Happy Friday! I woke up full because, wow, did we ever feast yesterday!
My contribution to our vegan Thanksgiving meal was pressure cooking a Field Roast celebration roast over carrots and potatoes (and onion and garlic) – which I mashed after cooking – and a pressure cooked apple crumble.
Dave prepared the stuffing, gravy, Brussels sprouts, cranberries and Caesar salad (I’m a lucky gal, huh?).
Dinner was served:
And so was dessert. I spooned the apple crumble over vanilla coconut milk ice cream:
Our two non-vegan guests – Dave’s mom and her beau – enjoyed it, too!
Hope your Thanksgiving was full of gratitude and compassion!
