Giving a lot of thanks this year for many things. A new house and a new love on the way! That’s right, we’re expecting. I’m 19 weeks pregnant. I have lots to share about my experience so far.. including what I’ve been eating/ what supplements I’ve been taking. Stay tuned for upcoming posts. I would love to hear from other pregnant vegan mamas out there!
In the meantime, I wanted to share with you what I’m planning to make for Canadian Thanksgiving this year.
I’m super excited for this recipe. I couldn’t sleep the other night, was browsing Pinterest and came across this gem.
I’m currently on the hunt for vegan pastry that I can quickly braid over the lentil loaf. This recipe looks so scrumptious.
I’ll be making my Portobello Mushroom Gravy to pour on top. I’m making a double batch this year as I’ll be attending two dinners and I definitely don’t want to run out. mmmmm mushroom gravy.…
Instead of making pumpkin pie this year, I’m taking the easy way out and buying a vegan pumpkin pie. Actually I’ve already bought a few of them. One for each dinner and an extra for daily consumption (obviously). Right now many Toronto bakeries are stocking them including Apiecalypse Now, Through Being Cool Vegan Baking Co., Bunner’s Bake Shop, Tori’s Bakeshop and even Whole Foods (Yorkville)!
I will also be bringing a Tofurky Roast for fun.
I’m counting on others to provide the roasted veggie side dishes. But if you are looking for ideas, here are some tasty ones.
- Perfect potato wedges by Deliciously Ella.
- Citrus maple glazed roasted carrots by Kathy Patalsky
- Simple vegan stuffing by Minimalist Baker
- The best shredded kale salad by Oh She Glows
So happy thanksgiving to one and all. Let us take time this thanksgiving to think of the beautiful, intelligent, and sociable turkeys who are killed in the name of a holiday which is supposed to be about gratitude and the harvest.
Let us instead enjoy the multitude of plant-based dishes available to us and cherish being with loved ones big and small. Happy thanksgiving.