Hmmm. There is only one way to find out. I'm going to search out the tight lipped, bad camera, too busy to budge last minute MoFoers so I can get a little dignity back. Be back in a sec.
Took me longer than expected. Sorry I got caught up reading other people's blogs. Truth is I couldn't find any MoFo slackers or even MoFo wannabes. Well there was one vegan girl named Squeeky but I think I'll cut her some slack. They don't have many vegan options in the slammer and she got tired of blogging about gruel.
Anyway, we've got our Thanksgiving meal planned. It'll be me, the hubby, two good friends and our felines.
Spinach, pear, cranberry and pecan salad with vinaigrette
Larry's famous "cream sheese" and chive biscuits
Stuffed portabello mushrooms
Horseradish mashers & carrot brown gravy
Marcia's Apple Strudel/vegan whipped cream
I'm not clear on what the appetizer will be yet. We'll probably just put out some noshables. In the meantime, so we don't fill uptoo much before Thanksgiving we've been eating little plates. Let me tell you ceramic is not always easy to digest, bahahaha.
Above is an example of what I mean by a small plate. Sliced fresh fruit with tofu nuggets. The tofu is crispy on the outside and cooked just right on the inside and filled with lots of B-12 too. It's based on a recipe from "You Won't Believe it's Vegan".
1 block firm tofu drained and pressed and cut into cubes
1/4 C extra virgin olive oil
1 T soy sauce or tamari
1/2 C nooch
2 T 21 Salute
Preheat oven to 450 degrees. Line a baking sheet with parchment and coat with 1 T of olive oil.
Place the cubes in a medium bowl and port the oil and soy sauce over it and toss it. Sprinkle with dry ingredients and toss again. Spread the cubes on the parchment bake 25 minutes turning once half way through baking time.
These are great in a sandwich, a salad, over grains.
And the book is a favorite of mine. See you tomorrow. Turned in on time without a moment to spare. Phew.