Talkin' Ho-Ho-Ho-Fu!
Talkin' Tofu
English - December 11, 2020 05:00 - 55 minutes - 38.1 MBFood Arts vegan vegan food cooking vegans Homepage Download Google Podcasts Overcast Castro Pocket Casts RSS feed
Previous Episode: A tight little nubbin
Next Episode: Logs. For Roughage! (Val Leeuwen Vegan Ice Cream)
Get it? Because it's our holiday episode!
This week on the show, we'll talk about our family's vegan holiday food traditions and review three kinds of Gardein canned soups.
Things we mentioned in this week's episode:
We also talked about this year's Thanksgiving lineup:
my mandarin orange cranberry saucea Gardein Holiday Roast, cooked in the air fryer (same temp, half the time!)My Quiet Kitchen's vegan corn puddingDianne Wenz's green bean casserolemy mashed potatoes with miso gravya homemade cherry crumble using canned cherry pie filling and homemade crumble toppingThis is the Thanksgiving menu we eat during normal years:
JL Fields's Instant Pot roast. I use all potatoes instead of potatoes and carrots, because I like mashed potatoes as a side dish.a double batch of my mandarin orange cranberry sauce, because Dave's dad is obsessed, and he deserves as much cranberry sauce as he wantsmy blender miso gravya big ol' kale salad (skipping the warm dressing, so I don't have to use the stove)a Marie Callender fruit pie for dessertSee acast.com/privacy for privacy and opt-out information.