So, these are the rest of the Thanksgiving sides. (You know you’ve made too much food when you can’t fit it all on one plate.)
First we have the Fat Free Vegan Kitchen’s lovely Sweet Potato Casserole. (Note: totally not fat-free, or even “lite”.) This is not a savoury casserole, in fact, Susan V says in the recipe that their family eats this as dessert. Well… we don’t. :) I like Thanksgiving to be a big, carby balance of savoury and sweet on one plate. (Or, err, two – like this year.) That being said, I do omit the 1/4 cup of maple syrup and 1/4 cup of sugar from the recipe. I did it accidentally the first time, and then couldn’t imagine wanting it any sweeter.
Next is the Fat Free Vegan Kitchen’s Green Bean Casserole. This has been part of the Thanksgiving meal for the last 4 years, and is now a must-have. It’s really tasty, and 100% canned soup free! I think my Mom would put up quite a stink if it didn’t appear on the table next year, so I’m not gonna chance it. Green Bean Casseroles forever!
Now we come to the beige blob at the back, and the only disappointment of the meal for me – the Apple Cornbread Dressing, from the vegan version of this recipe. It was just so dry. I think the drying out the cubed cornbread in the oven for an hour step could, and should, have been skipped. There was so much potential for flavour in this thing, but it was all drowned out by dry, dry cornbread cubes. When I voiced my displeasure at the table, I was told that it’s “pretty good if you put gravy on it”… and that says it all. Sad. And there’s so much of it left too. If anybody wants to point me at a delicious, flavourful cornbread stuffing recipe for next year, I am all ears!