Tofurky

Cranberry sauce (I make one raw with berries, dates, raisins, apples, and pecans; and we always buy a can since it’s so childhood-traditional, albeit weird)

Bread stuffing (from Rosalie Hurd’s Ten Talents)

Green bean casserole (from Ten Talents)

Vegan pumpkin pie (from American Vegetarian Cookbook from the Fit for Life Kitchen by    Marilyn Diamond)

Vegan apple pie (bought from the health food store because Adair doesn’t like pumpkin)

Hot cider, sparkling cider, sparkling water

But this year we’ll save the menu for Christmas since Nick will be in the Macy’s Parade walking on stilts and we’ll dine instead at Sacred Chow in The Village. By Christmas, I’ll know how to do more of the classics raw, so that will be something new and fun.

I’m in Louisville, Kentucky, to speak at the Turkey-free Thanksgiving Dinner of EarthSave International. I did Lexington last night and it was amazing — 100 people in a church social hall with about that many vegan dishes. One woman knew I was into raw and made some raw zucchini lasagne. People are so thoughtful. It’s something to be thankful for.