I hope everyone had great Thanksgiving yesterday.
I wanted to post this last night, but I was too tired to do it after coming home late from our family Thanksgiving dinner and an attempt to shop (the line was too long to check out so we left without buying anything).
So here it is.
Like I said last night, this is what I made for our first vegan Thanksgiving…
– Lentil Bunapi Mushroom Stuffing
– Roasted Brussels Sprouts
– Sauteed Asparagus
– Japanese Braised Kabocha Squash
– Garlic Mashed Potatoes
– Vegan Gravy
– Herb Cloverleaf Rolls
*Check out my previous post for some of their recipes.
Lentil Bunapi Mushroom Stuffing.
Roasted Brussels Sprouts and Sauteed Asparagus.
Japanese Braised Kabocha Squash.
Garlic Mashed Potatoes.
Herb Cloverloaf Rolls.
These turned out great!
To be completely honest, I felt a bit uncomfortable and disappointed as I was not able to eat the food that was prepared by the host and others with whom we ate with at the table and that our family did not seem interested in the food we brought; very few tried.
But at the same time I felt good because I was able to feed myself and my husband with healthy and tasty food.
Having a husband with whom I can share the same food-health beliefs and enjoy good food is definitely one of many things I am thankful for.