It’s been more than two years since I went vegetarian, and I’m enjoying being meat free more than ever. Finding fun, filling dishes to make for Thanksgiving can be a challenge, however. I’m just not the tofurkey type. Each year, I’m on my own for Thanksgiving, as my family runs off to sunny Florida for the month and I stay home to keep the horses, donkeys, dogs and cats in kibble and oats. I really don’t mind. Every year I have invitations from friends for the big day, but honestly, it’s one of my favorite days to spend at home. That’s the thing about writers. We enjoy companionship…but most of us are also comfortable with solitude. I like to play hermit in my little house with my animals. I munch; I read; I munch some more; I watch the parades and football on TV; I munch, and I cook. I use Thanksgiving to try out new things, dishes I’ve wanted to try but just haven’t taken the time to experiment with.
Coming up with a vegetarian Thanksgiving menu for one has become an annual challenge. So without further ado, I am ready to unveil this year’s Very Vegetarian Thanksgiving.
First up: Appetizers
-Aunt Ginger’s cream cheese and olive spread with fancy crackers. Thanks Aunt Ginger! To be munched upon while the real cooking commences
-Steamed fresh artichoke with herb dip
Next: Main Dishes (two things I’ve been wanting to learn to make)
-Corn tamales. Yes, the handmade, old-fashioned kind with Masa Harina and cornhusks!
-Sweet potato ravioli with herbed butter sauce. I’ve been dying to try making my own pasta!
-Creamed spinach. From scratch, of course, with fresh organic spinach
-My tried and true delicious creme brulee!
I can hardly wait for Thursday. Only downside is that it is supposed to be in the 70s. Too warm for a roaring fire.
What are you all doing for Thanksgiving?