I had to work this Thanksgiving, (see my review from Jackson Hole, WY), and didn't get to have dinner with my family but last night my 11 year old daughter made a Tofurky for dinner. It was amazingly and surprisingly good with both taste and texture combinations that reminded me of Thanksgiving meals in a former life. The basting sauce was a very sage-y combination of sage, oil, salt and pepper and garlic. Everything else was right out of the package.
|Tofurky with a bread, wild rice, barley stuffing. You can see the basting liquid just to the right of the carrots and onions.
|Where is Goldilocks?
|Some of the included gravy. Not terrible for heat and serve. But very easy!
Thanks sweetheart. It was the best Thanksgiving ever.
As you can sort of tell, I try and do the healthier thing given an option. Sometimes you just don't get the option ... sometime you just don't want an option. The next day, my daughter made a vegan chocolate cake from "The Joy of Vegan Baking," by Colleen Patrick-Goudreau. It was incredibly creamy and moist and chocolaty and in my mind breakfast in a world without calories starts with a slice of this and a cup of coffee.
|Of course she couldn't serve Dad a cake that wasn't dusted with powdered sugar!
|I think I'm getting the hang of the macro feature of the camera. Now doesn't this remind you of the picture in the dictionary under "scrumptious?"