My Vegan and Omnivore Family Thanksgiving Menu

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!

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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

 

Appetizers:

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*

Assorted Nuts

Picture 035

 

 

 

Dinner:

Turkey & Gravy ( For the Omnivores, organic, and locally sourced)*

Field Roast En Croute

Stuffing

Mashed Potatoes

Potatoes Au Gratin

Mushroom Gravy

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

Rolls

Picture 575   scalloped potatoes   

 

 

Dessert:

Pumpkin Pie: Whole Foods

Cranberry Upside Down Cake: Homemade

Caramel Apple Pie

Chocolate Chip Cookies: Homemade

Coffee

Tea: Yogi Kava and Yogi Detox are always in my house.

cookies on silpat

 

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FOOD IS LOVE.

The Hippie Gypsy

 

 

2 responses

  1. Pingback: My Thanksgiving Dinner | The Hippie Gypsy

  2. Pingback: Springtime Ingredients and Curried Chicken Salad Recipe | The Hippie Gypsy

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