Thanksgiving is upon us and if you’re like me, you haven’t even made a menu yet. So this morning, I’ve been hastedly collecting ideas off the net and creating a Pinterest Thanksgiving Board for collecting.
So far my narrowed list below is still too long. So what do you think I should keep or delete for the big day of Thanks?
Honeycrisp Apple and Parsnip Soup
Apple Orange Relish from Williams Sonoma
Mashed Cauliflower with Macadamia Nuts
Pear, Gorgonzola & Candied Pumpkin Seed Salad via @HipVegetarian
Butternut Mac-n-Cheese. Well’s Vegetarian Thanksgiving 2012
Honey Roasted Squash via Oprah.com
The Best Brussels Sprouts via @HipVegetarian
Squash and Spinach Lasagna. Well’s Vegetarian Thanksgiving 2012
Roasted butternut & feta Wellington via BBC Good Food
Honey-Almond Tart with Orange Mascarpone via Vegetarian Times
Sinless Sticky Toffee Pecan Pudding via @vegnews
For more menu ideas for Thanksgiving 2012, visit my Pinterest Board
, or follow me on Facebook
to see what’s happening in the Hip Vegetarian’s kitchen as the big day approaches. You never know when disaster might strike!
Photo taken by thehipvegetarian
Pumpkins during the Fall season are simply beautiful.
However before they lose their luster, I always bake them to freeze so I can make soups throughout the rest of the year. Take them to the slaughter-house, I say!
If you haven’t done so already, now is the time to start the process before they start to mold from the inside out.
This year I gutted my Blue Hubbard pumpkin and filled it with about a quarter-cup of water, baked it at 350 degrees until the skin was tender enough to be pierced by a fork. I found this to be much easier than cutting the pumpkin into sections before baking or peeling it raw.