Okay- so y’all already know that I love the NYT Vegetarian Thanksgiving. This year they have totally outdone themselves and have included a GLUTEN FREE section. God is good, all of the time.
In other news– I’m headed to BFKef’s family homestead this year, but if I were making Thanksgiving dinner for my loved ones (who include a few gluten-free/sugar-free eaters, a few ALL MEAT ALL THE TIME eaters, a few traditionalists, and a few vegetarians), this is what I’d make to please us all:
Baked Kataifi-Wrapped Goat Cheese
Thai Red Curry Pumpkin Hummus
What better to whet the appetite than spicy fall flavors?
and how about some Roasted Corn and Tomato Soup?
Mmmm corn. The most delicious non-nutritive filler since soy.
Are we warmed up yet?
Sweet Potato and Apple Cakes
I could probably just eat a batch of these and be very, very grateful.
Roasted Brussels Sprouts with Lemon and Pomegranate
Paleo Jalapeno Cornbread
Not exactly sure how corn bread can be made without corn– but I’d love to find out.
Roasted Beets and Carrots with Tahini Dressing
It was a poor choice to make this list on an empty stomach.
The Main Event:
Portobello Mushrooms with Roasted Pumpkin Mash and Caramelized Walnuts
Is your belt unbuckled yet?
Gotta give the meat lovers something to look forward to–those wine glasses in the back are for me, after all this cooking!
Chocolate Almond Cookie Pumpkin Ice Cream Sandwiches
And how could I choose between these two final desserts? Since this is a virtual meal and I don’t actually have to prepare anything, I think I’ll cook both.
Pumpkin Pie Caramel Biscoff Cheesecake
Bourbon Vanilla FIG Bundt Cake
You really didn’t think we’d have a feast without FIGS, did you?