AHHH, Thanksgiving...

Today is November 27, 2024. How quickly, and yet slowly, this year has flown by! Although some may debate the so called "Mild weather" in my neck of northern California- with this year having been the hottest summer in recorded history- we have been enjoying a pretty decent amount of rain for the last seven days that allows all of us to breathe a collective sigh of relief from the "Fire season." Sadly, this has become the apparent reality of our California summers, that can extend into our autumns, if the rains don't arrive. While I am acutely aware of our need for every raindrop, I have to say I was really happy to see this beautiful day begin with sunshine! Because today is when I start baking and prepping for tomorrow's Thanksgiving meal!

I absolutely love Thanksgiving! It is my holiday to revere and celebrate all of the blessings, the lessons, the people, and the experiences that have found their way into my destiny each year. I'm sure many of you may feel as deeply as I do, and can relate to what I'm talking about, when I say that the mindfulness and the love that I feel from my effort put into each dish I share with my loved ones is like a meditation, a prayer, a respectful recognition of another successful year. And some years, it's merely celebrating the fortunate survival of a difficult one. Nevertheless, the counting of the blessings is the name of the game at Thanksgiving.

Tomorrow, I am going to be celebrating with several of my friends. And with the varying diets of each of us, there will be all sorts of amazing dishes making their way onto the dinner table- some vegan and some not. Since I haven't had much acquaintance in the past, this year I've been interested in gaining experience with winter squashes, and have decided to attempt an entirely new recipe for my contribution to our afternoon feast. In my internet search of squash recipes, I landed on a stuffed pumpkin dish that is so visually appealing, I totally have to try it! And I have to say that the idea of stuffing something other than the dead body cavity of a poor defenseless turkey has me excitedly intrigued! Since going vegan, that practice has me confused

as to why anybody thought that was a good way of giving thanks. I'm confident that the turkey doesn't agree! But I digress. The pumpkin is stuffed with wild rice, quinoa, wheat berries, farro, lentils, garlic, shallots, pecans, and fresh herbs, baked until it is ready to be cut into servings, and laid out like flower petals, with the stuffing in the center, pouring out onto each cutting, topped with pumpkin seeds and dried cranberries. I am so excited to see the delightful culinary display this plump pumpkin is going make! And the best part... this recipe couldn't be healthier! We will not be experiencing meat sweats, food comas, or the necessity for antacids from our overeating of this decadent, toothsome, treasure. Happy tastebuds meets happy tummies, to go with our happy, healthy hearts. And I will feel zero guilt if I have two servings of my vegan pumpkin pie! Too much pumpkin? I think not!

Happy Thanksgiving to everybody. May your holiday, and your tummies be filled with love, happiness, and delicious, healthy food!