Vegan Thanksgiving 2009

Apple pie in a spelt pie shell (dessert pictured first, of course)
Butternut squash soup
Delicato squash risotto
Roasted sweet potatoes with orange zest and cinnamon (a little blurry)
Clockwise from the top left: 1. delicious, sweet cashew cream sauce to pour over the roasted sweet potatoes, 2. herbed stuffing made with sprouted grain bread and fresh rosemary, thyme, sage, parsley and celery and carrots, 3. cranberry sauce sweetened with date sugar.
Close up of the cranberry sauce, which was ever-so-slightly tart. I love the brilliant red jewel color.
Close up of the stuffing.

My nutritious, vegan Thanksgiving dinner was a huge success. Some of the toughest, non-veggie loving critics paid me kudos for days afterwards and even took home doggie bags. I was in complete shock and of course, pleased to pieces! Eveything was made from scratch, from fresh, organic ingredients except the pie shell, which was store-bought from Wegman's but was organic, vegan and made from spelt (never fear). It's all about quality ingredients and loving preparation. The proof is in the pictures (and the fact that three of my smoke detectors went off while I was cooking)...