Well, we managed to pull off a fully vegan Thanksgiving without giving anyone food poisoning. Oh that’sright, that’s because I got the food poisoning out of the way before the holiday. I was doubled over in pain, cursing that spinach salad and Mrs. Winston for selling it to me. My boyfriend came through though, cleaning the house and taking care of a lot of the prep. By Thursday, I was hobbling around and the two of us got dinner on the table.

Our sensible Thanksgiving dinner consisted of “turkey” seitan, mashed potatoes, miso gravy, baked carrots, green beans almondine, stuffing, and cranberry sauce. I tried to up the healthy vegetable factor with the green beans and carrots and opted out of a sugary sweet potato dish. My boyfriend’s seitan was absolutely amazing. It managed to taste hearty and tangy, almost like meat, without being overpowering or having too realistic of a texture. The meal was rounded out with an apple tart, tofu pumpkin pie, and vegan apple pie. It was delicious, and no creatures were harmed in the making. Most of these recipes have been posted already, but here is the lone holdout: my delicious cranberry sauce.

Cranberry Sauce

2 c. fresh cranberries

1 c. water

1/2 c. sugar

1/2 c. fresh squeezed orange juice

1 TBSP orange zest

2 tsp. cinnamon

1 tsp. nutmeg

Combine the sugar and water and bring to a boil over medium-high heat. When it begins to boil, add the cranberries, orange zest, and spices. Cook for about 4 minutes, until the berries start to burst. Stir in the orange juice and cook a little longer, until it begins to thicken. Remove from heat and chill. The cranberry sauce will become about twice as thick as it cools.