Thanksgiving is my favorite meal to cook for; pumpkin, sage, mushrooms, ginger, thyme - all of my favorite flavors on one table. This year I am going to have a few new Portland friends over and I’m excited to cook around their allergies. No gluten and no soy. I know! I plan on making stuffing with millet, but I’ll make a back up of gluten free cornbread in case that fails. For the main course, some sort of lentil loaf with plenty of gravy and of course garlic mashed potatoes. And then the usual suspects - cranberry sauce, roasted veggies.

I won’t have recipes for my spread until after the big day, but here’s some ideas in case you haven’t completely settled on a menu yet.

Here’s my Thanksgiving spread for Satya magazine a few years ago. Recipes for Pear and Endive Salad, Pumpkin Seed Crusted Tofu, Gingebread Cupcakes and Butternut Rice Paper Rolls.

The now world famous Chickpea Cutlets make a great main. Use the red wine roux or mushroom gravy from V-con and have your guests licking their plates.

A piece for Plenty Magazine includes lots of recipes from Veganomicon, plus a bunch of other great ideas including pumpkin ravioli.

I’ve posted a bunch of Thanksgiving appropriate recipes lately. You can roast a squash and stuff it with Cornbread Stuffing With Pears And Pecans. Smother me in Seitan Chops Smothered With Apples And Ginger. Simplify your life with Roasted Butternut Squash. Bury your face in a pile of Roasted Brussel Sprouts. Latkes on Thanksgiving? Yeah, do it. Chili Pumpkin Cranberry Risotto would make an exciting side.

And this vegan ghost of Thanksgiving pasts that shouldn’t be forgotten:

Susie’s turkey shaped loaf with savory stuffing

And don’t forget our feathered friends this year! There is still time to sponsor a turkey at Farm Sanctuary.

I was pretty much thanksed out from cooking at Woodstock Sanctuary last weekend. I ended up at my mom’s, where she cooked up two of my Veganomicon favorites, Cholent and Pumpkin Ziti with Sage Breadcrumbs. They don’t officially go together, but off the record - who cares? The best part about writing cookbooks is that you can be sure that you’ll like the food your mom makes. Unless your mom is a jerk and doesn’t cook from your books.

But it looks like everyone else did a metric buttload of cooking and baking!

Susie’s Turkey Loaf

It’s not on her blog yet, only on the PPK forums. It’s a sculpted loaf of bread filled with a savory stuffing.

Amy’s Double Layer Pumpkin Cheesecake

Actually, it’s Susan’s from FatFreeVegan, but Amy at Stranger in the Alps vouches for its deliciousness in 4,000 words.

Mike and Liz’s Thanksgiving Plate con Ravioli

You know the food is slammin when I start to wonder if maybe I should move to Ohio. Those lollipops are cider and maple syrup glazed tofu smoked with hickory wood. What The Hell Does a Vegan Eat always goes the extra mile or 600.

Michelle’s Bryanna’s Soy and Seitan Roast

I always want to try this and I’m always too lazy. Michelle at My Zoetrope isn’t!

Abby’s Stuffed Breast Of Tofu

Originally a blog post from 2005, which is like 500 internet years ago, SweetlyVegan rocks the Tofu Roast With Cornbread Dressing from What Do I Know? on the PPK forums. Correct me if I’m wrong, but I think this may have been a Sarah Kramer recipe originally.

And people wonder why vegans think they’re better than everyone else.