“Thanksgiving”
should be an all-year sentiment for us. I have a silver Avon ring that scrolls
out the word “grateful” that’s
everyday wear. The pointy letters often get caught in fabric, so that reminds
me to be grateful for clothing and every little thing. So here I’ll mention I
was grateful to begin Thanksgiving day with a small turkey sandwich breakfast
that included za’atar from Ruth, jam from Jody, bread my church gifted to
parishioners, coffee blended from two friends and a napkin from my mother. It takes
a village. Give back more than you get.
Try
something new
Tried-and-true favorites are as
important as innovation as we gather for the holidays. It’s easier if the
“something new” appears as a sample from another cooks’ table.
It’s
amazing what they do with Brussels sprouts these days. My hosts cut them in
half and charred them and the sauce included grapes. From childhood on, this
vegetable was something I avoided. They were only boiled back in my day. Even
the woman who made the dish agreed, she did not used to like them as a kid,
when serve bland and boiled. These “modern” sprouts had me going back for more.
Today I love them raw and shredded and sautéed with bacon. Give speouts a
chance.
Vegan
Holiday
Just
to prove my point above, the recipe for Caramel Apple Brussels begins with a
question: “ Have you been a Brussels sprouts hater all your life?” Tommy
McDonald writes. He notes you can’t really blame kids for hating them boiled or
steamed.
McDonald
is head chef at Field Roast Grain Meat Co. He lives with his family in Seattle
and shares memories of growing up with all the fresh flavors of the region.
These are good stories in a book filled with beautiful photos and fresh vegan
ideas. “Field Roast: 101 Artisan Vegan Meat Recipes to Cook, Share & Savor”
is about the “meat” of the grain. You know those jokes about not watching
sausage being made? It’s a bit different when you’re kneading and cooking with
grains, apples, etc. to make a roast or stuff a sausage. Field Roast makes
products and this book helps with ideas on their usage. Flavors can take you
around the world with Little Saigon Meatloaf, Cornmeal-Crusted Oyster Mushroom
Po-Boy, Whitebean and Eggplant Crostini and Picadillo Empanadas.
Field
Roast sent me a Hazelnut Cranberry Roast ‘en croute” with rosemary, candied
ginger and sausage stuffing. It was so good my mom decided she was going to
acquire another to share with some friends. I had double portions that night.
The roast gets baked and is ready to serve in about an hour. More good news: I was invited to bring a vegan or
vegetarian covered dish to an event and I have a Celebration Roast with
traditional stuffing and mushroom gravy still in the freezer to look forward to.
Darragh
Casitillo is a Port Arthur area foodie who is loving how the community comes
together to show off their cultural flavors for the holidays. Reach her at darraghcastillo@icloud.com
