Thursday, December 13, 2018

Thanksgiving 2018 What We Made

I'm taking another break from posting about our trip to Europe to talk about Thanksgiving and what we made this year.

I like to be able to go back and see what was on the menu that year and having these posts to refer to definitely helps!

I started off by making a big pot of my No-Chicken Orzo Italian Wedding Soup. That wasn't for Thanksgiving but for the weekend and it was nice to have a big pot of soup bubbling on the stove.
We weren't hosting this year but I still made a lot of food to take with us. I started early in the week by making the cornbread and leaving the bread out to get stale for the stuffing. I've been making Pioneer Woman's Favorite Dressing/ Stuffing for the past few years and we still love it.  I sub out vegan butter when the recipe calls for butter, veggie stock for chicken stock and I make about 1/3 of her version.  It starts with corn bread and sour dough bread.  I always make homemade cornbread and this recipe from Happy Herbivore.

 This year I added in a mixture of pumpkin seeds and dried cranberries.
 The buttery/broth mixture.

Before and after baking the stuffing.  I mixed it up that morning and baked it right before we left.

 Of course Mr. Click made his famous mashed potatoes.  We He made 15 pounds this year and always keeps some aside for the vegans.
I made a batch of I Can't Believe It's Vegan Gravy and it's been my go-to gravy for the past few years

 City Girl made this amazing  Gingery Thai Kale Salad with Cashew Dressing from Minimalist Baker.  She tripled the recipe because it said it's for 2-4 people. We had leftovers and didn't mind a bit!
 She also made Ina Garten's hummus.  It's very garlicky but so good!
Here's my plate of leftovers. I tend to forget to take one at Thanksgiving. My MIL made roasted veggies and there was some cranberry orange relish too.
 I made something new for dessert, these Vegan Pumpkin Pie Squares with Gluten Free Graham Cracker Crust from Oh She Glows.
 I made mine with GF gingerbread men but didn't have enough so I had to use some spiced wafers too(not gluten free-but ok for us).
 I was able to make these ahead of time which was a big helpl
 The pumpkin filling went perfectly with the spicy crust.
I ended up cutting them up even smaller so people could take just a taste if they wanted to. There are always so many desserts.
 There's our salad!
See what I mean about so many desserts. I found some dairy free Reddi Whip and it was so good! I'm definitely going to get that again.
Here's the whole crazy gang that was there for dinner (missing one but she'll be home in 9 days!!)

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Tamar SB said...

So much yum!!

Andrea Nine said...

Looks absolutely scrumptious. I know I’d love those pumpkin bars!

Julie's Creative Lifestyle said...

You made so much good food Heather! How fun to be with that big gang of people. I love that your husband helps out and made the potatoes! :)

Kelleyn Rothaermel said...

Looks delicious! Have a wonderful weekend!

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