Happy Gluten-free Thanksgiving

This year we were able to dictate a Thanksgiving menu all our own because we put ourselves under family quarantine. Our colds didn't stop us from putting on a feast for the three of us, however, and with zero pressure about timing and entertaining of guests, J and I, well, mostly J, whipped up a spread that was entirely gluten-free, healthy, and vegan-- except for the turkey and the goat cheese.

J roasted a 10 pound bird (and I discovered that I have converted to the dark side... dark meat, that is). He also made mashed potatoes with Earth Balance butter and soy milk; a yummy stuffing made of corn meal, onions, celery and herbs; a salad of roasted beets with goat cheese and olive oil and balsamic vin. And in the interest of using all of the bird, J made a gravy comprised of all the ugly bits which, though I'm not a gravy fan, was deeply flavorful and yum.

I contributed a roasted butternut squash drizzled with date syrup, roasted brussels sprouts, cranberry sauce, and an apple tart with a teff-walnut crust.

While we kept our nation's promise to overeat this evening, the meal didn't leave either of us feeling "logi," a term we use to mean leaden, bloated and immobile.

Of course, we regret not spending the day with either of our families. The only other time we were not at his family's table for Thanksgiving, or mine, was one year we lived out East and couldn't afford to fly back. Now that we're all in the same state it seemed unlikely that would ever happen again, but the prospect of hauling a congested toddler all over town we we weren't feeling up to snuff ourselves had us call it off early in the week. I'm sure our family members are thankful we weren't around them sharing our germs! And J is thankful he was able to eat everything on the table.

Cheers!