Green salad
Tofurky
Cranberry sauce (I make one raw with berries, dates, raisins, apples, and pecans; and we always buy a can since it’s so childhood-traditional, albeit weird)
Bread stuffing (from Rosalie Hurd’s Ten Talents)
Green bean casserole (from Ten Talents)
Vegan pumpkin pie (from American Vegetarian Cookbook from the Fit for Life Kitchen by Marilyn Diamond)
Vegan apple pie (bought from the health food store because Adair doesn’t like pumpkin)
Hot cider, sparkling cider, sparkling water
But this year we’ll save the menu for Christmas since Nick will be in the Macy’s Parade walking on stilts and we’ll dine instead at Sacred Chow in The Village. By Christmas, I’ll know how to do more of the classics raw, so that will be something new and fun.
I’m in Louisville, Kentucky, to speak at the Turkey-free Thanksgiving Dinner of EarthSave International. I did Lexington last night and it was amazing — 100 people in a church social hall with about that many vegan dishes. One woman knew I was into raw and made some raw zucchini lasagne. People are so thoughtful. It’s something to be thankful for.
posted November 24, 2009 at 6:06 pm
Looking good. About the same for me….just add in some Field Roast.
posted November 27, 2009 at 2:46 pm
I am just thankful that there’s some food prepared on the table every thanksgiving day whether turkey and all the traditional foods for thanksgiving,i am always grateful and i give thanks to the Lord for everyday is made by Him perfectly.On thanksgiving,i offer my heart of thanks for health blessings for my family and love ones,AND MAY WE ALL AGE healthy and lovable people.