I had such a lovely Thanksgiving. There was lots of quality time with family. We played massive games of Apples to Apples and Taboo. Oh, and of course, there was plenty to eat.
This year for the main course I opted for one of my favorite prepared options, the Hazelnut Cranberry Roast En Croute from Field Roast. Anything wrapped in puff pastry is guaranteed to be delicious, and this is no exception. I’ve had the Field Roast other years, and I like how it’s a full-service entrée with savory seitan and stuffed with Field Roast sausages, cranberries, and apples. When there are already so many other things to make, it’s nice to have a main course that you can just heat and eat, especially when you’re taking your meal on the road to someone else’s home.
I’d had big plans of sticking with just a few sides, but somehow the list of “must haves” just kept growing. David made cherry pie. I made Somer’s holiday cheddar cheese ball, roasted sweet potatoes, roasted Brussels sprouts with apples and caramelized onions, and Traditional Bread Dressing (stuffing) using the recipe from 500 Vegan Recipes. (My only change was adding a teaspoon each of dried sage and thyme, since my vegetable broth isn’t highly seasoned.)
I also made cranberry salsa with orange juice. Instead of the usual cranberry sauce cooked down with sugar in a pan, I made a raw salsa brightened with the flavors of orange juice and orange zest. With pickled jalapeños, garlic, cilantro, and a squeeze of lime juice, it had a spicy and savory kick along with a bit of sweetness from the orange juice and sugar.
The tart cranberries soften and become sweeter as they sit in the refrigerator. So I recommend making the cranberry salsa ahead of time. I made it the day before Thanksgiving, and that worked out. It will keep well for at least several days.
In addition to being used as a topping with Thanksgiving options like roasted sweet potatoes and Field Roast, they are wonderful on sweet potato & black bean tacos. Get the recipe here.
If cranberries are on sale where you live, grab them before they’re gone for the season. (Remember, whole cranberries also freeze well.)
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