a vegetarian thanksgiving feast + an ode
Thanksgivings are all about mom. Since my sister moved up north and I’ve remained planted in Florida, I am mom’s sole November companion. I eliminated meat from my diet several years ago and with just us two manning the kitchen, we’ve become experimental with alternative (yet still autumnal) dishes that have proven a major success.
The feast is dandy in and of itself, but knowing I had mom for another year of kitchen science and Turkey Trot attendance is the truest treasure. Mom is not young anymore and every day she blesses the world with her breath is a pleasure, an honor, a gift. She imparted so much love upon me that I can only credit her with every positive trait I myself possess. On this day we padded between couch and stove, alternatively resting and chopping or assembling, she consistently baffled by what the goat cheese was for – we had SO much cheese in our menu I can’t blame her – and both of us prodding our fingers into the bowl of stuffing before it was even cooked. We laid a table far too elaborate and extensive for two people. We poured wine. Toasted. Talked. Maybe I don’t remember all of the conversations, but the fact that we had them, that we created time and space for one another, ricochets across my memory palace walls indefinitely.
This day is past, sure, but the album ensures it is immortal. The food we shared mans my refrigerator for two or three days before it is somehow repurposed and gulped down. Speaking of repurposed…below I provide the recipes we prepared and a few ways you can combine, warp, or otherwise tend to their chemistry to create a meal that isn’t 100% Thanksgiving-war-flashback-inducing but lingers tastefully on the tongue. Your leftovers may not look like mine, but assuredly some inspiration can be garnered from my purported wizardry. I hope that each and every one of you had a beautiful Thanksgiving overflowing with smiles.
Our Vegetarian Thanksgiving Menu
Greens
Pomegranate & Pear Green Salad with Ginger Dressing (Cookie & Kate)
* Add chickpeas, seared faux meat, avocado, and leftover stuffing as “croutons”
Broth
Creamy Butternut Squash & Broccoli Soup (Half Baked Harvest)
* Slice or two of avocado toast to dip + white kidney beans for protein
Accompaniments
Roasted Carrots with Pecans & Goat Cheese (Inspired By Charm)
* Slice and add to a grain bowl with greens, rice or quinoa, hummus, and a boiled egg/other protein
Classic Bread Stuffing (Betty Crocker)
* Make dumplings by adding an egg or two (depending on amount of leftovers), 1/4-1/3 cup flour, and extra spice. Roll into balls and boil until dumplings float to the top. Can be added to broccoli soup listed above.
Main
Winter Vegetable Torte (adapted from Garden & Table)
* Pair with rice or quinoa and a protein with arugula and a simple lemon + olive oil vinaigrette
Sweet
Vegan Pumpkin Mousse (Feasting on Fruit)
* On the rare chance you have leftover mousse, just eat as is.
*Bonus* Breakfast
Whole Wheat Greek Yogurt Pumpkin Spice Waffles (adapted from Tried and Tasty)
