Thanksgiving I relish the time to play around in the kitchen and try recipes I’ve been eyeing for some time. This year I was a cooking fool. I cooked a couple recipes for Molly Kimball’s Wednesday Morning show on WDSU, then proceeded to prep my own recipes for this year’s feast. I had so much fun preparing Meatless Loaf, Mushroom White Wine Miso Gravy, Provencal Stew, Rosemary Aioli, and even Pumpkin Bread Pudding. All were vegan and low fat! I also prepared oven baked “Baton” Fries – these were not low oil, but they were a HUGE hit. My mother prepared delicious vegan stuffed mirletons, gluten free Wild Rice Hazlenut stuffing and Cranberry Sauce. All there were vegan and delicious! Click here to keep reading!