Plant-based Thanksgiving Menu for 2-4

I can't leave out our planty friends, this Thanksgiving! These are some of my favorite plant-forward Thanksgiving recipes that together make up the most delicious plant-based Thanksgiving menu. Even better- this menu is designed for a smaller crowd (2-4), which many of us need this year, right? It's easily doubled or tripled for more! Chef's Note: This is not 100% plant-based/vegan, there is some cheese, butter and eggs- all of which are easily eliminated substituted if you would like to make this menu entirely plant-based.
Menu:

What you'll need:
Fresh:
2 medium acorn squash
1 small onion or 1 large shallot
2 stalks celery
3 cloves garlic
1 8-oz box mushrooms
1 bunch fresh sage
1 bunch fresh rosemary
1 head garlic
2 lemons
4 cups (1 16-oz clamshell) mixed greens
1 pear, sliced thin
1 small red onion, sliced thin
Goat cheese
1/4 cup butter, ghee or coconut oil
2 eggs (or egg substitute)
Dry:
Avocado or olive oil, as needed
1 cup wild rice blend
2 cups vegetable broth
1 cup pecans
1/3 cup dried cranberries
1 cup chopped walnuts
1 tbsp coconut sugar (or brown sugar)
1/3 cup dried cherries
Maple syrup
Balsamic vinaigrette
Grainy dijon mustard
1 can chickpeas, drained, rinsed and dried
Pumpkin puree
Sweet potato puree (pumpkin works here, too)
Tahini
Blanched almond flour
Arrowroot flour
Baking powder
Baking soda
Cinnamon
Nutmeg
Ginger
Cumin
Sea salt
Vanilla extract
Additionally (for cheese board):
2-3 x cheeses
1 x nuts
1 x dried fruit
1 x spread

Prep Plan
1 day ahead:
Make Sweet Potato Pecan Loaf
Make Cashew Cream
Optional: roast squash ahead of time (stuff and reheat day of)
Cook wild rice
Prepare Rosemary Hummus
Day of:
1 hour before: Prepare squash (and/or reheat just before serving)
Prepare stuffing while squash is cooking
Prepare salad
Prepare salad dressing
Prepare cheese board
Toss salad before serving
Ice loaf before sitting down


