Not everyone celebrated Thanksgiving this past Monday with Turkey and ham. Raelle Schoenrock of Kismet Creek Farms says her family tends to avoid meat and enjoy the holiday in other ways.

The pigs each got a full pie all to themselves (photo supplied by Raelle Schoenrock).According to Schoenrock, her animal sanctuary and others like it across Canada favor the term “Thanksliving” this time of year.

“We call it Thanksliving because we do it for the animals,” she explains. “We rescue animals, we don’t serve them up to people. We do everything vegan-style.”

All the while cooking up her own family’s vegetable-heavy dinner, Schoenrock says she also plated up special meals for the 100 rescued farm animals who call Kismet Creek home.

“We had salads, we had cranberries, we had Brussel sprouts, and we fed it all to them and had a lot of visitors come by and participate in the fun.”

It seems the highlight for most of the animals though, was dessert. Schoenrock says she made 60 small pumpkin pie tarts and four full pies which she distributed among the farmyard’s residents. “The full pies were for our four big, 600-pound pigs,” she specifies.

As Schoenrock tells it, her preparation days on Saturday and Sunday were so busy that she nearly made the pies up to human standards.

“I was pulling out my cinnamon and my nutmeg and my other pumpkin pie spices and then I realized wait a minute, they won’t care if I throw in all of these spices.”Instead, she opted to stuff the crusts with a simple mixture of soy milk, tofu, and pumpkin.

While the animals may have not been treated to the same level of cuisine as her husband, Schoenrock says none of them really seemed to mind.