I usually make my own seitan, but this year I didn't have time. Instead, I bought a Trader Joe's field roast-type thing, and an old-fashioned Tofurky. In the court of popular opinion, the field roast won, hands down. Tofurky is sadly rubbery and too salty by far.
Both the field roast and Tofurky come with stuffing, which is OK. Tofurky also comes with gravy, but I decided to make my own instead because, again, theirs is too salty. To make gravy, I sauté onions and button mushrooms, then add tamari, vegetable stock, herbs, and a little corn starch. I let it simmer for an hour or more before serving. It keeps well in the fridge for several days afterwards and reheats easily in the microwave.
For sides, we enjoyed:
- Roasted yams and sweet potatoes
- Arugula salad with red onion and kumquats
- Kale salad with raspberries, blueberries and walnuts
- Cranberry sauce
- Wild rice and lentil pilaf
For dessert, I made maple pecan pie from the Post Punk Kitchen.
It was totally delicious, although the filling bubbled over the edges of the crust more than I would have expected, and the whole thing kind of fell apart when I served it. Overall, though, I was happy with the flavors and will probably make it again.
My real triumph, though, was the pumpkin spice ice cream. In the blender, I mixed three parts Trader Joe's vanilla soy ice cream with one part canned pumpkin. Then I added plenty of cinnamon and a little ginger. The whole thing got pretty soft, so I put it back into the freezer to set before serving. The consistency came out really perfectly, and the flavor was much more subtle and appetizing than some of the commercially available seasonal ice cream flavors. This recipe will definitely be making an appearance at future Thanksgivings.