Christmas at the Rascals’! »
I got it the recipe for this squash stuffed with apple cornbread dressing from that Philadelphia Inquirer article, and it became the center of the vegan part of our Christmas dinner! Well, we ended up just buying vegan cornbread from Whole Foods. It was supposed to be delicata squash but we couldn’t find that so my mom got this carnival squash instead; it had a sort of pumpkin-y flavor. The cornbread-and-apple stuffing—OH! the cornbread-and-apple stuffing! It’s what stuffing dreams are made of. And one squash is very filling, I could only eat half with all the sides we had. Oh, I should warn you, at one point in the cooking process I got really cranky because cutting the squashes and scooping out the innards was like totally hard and annoying. But in the end, it was worth it! So keep calm and carry on.
Not all my vegan dreams went so well; my vegan popovers didn’t pop! I always get pouty when the omnis eat my mom’s Yorkshire pudding (it’s the food of my people!) so this year we tried to make a vegan version but, alack, it didn’t work. I let my mom make them (I’m so nice to her!) and she’s notorious for adapting recipes, so we can’t be sure what exactly went wrong. Next year, though! Meanwhile, if someone has a killer vegan Yorkshire pudding or popover recipe they want to share with me, COME FORTH AND BE COUNTED!
Here’s my favorite present of the year: Mitsy! Just kidding; I’ve had little Mits for years (and we didn’t really wrap her up)! How many kitties out there went crazy for the wrapping paper and ribbons and boxes? Mitsy was not at all impressed with her kitty-grass seeds from her grandparents but the PAPER they were wrapped in was apparently out of this world.
Another holiday surprise: it snowed! The holiday being Boxing Day of course—it was not a white Christmas. I’ll still roll a snowball in your honor, West-Coasters! Happy holidays to all my pals!
Here’s a second photo from the same Thanksgiving, this one taken by Breanna, who says that she “had the distinct pleasure of sitting back and barely lifting a finger unless it was towards a mimosa while [the] lovely [Jenn and Gretchen] whipped up the most amazing vegan meal (not just Thanksgiving meal) [Breanna’s] ever had.”
High praise, which continues in her description: “Clockwise: Full-on Tofurky roasted with red taters, carrots, and garlic, fabo gravy, vegan baked mac ‘n’ cheese with broccoli, “butter” and garlic sauteed brussels sprouts, fresh cranberry sauce, mashed sweet potatoes, stuffing with more fabo gravy, and rainbow chard with red peppers….And to climax it all, a melt-in-your-mouth pumpkin pie that was so naughty it refused to be pictured. HA!”
Jenn and Gretchen, know your efforts were very, very appreciated. Happy Thanksgiving to the “babely vegan crew from Oakland”!
Happy gentle Thanksgiving from reader Jenn from Oakland, who “kept it somewhat traditional” this year with her mac ‘n’ cheese with broccoli, cornbread stuffing with mushroom gravy, mashed sweet potatoes, wilted rainbow chard, Tofurky roasted with red potatoes, baby carrots, onion and rosemary, and cranberry sauce. Chard! I am definitely adding chard to my next holiday menu; not only is it super-tasty when fresh, I bet it’d be excellent on fake-turkey leftover sandwiches. Happy Thanksgiving, Jenn!