I’ve been rather quiet since the election, busy reflecting and trying to understand all sides. A few of my most trusted confidants have been invaluable during this time—namely, love, compassion and gratitude… gratitude for our right to choose and speak up for what we believe, even when we don’t all quite agree… for family and friends, whose beliefs may differ from mine but who will always hold a special place in my heart… for the like-minded folks who keep me inspired and sane… for my four furballs who bring me so much joy, and all the other precious beings that share this Earth with us… for Mother Earth herself, and the lovely space on her crust that I call home… for clean air to breathe and healthy food on the table…
It seems timely that our annual celebration of thanks is about to arrive (was that the plan all along when they designated November as election month?), and of course, we’re keeping it vegan in my house (because, among other reasons, this is even harder to swallow than our current events). I thought I’d share a few of my top contenders for this year's menu, in case you’d like to join us (…in spirit).
This is one of my all-time faves, and it’s just as excellent with thyme in place of rosemary.
Not everyone’s a fan of Brussels sprouts—but I am!—and the rest of the fall flavors combined with the creaminess of the avocado really bring this dish together.
I haven’t tried these yet, but they look amazing (and anything pumpkin is a winner in my book). I'm not known for my baking skills, so wish me luck!
This is a regular feature in our house, and we never get tired of it. For deep, rich flavor, I suggest using Oakshire Brewing’s Overcast Espresso Stout (yes, it’s vegan) and adding more simmer time both after adding the beer and again after adding the Worcestershire sauce.
I’m a sucker for risotto, and thank goodness it tastes just as good without the cheese. Plus, I already mentioned how I feel about anything pumpkin.
Not all of Marla’s recipes are vegan, but this one is, and I especially love the addition of Oregon hazelnuts.
This has just the right amount of sweetness and turns out great every time. It’s perfect for potlucks and pleases even the non-root-vegetable-lovers in the house.
And, of course, dessert! This is so easy to make, and the crust is absolutely divine.
So what’s on your menu for this Thanksgiving?