Happy Canada Thanksgiving!

For some reason, people always forgot that Canada also celebrates Thanksgiving. Thanksgiving is a holiday where people celebrating by being grateful, and also another reason to have a giant feast!

For our feast, we made: cranberry-pear rice stuffing, maple glazed balsamic Brussel sprouts, "Mac and Cheese", roasted cauliflower with potatoes, wheat bran and carrots, and most definitely, pumpkin pie!

I started to prepare the menu, and listed out all the ingredients a week beforehand. It took me almost a week to shop for all these ingredients.

For the pumpkin pie, we made from scratch. I literally went shopping at 5 different places to get the Japanese Pumpkin (Kabocha). Japanese pumpkin has the sweet flavor which the US/CA pumpkin does not have. Try it out and let me know!

Here are the recipes:

Cauliflower dish: https://www.hotforfoodblog.com/recipes/2016/11/22/whole-roasted-cauliflower-skillet

- I changed the vegan Worcestershire to vegan oyster sauce, pineapple vinegar, a bit of sugar and molasses.

- instead of roasting a whole cauliflower on skillet, I cut into cauliflower steak size.

- I added mushroom bits into the sauce to make it thicker and "chewier".

- I added wheat bran and roasted it together.

Rice Stuffing: https://www.vegkitchen.com/cranberry-pear-wild-rice-stuffing/

- I juiced my own apple juice, but you can use boxed apple juice or pear juice.

Maple Glazed Balsamic Brussel Sprouts: https://www.hummusapien.com/maple-balsamic-roasted-brussels-sprouts/

Mac and Cheese: https://chocolatecoveredkatie.com/vegan-mac-and-cheese-recipe/

Pumpkin Pie: https://lovingitvegan.com/vegan-pumpkin-pie/

- I used Japanese pumpkin, and boiled it. Use the blender after the pumpkin was cooked, and added spices.