Tofurky - picked by me
Roasted Potatoes - picked by SR
Gravy - picked by me
Steamed rice - picked by JK
Plain, Lemon Grass and Mushroom Tofu - picked by JK
Pizza - picked by GR
Hot and Sour Soup - picked by SR
Soy Chi'k'n - picked by SR
Sesame Asparagus - G made sure we had a veggie, and I made this one
Cranberry Sauces - general consensus
Apple and Grape-Apple Ciders - all the Blessings
Pecan Pie - G's working on perfecting his own recipe! All he asked of me was to make the crust.
Black Tie Cheesecake - GR picked and made it because I was sick, so sweet!
2 bunches of asparagus
1 Tbs. and 1 tsp. sesame oil, divided
Salt and pepper to taste
3 Tbs. soy sauce or tamari sauce
1 and 1/2 Tbs. rice vinegar
1 tsp. vegan sugar
1/3 cup slivered almonds
1 tsp. sesame seeds
Heat the oven to 400 degrees. Trim or snap off the tough ends of the stems of the asparagus. Spray a baking sheet with the non-stick spray. Spread the asparagus in a single layer on the baking sheet. Drizzle one tablespoon of the sesame oil over the asparagus. Sprinkle with salt and pepper. Bake for fifteen minutes. In the meantime in a small bowl, mix together the remaining teaspoon of sesame oil, soy sauce, rice vinegar and sugar. When the asparagus are done, place on a serving platter. Drizzle the sauce over the top, and garnish with the almonds and sesame seeds. Tasty and different! Feeds five hungry vegans.