Well, not my first Thanksgiving, but my first Thanksgiving away from home. 


Every year, Thanksgiving is a time to reflect on what we are thankful for. Although I do attempt to practice gratitude every day, I’m not perfect. I still get frustrated about life, complain, and have moments where I struggle to stay positive. The truth is that I am very lucky to have a roof over my head and food to cook all day long. I have plenty to the thankful for, but this year my gratitude went out to:

My family and friends for their constant support.

My health and strength (both mentally and physically). 

My cat – for constantly reminding me that living in the present is the cat’s meow. 



The Recipes

I love to cook, so this was a perfect opportunity to pick out recipes, buy the long list of ingredients, and wear my apron all day while I created my first Thanksgiving dinner. 


Recipe #1: Mashed Sweet Potatoes

Just like the traditional, but vegan style. Boil those bad boys then throw them in the Vitamix. Add in 3/4 cup of coconut milk, salt, pepper, and thyme then blend them up. BOOM. 


Recipe #2: Green and White Bean Saute

Boil then saute green beans. Add in a can of drained cannellini beans. Cover with some amazing sauce made from dijon mustard, nutritional yeast, lemon, and olive oil. 


Recipe #3: Roasted Veggies

I made a ton of roasted veggies, which are great for leftovers. Brussel sprouts, carrots, and acorn squash all colorful and delicious. Simply tossed in olive oil, salt, and pepper then cooked at 400° F for about 40 minutes.


Recipe #4: Creamed Kale

This was my big experimental dish because I have never been a fan of the old fashioned “creamed spinach”. I sauteed onion in nutmeg, then added chopped kale until slightly wilted.


Poured in some cashew cream (1.5 cups of cashews blended with 2 cups of water). Turned out to be delicious and so easy to make! The hardest part was finely chopping an entire bowl of kale. 


Recipe #5: Turkey Breast

This one was for the man (aka Dishwasher). I figured because the rest of dinner was vegan, I would cook this for him although I wouldn’t be partaking in eating it. After rinsing off the raw bird, I rubbed it down with olive oil, salt, and pepper. Next I threw it in the oven at 450°F to start then reduced to 350°F. Took about 90 minutes to roast and become golden. 


Origin of the Food

Most of the vegetables were purchased at the local farmers market and the rest was picked out at Trader Joe’s. 


The Meal

We enjoyed plenty of wine and food! Will be eating this meal all weekend. 

Dessert was a vegan pumpkin pie from Native Foods Cafe


That’s a wrap!

P.S. – Dishwashing credit goes out to this guy.