We had a nice quiet Thanksgiving with just the two of us. Since I was so busy at work leading up to Thanksgiving I didn't get a chance to plan much.
I veganized my grandma's ham balls. I made the spaghetti balls from Tofu Cookery but left out the Italian spices and used some hammier stuff. Really the sauce is what's so good about them and that's already vegan - brown sugar, vinegar, water, dry mustard. I also made tempeh sausage stuffing, mashed potatoes, and scalloped corn.
These are some desserts from the last few months. First up, the tarts I made for my niece's birthday - cashew cream fruit tart and a salted caramel chocolate tart (half with pecans).
Also, a mocha cake I made for a friend.
Tomato cobbler from How to Cook Everything Vegetarian. This was so fracking easy and delicious.