We invited my Mom and Dad over to enjoy a Vegan Gratitude Day feast. We decided to change the name of the traditional “Thanksgiving” to Gratitude Day, because it doesn’t have any negative connotations involved, you know, like the poisoning and slaughtering of the Indigenous Peoples of America and mass species-cide of turkeys. So we decided to start fresh with Gratitude Day!
The menu included: Roasted Fall Vegetables (carrots, sweet potatoes, parsnips, and brussels sprouts with fresh rosemary from the garden, drizzled with olive oil) topped with a Squash-Mushroom Gravy, Baked Portabella Mushrooms served on top of a semi-traditional Stuffing (made with no-chicken stock, olive oil, breadcrumbs, red onion, sweetened dried cranberries, fuji apples, celery, walnuts, and garlic), Curry Tempeh with Onions, and Sauteed Garlicky Kale.
We pulled our small kitchen table to the living room and added a couple of chairs so we could all sit and enjoy the feast together. It. Was. Incredible.