I’ve got vegan Thanksgiving recipes and tips to make this holiday fun and delicious….for everyone.
Today I started planning and wanted to share my process with you. I’ve also got 4 links to articles that are filled with plant-based recipes and tips for everyone.
- Inventory my refrigerator/freezer to check for ingredients that can be used. (and wipe it out while I’m on it)
- Ditto, check the pantry.
- Make a menu, noting who is making what.
- Then check for baking and serving dishes, pots and pans, storage containers
- Make a list–in a notebook so I can find it!
- Menu; shopping list for groceries, any kitchen equipment, tableware
- Draft the menu and make a Game Plan
This is no chore for me. I love the sense of discovery, and while I focus on the tasks at hand, I catch up on podcasts.
In my freezer are staples: nuts, seeds, flours, vegan butter, frozen fruit, aquafaba, date and prune purees, and bits of desserts. You can see this is an ordinary freezer. Gritting my teeth, I’m getting ready to renovate my kitchen and will invite you to come along.
- Store the whole or components
If you are still working on your menu, you’ll want to check out these links with an abundance of recipes, and in the case of the @Rouxbe e-book, tips on prep as well.
Rouxbe Culinary School has created a gorgeous recipe booklet with techniques and tips, from appetizers to mains. Just Here you are: http://bit.ly/2Xvm60G
The Philadelphia Inquirer Recipes from Rich Landau, Vedge and Rachel Klein, Miss Rachel’s Pantry and dessert by Fran Costigan
Vegan Thanksgiving Desserts francostigan.com
Relax and have fun. Don’t do more than feels comfortable. Others can bring food, you can even order some or all of the meal too.
Take time for gratitude and a walk after the meal.
I am so grateful for my life, for my family of origin and family of friends, and that includes my readers.
Please tell me about your holiday meal, what you like, what you do not, by leaving a comment on the blog.