Thanksgiving

For the past few years, I’ve been in charge of Thanksgiving. It’s not as daunting as it sounds, because I’m only cooking for four (my parents, my brother, and myself). I love that I get to put together a menu that features traditional Thanksgiving ingredients but presents them in a more updated – and completely vegetarian – way. This year I made the following:

• honey glazed bartlett pears, red onion, toasted walnuts, gorgonzola dolce, mixed greens, balsamic dressing
• orange cauliflower and fuji apple soup, sage cream, hawk’s hill creamery cave-aged cheddar tuiles
• roasted brussels sprouts, spicy soy-mint dressing, spiced puffed rice
• pan-seared and baked acorn squash, maple pomegranate coriander glaze
• baked sugar pumpkin, stuffing of seitan, chanterelle and crimini mushrooms, roasted carrots and parsnips, roasted vegetable and red wine sauce
• pumpkin cheesecake pie, lime-walnut graham cracker crust, ginger whipped cream

The recipes for all of these will trickle in over the next week or two while I take a break from the kitchen and feast on all the wonderful food my mom is sending home with me. Who am I kidding, I can’t stay out of the kitchen for more than a day or two, which means that I’ll be doing more baking and less cooking these next few weeks. Any requests?