I’m very excited about our Thanksgiving menu. Transporting it is another story, but you gotta do whatcha gotta do. Two years into my Celiac diagnosis has taught me how to plan for and travel with food.
We’re celebrating with my daughter’s new inlaws and we are bringing our own complete meal. Why you might ask, are we bringing our own food? It’s just easier.
Asking people who are already making a huge meal for a large number of people to do anything special for me, particularly when it comes to preparing food, is just not something I’m comfortable doing. And the truth is, and I don’t mean this as a judgement, but there are only two people in my life (non-Celiacs) who have offered to make gluten free safe food for us. So, rather than fight it, we just bring our own.
We even have really cool containers in which to travel with food. I will be blogging about that in another blogpost. But for now…….
I don’t have the recipes or sources at my fingertips, but still wanted to at least blog about the menu. Check back later today as I will try to edit this post and add the recipes and/or sources. With a little advance planning, some of the food prep has already been done. I made Tempeh Meatloaf and Cornbread last week and deliberately froze some of it for Thanksgiving.
So here it is, our second Gluten Free and first Vegan Thanksgiving:
Pumpkin Hummus with Toasted Sesame Oil and Candied Pumpkin Seeds (scroll down page to find description, not recipe)
Tempeh Meatloaf with Golden Mushroom Gravy
Jalapena Cornbread Stuffing With Roasted Corn Kernels
Cranberry Relish Salad (I sub in celery for the sunchoke)
Roasted Autumn Rosemary Vegetables (Sweet potato, brussel sprouts, onions, carrots, beets)
Simple Green Salad with Pomegranate Balsamic Dressing
Crystallized Ginger Apple Pie (adapted from Breads From Anna recipe for fruit pie)
Yummmmmm………Happy Thanksgiving everyone!!!