It’s Thanksgiving Eve and because it’s a super small clan at my house this year, a bit of the pressure is off. It’s also a bonus that it happens to be only my husband and daughter here so that means my house can be a lil less than perfect too (hey, its the little things folks!). Since I ‘m the “cook” of the house I took the liberty of making my T-Day meal what I wanted it to be, which means no fuss, no frills, and fast. I’m sure I will be showing off all the deliciousness on Instagram (@katmossmendenhall) but here’s a list of what I will be cooking up:
Portobello Mushrooms filled with a Sausage Sage Stuffing
Mushroom Gravy
Mashed Potatoes
Creamed Kale
Roasted Acorn Squash
Spinach Salad with Apples, Cranberries, and Walnuts in a Maple Vingearette
Pumpkin Biscuits
And because I usually overdue it, even in a small crowd, I also have some steamed green beans that may be added to the mix depending on if I have the time and energy left. Green Beans aren’t that tasty to me alone so I’ll whip up my scrumptious Vegan Cheezy Béchamel Sauce. It adds a tremendous rich flavor to anything and makes even the plainest dish look fancy.
Here’s how I used it in dinner a few weeks ago:
Over the new Kite Hill Ricotta and Mushroom Ravioli and Arugula, topped with Chestnuts
It was a very decadent meal that I can’t wait to eat again, and again, and again! This sauce is the perfect topper for roasted or steamed veggies too and that’s how I’ll it use tomorrow for the Green Beans and even the roasted Acorn Squash if I’m feeling crazy. Serve it on the side like Gravy and let your guest (or family) serve themselves.
Now I’m off to start making pies; Pineapple, a family recipe, and the traditional Pumpkin. I also have a Cauliflower soup and Cheezy Biscuits I’m making for a small extended family gathering tonight.
Happy cooking everyone and Happy Thanksgiving. I’m certainly grateful for my life and know that other people and animals are not as fortunate.
XOX
-Kat
- 2 tbsp vegan butter
- 1 tbsp chopped sage leaves
- 1 tbsp thyme leaves
- 2 tsp flour
- 1 cup nut milk I used almond
- 1 tsp freshly grated nutmeg
- 1/2 cup mozzarella or provolone cheese I used Follow Your Heart Brand
- s&p to taste
- In a shallow saucepot melt vegan butter over medium high heat, add sage and thyme, sauté until fragrant. Add the flour, stirring constantly until the mixture is pale and frothy. Whisk in nut milk, slowly, continue to whisk until the sauce thickens, about 2-3 minutes. Season with nutmeg, salt and pepper. Simmer for 2-3 minutes. (At this point, this mixture is a béchamel sauce.) Whisk in the FYH Mozzarella or Provolone until combined. Remove from heat. Drizzle the cheese sauce on top of your favorite squash or veggies. Garnish with toasted hazelnuts. Helpful Tip: - Use the cheese sauce as a fondue and dip your favorite ingredients!
