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I always have to chuckle when I see the sign in a friend’s house which reads: “Martha Stewart doesn’t live here.” Not to pick on Martha (I quite respect her), but Martha Stewart doesn’t live in my house either. And unlike Martha, who probably planned her menu months ago, I’m still wondering what to conjure up for Thanksgiving. If you’re like me, you may also be in doubt as to how to handle that turkey-centered holiday. Fear not. Today and tomorrow I’m reprising some of the most Thanksgiving-appropriate recipes I’ve posted in the past two years. They’re all vegan, but they’d be a welcome contribution to any Thanksgiving dinner, whether it involves a plump bird or not. Today, I’m reposting recipes for Butternut Squash Soup, Brussels Sprouts with Toasted Hazelnuts, Wild Rice Croquettes, Creamy Mushroom Gravy, Roasted Butternut Squash Savory Bread Pudding, and Cornbread. Tomorrow, I’ll repost recipes for Cranberry Sauce, Pecan Pie and other seasonal desserts. Happy cooking!
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Photos: Top–Butternut Squash Soup with Roasted Corn. Above: Brussels Sprouts with Toasted Hazelnuts and Lemon Zest (all recipes are after the jump).
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