I’d like to cook a proper Thanksgiving feast, but it’s not that simple unfortunately. It’d have to be a reheated prepared meal. And thankfully, that ain’t bad at all. With a Whole Foods near, it’s convenient enough. I ordered their Vegan Field Roast with an extra side of Brussels and popped it in the oven before heading to Mom and Pop’s. With gravy, Earth Balance and a batch of my white pumpkin ginger cupcakes en tow, Thursday morning was an easy feat.
My huge plate: a couple of slices of field roast in a pastry shell, green beans with almonds, roasted Brussels sprouts, butternut squash puree, grain and bean stuffing topped with cranberry-orange relish.