My Thanksgiving Menu

I love the thought in the picture above and would love to put it on my bedroom wall! Every day is a blank canvas:) Well, this day is full of cleaning and cooking! I have most of the cleaning done thanks to my hubby but have a few areas to tweak! But mostly today is about cooking for our Thanksgiving Feast!

I promised you my menu for Thanksgiving. We will be having a Vegan Feast as my hubby's brother and sister-in-law are vegan and we are nearly there so it works good for everyone.

Oven Roasted Vegetables
Bread Dressing
Steamed Brussels Sprouts
Green Salad with Poppyseed Dressing
Squash Rolls
Tofu Pumpkin Pie
Apple Pie
Non-dairy Whipped Topping

I don't think I have shared the Onion Poppyseed Dressing recipe with you before and it is oh so good so here goes...

Poppyseed Salad Dressing
from the cookbook Choices by Cheryl Thomas Caviness

1/4 cup small white onion, chopped
1/4 cup honey
2 1/2 Tablespoons fresh lemon juice
1/2 teaspoon dry mustard (optional but I use it)
1/4 teaspoon salt
1/2 cup light olive oil (or 1/4 cup water and 1/4 cup oil)
1 Tablespoon poppy seeds

1. In blender or food processor, blend chopped onion on medium speed until slushy.
2. Add honey and lemon juice to onion and blend. Add dry mustard and salt to taste if desired.
3. With blender or food processor running on medium-high speed, slowly pour in oil or oil/water mixture. Mixture in blender will be thick and creamy. (If you use the oil/water mixture to lower the fat content, it will be slightly thinner, but still delicious)
4. Stir poppy seeds in so they remain whole.
5. Store in refrigerator until needed.

I hope you try this salad dressing and like it as much as we do. Have a wonderful Thanksgiving!

Kat