Step 1: Tuesday, prep veggies.
Step 2: Wednesday, don apron. Make pie, chill in fridge overnight.
Step 4: Wednesday night, create adorable autumn-themed placeholders and centerpiece, Martha Stewart style.
Step 4: Wake up Thursday morning and don apron again. Bring your menu to life.
On our menu this year:
Baked Acorn Squash with Quinoa, Cranberry, and Apricot stuffing
Hearty Butternut Brussels Sprout Stuffing
Pomegranate Mint Cranberry Sauce
This Ain’t Grandma’s Sweet Potato Casserole
Vegan Pumpkin Pie with Pecan Nut Crust and Coconut Cream
Step 5: Arrange your plate with warm colorful goodies and experience ultimate enjoyment. Be satisfied.
Step 6: Live on beautiful leftovers for the next week (pumpkin pie for breakfast, anyone?).
We made a lot of new vegan recipes this year, and everyone was highly impressed with how everything turned out (super delicious), including the omnivores in the family. Except that I baked the stuffed acorn squash a bit too long so the quinoa got dry and crispy on top… nothing a little homemade cranberry sauce couldn’t fix. Overall, I had a ball planning and executing this creative and cruelty-free menu with my mom, which was extra special since most of the vegetables came from her garden or we received as surplus from her neighbor’s produce stand.
I’m so excited, I am already in the midst of planning our Christmas menu… watch out!
