Last year didn't count as I had spent the entire day at the hospital (my middle sis was in labor). Usually, we always go to my mother's for Thanksgiving but this year we decided against it. For one thing, now that we are vegan, it seems hypocritical to celebrate a holiday when the main part of your meal is the sacrifice of an animal. Secondly, we wanted control of a holiday for once!
Mark and I figured we could try to make an-all vegan feast this year. We made plans to celebrate this holiday with my mother-in-law. She's trying to become vegan and has done so much for us we felt it was her turn to get a Thanksgiving with us. We promised to do all the cooking and baking. Actually, Mark did all the cooking and I did the desserts.
We decided against using Tofurky and used Celebration Roast instead. Which was an important factor in planning this meal: keeping the tofu/soy quotient down. I found recipes for a tofu-free pumpkin pie and a vegan pecan pie (bonus!). Mark cooked a lot of veggies, made a Roasted Butternut Squash Soup, and rice pilaf. The food was soooooo delicious. I've posted photos here.
After we let our tummies settle down, we were ready for dessert. Unfortunately, the pumpkin pie wasn't a hit. I think it was because I used the maximum amount of cornstarch and blackstrap molasses. However, the pecan pie was very nearly devoured by the three of us over the course of the night! I'll be baking another one tomorrow, after we visit my mom at the hospital.
What I am thankful for this year: My husband, our dogs, my niece and nephew, my sisters, my mom, Christina's healthy pregnancy with the twins (knock on wood), my French class, good music, my few trips to SF during 2006, and my mother-in-law.
Our canine crew, hoping from some handouts as Grandma sets the table.
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