My Mom and I prepared a Vegetarian Thanksgiving this year in Delmar, NY. It had been awhile since we did this and is my first time to share it here. My Mom outdid herself with the gorgeous decorations and table. My friend Carol and I drove the 3.5 hours to the Albany, NY area on the morning of Thanksgiving since I am a morning person, more alert to drive first thing and to avoid traffic. We mostly had the roads to ourselves!
Wednesday night I prepared the cornucopia bread and apple walnut chutney at my home and brought it with me. My Mom made the pumpkin soup (reserving the cream until just before serving) and my parents made the Cranberry Cheesecake. Everything else we made on Thanksgiving. It was a much easier meal than I remember making in the past. The Vegetable Wellington was a huge hit! I had made others in the past but the homemade pesto, goat cheese, and Citrus Beurre Blanc sauce brought it over the top! If you love sour, you will love this.
2nd Course: Pumpkin Soup served in small carved pumpkins (we did not heat the pumpkins), Mini Sage Cheddar Biscuits with Apple Walnut Chutney
4th Course: No Bake Cranberry Cheesecake served with fresh whipped cream
My critique of the meal: I liked starting with a light first course. Everyone enjoyed the vegetables with blue cheese dip. The small pumpkins were a fun way to serve the pumpkin soup. The Vegetable Wellington with sauce was amazing. A real keeper and will be made again. It can be done with different vegetables if desired. The dessert was delicious but difficult to get out of the pan, so we basically ate it without a bottom crust. Next time we will not follow the directions and spray the pan with cooking spray. If I was to change anything besides not having the cheesecake crust stick, it would be the biscuits. I don’t think we needed the sage in the biscuits and the cheddar was not very noticeable. But we liked the apple chutney and the biscuits were flaky and delicious. This was a memorable Thanksgiving meal!