i’m sure every one of you out there has thanksgiving already figured out. you’re either traveling to the turkey, or preparing it in your own home. and to those of you tofurkiers ~ here’s to you as well!!!
this thanksgiving is a big deal for me ~ for the first time, my family is coming to MY house, and i am preparing the dinner! i am so excited, and have been planning for months, literally. i’ve ordered an organic turkey from whole foods, and we’re going to try brining it, which sounds awesome.
i don’t want to bore you with all the details, so i will just list the menu. if anything looks intriguing, just holler and i’ll post the recipe!
1st course: pumpkin and acorn squash soup with cranberry chutney (i’m using pie pumpkins and acorn squash and serving the soup in them ~ nature’s cutest bowls ever!)
turkey, brined in apple cider
cornbread dressing (made with vegan, gluten-free cornbread!)
mashed potatoes and cauliflower (made with veggie stock and olive oil. i’ve tried this already and folks, mashed potatoes do NOT need butter. they’re incredible with just olive oil!)
brussels sprout-leaf salad with roasted pumpkin seeds, oranges, honey vinaigrette (you take the leaves off the brussels sprouts and boil them for 1 minute or so, then shock them in ice water and spin them dry. they make a really hearty salad)
maple-dijon roasted root vegetables (parsnips, carrots, sweet potatoes, oh my)
okay, and i have one dish for my bacon-loving husband: bacon-maple squash spaetzle
but the meal is mostly vegan and super clean. i am so excited to see how i feel after this feast of clean choices!
my sister is bringing vegan pecan bars that i hear are magnificent. can’t wait for that!
my mom is making her delicious pumpkin pie, and i am making cherry pixy pies!
does this sound like too much food? I DON’T THINK SO!!!! this is the super bowl for me!