It was a nice holiday spent with great friends who made special effort to accomodate my veggie needs. Just to be on the safe side, I brought a few things myself: Whole Foods Portobello Mushroom Gravy and several side dishes (Vegan Green Bean Casserole, Sweet Potatoes with Apricots, and Vegan Stuffing). I was so glad I took the trouble to make my own stuffing because our host had only what she made in the bird. I learned some valuable lessons along the way:- Only use recipes from trusted sources. I selected 2 excellent ones that worked beautifully from Jill at Persistent Vegetarian State, but I still wanted and searched for the Green Bean Casserole and found many, most complicated. One recipe sounded great, substituting the Campbell's mushroom soup with Creamy Portobello mushroom soup, but the amount it called for had to be really wrong, 32 ounces. My guess is it should have been the small box, not the quart. I followed directions, and thank goodness my husband found a way for us to remove a lot of the extra liquid, which by the way became a tasty gravy. Leading to the next tip:
- Be prepared to be creative and innovative. My chosen stuffing recipe called for challah bread made into cubes and toasted. I found ready-made bread cubes at Whole Foods. Problem: after I assembled everything, I found that 2 bags was one bag too many, leading to my having to add twice the vegetable broth, plus some additional water. In the end it was delightful, and having a lot more than I needed, I was able to add some Earth Balance margarine to the surplus and make it into balls, then bake them in muffin tins. Yummy!
Last night we met friends for dinner out and I learned that K has virtually given up fish and is now vegetarian, too. They're having a Tofurky tonight, and I can't wait to hear how it turns out. Lucky girl, her man will eat stuffed peppers made with soy crumbles and Tofurky. Maybe in future days mine will, too. But until then, we peacefully coexist and both love animals. To each his own time and place for change.
