Thanksgiving is my favorite time of year to be vegan. Though I am thankful every day that I chose many years ago to live more compassionately, it is during this season that I celebrate my favorite tastes and textures…and share them with you.
The mouthwatering menu I have selected for you features two entrée-like dishes, both meals in themselves because of the balance of ingredients: greens, grains, veggies and more. So delightfully pretty, filling, and creamy are these dishes that the only side dish I recommend is a fresh bright salad that sounds some special autumnal notes in the form of dried fruits and smoked nuts. All that remains to round out this bountiful fall feast is my late mother’s Double Cornfingers which I recommend serving in place of stuffing. For dessert, I offer a recipe I developed for Tofutti a few years back that is a perennial favorite. These pumpkin cheesecake bars with their streusel topping are super quick and easy but doesn’t look like it, especially when sliced and served on frilly paper doilies.
Each item listed in the menu below is linked to its recipe, and following the menu are captioned photos that will help you envision how your beautiful table will look as everyone gathers around with gratitude.
Speaking of gratitude, I am so grateful for all of you who make my platter bloom throughout the year. With nurturing wishes to you and yours during this holiday season and always.
~Betsy DiJulio
Blooming Platter Vegan Thanksgiving Menu 2017
Butternut Squash Lasagna (with Smokey Marinara Sauce and Kale Pesto)
Acorn Squash Stuffed with Creamy Rice and Greens Stovetop Casserole
Kale Salad with Pomegranate Balsamic Figs and Dates Topped with Smoked Almonds
Sallie’s Double Corn Fingers
3-Layer Oatmeal Pumpkin Streusel Bars
