Happy Thanksgiving, everyone! I’ll save the sentimental gratitudes for later–right now, we’re talking food. After all, that’s what Thanksgiving is really about, right (I kid. But, seriously.)? Here is our menu for today. I included a lunch menu this year. Why? Well, because most of us don’t eat our holiday meal until 4pm or so. It isn’t exactly wise to fast all day just to gorge yourself on one meal, yet, we don’t want to be slaving away all day in the kitchen to make two holiday meals either. What I’ve done is created an easy meal that can be cooking up while you’re getting the real deal going. I stuck my cheesecake in the oven, got the cranberry sauce going on the stove, and cooked up lunch while I was waiting. It’s filling enough that you won’t be tempted to overeat at dinner, yet light enough that you won’t still be full when the next meal is ready.
Lunch
Red Lentil Stew with peas
Oven Roasted “B” Potatoes
Apple cider
Dinner
Celebration Field Roast
Cranberry Wild Rice Stuffing with Pepitas
Curried Puree of Sweet Potato
Cranberry Sauce
Vegetable Medley (peas, broccoli, carrots, corn)
Dinner Rolls
Sparkling Pear Juice
Chocolate Pumpkin Spice Cheesecake
Tags: baking, cooking, dinner, family, food, menu, thanksgiving, vegan
