As many of you are already cooking your feast, some of you may be looking for inspiration. If you are a new vegan as I am, you may be a little overwhelmed with the prospect of redoing all the recipes you've known for years. Or maybe your visiting family and a little nervous about what you'll encounter today, how you'll answer questions, what you'll eat. After a lot of stressing and going back and forth about what to do, I decided to cook Thanksgiving dinner one day early, enjoying vegan versions of all the favorites, that way today when we visit family, we've already satisfied the craving for the classics and wont be tempted to eat the non-vegan versions. I did consider bringing individual serving sizes of our side dishes but thought that might seem kinda rude so I will be bringing a hearty green salad for everyone, cranberries, and decided to also bring some vegan brownies.
|The Whole Feast|
|Tofurky and Butternut Squash|
|Green Bean Casserole and Stuffing|
Green Onion Mashed Potatoes
5-6 Potatoes, peeled and cut into cubes
1/2 cup Tofutti sour cream
1/4 cup Silk nondairy creamer
Salt and pepper to taste
3 stalkes green onion, sliced
Cover potatoes in cold water and bring to a boil. Boil until fork-tender. Drain and return to pot. Mash. Add sour cream and creamer, salt, pepper and mix well. Gently stir in green onions and serve! Serves 4-6.
This Thanksgiving, I'm thankful for my family including my beautiful baby daughter, my faith as well as my health and new outlook on what I eat. I hope you all have a wonderful holiday, however you choose to celebrate it!