In my most recent entry, I provided hints and tips on cold cures and prevention in lieu of a virus I had been battling. As you may recall, I stated that I was busy preparing for travel to Maryland to see my parents for the holiday. I had a wonderful visit, reconnected with old friends, and was able to spend time with my wonderful mother and father. My parents and I had a quiet, but delicious Thanksgiving holiday together. Are you wondering if the dinner was vegetarian? Well, unfortunately my parents did roast a turkey, but my dad (a wonderful cook–must be where I acquired my cooking “skillz”), prepared several tasty veggie dishes. In short, I ended up with a delicious tofurky basted in Vermuth and parsley, brussel sprouts, broccoli, veggie stuffing, a yam, and a lovely green salad. Additionally I had prepared a lentil, kale and tomato dish the night before which carried over to Thanksgiving dinner. My dad who reported to me that he has never been fond of kale, loved the dish, and noted he had never had kale taste quite so–“non-kale like”. I essentially cooked lentils, kale, a little olive oil, fresh garlic and tomato together. As dinner took place a week ago, and the majority of the dishes were not my own, I simply attached photos of the Thanksgiving Vegetarian Splendor!
Meanwhile, almost 3,000 miles away back in California, Lauren was spending the holiday with her mother, also a great cook. 🙂
Before my mothers arrival I went shopping for Thanksgiving dinner goodies at my local Fresh and Easy mini market on La Cienega. This franchise is incredible! They receive fresh food deliveries every 24 hours from local farms. I picked up some strawberries,spinach, gluten free pasta, alfredo sauce, yams,nutmeg and Italian Lambrusco Wine. Fresh and Easy is replete with ripe fruits and vegetables. They carry some of the best spices I have ever smelled and tasted. My mother came to visit me the day before Thanksgiving. We lamented the odd weather patterns throughout the holiday week, so I made sure to make meals in tune with the abrupt changes. The morning after my mothers arrival I made a tofu scramble complete with tomatoes, spinach and curry powder as we watched the Macy’s Thanksgiving Day Parade. For lunch, I made my mother a spinach salad garnished with raisins, strawberries and a compilation of nuts. I had a raspberry vinaigrette to top it all off, courtesy of Fresh and Easy. Dinner, was sensational. I made steamed Brussels sprouts with salt pepper a small amount of vegan butter and spritz a little lemon on them. In addition I made yams with vegan butter, honey, cinnamon and nutmeg topped with a variety of nuts. Pasta Alfredo, sliced Tofurkey and cranberry sauce were also on the menu. My mother thoroughly enjoyed my cooking, the yams; her favourite. They were simple sides bursting with an array of flavor and we enjoyed them all.