Pumpkin Bundt Cake (Sinfully Vegan)

Unfortunately I didn’t get any desirable pictures of the whole spread, but here are some of the components of the thanksgiving meal we had this year.

I made the Pumpkin Bundt Cake from Sinfully Vegan, topped with a vanilla glaze, powdered sugar, cinnamon, and studded with whole cloves. It came out alright but was a bit too pumpkiny for me. Stewart seemed to enjoy it.

I made my most favoritest brussels sprouts recipe:

I take a whole mess of sprouts, trim and clean them, then halve or quarter them depending on size. Into a HOT HOT HOT pan with a bit of veg oil until they sear on their cut sides.

Pour in apple juice or cider until halfway covered, add a dash salt and a glob of vegan butter, and cover to steam/braise until just knife tender.

Remove from pan with a slotted spoon, saving the juices in the bottom of the pan. Add a squirt of good quality dijon mustard to the pan and wisk with a sprinkle or two of flour until thickened to a gravy-like consistency. Adjust to taste but adding salt, butter, mustard, or even nutritional yeast, then pour over the sprouts and add a generous amount of fresh-cracked black pepper on top.

These are so good. Oh man.

I wanted to take a picture of the Tofurkey we had (I know, I know. Shut up, it’s tasty) but it’s SO DAMN UGLY I couldn’t bring myself to do it. Instead, here’s a shot of a leftover tofurkey sandwich I made the next day, complete with home made cranberry sauce:

Yum!