Canadian Thanksgiving 2012 Recap

For some of my friends living south of the border, you may be creeped out as to why I celebrated Thanksgiving so early this year. However, Canadian Thanksgiving falls in October, which is really awesome as October is already my favourite month to begin with.

Enjoying some Howe Sound Pumpkineater beer while preparing dinner

Given that I come from a broken home, this year I was lucky enough to celebrate two Thanksgivr’s, one with each side of the family. To rise to the occasion, I purchased on Tofurkey roast, and one Field Roast. I had big plans to discuss the merits of each on my blog the next day, putting them head to head, but I have to say each was really fantastic. I loved the Tofurkey roast for its classic

I love the Tofurkey roast for its classic holiday appeal, and there is something about putting it in my little roasting pan and surrounding it with autumn vegetables that makes me feel all cozy inside. However, the Field Roast was convenient in that it has about half the cooking time, or can be sliced up and put on the stovetop, or even in the microwave (ewwww, god forbid). I would honestly recommend either of them, and don’t know hoooow I am going to make a decision come Christmas time. OH WAIT. I DON’T HAVE TO. YAY!

Anyways, here are some pictures from my Thanksgiving, mostly from the meal I cooked by myself (in under an hour and a half, yay)! It included Tofurkey roasted with golden beets/yam/potato/onion/garlic, roasted brussel sprouts, stuffing, pumpkin scones, and some cranberry ginger sauce., the recipe below!

Easy Cranberry Ginger Sauce:
1 cup water
1 cup cane sugar
4 cups cranberry
1 tsp fresh grated ginger
1 tsp orange zest
1/2 tsp cinnamon

Aren’t cranberries beautiful?!

Bring water and sugar to a boil until sugar is fully dissolved. Add cranberries. Simmer on medium heat until cranberries begin to burst open. At this point, add grated ginger, orange zest and cinnamon. One cranberries have burst to your liking, remove from heat, letting it completely cool. You can further cool it in the fridge. This tasted fantastic on top of tofurkey slices as well as pumpkin scones! I have stored it in a mason jar to use on sandwiches for the next couple days. 🙂

Looking forward to a week of tofurkey sandwiches filled with stuffing, nayonnaise, spinach, and cranberry ginger sauce! What are your guys’ favourite vegan holiday dishes?!

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