Regular readers of this blog know that I’ve been excited for Thanksgiving for a few weeks now (I clearly need to find a hobby). But as excited as I’ve been, I’ve had a hard time getting my act together in terms of finalizing a menu and shopping for food. I think I’ve been too preoccupied by other cooking-related events leading up to Thanksgiving: We attended a Thanksgiving potluck with friends this past weekend, and I’ve got to make a couple of dishes for a meal my brother is hosting on Thanksgiving Day (this is why we’re pushing our vegan meal to Friday).
Last night, however, we finally made it to the grocery, list and menu in hand. After perusing the Web to find new recipes, I’ve decided to stick with what I know and have settled on a menu that is actually much simpler than what I’ve made in the past. I’m not making my Sweet Potato Balls since I made them for the potluck. In its place, I’m roasting butternut squash. And I’m using some help again for my stuffing. Overall, it’s going to be less fussy this year — I hope.
Here’s my finalized menu. I will post pictures and recipes (more detailed than last year) this weekend. I hope you all have a safe and happy Thanksgiving with lots of love and good food!
Green Bean Casserole
Roasted Butternut Squash and Brussels Sprouts
Cumin-Cayenne Mashed Potatoes (from “Vegan Soul Kitchen“)
Sage, Apple and Carrot Stuffing
Cranberry Sauce (in a can, of course!)
Pumpkin Roll (from “Sweet Vegan“)