Thanksgiving Recap

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Our first vegetarian Thanksgiving was absolutely amazing.  I figure it took me 7 hours to make 2 vegan pies, sweet potato rolls, stuffing, soup and pumpkin banana bread ALL  from scratch (thank god, I took the day before the holiday off from work).  Add to that another 2 hours to makes the kale mashed potatoes, butternut squash gratin and Jim’s infamous guacamole while we were at his parent’s house on Thanksgiving, and that adds up to a HUGE effort on our part, one we’ve hardly come close to before.  9 hours of salving away oin the kitchen was completely worth it.  From explaining how you make vegan ANYTHING to my grandma and older relatives at Thanksgiving breakfast, to joining forces with John and Tracy and making even MORE vegetarian fare to the feast at Jim’s parents house, we felt more grateful than ever this holiday to be living this lifestyle.

We hope you all had a wonderful holiday and would love for you to share your holiday recipes.  These amazing dishes aren’t just for Thanksgiving and should be enjoyed heavily throughtout the winter!

Here’s what our Thanksgiving menu looked liked:

BREAKFAST: Vegan Pumpkin Banana Bread

APPETIZER: Guacamole

THE MAIN EVENT: 

Vegan Stuffing

Sweet Potato & Butternut Squash Au Gratin

Vegan Sweet Potato Rolls

Kale & Chive Mashed Potatoes

Southwest Sweet Potato Soup

DESSERT:

Vegan Sweet Potato Pie

Vegan Pumpkin Pie

Healthy Fudge (courtesy of Tracy & John)

          (day before cooking- all the ingredients)

(cooking….)

           (ready to share!)

              (us post-meal…me, mid-beers…)

 

 

 

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