🍂✨ Thanksgiving Unites Us All: A Feast for Every Palate! ✨🍁
My Dear Readers and Cleaning Enthusiasts,
I take pen to paper (fingers to keyboard) each week to write this blog. Sharing my family’s adventures and journeys is always an enjoyable topic to write about. We live on a cul-de-sac of about 100 homes, and our community of families often celebrates milestones and holidays together. Last night, we had our first annual Thanksgiving feast, and while everyone was excited over our evening, it was a challenge to pull together.
We embarked on a culinary adventure, embracing the diversity of our community with open arms, accommodating various dietary needs, including the vegan, non-dairy and vegetarian lifestyles. The result? A Thanksgiving feast that not only filled our bellies but also our hearts.
In the spirit of unity, we faced the challenge of crafting a menu that catered to everyone's tastes. Our google docs and WhatsApp's were pinging away until our menu was solidified. Our kitchens became melting pots of creativity, as we served not only traditional recipes, but we also added plant-based alternatives without compromising on flavor or satisfaction. And let me tell you, the outcome was nothing short of amazing!
Last year I shared some my decades old recipe for a mouthwatering orange soup. This year, I tried a brand new recipe for Pumpkin Cookies. I made about 7 dozen!! Because the dough is a stiff dough, and has no eggs, it is great for kids to shape and play with - and eat raw too!
🌱🎃 Vegan Pumpkin & Chocolate Chip Cookies 🎃🌱
Ingredients:
1 cup pumpkin puree
1/2 cup coconut oil, melted
1 cup brown sugar, packed
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 cup dairy-free chocolate chips (optional)
Instructions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix together the pumpkin puree, melted coconut oil, brown sugar, and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms.
Fold in the dairy-free chocolate chips.
Drop spoonfuls of dough onto the prepared baking sheet and bake for 10-12 minutes or until the edges are golden brown.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
If you love frosting, in a small bowl, whisk together the powdered sugar, almond milk, and vanilla extract to create a glaze. Drizzle it over the cookies for an added sweet treat.
This Thanksgiving, we proved that breaking bread together goes beyond dietary differences. As the aromas of pumpkin cookies, turkey, stuffing and roasted green beans filled the air, so did the warmth of shared joy and unity. Cheers to a Thanksgiving that truly encompasses the spirit of togetherness and inclusivity! 🍂🧡✨
Wishing you a Happy Thanksgiving!
