I am going to officially post my Thanksgiving Day menu here for all to see. I know there will be questions and recipes wanted and over the next week I will try to post those too. I truly delight in the Holiday cooking I get to do. Making food for my family and friends is fun because not only do you get the joy of the cooking process but you get the joy of watching others feel happy and healthy and nourished and maybe a little stuffed on something you created. I also find it amazing how we extract things from the earth to make our bodies fuel. One would say if something is on the ground not to eat it but Thanksgiving is the holiday of root vegetables. Of course they get a heavy rinsing but its kind of a strange concept how we shun some things afoot but not others if prepared properly.
I know there will be confusion as some of these items are not vegan but I do have an all omnivore family so I pepper in a few items that are not vegan (*denoted with an asterisk* ). Prosciutto Pear Cups are not vegan. They are a Martha Stewart recipe that I used to make pre-vegan and my family still asks for and I make in mini muffin pans chopping the pears into tiny pieces and tossing with shreds of fresh Parmesan. The cheese will be a mix of vegan and vegetarian. I eat honey but I know many vegans do not so I denoted it with an asterisk (and you can always use agave!). The turkey and gravy is not vegan (obviously) but there is a mushroom alternative and my own vegan Field Roast Turkey. Everything else is vegan. The potato au gratin is one of my favorite things to make and the cranberry upside down cake has become a requested staple from my husband and was of my late grandmother. Enjoy!
MY THANKSGIVING MENU
“In the end, though, maybe we must all give up trying to pay back the people in this world who sustain our lives. In the end, maybe it’s wiser to surrender before the miraculous scope of human generosity and to just keep saying thank you, forever and sincerely, for as long as we have voices.” ― Elizabeth Gilbert
Stuffed Mushrooms with Sundried Tomato Béchamel
Prosciutto Pear Cups with Parmesan Cheese Garnish*
Spinach Artichoke Dip in Bread Bowl with Carrot Sticks
Crackers (vegan)/Cheese Tray*
Sliced Bosc Pears
Honey to Drizzle Cheese and Pears*
Turkey & Gravy ( For the Omnivores, organic, and locally sourced)*
Field Roast En Croute
Potatoes Au Gratin
Maple Roasted Veggies: Carrots, Sweet Potato, Shallots, Brussels Sprouts, Cauliflower, Fennel
Roasted Beet Salad: Beets, Olive Oil, S&P, Balsamic Vinegar
Butternut Squash Macaroni Casserole
Butternut Squash: Steamed and Pureed with Earth Balance on top
Homemade Cranberry Sauce: Sugar and Cranberries!
Jellied Cranberry Sauce: Most likely Ocean Spray Canned
Pumpkin Pie: Whole Foods
Cranberry Upside Down Cake: Homemade
Caramel Apple Pie
Chocolate Chip Cookies: Homemade
Tea: Yogi Kava and Yogi Detox are always in my house.
FOOD IS LOVE.
The Hippie Gypsy