Well hello and welcome to another edition. Sorry I missed you last week! Sleep was even more elusive than normal and it felt like nothing was clicking/I was in a fog constantly. I finally saw my doctor about it this week and things are moving in the right direction.

Beyond that, nothing much of note is new here. I had a chat with Foodie Digital this week that centered around adding a new content focus to the blog. If you’ve followed along here for a while, you already know: vegan dinner recipes are my main thing. In the interest of diversifying and providing more plant-based resources for all types of cooks, there’s going to be more bakes and sweets posted over the next year or so. Scones, cookies, bars, yeasted treats, galettes, tarts, muffins, and others in the vein of “approachable weekend bakes.” Nothing too fancy! As always, I truly value your point of view in all of this. If you have feedback/requests as I dig into this topic, do not hesitate to let me know in the comments or via email.

I hope that you’re having a restful weekend filled with the things and people you love. Big hug :)

5 Things I’m Reading:

1. Martha Stewart Transformed the Dinner Party. Was That a Good Thing? via The New York Times (gift link)
2. The hot new trend in marketing: hating on AI via Business Insider
3. Are we living in a golden age of stupidity? via The Guardian
4. Women Being Seen: Desire, Dating & the Politics of Beauty via The Newsletter with Lily Diamond on Substack
5. In Search of the Yakult Lady via Eater

5 Things I’m Enjoying:

1. The new ROSALÍA album LUX is really doing it for me. Her artistry is truly fearless! To me, the way she translates curiosity (the “emotional arc of feminine mystique, transformation, and transcendence” with this album) to music is singular in the current pop music/pop-adjacent landscape. I also (rather predictably!) loved watching the Zane Lowe interview.
2. How to block AI posts on Pinterest. This setting doesn’t grab everything, but does cut it down significantly.
3. Dr. Jessica Knurick on Liz Moody’s podcast
4. Jeremy Allen White on Table Manners is a delight to watch.
5. Finally started watching Abbott Elementary, and it is SO funny and wholesome. Principal Ava has me screaming in every episode lol.

5 Questions:

1. Can you recommend a Thanksgiving salad that holds up to assembling about an hour ahead of time?
   Yes! Shredded Fall Greens with Sherry Thyme Vinaigrette (top with hazelnuts right before serving), Chopped Apple, Kale & Parsnip Salad with Miso Mustard Dressing, and Thanksgiving Panzanella (just put the toasted bread on top of the dressed salad and toss it in right before serving).
2. How do you decide on which set of meals to make for a given week?
   Lately I am planning what to make based on sending my partner with leftovers the next day for lunch. He’s recently gone back to full time in-office work and spending $20+ on lunches every day is not ideal! We have our go-tos like pasta dinners, grain bowls, big salads, soup with a salad, curries, noodle stir fries, grilled/air fried tofu and sides, and on weekends I’ll do something a bit more involved like risotto or shepherd’s pie or something. I always try to incorporate seasonal produce when I can–right now it’s root vegetables, squash, radicchio, kale, and a few others. It’s all of our usuals, but I just make extra now :)
3. Favorite winter smoothies?
   Spiced Orange Cranberry Smoothie (I’ve got a pear cranberry one on the horizon), Chocolate Sweet Potato Smoothie, Salted Caramel Apple Smoothie, Tahini Shake with Cinnamon & Lime, Beet & Blood Orange Spice Smoothie, and Creamy Vanilla Chip Smoothie.
4. What’s the best vegan nacho cheese and the best vegan mozzarella for pizza?
   For nachos, I love to briefly freeze (like 15 minutes) a block of Nuts For Cheese’s Chipotle Cheddar before grating it to top nachos. I picked up this tip from their Instagram! It’s so good and the hint of spice is just perfect. For pizza, both the pourable and solid mozzarella from Miyoko’s are excellent. The pourable freaked me out at first, but it grew on me.
5. What’s your favorite trick to speed up a recipe when you’re short on time?
   I use my little vegetable chopper/mini processor to make quicker work of the chopping. I also sometimes buy pre-cut/shredded greens or boiled and peeled beets at the grocery store for a little shortcut. I often cut vegetables a bit smaller when roasting so that they cook faster. I also use my Souper Cubes to freeze batches of rice/quinoa/millet in perfect portions so that I have it ready to go with a curry, stir fry, or as the base of a grain bowl.
   

5 Seasonal Recipes:

1. Lemony Lentil Vegetable Soup with Rosemary & Fennel
2. Spicy Maple Tofu Bowls with Golden Garlic Rice & Broccolini
3. Gochujang Peanut Sweet Potato Salad with Green Beans
4. Mushroom Brown Rice Bake with Caramelized Shallots, Crispy Lentils & Gremolata
5. Loaded Brussels Sprouts Salad with Creamy Maple Mustard Dressing