Thanksgiving is next week! It’s time to create your menu and beat the grocery store crowds. Whether you’re looking for a hefty plant-based holiday menu or simply a healthy dish to share with guests you’ll be covered with my family’s favorite picks from past years!
Main Course
White Bean & Brussels Sprout Stuffed Delicata Squash with Lemon Tahini Sauce
Side Dishes
Roasted Fingerling Potatoes and Brussels Sprouts with Rosemary and Garlic. I’ve often made this without the potatoes and added extra Brussels sprouts.
Lemony Roasted Potatoes & Broccoli Rabe
Cheesy Cauliflower Rice and Broccoli Bake
Vegan Creamy Pumpkin Tomato Soup
Roasted Red Pepper, Cauliflower & Walnut Buckwheat Salad
Raw Cranberry Persimmon Relish
Dessert
Raw Pumpkin-Maple Pie with Baked Oat Crust – I have made this pie the past several years and have been told its the best pumpkin pie many have tasted. (I can say that since its not my recipe) 
In my mind the best part is it can be prepared in advance and left in the freezer until an hour prior to serving, making Thanksgiving dinner one step easier!
Pumpkin Spice Bars with Maple Frosting Drizzle
Gooey Pumpkin Spice Latte Pudding Cake – My husband requests Angela Liddon’s Fudgey Mocha Pudding Cake for any special occasion. Angela gives her classic a fun fall twist with some pumpkin spice.
*When I cook I use use a light spray of coconut oil rather than tossing my food with much oil. For baking I use coconut butter in place of coconut oil and all the above recipes. You get all the nutrients from the whole coconut when using coconut butter – more nutritional bang for your buck!