The Chef: Native Foods Café and Colleen
The Menu: One of our favorite meals of the year featured a Native Foods' Wellington (layers of roasted portobello mushrooms, orange-glazed yams, seitan, organic kale, caramelized onions, and stuffing, all wrapped in a decadent puff pastry), shallot-mushroom gravy, balsamic-roasted Brussels sprouts, homemade cranberry sauce, and Colleen's Holiday Salad with baby greens, dried cranberries, sliced apples, and caramelized pecans. And we haven't even touched dessert yet.
The Goods: The VegNews staff anticipates this day all year long—and for good reason! Have you checked out that menu above? Every year, the week of Thanksgiving, the VN team sits down to a sumptuous vegan Thanksgiving meal that we don't stop talking about until the next feast rolls around. Southern California-based Native Foods Café, once again, provided the incredible centerpiece to our meal: The Native Wellington. If you need a stellar main course for your holiday table, this is it. And they ship overnight anywhere in the country! Of course, a lovely feast such as this has to have a dessert finale, and we went with one of our favorites: VN columnist Beverly Lynn Bennett's Pumpkin Cake with Vanilla Buttercream, straight from our brand-new VegNews Holiday Cookbook. It's a cinch to make, and always a crowd-pleaser. Accompanying the multi-layer cake is some delicious chocolate-peppermint bark made by VN Publisher Joseph Connelly—we couldn't get enough! Check out more mouthwatering photos here, and Happy Tofurky Day to all.