Thursday, November 18, 2010

Thanksgiving Planning

We'll be joining a larger, extended family table for this year's holiday. And it means I'm asking myself:  what to bring?

I haven't yet found specific menu items that my husband and daughter and I can call "our" traditional Thanksgiving meal, so I'm not sure what we must have next week. But here are some of my initial considerations (all are in the running for being my contribution to this year's celebration):


From Dreena Burton's Vive le Vegan!
Cannellini Bean Yam Hummus  (Click HERE for my previous recipe review)

From Betty Crocker's Dinner in a Dish
Party Sandwich Loaf
(cream cheese frosted loaf of white bread, with three savory fillings)


From Anna Thomas' The Vegetarian Epicure
Holiday Vegetable Salad   (Click HERE for recipe on Google Books)
Per Anna, this is the "greatest of all composed salads."
(mushrooms, potatoes, apples, dill pickles, eggs, peas, carrots, pickled onions, chopped onion, vinegar, homemade mayonnaise, garnishes)

From SusanV's Fat Free Vegan Kitchen blog
The Best Vegan Green Bean Casserole (Click HERE for recipe)

From Dreena Burton's Eat, Drink & Be Vegan
Traditional Cranberry Sauce
Per Dreena, "You'll never buy another store-bought cranberry sauce after you've tasted this one."
(fresh cranberries, maple syrup, sea salt, vinegar)


From Betty Crocker's Hostess Cookbook
Baked Alaska Pumpkin Pie
"[P]ostpone this spectacular dessert until evening. Such a pumpkin pie deserves its own show...and a hungry audience!"
(Butter Brickle ice cream in a pie crust, covered with brown sugar meringue)

From Simply Vegetarian!
Orange-Pumpkin Pudding
(cooked & mashed pumpkin, eggs, honey, spices, topped with whipped cream)

Upside-Down Plum Cake
(whole wheat cake, sweetened with honey, topped with plums and elderberry jam)

And what are you planning for Thanksgiving?

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