Vegetarian Thanksgiving Feast

1st Course: Apple Squash Soup with Freshly Grated Nutmeg

On the heels of our engagement (!) and in the midst of a jam packed fall schedule, James and I decided to host Thanksgiving this year rather than travel the 4+ hours back to one of our moms' in NY. My mom and sister came with my 3-month old nephew and we ate a feast of seasonal veggies!

Preparations started on Wednesday evening, when we made a Spinach and Caramelized Onion Dip, a Squash and Apple Soup, Maple Ginger Cranberry Sauce and a Vegetarian Gravy, since all of these recipes benefit from a night of flavor marrying in the fridge. The soup and dip both came out delicious, but the gravy was a little bland.

2nd Course: Massaged Kale Salad w Apples, Craisins, & Pumpkin Seeds

I'll be posting all of the recipes as separate posts and linking to them from this post in the coming week. They're all seasonal and perfect for any fall/winter dinner, not just Thanksgiving, so I encourage you to try them all (don't forget to comment to let us know how they turned out)!

Maple Mustard Glazed Parker Farm Carrots were Delicious!

On Thursday, we made a Pumpkin Marscapone Dip, a Massaged Kale Salad with Apples, Cranberries, and Pumpkin Seeds, Caramelized Brussels Sprouts with Apple Cider Sauce (this was the only dish we mussed up, but it still came out delicious), Maple Mustard Glazed Carrots, a Cheesy Mashed Potato and Pea Casserole, a Nutty Stuffing, and a String Bean Casserole.

Giada Inspired Baked Mashed Potatoes with Peas and Cheese 

For dessert, we had an Apple Tart. We used the recipe from Clean Start, but the apricot glaze we made to go on top accidentally ended up on the Brussels Sprouts! So we improvised with the blueberry preserves.

Apple Tart Recipe from Clean Food by Terry Walters (The Carrot Recipe came from her, too!)

I hope you had a wonderful Thanksgiving!