For over three years, I’ve worked at the same restaurant, but never before have I been around for Thanksgiving. With orders lined up on a spread sheet covering the entire front of one refrigerator, the sheer volume of food needed to be cooked was baffling. Never in my life have I seen so many green beans… Or dirty dishes for that matter. So instead of posting for this past week, I’ve been working overtime, cooking a Thanksgiving feast for a couple hundred people. Although I’m not really big on this particular holiday, it does force me to reflect on the past year a bit, and I do definitely feel grateful- Grateful to have helped so many people get a healthy vegan dinner… but above all else, I’m so thankful that I can take the day off now.

Luckily, my pumpkin cheesecake recipe was easy enough that I could throw it together in my “spare time” and bring something impressive to my own Thanksgiving meal. The recipe is in Go Dairy Free, an awesome guidebook/product listing/cookbook to make living without dairy effortless. Plus, you like that cover?  Would you believe that those are my pictures! Just another thing to feel thankful for right now.

Hope all of you enjoy an abundant and relaxing Thanksgiving today!