Yesterday, I got my November issue of Gourmet in the mail. I think I got the subscription for free on some offer at amazon.com. Usually there’s only a recipe here and there that is naturally vegan and maybe a couple more that might be worth veganizing. So it was really nice to be flipping through and find a whole vegetarian Thanksgiving menu spread. What’s even better, is that when I looked it up at their site, they actually have 3 vegetarian menus online! Okay, not vegan, but still, most of the recipes are pretty easily veganized. Seriously, you’ve got to check out the pumpkin stuffed with vegetable stew on the website. How impressive would that look as a centerpiece?
Thursday night we went to 
I also got these Vietnamese inspired dolmas. They were crusted in sesame seeds, had a thai coconut curry sauce and there was a salad with avocado. Amazing with a sharp bite of lemongrass. I’ve never had such a light and lovely thai coconut curry.
Kevin got the black bean torte. It was as if that mole tortilla stack I made a while back went to an Ivy League school rather than tech school. Smokey wonderful black beans and several sauces & salsas. Crap we could have stopped here. But no….
I had these edamame shiitake cakes with brown rice and coconut sauce, greens, and then there were a bunch of vegetables up under the greens, mostly asparagus and sugar snap peas. So good! I did have to walk away from some brown rice though. I mean, had to squeeze dessert in somehow.
Kevin had a chard roulade stuffed with tofu cheese. It had tiny black beans and asparagus on the side.The dessert picture didn’t come out well enough to consider posting. We let the waitress pick and she brought a small orange bundt cake soaked in more orange, covered in caramel sauce and with mint sorbet on the side. How many times can I say “holy crap that was good?” I ate my half, but I may have lost a few years off my life for finishing it. It may well have been worth it.