Thanksgiving is creeping up on us and I thought that now would be the perfect time to start planning our menus. Below, is the vegan menu I will be serving at my own Thanksgiving table. Over the next week, I will begin posting the recipes I have developed for each of these unique dishes, so you can make them a part of your holiday as well. These recipes would be great throughout the fall and winter seasons and not just on Thanksgiving. (Speaking of it, have you sponsored a turkey yet?)
+ Tofurkey (Although this is a processed food, Turtle Island Foods, the manufacturer, makes high-quality products with organic, wholesome ingredients and does not add soy protein isolates or any genetically modified ingredients. This should still be considered a novelty item and not be consumed on a daily basis.)
+ Mashed Sweet Potatoes with Carmelized Vidalia Onions
+ Cranberries and Red Swiss Chard
+ Acorn Squash Stuffed with Pumpkin Quinoa
+ Baby Portobello Mushrooms and Artichokes
+ Rhubarb and Pear Turnovers
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