As I mentioned last week, we had the same menu this year as last Thanksgiving. However, the dessert did change slightly. Instead of Coconut Cream Pie, we did Pumpkin Chiffon Pie from Cinnamon Snail + my mom made an apple tart with MimicCreme.
The line was so long for Cinnamon Snail on Thursday to pick up pre-ordered vegan food...it was impressive!
My mom uses ground almonds as a base for the tart - it adds so much flavor. And the puff pastry was made fresh from The Bread Chef - thanks Kirsten!