These are the sparkled ginger cookies from Vegan with a Vengeance. They are absolutely awesome and you should immediately drop what you are doing and go make some. After you do, you should probably hide most of them from yourself because you will want to inhale them in just one sitting.
And this is orange "chicken" (those are green peppers mixed in...I was running low on vegetables that day). The faux chicken are TVP chunks. This is a bastardized recipe from Bryanna Clark Grogan's Authentic Chinese Cooking. I was supposed to fry the TVP chunks before adding them to the sauce, but I wanted to go lower-fat (and less messy) so I baked them instead. That probably would have been fine, but I still battered them as per the frying instructions. They ended up kind of gooey. Oops.
I have cooked lots of food for Thanksgiving, but haven't taken any pictures yet. We are leaving for Nashville in a little while. I'm bringing a field roast (this will be my first time trying one--I'm really excited that we were able to find one at Earth Fare), cornbread stuffing, sweet potato latkes, gingerbread apple pie (from Vegan with a Vengeance), and pumpkin muffins (also from VWAV). I also have a can of cranberry sauce that I got from Whole Foods when I was visiting my parents a couple of weeks ago. Momma said that the kind I got would not be the jellied kind (which I don't like), but now I'm not so sure. I guess I'll be finding out for sure tomorrow.