My Thanksgiving menu is finished and ready for publishing! I will be doing most of my food shopping today and will begin cooking tonight. If I adhere to my schedule and do some advance cooking and prep each of the next three days, I should be finished with time to spare.
We have a house full of guests joining us this Thanksgiving. Since most of them are meat-eaters, there will be a turkey on our table, though I will not be cooking it. One of our guests who is very well-versed in gluten free cooking and preparation will be making it at her house and bringing it to our feast.
The rest of the menu, which I am preparing, is gluten free and vegan. I’ve been on a strict gluten free diet since Jan. ’06, but this past year I’ve slowly been transitioning to a mostly gluten free AND vegan diet. When I stick to it, I feel great, even better than when I’m eating just gluten free.
This will be the first time I’ve prepared an entirely vegan Thanksgiving. Here is a list of the recipes I’ll be preparing. Please note that where there is an online version of the recipe, I’ve included a link. Otherwise, I’ve linked to the cookbook.
I hope you have a marvelous feast – full of good times, good cheer, and many blessings!
Corn Sage Stuffing (Real Food Daily cookbook)
Crockpot Garlic Mashed Potatoes (Fresh from the Vegetarian Slow Cooker cookbook)
Cranberry Relish (Still Life with Menu cookbook)
Rice-Stuffed Acorn Squash
Green Bean Casserole (Real Food Daily cookbook)
Tempeh Meatloaf (Real Food Daily cookbook)
Red Leaf Lettuce with Sweet Agave Dressing (adapted from Simple Vegetarian Pleasures)
Double-Layer Pumpkin Cheesecake