Vegan Thanksgiving

Williamsburg Winery's Jamestown Cellars Settlers' Spiced Wine, served hot in a decanter (or, in my case, a large flower vase...)

Asparagus Salad
(recipe here)

Cranberry Sauce with Mandarin Orange Slices
-12 oz. cranberries
-1.5 c. sugar
-.75 c. water
-1 small can mandarin oranges, drained
Boil. Seriously.

Butternut Squash Risotto
-6 c. vegetable broth
-4 tbsp buttery spread
-1 finely chopped onion
-1 butternut squash, peeled and chopped
-2 c. arborio rice
-1 c. white wine-chopped parsley, fresh ground black pepper
Heat broth in a pot on the stove top and keep warm on low heat. Melt the buttery spread with the onions and squash; cook until the onions are translucent. Add the rice, cook 1-2 minutes, until coated with buttery spread. Add wine and let the rice soak it up. Add broth gradually, in small amounts, stirring frequently. Add the parsley and pepper to taste.

Red Wine Pears
-4 firm pears
-1 bottle red wine
-1 c. sugar
-1 vanilla bean
-2 cinnamon sticks
-1 whole clove
Peel the pears carefully, retaining the stems. Lay them in a large pot. Pour in the wine and add the other ingredients. Bring to a boil and simmer covered for an hour, turning every 15 minutes. Finally, leave in the syrup and refrigerate overnight, turning occasionally.

Pumpkin Pie
(recipe here)
Seriously, pumpkin pies are so easy to make. Why do people buy frozen ones? They taste so much better homemade.


And yes...we did have a Tofurky Roast: