Long story short, the MSV house didn't see the same Thanksgiving crowd it has for the last half-dozen years. But that didn't get in the way of breaking out the bubbly, lighting candles, tying on some festive ribbons, and cooking up a heap of food a day after most of the folks we know. And it went a little something like this:
(That's tofu-pecan meatloaf, wild mushroom-chickpea gravy, biscuits, smashed potatoes.)
(Cranberry relish, cornbread-spiced walnut-fig dressing, and a green salad with lots grapefruit and oranges and a black cherry dressing.)
Hope you've all had a generous week, whether you celebrate fall harvest or not. Below is an apple strudel waiting to be dusted with powdered sugar and served with vegan vanilla ice cream, so until next week, thanks for reading.