I am lazy and just drove back to my parents’ for Thanksgiving, but as it’s MoFo I will write something quick! Here are my contributions to dinner tomorrow in case you need last minute ideas:
– Double Layer Pumpkin Cheesecake from Fatfree Vegan (this is always a hit, but I’m using butternut squash puree instead this time)
– Rosemary Olive Oil Infused Sourdough Bread based on my go-to Sourdough recipe
– Cranberry Chocolate Chip Scones based on the Vegan Brunch basic scone recipe (not sure if that worked, but it’s linked to Amazon.com and you can search inside the book there). Using fresh cranberries from my farm share!
– I also bought a Tofurky, which I love, but that doesn’t really count as cooking!
The cinnamon buns above aren’t for tomorrow, but I made them recently and they were delicious. I also froze some in portion sizes so I can eat them forever! Or, until they run out…
I autumnified them based on this recipe, subbing half the cinnamon for pumpkin pie spice and throwing some butternut squash puree I made with squashes from my farm share in with the glaze. Not sure if it’s the best cinnamon bun recipe I’ve ever used, but they were still delicious! Here’s an ugly picture of my butternut squash puree:
I may have to do this to the 234340340373 butternut squashes left from the farm share since I like them much better this way than savory!