We had a small but really nice Thanksgiving this year. My in-laws, Hazel and Ed came down on Thursday and stayed until Saturday. Leigh couldn't make it because she was in the middle of moving. Vegetarians always eat well on Thanksgiving and this year was no exception. Since I was the one cooking, we had more than enough food. Actually, Hazel brought and cooked her own fish in my parent's oven. They chose not to eat turkey this year. I usually make a fake chicken pot pie but I couldn't find the right seitan. Instead, I bought a Tofurky turkey. It was okay. Scott liked it way more than I did. I also made mashed potatoes, sweet potatoes, stuffing, green bean casserole, couscous, corn and barley salad, tofu for Sage, and bread sticks. Hazel made some broccoli too. I had bought cranberry sauce, but forgot to serve it - dah!!! We had tons of left-overs. For dessert, I made two pumpkin pies. One with sugar and the other with agave nectar. I made the sugar one just in case the agave nectar was awful. It turns out, the agave nectar tasted delicious. Agave nectar is used as an alternative to sugar. It has a low glycemic index and doesn't cause the insulin jumps like sugar. Since Sage has insulin resistance, agave nectar is a good choice. It won't convert her sugar into fat. It is so much healthier than sugar and I find that I have been using it a lot lately. If you want to try it, the conversion is 1 cup of sugar equals 3/4 cup of agave nectar. It's stronger than sugar.
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