Holy Tofurky! Thanksgiving Is Less Than a Week Away!

So, it's less than a week until the big day, and while I'm still going to post some more ideas for Thanksgiving dishes, chances are you've already decided on which not-turkey dish you're going to have as your main course. If that's the case, then I thought I'd do a quick little round up of things you might want to serve alongside your Tofurky/Field Roast/homemade seitan roll/"meat cake"/stuffed acorn squash/chickpea cutlets/Chinese takeout.

Slice up a baguette and whet your guests' appetites with some earthy, savory Porcini & Pecan Pâté:

For your first course, my absolute favorite fall soup is this elegant and delicious Celery Root Soup with Granny Smith Apple and Chive Oil from The Conscious Cook:

I used to have a tradition of making a macaroni & cheese for Thanksgiving, which is ALWAYS a good thing, but this Butternut Squash & Macaroni Casserole is a nice twist on the familiar dish:

Instead of a green bean casserole (which I also love), spice things up a bit with these The Vanderbilt-Inspired Brussels Sprouts:

And what's Thanksgiving without stuffing? You need to make this Wild Mushroom & Spinach Stuffing:

For dessert, you absolutely can't go wrong with this incredible recipe for Pumpkin Cheesecake from The Joy of Vegan Baking:

But this year, I'm starting a new tradition with this mind-blowing Oven Roasted Banana Rum Cheesecake with Spiced Pecan Crust & Maple Rum Sauce from The Conscious Cook:

Stay tuned over the next few days as I post some more favorite recipes and taste test Gardein Stuffed Turk'y and a Field Roast Stuffed Hazelnut Cranberry Roast en Croute!