Thanksgiving is my favorite meal to cook for; pumpkin, sage, mushrooms, ginger, thyme – all of my favorite flavors on one table. This year I am going to have a few new Portland friends over and I’m excited to cook around their allergies. No gluten and no soy. I know! I plan on making stuffing with millet, but I’ll make a back up of gluten free cornbread in case that fails. For the main course, some sort of lentil loaf with plenty of gravy and of course garlic mashed potatoes. And then the usual suspects – cranberry sauce, roasted veggies.
I won’t have recipes for my spread until after the big day, but here’s some ideas in case you haven’t completely settled on a menu yet.
Here’s my Thanksgiving spread for Satya magazine a few years ago. Recipes for Pear and Endive Salad, Pumpkin Seed Crusted Tofu, Gingebread Cupcakes and Butternut Rice Paper Rolls.
The now world famous Chickpea Cutlets make a great main. Use the red wine roux or mushroom gravy from V-con and have your guests licking their plates.
A piece for Plenty Magazine includes lots of recipes from Veganomicon, plus a bunch of other great ideas including pumpkin ravioli.
I’ve posted a bunch of Thanksgiving appropriate recipes lately. You can roast a squash and stuff it with Cornbread Stuffing With Pears And Pecans. Smother me in Seitan Chops Smothered With Apples And Ginger. Simplify your life with Roasted Butternut Squash. Bury your face in a pile of Roasted Brussel Sprouts. Latkes on Thanksgiving? Yeah, do it. Chili Pumpkin Cranberry Risotto would make an exciting side.
And this vegan ghost of Thanksgiving pasts that shouldn’t be forgotten:
And don’t forget our feathered friends this year! There is still time to sponsor a turkey at Farm Sanctuary.