David and I had one of the loveliest Thanksgiving Weekends we’ve enjoyed together, just the two of us because David was on call Thursday. He did not, however, get called and so we made our own mostly gluten-free, entirely vegan feast, took a luxurious nap, watched a movie and puttered around the house.
In addition to the yummies below, I made gf vegan pumpkin pie (cashew based). The stuffing below is topped with a fermented celery “dressing” we began right after this previous post about Pickle Pipes. We had our doubts, but the celery did, indeed, end up delicious. The live, fermented food made digesting this big meal a breeze. (Recipe from “Fermented Vegetables,” by Christopher Shockey and Kirsten K. Shockey. The faux turkey was from Gardein and the only gluten containing part of our dinner.)
On Saturday, we decided to check out the W.K. Kellogg Estate, also known as…
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