Well, yes – we had no dead animal on a plate but we did have fun constructing our own turkey masterpiece which doubled as an appetizer.
Our second vegetarian/semi-vegan Thanksgiving was a hit. The menu featured:
Massaged kale salad with dried cranberries, cashews and balsamic vinaigrette.
Black rice with corn, cranberries and pumpkin seeds (picture self destructed).
“Crunchy” baked mac ‘n’ cheese (full dairy)
Mushroom and lentil shephard’s pie
Pumpkin cheesecake pie with a hint of chocolate.
We even had a centerpiece, courtesy of my daughter.
Recipes to come in the next few posts! These dishes are good enough for all winter long.
Filed under - Veganism
Tags: turkey fruits, vegan pumpkin pie, vegan shepards pie, vegan thanksgiving