I should be finishing my packing right now, but I knew I’d have timely post regrets if I didn’t do this! It will be brief and to the point due to time constraints. Believe it or not, aside from the pumpkin pie which we made two nights ago, and the tempeh and squash which were marinated and pre-baked, respectively, I had this dinner on the table less than two hours after I got home from work. (And without much help, either!)
Tempeh was marinated in tamari, maple, balsamic, and olive oil during the day, then baked covered for 30 minutes and uncovered for 20. The squash was prebaked with a light brushing of olive oil and maple syrup. Stuffing was leftover maple-glazed cornbread (from a tasty Southern-style meal the night before), leeks, garlic, cranberries, and pecans seasoned with sage, thyme, coriander and mock-chicken broth, stuffed into aforementioned squash and baked until crispy on top. Buttercream potatoes mashed simply with earth balance, hemp milk, salt and pepper. Gravy made with leeks, cashew butter, vegetable broth, and spices. Asparagus marinated in olive oil, lemon zest, garlic, salt and pepper, then broiled until the tips were charred. On the healthy side, raw cranberry-apple relish made only from cranberries, and apple, some dates, and a pinch of salt (the best relish I’ve ever had!). And finally, Brandied Pumpkin Pie based on an Extraveganza recipe, topped with soy-whip.
And what was the reaction to this mini-feast, pictured here so romantically lit? “It’s such a world of flavors!” my sleepy but grateful ladyfriend exclaimed. I suppose I went out with a bang, just to make sure she’d miss me extra
And now, it’s off to minimalist packing-land, to save room for all the goodies I am bringing back for everybody. “See” you in two weeks!