Sunday night we celebrated Thanksgiving with sister Sheryl, brother in law Rodney and his mom Rae. This was the second annual Thanksgiving with the dogs. Last Thanksgiving was Hanna and Kensi’s first introduction. Thanksgiving dinner was in the cabin. Since the cabin is only 12 and 18 feet, 4 adults and 2 puppies chasing each other made for a crowded affair. This year we had summer at Mom’s house. The dogs ran outside until they were tuckered out, the Jet’s won and I got to do the laundry at the same time.
We opted to leave Sox at the Ponderosa. She/he is just getting used to Hanna. We figured it was too early to introduce her to another dog.
Thanksgiving dinner was a combined effort with several gluten free vegan dishes and a poor little chicken for the meat eaters.
Butternut squash soup (Sheryl)
Gluten free bread stuffing (Sheryl)
Wild rice and mushroomstuffing (Healthful Pursuit)
Butternut Squash and Kale with pecan almond parmesan (Oh She Glows)
Beet Salad (Hell yeah it’s vegan)
Layered Kale salad (recipe below)
Lentil Loaf (Recipe Below)
Vegan Scalloped Potatoes (Sheryl)
Pumpkin Custard (Food Fitness Fresh Air)
Lemon Custard (Sheryl)
Layered Kale Salad
• Juice from 2 lemons
• 1 clove garlic, finely minced
• 2 tablespoons maple syrup
• 2 teaspoons Dijon mustard
• salt and pepper to taste
Place all ingredients in bowl and whisk until the mixture starts to emulsify.
KALE: Wash, devein and shred kale. Add a pinch of salt and massage into the kale lightly. Mix with a bit of vinaigrette and layer on bottom of your glass bowl.
BRUSSEL SPROUTS: remove outer leaves and shred fine (using a mandolin if you have one). Mix with a bit of vinaigrette and layer on top of kale.
RED & WHITE CABBAGE: Shred fine, mix with vinaigrette and layer on top of brussel sprouts.
CARROTS & BEETS : Peel beets. Julienne or grate and garnish on top of sprouts
Optional – pour additional vinaigrette over salad before serving or serve with dressing on side.
3 cups cooked lentils (green, red or black work well. Make sure they are well cooked)
3 cups carrots, shredded
2 cups onion, chopped fine
4 garlic cloves, minced
¼ cup fresh parsley, chopped (or 1 tbsp dried)
2 cups walnuts, chopped fine
2 cups old fashioned oats
4 tbsp ground flax softened in ½ cup warm water
2 tbsp sundried tomato powder (place chopped sun dried tomatoes in blender and pulverize)
1 tsp poultry seasoning (or sage, thyme, rosemary, oregano mixture)
Preheat oven to 350
Mix all ingredients together and mix well with your hands until paste-like. (Or in a food processor add all ingredients except 1 cup walnuts and 1 cup oats and mix until a paste. Then add remaining walnuts and oats and mix until well combined.) You want some texture to the mix.
Bake in a loaf pan, baking dish, or cookie sheet. (line with parchment for easy removal) The loaf pan or baking dish take about 1 hour to bake. A cookie sheet will be done in about 30 minutes. (Or can make into balls for “neat balls” and bake about 30 minutes). Remove from oven, let stand 10 minutes then invert on serving dish. Cool 5 minutes then slice.
I like the cookie sheet because you get two crispy sides.
I make this ahead of time and then fry up for the meal. Freeze leftovers for excellent ‘neat loaf’ sandwiches with relish, ketchup and onion.