Happy ThanksLiving from Danna, who says her second time celebrating it vegan “went off without a hitch thanks to my mom and my guy being the best sous chefs ever! Also, it wouldn’t have been possible without all the amazing veggies from our CSA (waddup Bountiful Blessings Farm!). Clockwise from top we have butternut squash and caramelized onion pot pie with sweet potato biscuit topping; edamame, corn and quinoa salad with watermelon radishes and a jalapeño-lime dressing; mashed potatoes and gravy; homemade butterflake rolls; mom’s spicy broccoli stir-fry; and jalapeño cranberry sauce.” Holy moly, Danna!
She says they also ate vegan spinach and artichoke dip, balsamic glazed grilled veggies, and for dessert, pear cranberry upside-down cake, lemon coconut cream pie, and chef Chloe’s chocolate-pumpkin bread pudding from the New York Times! THREE DESSERTS, you are my kind of people. Happy Thanksgiving, Danna!