I was much more time-efficient this year, but still just as messy as in the past. The menu:

• Butternut squash soup, with fresh sage
• A loaf of heart-shaped whole wheat raisin walnut bread from Amy’s
• Mashed Jersey sweet potatoes, with garlic, paprika and crushed almonds
• Fresh baby pea shoots, served with slices of organic tomato and a fig viniagrette
• California olives, hand-stuffed with almonds
• Marinated artichoke hearts
• Shitake mushrooms, sauteéd in three wines
• Lightly crisped tofu with orange cranberry agave sauce

I didn’t use any recipes, but major props to What the hell does a vegan eat anyway? for inspiration. And even bigger props to the true inspiration, my wonderful wife!