After trying a variety of other things, we like the Tofurkey at our house, but this veg version of the turducken is so crazy that it might be worth attempting sometime in the future. [thanks to Bostonist for the link]
This year’s Qfam diabetic vegetarian + carnivores harmonious thanksgiving was pleasant and relatively stress free. While it’s a lot of work, I enjoy the challenge of getting everything ready to come out on the table at the same time. I had lots of help from the Qmom who made the turkey for the omnivores and was a great all around helper/super cleaner-upper, Qdad who did the carrots and mashed the potatoes, my brother-by-marriage who made a kickass mushroom risotto, and Mi Esposo, who did the green beans and kept everyone entertained. Much eating was followed by quality family time spent in Wii bowling, etc.
Each year, the making of the pumpkin pie is the biggest stress for me. I’m just never happy at how they come out, and do not have the patience to make a good quality home made crust. Inpspired by the web, I decided to still give it a go. I opted this year for a pie with a homemade graham cracker crust [thanks to AT’s Kitchen] and used the pie filling recipe that Shelterrific found in People Magazine. It was one of the more successful pumpkin pies I’ve ever made.
Answer me one question though: why do I always end up with enough filling for 1.5 pies, despite following the instructions and using a standard size pie pan? Just wondering.