He made a simple baste for the Tofurky and chopped up some root veggies (onion, potato, carrot, beet), and finished it off with some fresh sage and rosemary.
It was as awesome as it looked – even Michael’s grandparents gave it the seal of approval.
And if you’re having a Tofurky feast, you need stuffing.
I am emanating intense contentment from being surrounded by stuffing and booze.
Homemade gravy (sans animal fat) is mandatory for such a feast – we made a gravy with mushrooms and fresh herbs to douse potatoes, Tofurky and life in. And I’ll share the recipe soon!
Simple corn, olives and a variety of pickles rounded out the meal.
And a feast isn’t a feast without dinner rolls! Alas, these were store-bought, but sometimes you gotta cut corners. Still good!
And to finish it off, we’ve got some mashed ‘taters. I am vehemently opposed to using store-bought non-dairy milk in savory cooking, so instead we opted on making homemade almond milk (blending an equal ratio of almonds to water and then straining out the pulp). Cashew milk works equally well since it has a fairly neutral flavor. And don’t forget the margarine!
And here it is, the happy ensemble. My favorite part of the plate was probably the single two pieces of roasted beets – I could live off ’em.
Hope you all had great Christmas feasts – if I had the space in the oven, or the extra time, cabbage rolls and perogies would have made an appearance too. Next time!