Whether you’re Canadian or not, I hope you all had a wonderful weekend full of family, friends, good food, and more blessings than you can count! I am grateful that I did!
I had grand plans to make a seitan roast from scratch for Thanksgiving Sunday dinner, but in the end, convenience won, and I bought a Tofurky roast. For those who are unfamiliar with them, Tofurky roasts are a blend of tofu, wheat and spices complete with a centre of wild rice and breadcrumb stuffing. Completely vegan and absolutely delicious! I especially appreciate that the company Turtle Foods uses soy that is organic and non-GMO, and all their products are vegan and free of preservatives and artificial ingredients. In addition to their roasts, I love Tofurky’s deli slices, frozne pizza (with Daiya), Smoky Maple Bacon Marinated Tempeh and Kielbasa Sausages. Yum yum yum!
I surrounded the roast with parsnips and potatoes then drizzled all with a marinade of equal parts olive oil and soy sauce mixed with poultry seasoning, then sprinkled with sea salt, black pepper and fresh sprigs of rosemary and cooked it at 350 degrees for 90 minutes.
Rounding out Thanksgiving dinner: carrots, beans and quinoa tabouleh. For dessert, I made my stuffed dates, one of the tastiest desserts you can put together in five minutes. This weekend’s medjool dates were stuffed with hazelnut butter and chocolate chips.
your favourite nut butter
chocolate chips, nuts or dried fruit
Slice each date lengthwise, just far enough to remove the pit. Fill with the nut butter and top with chocolate. For a completely raw option, use raw nut butters, raw nuts and dehydrator-dried fruit. Chill until you’re ready to serve.