our thanksgiving spread has worked out pretty well this year!

we made this seitan roast, mashed potatoes, and smashed acorn squash. (again, sorry for the bad lighting, we’re doing this in our hotel room.)

make brussels sprouts that don’t suck!

• place them in a pan, and fill the pan 1/2 full with vegetable broth.
• drizzle olive oil over the tops and sprinkle on sea salt. 
• bake at 350F for 30-40 minutes or until you can stick a fork through one.

one of my favorites - this warm barley salad.

• bring 1 cup unhulled barley and 3 cups water to a boil, then simmer for 45 minutes.
• as soon as the barley is chewy and ready, stir in 1 cup dried cranberries, 2 cups shredded fresh spinach, and 2 tbsp non-dairy butter (earth balance). serve hot!

check out more of our favorite holiday foods if you’re still stumped as to what you’ll make for thanksgiving dinner tomorrow. good luck!