We celebrated Thanksgiving this year with good friends and a delicious vegan feast.

The menu:

• Large zucchini dressed up like a bird, stuffed with cranberry, apricot, and pecan wild rice pilaf (Oh She Glows)
• Green salad with apples, toasted hazelnuts, and carrots, with a cranberry apple orange vinaigrette (Oh She Glows)
• Purple and white mashed potatoes with shiitake mushroom gravy (Oh She Glows and food.com)
• Sauteed green beans with toasted almonds (She Knows)
• Roasted brussels sprouts (from Taryn)
• Autumn-spiced, raw coconut dessert (from Laura)
• Chocolate porter cake (from Joy)
• Pumpkin beer and white wine (from Dan)

Emily created our vegan zucchini turkey by hollowing out a giant zucchini, filling it with stuffing, and slowly baking it for 3 hours at 300 F.

It was just as creative as the the faux turkey Emily made on for our first Thanksgiving together, seven years ago.