This year, our Thanksgiving dinner was amazing. While my family does not host a 100% vegan Thanksgiving, Jason and I simply prepare our own food and bring it to where ever we are having dinner and enjoy it there. This year, dinner was at Mom Linde’s house. We alternate each year between my family and Jason’s and this year was his family’s turn to be blessed with our presence, lol. In addition to making dinner for Jason and I, I was also preparing dinner for our niece Alyssa (this was her first Thanksgiving as a vegetarian!) Alyssa is adorable and very open minded when it comes to food. She always tries (and typically loves) everything that I make which made Thanksgiving dinner a breeze. I knew that I could make anything and she would be willing to give it a go.
I recently picked up and amazing new cookbook called Spork Fed. It was written by two sisters, Jenny Engle and Heather Goldburg and is truly a wonderful cookbook. I have had the book about a month and a half and it has very quickly become one of my favorite cookbooks. Every single recipe I have made from it has been amazing!! One of the coolest things about the book is that Jenny and Heather took the time to put together a series of suggested menus. These suggested menus pair together four recipes from their book to form a complete meal (appetizer, entree and side dish, and of course, dessert). Among these fabulous menus is one for Thanksgiving dinner!
The menu consisted of:
- Broccolini in a Pecan Brown “Butter” Brandy Sauce
- Green Apple and Cashew Sourdough Stuffing
- Seitan Wellington with a Creamy Spinach Sauce
- Pumpkin Cheesecake with a Gingersnap Crust
My mother-in-law is truly awesome and offered to prepare a few of the side dishes vegan for Jason and I (YAY!) She made us a sweet potato casserole sans eggs and dairy butter, and she whipped the regular mashed potatoes with almond “buttermilk” and vegan butter. She also roasted a lovely assortment of veggies to go with the meal. Since Mom Linde was preparing these items, I decide to to make everything above, excpet for the Broccolini. In addition, I also made an appetizer from the cookbook for everyone to nibble on before the big feast; The Pear, Fig and Sage Tarts with Roasted Garli Aioli. They are amazing little pillows of pure heaven is you ask me!
Since I was transporting our meal to my in-laws house, I did much of the preparation ahead of time. On Wednesday night I got most everything prepared so that on Thursday, all I had to do was assemble and bake a few items.
I baked the pumpkin cheesecake, I prepared the two different fillings for the wellington, I made the sauce for the wellington and made the aioli for the appetizer. On Thursday morning, all I had to do was prepare and bake the stuffing, and assemble the wellington. I think preparing ahead of time is so much easier then trying to do it all at once, especially in someone elses kitchen, while they are trying to prepare their own meal.
Here are some photos of how everything came out…
It was a lot of food to prepare, especially since there were only three of us eating the vegan meal, but boy was it worth all the hard work! We had plenty left over for round two on Friday night!
I hope that you are your family had an amazing, and compassionate Thanksgiving this year, I know Jason and I did. I also hope that the coming weeks are filled with joy and love as you and your family prepare for the holiday season.
Feel free to share any holiday meal ideas you have, I will be posting the details of our Christmas brunch and dinner soon. Happy Holidays!