Thanksgiving Recap

This was my second Thanksgiving eating a fully plant based diet. I grew up eating very traditional Thanksgiving meals and had a finicky palate. My go to plate was: white meat turkey & mashed potatoes covered in gravy, corn (from a can), sometimes green beans (canned) and a buttered roll. For this meal, I eschewed all of those traditions!

First new tradition: a morning run! I did four fast and chilly  miles, it was 40 degrees here!

Mimosas!

 It was also our first Thanksgiving without being with any family so that was a bit strange, although we did video chat with our families. Since it was just the two of us we planned a simple menu: Field Roast Apple Sage sausage roasted in the oven, roasted Brussels sprouts, mashed sweet potatoes, homemade gluten free stuffing (see recipe below), and canned cranberry sauce (for Carly). For dessert we made these raw pumpkin tarts  – delicious!

Magic happening

Ready to eat

Plated

Pumpkin tarts

Got it out in one piece!

I am trying to actively express and explore gratitude and Thanksgiving is a day (that should be) meant for just that. I posted a list of things I am grateful for recently, but here are a few more things:

1. Video chatting
2. A calm and peaceful Thanksgiving
3. Florida weather
4. Farmers
5. Rest days
6. The means to buy new clothes
7. The exercise that has caused me to need new clothes
8. A Ravens win over the Steelers

I hope you all had a restful Thanksgiving weekend.

Best Stuffing Ever (vegan, gluten free)
6 slices gluten free raisin bread, toasted & cubed
2 Tbsp Earth Balance
2 stalks celery, diced
3 large shallots, diced
½ C diced mushrooms
1-2 Tbsp sherry or red wine
¼ C orange juice
2/3 C vegetable broth
¼ C sliced almonds
1/3 C dried cranberries
Salt & pepper to taste
1 tsp sage
½ tsp thyme

Melt the Earth Balance in a medium frying pan. Add the celery, shallots and mushrooms. Season with salt, pepper, sage and thyme. Cook for 10 minutes, deglazing the pan about half way through (optional) until vegetables have softened.

Add bread cubes (roughly the same size as your vegetables), sautéed vegetables, almonds and cranberries in a large bowl. Add the orange juice. Add the broth slowly until the mixture is moist but not soggy.

Place in an 8x8 square or equivalent size round baking dish, preferably one with a lid. Bake at 350 degrees for 30 minutes, covered. If it is still too moist, bake for another 5-10 minutes uncovered.