vegetarian

Scrambled eggs, salt, pepper, "everything bagel" seasoning; sautéed onion, red pepper, and spinach; Mexican shredded cheese blend; frozen bag of seasoned red potatoes, air-fried; Sriracha hot sauce

I'm making this stuffing and some Beyond chili to bring to the family gathering this year. I'm using Country Crock instead of butter for the stuffing so it's all vegan. I'll be sure to post pictures of both dishes later, along with my chili recipe.

What are your favorite dishes to make on Thanksgiving?

Sourdough bread, garlic-basil mayo, provolone cheese, American cheese, feta cheese, spinach, tomatoes, salt, pepper. Baked open-faced at 450° F for a little under 10 minutes, finished with a drizzle of balsamic vinegar.

The salad is a chopped salad kit from the supermarket, with sunflower kernels and a citrus dressing.

Cherry tomatoes, mozzarella, red onion, basil, balsamic vinegar. It was thick and messy enough to eat with a fork and knife, but damn it was delicious.

Udon noodles, mushrooms, bok choy, carrots, onion, garlic, sesame oil, teriyaki sauce, sesame seeds

Cellentani pasta with Beyond Italian-style plant-based meatballs, zucchini, baby portobello mushrooms, alfredo sauce, parmesan, and parsley

I know the picture is not the best, but this is a great soup and a very quick to cook dish. Growing up we ate this while visiting my Sicilian grandfather and it was always served with lots of fresh ground black pepper. Please note that this can easily get too salty, i use low sodium organic better than vegetable bullion which is low in sodium, but depending on the beans you use they may have a lot of sodium as well.

Ingredients:

4 sprigs fresh thyme 1 large sprig fresh rosemary 1 bay leaf 1 tablespoon olive oil 1 tablespoon butter 1 cup chopped onion 2 teaspoons minced garlic 5 3/4 cups low-sodium vegetable broth 2 (14.5-ounce) cans white (navy or cannellini) beans, drained and rinsed 4oz of Fidel or other small pasta Freshly ground black pepper Pinch red pepper flakes, optional 1 tablespoon extra-virgin olive oil

Directions:

Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and secure closed with kitchen twine. Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat. Add the onion, and garlic and saute until the onion is tender, about 3 minutes. Add the broth, beans, and sachet of herbs. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. Discard the sachet. Puree 1 cup of the bean mixture in a blender until smooth*. Before putting the puree back into the soup, add the fideo and boil with the lid on until it is tender but still firm to the bite, about 8 minutes. Return the puree to the remaining soup in the saucepan and stir well. Season the soup with ground black pepper and red pepper flakes.

Ladle the soup into bowls. Sprinkle with some Parmesan and drizzle with extra-virgin olive oil just before serving.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.