So I could tell you long and lovely stories about all these recipes and stories from Thanksgivings past....but don't we all just want the dang recipes when we go to a recipe page?! I know I do. So I'll get straight to the point: this is my Thanksgiving menu this year. I hope you find inspiration for your own Thanksgiving dinner here!

Much plant based love to you,

~Olivia   

Starter: Pumpkin Soup

Recipe:

You’re going to start off with 6 cups baked pumpkin (you can just chop your pumpkin into quarters, scoop out the seeds, and bake at 425 for 30 minutes or so until it’s tender).

Then in a pot toss:

1 chopped onion

3 finely chopped big cloves of garlic

2 TBSP water (or olive oil if you prefer)

Sauté that on medium heat for 7 minutes until tender.

Then add:

1/2 tsp salt (or salt to taste)

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ground ginger

Fresh ground black pepper

2 TBSP maple syrup

2 cups water or vegetable broth

2 cups plant milk (I’d recommend almond ...