This year, I decided I wanted to make a seasonal holiday dish for myself. Last minute, I was not confident that I would get everything ready for the Holiday - but with a deep breathe, I managed. I successfully created a pretty awesome seasonal gluten free and vegan dish for my own Thanksgiving meal.
Now, keep in mind, I am limited to what I can make because the food I bring either has to sit indoors or on a porch with the possibility of freezing.
I went all out of on the seasonal squash this year. Oh, and I tried to incorporate cranberries in all of my dishes!
Probably the easiest dish I made for Thanksgiving and it was pretty darn good. It was a dish that everyone was trying to steal.
I also made a butternut squash soup. Simply roast a butternut. Add some roasted pepper and homemade vegetable stock, toss in some seasoning and ta-da you are done - it's that easy to create a delicious and seasonal soup.
This dish but added a lot of color and flavor to my Thanksgiving meal. I also added a little sage and roasted pumpkin seeds for some crunch.
One of the dishes I was most excited for, was my vegan mac-n-cheeze. I made a spaghetti squash for the base and then with a roasted butternut squash, some almond milk, a splash of vegetable broth, and some seasoning - I made a nice creamy vegan mac-n-cheeze. I originally tried this vegan sauce with kelp noodles, but it did not work as well as I had hoped. The sauce had nothing to really adhere to and I felt like I was pretty much eating cardboard.
I also managed to put together a quick tossed salad. Simple? Yes, but very much appreciated at times throughout the Holiday weekend.
So even though it was a challenge to create a dish that was travel worthy - I think that this was by far, my best holiday dish since being gluten free and vegan.