It’s the time of year for holiday treats and for reflecting on what gratitude means to you. Several years ago I decided to spend Thanksgiving with the abundance of veggie dishes like potatoes, greens, Tofurky, stuffing, cranberries and the like, and not with turkey, out of compassion for animals, the planet, and our health. Since then San Diego friends and I have been thoroughly enjoying annual veggie food gatherings and also attending the awesome APRL’s Turkey-Free Thanksgiving Potluck – this year on Nov. 21 at 4 pm. Being punctual helps, especially when it comes to getting some dessert, which people line up for like it is the last morsel of food they will ever put in their mouths. Bring a side dish or dessert and pay $5 at the door, or $15 if you aren’t able to bring food. Animal Acres’ President Lorri Houston will be speaking!
For cooking ideas, check out Bryant Terry’s creative recipes in Vegetarian Times from his book Vegan Soul Kitchen, including butternut squash-bartlett pear soup and carrot cranberry walnut salad. Post Punk Kitchen has seven recipes just using pumpkin! Can you claim having tried something as original as Chili Pumpkin Cranberry Risottto with Spicy Toasted Pumpkin Seeds?
For that sweet tooth, Sun Flour Baking Company makes yummy pumpkin spice cookies (either gluten/wheat-free or just gluten-free) and created gluten-free vegan fudge brownies for sale on Amazon.com. Take advantage of their day after-Thanksgiving 24-hour sale. Silk has come up with seasonal vegan Nog, Pumpkin Spice, and Chocolate Mint soymilk.
Have fun indulging in the holidays with the cornucopia of veggie food options available. Google and go crazy.