I say, no! This is an oldie that I found on my phone. By the looks of it, this is an Amy’s burrito with green tabasco sauce and a side of guacamole. It’s not something I reach for all the time, but in college these were my lifeblood.
I also made myself a little side salad here of:
Ignoring the fact that these two dishes don’t truly have much synergy, I ate them together. If you’re wondering - why does that table have such a plush-looking tablecloth? - that’s because it’s my bed. This is a common theme you’ll see on SF Vegan, though I’ve tried to keep it classier and at least photograph things on the kitchen counter.
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A few years ago I interned at Farm Sanctuary and immediately fell in love with the turkeys. They're all rescues from factory farms, so they struggle to walk under the weight they've been bred to put on. Most of them have also had the tips of their beaks cut off, so I would pick up tufts of grass for and offer it to them in my hand (as in my website's cover photo). If you'd like to learn more about turkeys you can check out Farm Sanctuary's website. Each year they do a fundraiser and celebration for the turkeys you can attend or sponsor.
That said, turkeys are a big reason why I am vegan. I've reimagined my holiday traditions in a way that honors all animals. This was the first year I hosted a thanksgiving dinner and it was such a joy. It was also a lot of work, with about 6 hours of solid cooking over a day and a half. Here's what we had: Thanksgiving Menu 2016 Recipes in links or below Appetizer: Glutino crackers and Miyoko's double cream chive cheese Sides: Cranberry Sauce, Mashed Potato/Cauliflower Mains: Tofurky Roast, Roasted Eggplant with Tahini, and Delicata Kale salad Dessert: Pumpkin pie (not pictured but very delicious), Chocolate Hazelnut Espresso Torte Recipes Cranberry sauce (serves 5)
Mashed Potato with Cauliflower (serves 5-7)
Delicata Kale salad and Chocolate Hazelnut Espresso Torte Both from Oh She Glows by Angela Liddon. I was pretty excited about this torte and it did not disappoint. There is just a hint of espresso and the texture is amazingly smooth and creamy. We served it with cocowhip. I hope everyone had a lovely Thanksgiving and start to the holiday season! |
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