We celebrated Thanksgiving at home this year, with my BFF sister and her family. Cooking the big dinner was quite the adventure with the two little ones but it was fun and if anything, we learned some good lessons for Christmas!!
Playing with Daddy's toy helicopter, she loves this thing.
This year also had the added challenge of cooking dairy-free dishes because of Maddie's sensitivity. I spent quite a bit of time poring over recipes and recipe reviews and tips on baking and cooking with dairy substitutes, and we were all very impressed with how everything turned out. I did cave on the pumpkin pie - all of the yummy vegan recipes we found for pumpkin pie seemed to have a lot of ingredients that I would have to buy, and I just wasn't all that interested in tackling that. But except for the pumpkin pie (which I skipped), everything was dairy-free and got the thumbs up from everybody!! The turkey had to be popped back into the oven, but I'm going to blame my very wonky oven for that one. The green bean casserole was the definite winner and will be making a reappearance at Christmas!
This was the list of recipes that I used. I also bought coconut milk ice cream from Publix, dairy-free rolls from Whole Foods, and made some standard mashed potatoes. We used almond milk where we could directly substitute, and then we used the Earth Balance "butter" sticks in place of butter.
Green Bean Casserole
Butternut Squash Crunch
Bread and Celery Stuffing
Anna procured a whisk and pretended to cook her fruit.
Marshmallow goes on your nose, obviously.
Look at this kid!!! I love him!
Lots of leftovers!