Happy Field Roast Day!

Some years, I celebrate Tofurky Day. Last year, I had a Gardein Stuffed "Turkey" Day. But this year, I tried the new Field Roast Hazelnut Cranberry Roast. It's a Field Roast loaf stuffed with a hazelnut-cranberry-candied-ginger stuffing and wrapped in flaky, puff pastry. What?! Yes, girl. Yes:

Everything is better wrapped in puff pastry. Everything. So of course, this was no exception. The meaty part was pretty much on par with Field Roast's Celebration Roast, which is exceptional anyway. But it's so much better wrapped in pastry:

I smothered my Field Roast with gravy, and some of my Mama's yummy homemade Cranberry Sauce:

My Mama always makes vegan versions of everything for me, including her famous Cornbread Dressin'. Nobody makes better dressin' than my Mama! I've included her recipe in my cookbook, so when it comes out in April, you can all see your yourself:

She also made me a tiny vegan version of her Hash Brown Casserole (recipe is also in my cookbook). This has hash browns, vegan cream of celery soup, Tofutti sour cream, and lots of Daiya vegan cheddar. She usually tops it with cornflakes, but we were out. So we substituted crumbled potato chips!

Last year, we discovered this recipe for Asian Ramen Slaw, and we made it again this year. It's definitely a new tradition:

Granny brought over some Green Beans & Carrots:

And she also brought Corn with Bell Peppers. That buttery stuff is Earth Balance. My family uses Earth Balance in all the veggie dishes so I can eat them too:

Granny also brought her delicious Rape Greens with Turnips. Granny makes the very best greens, and she uses fresh greens that she picks herself:

Here's my plate loaded up with Thanksgiving goodness! And yes, I ate every bite. And yes, I was miserably full:

After about a 30 minute break from eating, I went for the dessert — a hefty slice of Granny's vegan Coconut Pie (the recipe for this will also be in my cookbook):

And my Mama made Caramel Pecan Bars from Vegan Cookies Invade Your Cookie Jar. These were so much better than any pecan pie I've ever had. We heated them up in the microwave for a few seconds and then topped with vanilla ice cream:

Tomorrow, I celebrate my 7th veganaversary and 17-year vegetarian anniversary! My mom and I are going to brunch at Brother Juniper's, and I'll most certainly be eating leftovers for dinner.