Happy Thanksgiving!

Today was really nice; my family had a change in plans a month or so ago, so they're all together in Atlanta, GA.  It would be wonderful to be with them, but it's 14 hours one way - NO stopping - and that just isn't possible.  Plus our choir mass is doing a special song, (Bach's Jesu, Joy of Man's Desiring), and as we practiced a few weeks ago, I was asked to direct.  Yay!  Just another sign we needed to stay in PA for this holiday.  So instead of a turkey dinner today, we all went down to Bright Hope Baptist Church, and helped serve meals to those in need.  We met some great people, (Tom & Maurice!), and it was a great - though tiring - experience.  The kids are worn out, and I feel the same.

Tomorrow, I'm not so sure about breakfast - I have a funeral to sing for at 11:00, so I don't think that's enough time to do up a really nice Thanksgiving breakfast.  That may have to wait for Saturday, since I'll be trying vegan pancakes for the first time!  As for today, sadly, just cereal.  I'll encourage Bethany to have some oatmeal tomorrow (blueberry and chocolate chip - yum!), since we're doing our turkey dinner that afternoon.

Once we got home today, I just meandered around outside with Hans (my 11 y/o).  He was playing, and I was taking the last of the yard accessories down (the feeders, chimes and such).  Pulling the stupid ivy off the back fence - again - and trying to decide on dinner.  No one was starving because we'd taken snacks with us, and the let everyone get a plate if they wanted anything.  I had packed the last of the spaghetti and some spinach for Bethany, applesauces, and pretzels for everyone to snack on.  She also got to try some turkey and cranberry sauce.  So, since I had enough time, I put together our hor d'oeuvres that we usually have, and that's what we did for dinner.  And it was ALL no dairy, no eggs - I am so proud of myself!

I purchased 2 packages of Thai Shrimp Appetizers (Wontons, Purses and Spring Rolls), a package of chicken Potstickers, shrimp for cocktail (homemade cocktail sauce - horseradish and ketchup; as spicy as you like!), a can of cranberry jelly, and my centerpiece...  Spinach Dip with Tortillas, made from scratch, and vegan!  Here's the recipe:

Vegan Spinach Dip:

• 4 c. frozen spinach (you can use up leftover spinach, just drain it well)
• 1/2 c. hummus (I mixed 1/2 spicy and 1/2 vegetable)
• 1/3 c. soy milk
• 1 tbsp. Tapenade (pesto could substitute)
• 1 tbsp. crushed garlic
• 1-2 tbsp. dried onion flakes (to taste)
• 1 tbsp oregano
• Chili pepper flakes (to taste)
• Fresh ground sea salt (to taste)

Mix all ingredients in an oven-safe dish with a lid.  Blend the hummus and spinach until creamy, then add the milk (you can add more hummus if you want a creamier version).  After you add the seasonings, bake - covered - for 20 minutes at 400 degrees.  After 10 minutes, stir and taste; add more salt and other seasonings, then put it back in the oven.  After 20 minutes, it should be bubbling.  Serve it hot with tortilla chips, Triscuits, or any cracker you like!

I hope you enjoy; like Hans and Josh said - it's good, but it would be better with cheese.  Well, duh.  What isn't better with cheese???  But since that's not an option right now, we figure ways around that problem.  Because no egg is too tough to crack!