By Autumn Ladouceur – Past TVA Communications Intern

Cranberry SauceThanksgiving at the Ladouceur family home was a big hit!

Everyone thoroughly enjoyed the cornucopia of festive vegetables brought to the table. To name a few we had squash, yams, brussel sprouts, turnip and mashed potatoes, all made with vegan margarine. My aunt Donna even brought a vegan version of her famous coleslaw, made with oil and vinegar.

The Tofurkey I made went over particularly well. Everyone who had some said that it was the best one we’d ever had at Thanksgiving. They asked me to continue making it that way every year. My meat-loving brother even tried it and said he liked its mushroomy taste.

Unfortunately, because everyone enjoyed the Tofurkey so much it meant that there were no leftovers. Usually my left over Tofurkey makes for a couple days worth of hot Tofurkey sandwiches with veggie gravy. Fortunately, I had enough left over vegetables to fill a swimming pool and dive in with joy and excitement. In other news, I think I ate a whole pumpkin pie this week. I was in a pumpkin pie coma.

All in all this was a very successful Thanksgiving feast. I hope all of you had a marvelous Thanksgiving as well!

On Thanksgiving Day, while shin-digging I invented a pretty good vegan Bloody Mary/Caesar hybrid Recipe. Enjoy!

Bloody Autumn

  • 1 cup Tomato Juice
  • 1 oz Vodka
  • Dash of celery salt
  • Dash of pepper
  • 5 drops of Tabasco sauce
  • 1 stalk of celery
  • 2 Extreme Beans
  • SECRET INGREDIENT: 1 tsp of soy sauce

Mix it all together, toss in your celery and beans and enjoy!

One of my favourite Thanksgiving recipes that was missing this year was my aunt Felicia’s Catalina carrots.

Aunt Felicia’s Catalina Carrots

  • 2 lbs. carrots
  • 1 sm. green pepper
  • 1 medium onion
  • 1 10 oz. can tomato soup
  • ¼ cup vegetable oil
  • ½ cup white sugar
  • 3/8 cup vinegar
  • ½ tbsp. mustard
  • ½ tbsp. each salt and pepper

Slice the carrots, blanch for 7 minutes, then drain and cool. Slice the pepper and onion and layer with carrots. Mix all other ingredients and pour over carrots. Marinate overnight in the fridge. Cook for 1 hr. at 350 F.  Serve hot or cold. This recipe is intended for 16-20 people so cut the recipe in half if you have a smaller crowd.