Fresh Cranberry Relish Garnished w/ Lime Zest
Absolutely simple to make, this no-cook prep brings a burst of freshness and color to the holiday table.
I had leftover dough from my won ton experiment. The combination of semolina and rice flour was very pliable but a bit delicate.
I combined the leftover won ton seitan/spinach/ginger mixture with freshly cooked potatoes and spices to create a samosa filling.
This unusually smooth samosa was rolled by my daughter using the semolina/rice flour dough (we made a second batch of dough that was all white flour). When you see them all fried up, this one stands out as a smooth beauty!
I lay my samosas out on parchment paper because I have a very terrible track record of having things stick. I really love parchment paper. And yes, I wash and re-use it.
Samosas--traditional Indian food for Thanksgiving. These took the place of mashed potatoes at our holiday table.
Our hostess, Padi, made these ridiculously good vegan sticky buns. She has perfected the art of buns.
Padi's husband Braj is also excellent in the kitchen. He cooked at a Govinda's restaurant in New Zealand and now he makes his friends delicious things, like this vegan pot pie, whenever the occasion merits.
Adi Gopi brought along the roasted carrots (I know they were made by her because they appeared on the buffet in a FiestaWare bowl). Padi made the roasted root veggies--parsnips being her very favorite and very British signature tuber.
The gorgeous auburn haired hostess, Ms. Padi Sutherland, nurse, student and mom extraordinaire, master of no-knead artisan bread recipes and a damn nice person. Here she is holding a platter of green beans, brought by Adi Gopi (notice the FiestaWare!).
Also on the menu that night: Marmite (England version) based gravy, vegan turkey roast, 3 pumpkin pies, cranberry shortbread bars, peanut butter cookies and full dairy whipped cream. Did I miss anything?