Happy Tuesday after Thanksgiving. For those of you here in the U.S., I hope you had a nice holiday. And to everyone, I am so very grateful for your readership. I celebrated with a vegan gluten-free plate of deliciousness – I tweeted a picture on Thanksgiving day, but wanted to give you the details:
- Sea’s nutritional yeast gravy (I poured more on after taking the picture)
- Massaged tuscan kale topped with
Kim’s Apple Cranberry Sauce (made with stevia) and Pumpkin Seed Cheese (I poured more cranberry sauce on after the picture) - Steamed peas
- Ginger Mashed Sweet Potatoes & Apples from Appetite for Reduction
- Wild Rice Mushroom Stuffing
The gravy, mashed sweet potatoes, cranberry sauce and pumpkin seed cheese were all repeats from last year. The only reason we did not make Broccoli Pick Up Sticks from The Meat Lover’s Meatless Cookbook: Vegetarian Recipes Carnivores Will Devour (another tradition) was because we could not find nice broccoli at the store or the market. The kale was a great substitute though.
General Disclosures & Disclaimers
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