Pasta on Thanksgiving? Yup! That means not only will my table have, always at arms-length away, the deliciously savory brown mushroom gravy (for the scratch-made seitan tofurkey, smashed buhdayduhz and count ’em, 1-2-3 stuffings), but you best believe ladles of this marvelous red stuff will be poured all over the second course too. It’s tradition.
Smashed buhdayduhz, mushroom gravy, whole wheat crust/sugar free apple pie, seitan tofurkey, cornbread stuffing w/ “sausage” and craisins, traditional bread stuffing made w/ homemade whole wheat bread and a hearty wildman stuffing of black rice, farro, cannellini beans and sweet potato.