For the last couple of years Devin and I have celebrated Thanksgiving together (just the two of us) after the hustle and bustle of the actual holiday. It started initially when I came down with a cold one Thanksgiving, and rather than spread my germs to my family we stayed home so I could rest. A few days later when I was feeling up to par I cooked us a small scale Thanksgiving dinner. The tradition stuck and the two of us spent last night cooking together, enjoying a bottle of wine, creating new memories, and reflecting on all for which we are thankful.
I like to keep the menu simple and pare down the recipes when needed so we aren’t overwhelmed by leftovers. This year the menu consisted of: Mashed Yukon and Sweet Potatoes and Sensational Stuffing with Nuts, both from The Vegan Table by Colleen Patrick-Goudreau; Traditional Cranberry Sauce from Eat Drink and Be Vegan by Dreena Burton; mushroom gravy; steamed kale; and Thanksgiving seasoned soy curls.
Dessert was a simple cherry crostata.
Tonight we enjoyed the leftovers all wrapped up.
There is so much I am thankful for this year: a wonderful family; a loving and supportive partner; amazing friends both old and new; a new Miso kitty to love after the loss of our beloved Charlotte; and the readers of my little blog, to name just a very few. I hope you all had a wonderful holiday, I thank you sincerely.
That crostata looks amazing! Such a flaky crust.