We all know being 100% zero waste in our society can feel almost impossible but I’m here to share how we are cutting our waste by more than half from last year. I’ve planned out the menu, made my list and did the grocery shopping. Now I’m here to share our Thanksgiving menu.
We cut out the paper plates and plastic utensils and opted in for our everyday dish ware. We also thrifted a nice fall tablecloth to cover the kid art stains on the kitchen table instead of buying disposable plastic or paper one.
I bought as much package free food as I could from our local zero waste shop and the produce stand. I also decided to do an untraditional Thanksgiving and have no turkey. We are sticking a mostly plant based Thanksgiving course which really gives me a new challenge, especially since I’ll be cooking for my in laws.
Our dinner menu:
- Cashew cheese spread with fresh bread
- Cranberry almond salad
- Stuffed butternut squash
- Mashed potatoes w/ homemade gravy
- Green bean casserole
- Roasted Carrots
- Pumpkin Cheesecake
What I bought and how to make it:
Cashew cheese spread
- Nutritional yeast
- Cashews
- Lemon juice
- Smoked paprika
- Salt and pepper
Cranberry Almond Salad
- Spinach
- Cranberries
- Almonds
- Olive oil
- Lemon
- Red wine vinegar
- Garlic
- Salt and pepper
Butternut squash
- 2 butternut squash
- Olive oil
- Quinoa
- Vegetable broth
- Spinach
- Garlic
- Oregano
- Salt
- Pepper
- Chickpeas
- Orange
Mashed potatoes
- Almond milk
- 6 potatoes
- Vegan butter
- Green onions
- Salt and pepper
- Olive oil
Homemade Gravy
- Avocado oil
- Vegetable broth
- Onion powder
- Garlic powder
- Flour
- Thyme
- Rosemary
- Salt
- Almond milk
Green Bean Casserole Green beans
- Salt and pepper
- Garlic
- Vegan butter
- Almond milk
- Flour
- Vegetable broth
- Crispy fried onions
Roasted CarrotsCarrots
- Olive oil
- Salt and pepper
- Maple syrup
Pumpkin Cheesecake
This is wear I stop at my cooking – with my job, the kids and prepping the house I knew I had to cut corners somewhere. I still wanted a nice homemade dessert instead of store bought, so I ordered one from my friend who owns a local bakery at Southern Crumbs and Cakes. This is the only dish that won’t be vegan but, the stress of not having to make a homemade desert (when I can count how many deserts I’ve made homemade on one hand) is worth it.
I hope this guide helps you and encourages you to keep the holiday season going with the environment in mind and lots of love, laughter and food.