Thanksgiving week was a grand affair at the Roediger House, beginning with Sunday evening's arrival of what we lovingly call The Oklahoma Crew. Yep: they drove all this way, around 1,000 miles, to allow us a gracious amount of time for laughing and talking and hanging out and eating good food. The convivial carload that pulled up in the driveway did include two posse members who prefer a vegetarian menu over this holiday, a departure from their normally strict vegan lifestyle. We began last Sunday night with an actual vegan offering: vegetarian chili. If they were so inclined, southern sweet cornbread was offered, as was sour cream and cheese. It was a fine start to the week, especially because I didn't have to eat any of that non-beef chili.
"Vegetarian Chili," from All About Vegetarian Cooking. By the editors of Joy of Cooking: Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. New York: Scribner (2000), p. 82-83. Cookbook was a gift from former student Alison Pomeroy.
Sweet Southern Cornbread adapted from "Golden Sweet Cornbread," from bluegirl on AllRecipes.com.
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