After many, many years of visiting family, I finally get to do my own Thanksgiving dinner this year since mrbuffer and I both have to work the day before and on Black Friday (we run a self-storage in Maryland and we're six hours away from family in New York).
Mrbuffer will be in hog heaven since there is football all day after the traditional watching of the Macy's Parade.
Here's the issue - I am lactose intolerant. So I can't cook with or eat anything with dairy otherwise it will not be, shall we say, a good day.
I've planned a tentative menu for the two of us with appys at noon and the turkey around 5:30 to coincide with halftime of the second game...
Appys: Stuffed mushrooms with crabmeat, shrimp/cocktail sauce, small antipasto plate, veggies and dip made with tofutti sour cream
Main Meal: Turkey (small, probably kosher), stuffing with sausage and slivered almonds, mashed Yukon Gold potatoes made with Earth Balance and Lactaid 2% milk, pan gravy, fresh green beans. Mrbuffer doesn't eat sweet potatoes.
Has anyone ever experimented with or used the Lactaid milk in making a pumpkin pie? I figure I would have to adjust the recipe accordingly. Mrbuffer also likes pumpkin cheesecake and I'm trying to figure out what I could use to replace the cream cheese. I use the tofu cream cheese substitute on my bagels but can I use it in cooking?
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