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!