We took a big garden salad to both places. The salads were perhaps a little, uh, too big but what's Thanksgiving without leftovers, right?
I also took Dijon-Herb Green Beans from The Happy Herbivore Cookbook to my grandma's. For dinner I had a plate of side dishes - stuffing, sweet potatoes, and green beans. Everything turned out delicious. (For dessert there was a non-vegan pumpkin pie so I had some PB2 Chocolate Chip Cookie Dough Balls when I got home. Hmmm...should have tried them with pumpkin...)
My favorite part of the meal was the sweet potatoes that my mom made. She used coconut milk and ginger - that's it! No sugar or margarine. They were the smoothest and creamiest sweet potatoes I've ever tasted! She was kind enough to let me share her recipe with you.
9 small-medium sweet potatoes
2/3 cup regular coconut milk [*See NOTE]
2 tsp. ground ginger
1. Boil yams until soft. Cool and peel.
2. Place in bowl with coconut milk and ginger; whip until smooth (a stand mixer works best).
3. Pour into a casserole dish and bake at 350 degrees F for 35 minutes or until heated through.
Makes 8 servings.
[*NOTE]: The amount of coconut milk will vary depending on how creamy you want the potatoes. She used regular but you could probably use lite. I'm not sure how that would affect the overall creaminess, though. Leave a comment if you try it.
What was on your Thanksgiving plate?