To make up for it, I made a bunch of delicious fall food. Tofu stuffed with brown rice and mushroom gravy from Fat Free Vegan and raw spiced apple pie. I've made the stuffed tofu before and let me tell you, it is aMAZing!! Although, word of warning: it does take like three hours to make. No joke. So make sure you have enough time!
plate on right, clockwise from back: roasted potatoes, honey-maple turnip, tofu stuffed with mushroom brown rice, brown rice stuffing, mushroom gravy, green beans, carrots
The apple pie is made of of sweetly spiced apple slices on a sweet pecan crust. I piled the apples high and left the skin on (which made it easier to prepare, healthier, colourful - especially if using different types of apples!! - and yummy). I went for the sweet gala apples, but really you could use whatever apple you desire, depending on the sweetness and texture you want.
In addition to the extreme deliciousness and incredible healthiness of this meal, it also comes free of the uncomfortable too full and sleepy-ness that usually accompanies thanksgiving.
Spiced apple pie
pecan pie crust (made with an additional 1/2tsp nutmeg)
3 apples (gala, or whichever tickles your fancy), thinly sliced
thinned date paste
1 tsp cinnamon
1 tsp nutmeg
1 tsbp lemon juice (to add a pleasant tartness and to keep the apples from browning)
1 tbsp coconut oil
toss apple slices with remaining ingredients until evenly coated
press base into springform pan
top with coated apple slices
let chill in fridge
serve with almond cream, coconut cream or vanilla ice cream.
AWESOME UPDATE: The boy's mom made delicious oven roasted veggies (carrots, greenbeans, honey-maple turnip - YUM, eggplant, and potatoes). So SO good. And I got leftovers, meaning I've enjoyed two delicious salads of roasted veggies mixed with lettuce greens and dressed in a garlic-y balsamic vinagrette (!!!).