It’s Thanksgiving week! Time for family, food, and beautiful fall weather. Thanksgiving has always been big in our family. I’m from a huge family (my mom is one of six) and when I was little we used to go to my grandparent’s house with my grandma’s siblings as well so it was a big, fun crowd. Later we started going to my grandparent’s mountain house in North Carolina with about 30 of us. The guys would have a Turkey Bowl during the day and I helped my grandpa and grandma prep the dinner. I would help my grandpa with the ham,turkey and stuffing, my dad would be in charge of the mashed potatoes, my mom does the sweet potato casserole, and I would help grandma with the gravy. My mom’s aunt makes the BEST pies and would impress us every year with many of them.
Josh joined us for one mountain Thanksgiving, but the past few years we’ve been celebrating with his side of the family which is also big! He’s from a fun Greek family and they have their Thanksgiving at their YiaYia’s and it’s a mix of traditional Thanksgiving food and Greek favorites. I usually bring the pie to Thanksgiving and now that we are vegan I still bring the pie, it’s just veganized. Last year was our first vegan Thanksgiving and I was so worried it would be a disappointment or I would crave the traditional meat that I always ate on that day but I didn’t. Instead, I planned and prepped our own little Thanksgiving to enjoy when we got home and it made it something fun! We went and enjoyed being with family, and then came home and I set the table nicely and enjoyed our new way of having Thanksgiving. We’re doing the same thing this year, so I planned a yummy meal to come home to on Thanksgiving after we celebrate with his family. You focus on what you CAN eat, not on what you can’t and after a while you really don’t want it at all.
Here’s what I’m making this week-
Vegan Cinnamon Sugar Donuts– I made these for breakfast and HOLY MOLEY they’re so good.
Portobello Veggie Stir Fry– I sliced portobellos, broccoli, and added a bag of Asian Stir Fry veggies to a wok and cooked them and added my oil free teriyaki. I cooked a little leftover tofu on the side and scrambled it with a little soy sauce. I served it over brown rice and yum, always a good dinner.
Cashew Cheese Baked Ziti- I found this recipe on Pinterest this week and it looks so tasty! It’s creamy from the cashew cheese and I’m adding in spinach and mushrooms so it’s a one deal meal.
Burgers and Roasted Cauliflower– I picked something easy for Wednesday night since I’ll be cooking all day for Thanksgiving so Dr. Praeger’s burgers and roasted cauliflower it is!
THANKSGIVING DAY! (yes this is all for Josh and I)
Turkey-less Roast from Trader Joe’s, which I got this year because I’ve heard good things about it so I wanted to give it a try.
Roasted Garlic Mashed Potatoes- I’m mashing some gold potatoes with roasted garlic and they’re tasty.
Gravy- I’m trying a new gravy recipe because last year’s was gross.
Grandpa’s Stuffing– It’s my favorite and I can’t wait to make it again! It’s an easy recipe and easily veganized. Nothing is better than stuffing!
Roasted Brussel Sprouts with Butternut Squash, Pecans, and Craisins– I’m roasting all of those things and adding a maple mustard dressing.
Peas and Cranberry sauce- because it’s Thanksgiving.
Salted Caramel Apple Pie– veganized flaky crust and a tasty version of a classic. My favorite part is designing the top!
Leftovers- That’s what we’ll be having for the next few days, and I don’t hate it!
I hope everyone has a fantastic week and a wonderful Thanksgiving!