Hi, I'm Beth. I create: words and art. I do yoga. I cook tasty food. I publish Shimmer magazine. Now 37% more purple. Needful Things
Hi, I'm Beth. I create: words and art. I do yoga. I cook tasty food. I publish Shimmer magazine. Now 37% more purple. Needful Things
We are making an absurd amount of food for Thanksgiving. It’s just the two of us — but we each have firm opinions about what’s essential for Thanksgiving indulgence, so the menu grows quickly. I don’t eat meat, but Sean does, so that further expands the number of dishes. The only thing we really have in common is the mashed potatoes.
We both avoid gluten, so have substituted GF bread for the stuffing, brown rice flower to thicken gravy, etc.
Really we need to make more local friends, so we can share this ridiculous feast. We also cook the hell out of Christmas and New Year’s Eve.
So here’s the plan.
What’s on your menu?
YUM!
I am making a whole turkey, with stuffing (my mom’s recipe, but I add dried cranberries). Mashed potatoes, gravy from drippings, Brussels sprouts with bacon and possibly leeks, cranberry relish, and that mosaic apple tart from Smitten Kitchen.
Sounds perfectly cromulent to me, and my country doesn’t even have Thanksgiving. Once, twice, two kinds of gravy. Best kind of gravy.
Dang, just thinking about that pizza is making me drool.
I’m doing seitan cutlets, caramelized onion sauce, roasted winter squash, and probably a simple green vegetable.
I also have a brunch planned, with pumpkin pancakes, cranberry-ginger sauce, and tempeh bacon… all from this awesome cookbook: http://www.theppk.com/books/vegan-brunch/
