Thursday, November 28, 2013

Thanksgiving Week

Happy Thanksgiving!  Today I'll be preparing caramelized onion sweet potatoes and butternut squash tamales to share at Josh's parents' dinner tonight.  More on that next week ...
But I've been in a Thanksgiving state of mind all week, preparing all sorts of fall dishes.  Josh's mom plans to make a vegan apple pie (for me) and a regular (non-vegan) pumpkin pie for everyone else.  Since I didn't want to miss out on the delicious pumpkin festivities, I decided to make this vegan pumpkin pie from Chocolate Covered Katie's blog, and I've been enjoying a piece (or two!) every day since.  It's sooo good.  It was just as creamy as she promised, plus it was super easy to make.  I know I'll be making this again and again all winter (and probably into summer!). 
When it comes time to plan Thanksgiving food, Josh always advocates for burritos.  His dream is to have all Mexican food for Thanksgiving and ditch the traditional stuff.  Obviously, I tried to appease him slightly by coming up with butternut squash tamales.  But I also tried to take the sting off of the non-Mexican Thanksgiving by making a batch of poblano soup Monday for dinner.  I got the recipe a couple years ago from a Mexican cooking demonstration we attended at the Mexican Cultural Institute and tweaked it a bit to make it vegan - which was easy peasy (sub in almond milk and veggie broth). 
Once I'd roasted and skinned the poblanos everything came together so quickly.  Sautee white onion in butter and oil.  Add poblanos then defrosted corn, salt, and pepper.  Sautee for a while before adding broth, then milk, heating through, and serving.  I kind of wished we'd had some sour cream for garnish, but somehow we survived ... In fact, we both ate two big bowls and seriously thought about a third.  But we managed to exercise restraint ...
Yup, pre-Thanksgiving eats definitely rivaled the big day this year.  But I'm still excited for tonight!  Hope your feast is fantastic! 

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