





Thanksgiving Dinner
Harvest Kale Slaw with Tahini Dressing
Perfect White Buns
Vegan Perogies
Maple Thyme Roasted Parsnips and Carrots
Southern Pecan Sweet Potatoes
Mushroom Wellington
Mushroom Gravy
Potato Garlic Cauliflower Mash
Steamed Green Peas
Pecan Pumpkin Pie






Looks yummy! Is it possible to make the filling without eggs or use an egg replacer substitute?
I made this pie last night and it is DELICIOUS!! I had to bake longer than it said to, but it turned out great (might have been an issue with my oven). Highly recommend even if you aren’t vegan. Flavorful and the crust is flaky and tasty. Thanks for the wonderful recipe!
Wanting to try this weekend! Was wondering how you make the cashew cream?
Thanks!
Hello! Was wondering how you make the cashew cream?
Thanks!
Hi Andrea! The recipe for the Cashew Cream is in the Cookbook on page 313! Xo
Made this pie for family Thanksgiving and was absolutely delicious! Cook time was 75 minutes at 350 degrees.
I love this recipe! I’m making it for thanksgiving this year. I need to make a vegan version. Have you tried substituting the eggs for anything? Thanks so much.