Thanksgiving Meal and Reminders

It's Thanksgiving week at school!  We will be talking about family, friendship and food!  :) 
On Wednesday we'd like to begin preparing vegetable soup and cornbread to eat on Thursday as part of our Thanksgiving meal. 
We are including the ingredient list below for you to see what we'll be making.  If you would like to send in one ingredient to contribute to our meal please write it in our comment section and send it with your child tomorrow or Wednesday at the latest.  This is completely optional!

*Remember no school on Friday and Monday
*Last day to order school pictures is Thursday
*Book orders will be due on Thursday NOT Wednesday


Vegetable Soup

Ingredients

• 5 Cups Reduced-sodium chicken broth (or veggie broth)
• 2 Cups Butternut squash, cut into 3/4 inch cubes (about 1/2 a small squash)
• 2 Ribs of celery, sliced
• 2 Cups Cauliflower, cut into florets
• 1/4 Cup Tomato paste
• 2 Cans Fire-roasted diced tomatoes with garlic (14.5 oz each)
• 1 Large carrot, sliced
• 1/2 Red bell pepper, sliced
• 1/2 Large zucchini, sliced and halved
• 1-1 1/2 tsp Sea salt, to taste
• 1 1/2 tsp Dried oregano
• 1 1/2 tsp Dried basil
• 1 tsp Ground cumin
• 1/4 tsp Black pepper
• 3 Bay leaves
• 1 Head garlic
• 1 tsp Olive oil
• 1 6 oz Bag spinach
• 1/3 Cup Parsley, diced

Cornbread

• 1 1/4 cup cornmeal
• 1 cup all-purpose flour
• 1 cup non-dairy milk
• 1/2 cup white sugar
• 5 tablespoons vegan butter, melted
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 cup corn kernels, fresh or frozen (optional)