Thanksgiving Part I


I just returned from my first Thanksgiving as an official member of Mark’s family. We have been to many Walley Thanksgivings over the years, but today was my first Thanksgiving as a Walley. I woke up around 9am and started baking a pumpkin cashew pie and cooking vegan stuffing and roasting potatoes. It was a very nice way to start the day. Let’s start with the Pumpkin Cashew Pie.

Vegan Pumpkin Cashew Pie #veggieangie
Vegan Pumpkin Cashew Pie

Vegan Pumpkin Cashew Pie
Recipe from Healthy Happy Life

I changed the bake time from the original recipe because the edges of my pies started to darken at about 20 minutes in. I also noticed that the filling wasn’t very firm, which may have been because it wasn’t kept in the fridge long enough. It was so delicious! I served it to my family with soy vanilla ice cream and rice whip. Update: The filling firmed up overnight in the fridge, this pie is best when served chilled!

Vegan Dessert Plate #veggieangie
Pumpkin Pie with soy vanilla ice cream and rice whip. This is how Walley’s eat desserts! 

Pecan Salad #veggieangie
Spinach and Pecan Salad

I love simple salads. This one is just spinach, shredded carrots, roma tomatoes and pecans. I added some sea salt and pepper and served it with Newman’s Own Balsamic Vinaigrette Dressing. For more Vegan Salad Dressings visit this website.

Vegan Cranberry and Pecan Stuffing #veggieangie
Cranberry and Pecan Stuffing

I baked my own bread (from this Easy Vegan Wheat Bread recipe) for the very first time two nights ago. It was perfect for my stuffing! All I did was crumble whole wheat bread and sauté it in a pan with olive oil, sea salt, chopped mushrooms, fresh basil, garlic and raisins. I also boiled dried cranberries in sugar-water until they doubled in size and then added them. It didn’t stick together well, but next time I’ll just add more of the sugar-water from the cranberries!

Roasted Potatoes #veggieangie
Roasted Potatoes

These potatoes are good and simple. I peeled and chopped red potatoes in quarters. Then I marinated them in olive oil, sea salt, pepper, rosemary and garlic. I baked them for 30 to 40 minutes at 400 degrees turning them over about half way through. Be sure to use a non-stick pan!

Walley Thanksgiving Dinner
My Thanksgiving Plate

The best part about a vegan thanksgiving dinner besides saving the life of an innocent Turkey, is not feeling sick after eating. I feel happy and satisfied.

Thanks for reading, stay tuned for Veggie Angie’s Thanksgiving Parts II and III!

xo angie

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