A vegan thanksgiving

Posted on by Catherine

The marathon of holiday cooking started on Wednesday morning with two pies. A vegan pumpkin pie (really butternut squash and some sweet potato) and a vegan pecan pie.

And a beautiful brief snowfall, just perfect to make pies by.

Side yard with old path to clothesline and new tractor road to fruit yard highlighted
Front yard overlooking bird feeder, orchard, and pile of wood chips

By Wednesday evening it was becoming clear that there would be too much food for Thanksgiving dinner. So we ate the kale farro salad for pre-thanksgiving dinner. An overlooked mealtime until this year!

Thursday morning’s bake was this main course: shepherd’s pie with mushroom lentil filling and polenta topping.

A relish tray to nibble while waiting for roasted vegetables – cheese (my cheat), kalamata olives, and pickled red onions
Roasted buttercup wedges with balsamic glaze
Roasted Brussels sprouts with soy sauce and garlic
Table setting for two. (Ignore the half-eaten pecan pie!)
Cutting into the pumpkin pie
Yummy pie, lots of flavor.

We were overstuffed of course and have plenty of leftovers. It felt weird to have thanksgiving alone at our house due to COVID. But the food was fun and exciting and just the way we like it.

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