Happy Thanksgiving!!!

I'd imagine that on Plymouth Rock, that the availability of milk, butter, and all that good flavorful stuff was scarce, at the time the Mayflower crash landed there. Therefore, I will venture further to imagine that veganism was a way of life for early colonists, and they didn't even have a coined term for it. They were just surviving. Granted, trapping, and hunting have always been the sport of many on the wild frontier, but game was not necessarily the easiest thing to come by, and pioneers most likely relied on vegetation as their sustenance. Of course, I'm talking through my rear end, so you can tell me to shut whenever.
However, in honor of the feast of Thanksgiving, we have come up with a few delicious meals that include no milk, no cheese, no eggs, no meat, yet are all still trademarks of the Holiday.

Cornbread with Jalapenos & Corn
1 1/4 c. Yellow Corn Meal
3/4 c. Unbleached white flour
3 tsp. baking powder
1 tsp. salt
1 TBS. sugar---- organic vegan sugar
1 TBS. ground flax seed mixed with 3 TBS Water (let sit 10 minutes)
1 can Organic whole Sweet Corn - do not drain
4 TBS. melted pure vegetable shortening
3 oz. diced jalepenos

Preheat over to 425 degrees.
Sift together flour,baking powder, salt, and sugar.
add corn meal, flax seed-water mixture, and can of corn.
stir in shortening, stir in jalepenos.
Bake in well greased 8" by 8" pan for 25 minutes or until golden brown.

Cranberry Dressing
12 oz. Fresh whole Cranberries-rinse and remove any stems, and slimy ones
1 c. sugar ---- vegan, organic
1 c. water
1/2 TBS orange zest
1/2 TBS juice from orange
In medium saucepan, bring to boil. Boil rapidly for 5 minutes.
Chill overnight.
stir in orange zest & juice.
Serve chilled

Baked Mashed Potatoes
4 large baked potatoes
Vegetable Broth
Salt

Remove skins from 4 baked potatoes.
Mash the potatoes
add Vegetable broth to desired consistency.
Add salt to desired flavor.
For other flavoring, add minced garlic, parsley, vegan margarine (Earth Balance) or whatever you wish.
Place in oven safe container and reheat to desired temperature.

Brussell Sprouts with Hazel Nuts.
1 medium sized red onion- chopped
2 TBS. Grapeseed or Olive Oil---- I much prefer the flavor of grapeseed oil when cooking
4 cloves garlic- minced
3 lbs. Fresh Brussell Sprouts- halved and stems removed
1/2 c. chopped Hazelnuts

In a skillet, carmelize red onions in oil, on medium high heat.
add garlic and brussell sprouts.
Sear Brussell Sprouts, and cook till tender.
toss in Hazelnuts.
Serve.