My Thanksgiving Meal Plan

This year we're having Thanksgiving dinner at our house with our son and my husband's parents. I don't eat turkey and the rest don't care so we'll be having a Turkey-less stuffed roast from Trader Joe's as our "meat."

For starters, we'll enjoy this wonderful garlic and lemon bean dip served with cut-up veggies and crackers. The accompaniment for the non-turkey includes Roasted Butternut Squash, Mashed Yukon Gold Potatoes and Green Beans with Tahini-Lemon Sauce from Kalyn's Kitchen.

We'll top off the meal with a vegan, no-bake Pumpkin Cheesecake topped with non-diary whipped cream. Yum!

This featured Garlic and Lemon Bean Dip comes from Chloe's Kitchen by Chloe Coscarelli. It's actually the sauce for a vegan pizza in Chloe's recipe book—touted for delicious recipes to make "the food you love the vegan way." I simply repurposed it as a bean dip because it's so delicious and works beautifully as a dip.

Garlic & Lemon Bean Dip

From Chloe Coscarelli from Cloe's Kitchen

Category Appetizer

Cuisine Vegan

Ingredients

1 15 oz can cannellini or other white bean, rinsed and drained

1/4 C extra virgin olive oil

1 Tbsp fresh lemon juice

2 cloves of garlic, pressed

1/2 tsp dried thyme

salt & pepper to taste

Directions

1. Blend the beans, oil, lemon juice, garlic and thyme in a food processor.

2. Add salt and pepper.

3. Serve with crackers and cut-up veggies.

What's on your menu for Thanksgiving? Are you contributing a dish for a hosted dinner? Share.

Have a wonderful Thanksgiving with your families and friends. When you gather around your table of bounty, remember the One who gives:

Then you turned my lament into dancing; you removed my sackcloth and covered me with joy.  So now my heart will sing to you and not be silent; O Lord my God, I will always give thanks to you. Psalm 30:11-12 (NET)