Just the word brings a smile to my face. I love everything about this holiday. A fire in the fireplace, surrounded by loved ones and, like, the best freakin’ food on the planet.
This year we will be heading on over to my in-laws house for the big event. They have hosted Thanksgiving forever, or at least as long as I have known them. Until last year when somehow I wrangled the holiday out of their grip. But this year we are back on traditional territory.
So what can a Plant-strong striving to be Vegan with a non-Vegan family do on a holiday like this? Make and bring a ton of no-oil deliciousness to the party. Wow everybody else into submission. And hope that next year we will officially say goodbye to the turkey.
The nice thing about having eaten “this way” for the past almost 3 years is that I am developing new traditions for our family. It’s such a great feeling. This menu has been a few years in the development, and continues to evolve, but here’s what I will be making for Thanksgiving this year. Shopping starts today!
Vegan Artichoke and Spinach Dip by Gena Hamshaw/Choosing Raw
Yes, this is actually better than the original. We have been making Gena’s recipe for the past two years and serving it on Superbowl Sunday. But given that fact that Artichoke and Spinach Dip is a Thanksgiving staple at my in-laws house, I’m volunteering to bring the Vegan version this year.
Kale Waldorf Salad with Honey Crisp Apples, Toasted Walnuts & Creamy Dressing from Debby/Happy Healthy Long Life
This will be by far the healthiest thing on our Thanksgiving table. But what is a memorable meal without kale? I’ve never made this salad before, but it’s got good bones, so I’m giving it a whirl.
Pumpkin Bulgar Stuffed Acorn Squash by me!
Amazing, if I do say so myself. My mouth is watering just thinking about it.
Thanksgiving Meatless Loaf by Susan Voisen/Fat Free Vegan
I’m pretty sure I made this last year and baked it in muffin tins, but I can’t be sure. How’s that for a wacky memory? I even think I remember my husband’s uncle Howard loving it. So I’m making it again.
Thanksgiving Gravy by Lindsay S. Nixon/The Happy Herbivore
New for me. Sometimes you just have to take a risk. I’ve never made gravy before, let alone a Vegan version. This version by Lani Muelrath is inspiring me to just go for it.
Cranberry Apple Chutney by Terry Walters/Clean Food
A great alternative to the standard cranberry jelly in a can. I’ve made it for the past two years and it’s always a big hit. In fact, I just uncovered last years leftovers in my freezer. Do you think I can defrost them and serve it this year? I’ll do a little internet research to find out if I could kill anyone with my laziness. Or I might just have to try this recipe for Lani’s Cranberry Sauce with Dates and OJ by Lani Muelrath ’cause it’s got no refined sugar in it and I like that.
Vegan Green Bean Casserole by Susan Voisen/Fat Free Vegan
Phenomenal. Nuf said.
Sweet Potato Casserole with Pecan Topping by Susan Voisen/Fat Free Vegan
I’ve never made this one before, but I’ve also never made anything from Susan’s blog that wasn’t outstanding. That’s enough to get this one on my must make list, although I’ll be eliminating the Earth Balance and getting rid of most of the added sugar.
No Bake Cranberry Pear Tart by Del Soufre/Forks Over Knives
Never made this one before, but I’m a big fan of raw apple pies. When I saw this recipe on the Forks Over Knives e-mail newsletter it looked easy and potentially delicious. I’ll give it a try this year.
What’s on your must-make list this Thanksgiving? Please share your favorites!
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