First of all, this morning I made chickpea scramble for breakfast.
Recipe: 1 can chickpeas, buzzed in food processor (I think next time I will just mash them with a fork and see if that works just as well)
1 TBSP olive oil in pan for cooking
1 small onion, chopped
1 clove garlic, smashed
1 tsp cumin
1 TBSP soy sauce
1 TBSP nutritional yeast
Heat up oil, then sautée onions and garlic in oil. Add the rest of the ingredients and cook until a little crusty around the edges. Enjoy!
Yesterday, everything on the Thanksgiving table was vegan except for the green bean casserole. We made vegan gado-gado, with steamed broccoli and carrots, and roasted broccoli and Brussels sprouts. We also made mashed sweet potatoes - next time we will make sure we don't cook them until closer to the time we eat, because they were a little cold. The stuffing was a no-go, so we won't do that again, or I will try to find a recipe instead of winging it. We all enjoyed each other's company. It was all four kids - Alison, Chris, Brian and Amy, Alison's husband Shane and me. Oh, and gluten-free squash pancakes and gluten-free noodles. Because Shane has celiac disease. I was glad we had food he could eat and enjoy. The pancake batter made even better waffles. So I may just make waffles with it when I do it. We loaded up all kinds of stuff and took it to my mom's. We did miss her, but she likes the traditional Thanksgiving food, so I don't think she would have liked what we made.
But we had a good time. I am so grateful I have wonderful kids and a wonderful son-in-law.