Although I would have been perfectly fine with preparing an ordinary, single-serving meal for myself, I opted instead to make some effort in not completely isolating myself from the rest of my family, preparing a few items to add to an already complete Thanksgiving menu. Some of it was prepared in advance, effectively reducing my risk for a sort of social claustrophobia that I have come to associate with the holidays while leaving more space for others to go about their cooking. Indoor lighting unfortunately made for some poor-quality images, but the food was actually quite good.
My contributions created a "vegan corner" at the buffet table. Yes, that is just what I made for the feast (i.e., a mere portion of the entire spread). Talk about having more than enough food. Clockwise from top left: barley mushroom casserole, pumpkin cinnamon layer cake, pear frangipane tart, whole wheat rolls, sauteed kale, and roasted Brussels sprouts. My mother actually prepared the pomegranate-glazed Brussels sprouts, using this recipe and reserving that wee portion you see here for yours truly, before tossing the rest with non-vegan, vanilla-scented butter. In my humble opinion, the fruity flavor of the butter-less sprouts was just fine.
this recipe (with unsuccessful cinnamon swirls hidden by maple "cream cheese" frosting). I took the liberty of making spiced, pumpkin ale-glazed pecans and walnuts (adapted from this simple recipe) to decorate the cake. The cake in its fully decorated state was understandably sweet, but acceptably so when consumed in small quantities. My family didn't seem to have a problem with it, or any decent, vegan cake, for that matter.
The recipe was also posted to The PPK, but I've only just noticed that it is slightly different from the one printed in the cookbook. The PPK version of the recipe mentions using apricot jam to glaze the tart, which I didn't do, because that step is absent in the book version. No matter; the tart was absolutely delectable without the glaze. When I answered my mother's inquiry about the crust by telling her it was shortbread, she replied enthusiastically, with apparent surprise, "It really does taste like shortbread!" I'm not sure what she expected it to taste like, but I'm glad she approved.