A Simple Thanksgiving

Happy Friday folks! Yesterday was Thanksgiving, and I hope all of you were surrounded by good company and delicious food. My husband and I both had the day off and weren’t feeling great so we took a drive and did a small Thanksgiving dinner together; it was simple but just what we needed. We’ve all heard it a thousand times but we really do have so much to be thankful for and it’s so important to make gratitude a habit year round.

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I made acorn squash with a wild rice filling and roasted yams and brussel sprouts for dinner with a pumpkin pie cheesecake for dessert. We were on the fence about buying a turkey but we decided to do a nice holiday dinner with meat for him later. But, I’m proud to say that he enjoyed dinner so much he wasn’t complainin’.

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Here’s how I did it: I baked fresh cranberries and apples with some coconut oil in the oven for 15 minutes at 400 degrees, and roasted the sweet potatos and yams with coconut oil for about an hour. I cooked a wild rice/quinoa mixture in coconut milk and water on the stove with a bunch of herbs and seasonings, and when that was almost cooked I added onions, mushrooms, kale, and celery. I baked the empty acorn squash face up for 30 minutes, then added some cranapple mix to the wild rice and baked them for another 20 minutes. It was seriously so delicious that both of us were so stuffed! I was worried that doing a small plant-based Thanksgiving dinner was going to be a bit of a damper but I’m thankful that the stuffed squash and pumpkin cheesecake were filling enough on their own.

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To make the pie: For the filling I soaked 2 C cashews overnight, then blended those in the morning with a can of pumpkin , some lemon juice, cornstarch, pumpkin pie seasoning with a pinch of salt, and a good amount of tofu (I didn’t tell my husband that last ingredient until after he had 2 slices and said he really liked it). For the crust I mixed dates, coconut flour, flax meal, chia seeds, and cashews with a little water and coconut oil  in a food processor. I baked the crust for 15 minutes by itself, then added the filling and baked for another 45. I let it chill in the freezer all day and thawed a few slices before we ate dinner. Next time I would make the crust about half as thin but I am going to be saving this recipe as a keeper!

With love, Katie

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“Be joyful always; pray continually; give thanks in all circumstances for this is God’s will for you in Christ Jesus” – 1 Thessalonians 5:16-18

2 Comments Add yours

  1. David Hanna says:

    Katie, Mom and I both read your latest installment and you dinner looks delicious, we are certainly going to try these recipes. Love the pics and looking forward to the next installment.

    Like

  2. Maddie Burns says:

    Ooooo girl this all looks so good and I’m glad you had a nice thanksgiving. Definitely interested in the acorn squash with rice. I’ll have to try it out (:

    Liked by 1 person

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