This year, Thanksgiving was extra special for me because it was my favorite holiday AND my actual birthday. Since I planned on going out with friends on Wednesday night, I decided to do as much cooking as possible beforehand. It was a good thing I did too. I ended up staying out far too late and felt useless for most of Thanksgiving.
Luckily, I had 2 separate Thanksgivings; one with my family (thurs) and one with my vegan friends (fri).
My menu (for all the dishes of the 2 thanksgivings):
1) kabocha soup- made day before and reheated on stove
2) pumpkin muffins- made morning of thanksgiving
3) jalapeño cornbread dressing with tempeh- cornbread was made several days in advance. the day of I just needed to warm everything up in the oven.
4) maple glazed sweet potatoes with pecans- 2nd thanksgiving done day of
5) pumpkin bread- 2nd thanksgiving done day of
6) raw coconut date bites- 2nd thanksgiving done day of (easiest dish BY FAR)
The kabocha soup was the best liked by my family. Not sure they were in love with my jalapeño cornbread dressing with tempeh but I liked it. There was definitely room for improvement. I wasn’t on point with my camera this year and only got a few pics.
Pumpkin muffins can easily be made in advance but I like them warm so I got up early to make sure we had them ready.
My 2nd thanksgiving had a crowd of people to distract me from taking pictures (that’s a good thing for me though). I’m so happy I got to take a week off to visit my friends and family in CA. It had been too long and my last trip was so rushed.