Thanksgiving thinking

In past years, we've gotten very overfed, made tons too many roasted veg, and spent time making gourmet dishes (fun!) This year - who knows? For some reason I'm attracted to the idea of a soup (something not often made, like perhaps that fennel soup) served in a small roasted squash or pumpkin, accompanied by a special salad (last year we had a spring mix with apples and candied walnut bits, which was great), and a light dessert.

thoughts:

SOUPS

Carrot and Parsnip soups with tarragon-cashew sour cream
Millennium Cookbook, p.66


Fennel & Fava Soup

Polynesian Peanut Soup With Toasted Coconut
http://www.wftv.com/fourthofjuly/3742553/detail.html

Sweet Potato-Ancho Bisque with Apple-Pecan Salsa & Roasted Red Pepper Cream
http://www.cbsatlanta.com/holidayrecipe … etail.html

Yukon Gold Potato Soup with Black Olive Caviar [skip the egg topping, just olives and chives)
http://www.nbc6.net/news/2124732/detail.html

Alternatively, it would be great to have potstickers, a light and spicy broth-based chinese soup, and ... something something for dessert. More on this later.

Carmelized tofu 
withschezwan green beans and shallots
butterscotch pudding
apple slaw
fresh fruit

SALADS

Strawberry & Spinach salad with a balsamic dressing

Chilled asparagus in dilled mustard sauce 


Green beans in vinaigrette

DESSERTS

Vegan pumpkin pudding garnished with sesame lace tuilles (millennium, p. 210)

Strawberry pie, but made into just a few cupcake-sized tarts, with a puff pastry base and drizzled with chocolate, or the vanilla sauce from Millennium, p.223.