Last year I was an omnivore, and the centerpiece of my Thanksgiving table was a giant turkey breast. It was roasted over fennel, and had a bacon lattice over the top. It was decadent for sure, and fattening for certain. Never again! Bring on my all-vegan Thanksgiving, which was even better than last year: just as delicious, no one died, and it isn’t killing us from the inside, either.
Bacon Wrapped Torkey, from the Happy Herbivore. (Just assume when I say “bacon” it’s fake-bacon.)
Root Veggie Mash (potato, turnip and rutabaga), my idea!
Polenta Stuffing from Appetite for Reduction.
Honey Wheat Rolls (more hardcore vegans than me can use brown sugar rather than honey. Also, sub out the butter for applesauce! You’re welcome!) from November’s Vegetarian Times.
Pumpkin Cheesecake from Happy Herbivore. I even made the pumpkin myself! And I topped it with a cream sauce made from 1/4 cup cashews, 2 tsp maple syrup, 1/4 tsp cinnamon, and 1/2 cup of rice milk. My husband took one bite of this and announced it to be “perfect.” It really was the best pumpkin dessert I’ve ever had, and I can’t believe it’s not terrible for you. Because it is just as amazing as any full-fat counterpart. Beautiful!
This year I’m so thankful for my family, friends, and of course, the decision we made to eat a plant-based diet. It’s given us back our health, and brought me happiness in so many different ways. Not only did I lose weight (and my husband, did, too) but we’re doing something great for our long-term health, for animals, and for the environment.
I know that this is just the beginning of the adventure, and I’m so excited for what next year will bring. Happy Thanksgiving, everyone!