My little vegan family is so fortunate to have extended family that support our vegan lifestyle. I know that this time a year getting together with family for holiday meals can be a source of stress, especially when so much of the gatherings focus on food.  Too often, non vegan food.  Our recent gathering was stress free. Vegan food was the only option.

The meal making responsibilities were mostly split between my mom and I. Hubby pitched in and made a pumpkin pie using Isa Chandra’s recipe, out of fresh pumpkin and chai as a substitute for the soy milk. I made scalloped potatoes, a nut loaf, and asparagus salad. My mom made spätzle, gravy, a pecan pie, and this delicious salad.

Salad Ingredients:
Roasted butternut squash & onion (recipe below) cooled
6 oz fresh baby spinach
1 head Romain lettuce coarsely chopped
1/2 cup shredded vegan cheddar cheese
1/2 cup dried cranberries
1/4 cup toasted slivered almonds (recipe below)
1/3 cup vegan bacon bits (our favorite recipe here)
6 tbsp poppy seed salad dressing (a recipe)

Directions:
Mix all ingredients. Serve.

Roasted Butternut Squash & onion

Ingredients:
4 cups peeled, cubed butternut squash
1 large onion chopped
1 tbsp agave syrup (may substitute with maple syrup)
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp ground black pepper

Directions:

Preheat oven to 400 degrees.

Toss ingredients together in a large bowl. Place on baking pan. Bake for 20-25 minutes until tender, stirring once while baking. Let cool.

Toasted Almonds

1/4 cup raw slivered almonds

You can bake at 350 degrees, spread out on a cookie sheet for 5-10 minutes until golden brown, stirring occasionally. Or, cook in a dry non stick skillet, and heat over low heat, stirring occasionally until golden brown.