Thanks be to dog

We had a quiet Thanksgiving at home, with our new friend. He's very good at sitting under the table without begging.

On top of the table, there was: mashed hubbard squash (with cinnamon, nutmeg and cayenne), cranberry sauce, wild rice stuffing with fig and (Louisiana) pecans, mushroom gravy, beans, an unrecognizable seitan roulade, and (I'll explain) a big bowl of salt.


The seitan roulade and the accompanying stuffing were inspired by the ones in this video by Emilie of The Conscious Kitchen. (I didn't wrap the roulade tight enough, so the seitan ended up expanding too much and the roulade just would not cut into neat slices. But it tasted good at least. I am looking forward to seitan and cranberry sauce sandwiches tomorrow.)

In the bowl of salt hid baked fingerling potatoes (like so). They worked out nice and (as you'd expect) salty.














And for dessert, at long last, pumpkin cheesecake from Fat Free Vegan. Yum!