I looked around online for a Turkey Trot in the area for Thanksgiving morning but I wasn't able to find a race close enough. I am, however, thankful for that in retrospect! Thanksgiving morning was COLD!!
Instead of braving the sub-zero morning, I decided to wait until the sun warmed things up to a balmy 24 degrees to head outside to play with my kids.
We bundled up.
Then we hit the "slopes" for some driveway sledding!
For the big "feast" (as my 4 year old calls it), I ordered a vegan meal from Whole Foods Market and made a few appetizers (vegan sun-dried tomato and pesto torta), side dishes (sweet potatoes, green beans, and vegan stuffing), and dessert (pumpkin gingerbread with spiced buttercream) to share with everyone. Everything was delicious- especially the sweet potatoes! I used a recipe from OSG and these were the best sweet potatoes I've ever had! Seriously awesome!
Since there were eight of us in a tiny cabin, you can imagine how crowded things were. I didn't take photos of our dinner but I did capture one of the appetizer dip that I invented for the occasion: Vegan Sun-Dried Tomato and Pesto Torta.
Vegan Sun-Dried Tomato and Pesto Torta
1 prepared recipe of cashew cheese (use 2 cups of cashews and as little water as possible)
1/4 cup oil-packed sun-dried tomatoes
1 cup fresh basil leaves
1/4 cup lightly toasted pine nuts
- Divide cashew cheese into 3 equal parts. Line your container/mold with plastic wrap, letting it hang over the sides of the bowl. Place one part cashew cheese in the container and smooth over.
- Place second part of cashew cheese and sun-dried tomatoes (drained) in a food processor and process until smooth and well-blended. Add this mixture to the bowl on top of the plain cashew cheese and smooth over the top.
- Place third part of cashew cheese, basil leaves, and pine nuts in the food processor (washed after SD tomato layer), and process until smooth and well-blended. Add this pesto layer to the top of the bowl/mold and smooth over. Gently fold the excess plastic wrap over the top and refrigerate for several hours or overnight.
- To serve, uncover the torta and place a serving plate on top of the bowl. Flip the bowl over and carefully remove the plastic. Garnish with pine nuts and a basil sprig (if you're fancy!) and serve with sliced baguette.
Heading home was a little sketchy. We left a day early, hoping to beat the crowds. The roads were frozen and it was snowing sideways!
Thanks to 4-wheel drive and window defrosters we made it home safely!