Sadie is a smart girl. She hung around the table waiting for scraps most of the day. I’m pretty sure she made out like a bandit.
At each holiday or family gathering, I like to take the opportunity to take a few family photos. We are all dressed up, the grandparents are over, and I love the tradition. Plus, it gives me seasonally updated photos for my walls and albums. It only takes 10-15 minutes, and I get adorable photos of the kids. Like Miss Sawyer who was quite the ham.
Milo wasn’t happy about being woken up from his nap nor having to wait for dinner (photo tip, feed your kids first), but Grandpa knows how to make him smile!
This is my favorite family shot that my dad captured for me. Sure the kids aren’t looking at the camera, but this is my “right now.” Milo is clutched into mommy, Sawyer is squealing with delight trying to get her brother, and Milo isn’t so sure he wants her so close. The beautiful chaos that is my family right now.
We also did shots with the grandparents. Milo was being pouty, but I still love this photo of them with Grandpa Mike!
And here the kids are with my parents. Such proud grandparents, too! My mom just might be tickling Milo to get a few smiles out! 
Then it was time for dinner! The kids were ready before all of the food was. The wanted to make sure they didn’t miss out.
Derek made the most delicious pumpkin pie! Everyone loved it and we’ve already made another one since Thanksgiving! Isn’t it the most perfect looking pie? For the recipe, check out Chloe Coscarelli’s Cookbook, Chloe’s Vegan Desserts. Her recipes are so simple yet so yummy. Plus we met her for a book signing and she may be the nicest person we’ve ever met.
I hope you all had a wonderful Thanksgiving. I know my family did. And without further ado, the recipe for the yummy entrée we had!
Vegan Harvest Vegetable Squares Recipe
(From Vegetarian Times– Modified as shown in recipe)
- 1 large head cauliflower (2 ½–3 lb.), broken into small florets, divided
- 1 medium head of broccoli, broken into small florets
- 1 medium onion, sliced (1 ½ cups)
- 3 Tbs. plus ½ tsp. olive oil, divided
- 1 ¼ tsp. salt, divided
- 3/8 tsp. ground black pepper, divided
- 2 heads elephant garlic
- 2 tsp. vegetarian Worcestershire sauce, divided
- 3 Tbs. white wine
- 1 Tbs. cornstarch
- 1 tsp. fresh thyme leaves (chopped if they look large or tough)
- 10 baby carrots, halved on the diagonal
- 6 shallots, peeled and quartered, root end left intact
- 1 17.3-oz. pkg. frozen puff pastry, thawed (2 sheets)
1. Preheat oven to 425°F. Set aside 20 cauliflower florets in bowl. Toss remaining florets and onion with 1 Tbs. oil; season with 1 tsp. salt and 1/4 tsp. pepper. Spread on large baking sheet. Cut tops off garlic heads, place on foil square, and drizzle with 1/2 tsp. oil. Close foil around garlic. Place foil-wrapped garlic and cauliflower-loaded baking sheet in oven, and roast 30 to 45 minutes, stirring cauliflower occasionally, until cauliflower and onion are browned and garlic feels soft.
2. While garlic is still warm, squeeze garlic pulp from each clove into bowl of food processor. Add cauliflower mixture and 1 tsp. Worcestershire sauce, and purée until smooth. Season with salt and pepper, if desired. Set aside.
3. Combine wine, cornstarch, remaining 1 tsp. Worcestershire sauce, thyme, remaining 1/4 tsp. salt, remaining 1/8 tsp. pepper, and 1/2 cup water in small bowl until cornstarch has dissolved. Set aside.
4. Heat remaining 2 Tbs. oil in wok or large skillet over high heat. Add Brussels sprouts, carrots, reserved 20 cauliflower florets, mushrooms, and shallots, and stir-fry 5 to 7 minutes, or until vegetables begin to brown. Add cornstarch mixture, and stir-fry 1 to 2 minutes more, or until most of liquid has evaporated and vegetables are coated with sauce. Remove from heat, and cool.
5. Meanwhile, roll each sheet of puff pastry into 12-inch square on floured work surface. Cut each sheet into 4 squares, and place on 2 parchment-lined baking sheets. Chill 15 minutes.
6. Preheat oven to 425°F. Spread 1/4 cup cauliflower purée in circle in center of each pastry square. Stir cooled vegetable mixture to coat with sauce, then scoop 1/2 cup vegetables in center of square, making sure each portion contains a good mix of vegetables. Fold corners of pastry squares over vegetable filling and into center, pinching corners to seal. Brush each square with egg (if using), and chill 15 minutes. Bake 12 to 15 minutes, or until crisp and golden brown, checking bottoms of squares with spatula to make sure they are browned. Let stand 5 minutes before serving.
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