It’s become a tradition with my husband’s family that we eat out on Thanksgiving. His aunt and uncle are the only ones with a large enough home to host the 20 folks who descend on Atlanta each November, and they just got tired of the cooking and cleanup. If Dave and I could host a party that large, I’d totally offer to host, but our house just doesn’t have the space for so many folks. Maybe someday!
Lunch on Thanksgiving was awesome. Dave and I sat with the kids, and I love spending time with my in laws, nieces, and nephews! After lunch, we headed back to Dave’s aunt and uncle’s place to take some family photos and gab.
It was a fun day with family for sure, but the veggie plate at Horseradish Grill left me a little unfulfilled. It definitely didn’t feel like the Thanksgiving feast of my dreams. So! I decided to whip up my very own, personal, vegan Thanksgiving on Saturday before our tree trimming party. It was everything I dreamed it would be! Almost!
I cooked up: a Field Roast; roasted carrots, turnips, and shallots; and slow cooked collard greens. Yum!
There was supposed to be a butternut squash pudding, adapted from this recipe, but it did not work out at all. I think I failed when I steamed the squash in advance rather than grating it like the recipe says. What was I thinking? A friend suggested getting a loaf of stale bread and turning my failed pudding into a bread pudding. It’s worth a shot! It tastes delicious, but it never set properly.
Did you guys have a delicious, vegan Thanksgiving? I’d love to hear about what you made! This was my first year cooking up a mini feast, but I definitely want to plan a menu for next year!