Fiesta Friday #564

The menu for my family’s Thanksgiving meal is essentially set in stone. I’ve been cooking the same roasted turkey along with the traditional side dishes for as long as I’ve been married!

Okay, maybe not that long, but it’s been long enough.

So you can understand that occasionally, I want to branch out and try to add something new to our Thanksgiving meal.

My attempts to introduce new dishes have mostly been met with a lukewarm response.

However, this time, I’m confident that the new addition will be welcomed because I’ve already tried it and it’s received approval. This year, I’m adding this vegan rainbow cauliflower “mac and cheese” to our Thanksgiving table.

Remember when I bought all those colorful cauliflowers? This is one of the dishes that I made with them. Surprisingly, even the men in the family – who usually need several nudges to try anything new, especially if it’s vegetable-based and vegan – have responded positively to this dish.

Okay, It’s Features Time!

Salted Honey Pie

“What a lovely dessert to enjoy after a long day!” — Jhuls

Saffron Chia Dessert – plant based

“Chia pudding fancified with saffron! And why not?! I brought home lots of saffron when I went to Spain last year so I’m ready to use it from appetizers to desserts.” — Angie

Creamy Tomato Soup with Grilled Cheese Roll-Ups

“Comfort food!! Count me in!” — Jhuls

A Favorite Shape and Bake Fall Leaf Cookie Recipe

“How pretty and unique! I love the folding method!” — Angie

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