bread, veggie broth, and lots of veggies (zucchini, carrots, and mushrooms). The finishing touch was the last minute addition of blueberries. To round it out, Jason made homemade cranberry sauce (1 cup brown sugar/maple syrup, 1 cup water brought to a boil, add 4 cups cranberries and boil until they burst. simmer gently until it thickens and then cool.) and homemade miso gravy.

Now we’re watching Santa’s Slay and celebrating the last of the holiday season and the last of the snow/ice pack on the ground.