The view from Bernalillo, NM looking toward the Sandia Mountains last weekend
(Edited so say that this lovely lady is not on my holiday menu - this is what happens when I'm in a hurry to post. sigh) I sponsored Bubbles the turkey from the Farm Sanctuary's Adopt-a-Turkey program. I had to pick her because she has the same name as my pet house rabbit and they both share a love of eating vegetables. (I also like that they allowed me to ask that my name wouldn't be on their mailing list; I'm cutting down on my mail and I prefer to donate online. )
My veggie Thanksgiving Menu is pretty much set and I'll make sure to get photos of the spread. We're going with a southwestern theme as we usually do. I've kept everything pretty simple except the tamales which will be quite labor-intensive.
Red Chile Hummus w/Veggies (recipe from one of the Santa Fe School of Cooking cookbooks - it is just a basic garbanzo/garlic/lemon/tahini hummus with the addition of 1 Tbsp. Chimayo chile powder)
My Fresh Masa Tamales - not sure of the fillings yet but I'll do some in banana leaves and some in corn husks
Rick Bayless' Red Chile Sauce - DH will make this fortunately
Eating Well's Green Bean Salad with Basil, Corn, and Olives - this is a killer salad and quite colorful when I add some roasted red peppers
Sweet Potato Tumbleweeds - another SF School of Cooking recipe - it is just thin strips of sweet potato tossed with ancho chile, cinnamon and cloves and baked in foil packets. I'll veganize it by using non-hydrogenated Earth Balance instead of butter.
Really easy empanaditas - jam or fruit spread or pumpkin butter inside of puff pastry and baked in little bitty triangles and sprinkled with cinnamon or powdered sugar
Mango Sorbet from Whole Foods - too lazy to make it myself this year
Sparkling Cider and the bottle of local Anderson Valley Red Chile Cabernet Sauvignon I bought at the NM Wine Festival
That's about it - I may add some green chile risotto if I feel ambitious.
HAPPY THANKSGIVING FROM BEAUTIFUL NEW MEXICO!