Hello and welcome to another edition of our Saturday catch up. I floated the idea of a “holiday hotline” edition for the Q&A section this week on Instagram, and a bunch of you came through with some great questions. I’m happy to answer more in the comments leading up to the big day next week (and of course on the actual recipe pages of the blog).

We are hanging the lights and doing a bit of merry making this weekend. I also get my winter tires! This is my first year having them and I am THRILLED. Last winter was pretty brutal here for snow and ice. Driving down the narrow country road to my gym at 5am was a white knuckle affair every time, so some extra grip is a major upgrade. Watch this be the mildest winter we’ve had in years lol.

Anyway, I hope you’re taking care out there!

5 Things I’m Reading:

1. I’m a Psychoanalyst. This Is What Technology Is Doing to Us. via The New York Times (gift link)
2. Who Was the Foodie? via The Yale Review
3. The Dilemmas of Digital Samsara via Tricycle Magazine
4. Aging Out of F*cks: The Neuroscience of Why You Suddenly Can’t Pretend Anymore via Life Branches
5. Will Living A Less Ambitious Life Make Me Happier? via The Good Trade

5 Things I’m Enjoying:

1. I never tire of seeing Katie Kreen’s bird friends on Insta
2. I downloaded brush with bree’s watercolor brush set for Procreate, and am having so much fun “painting” with them on my iPad. It’s a very chill, low stakes hobby, and the blending brushes really do create realistic end results
3. From the Ezra Klein Show: Patti Smith on the One Desire That Lasts Forever
4. We watched Guillermo del Toro’s Frankenstein recently and loved it
5. Really into the Catelli Protein+ pasta lately. Eats just like regular pasta, has a decent amount of fibre, and (for my fellow Ontarians) Food Basics puts it on sale all the time.

5+ Questions (Holiday Hotline Edition!):

1. Do I absolutely have to make the mashed potatoes last minute?
   If you have a slow cooker, nope! You can make them earlier in the day, pop them in the slow cooker and smooth the top. Drizzle some olive oil or dot the top with vegan butter (so the top doesn’t dry out) and keep it on low. Hailee Catalano also posted a brilliant non-slow cooker method for keeping mashed potatoes over a few hours, which you can find here.
2. I have no idea what to serve as a “main” for vegans in my family and it is stressing me out. I am not interested in Tofurkey!
   I have a lot of well-loved vegan mains in my holiday roundup that you can peruse. But if it stresses you out too much, why not just focus on making some really bangin’ vegan-friendly sides that everyone can enjoy? One of my fave vegan recipe developers Nisha Vora took this angle with her Thanksgiving piece for The New York Times Cooking section, and I think it’s brilliant. Vegans and vegetarians in general are used to leaning into the sides at holiday dinners anyway. Speaking purely for myself, the sides are always the most appealing part!
3. Love your butternut galette! Have you ever served it room temp?
   Yes it is great at room temperature. The crust stays nice and tender with the little crisp edges and the filling is just as tasty. I almost like it better that way because all of the flavors come through more clearly.
4. Your go-to mushroom gravy?
   Why it’s this recipe of course! The nice thing about this one is that it’s essentially a glorified potato and mushroom soup. There’s no flour or concentrated starches involved, so it’s extremely make-ahead friendly. The texture stays reliably the same and the flavor only gets better as it sits.
5. Any additional stuffing tips/tricks? I’ve made yours the last couple years.
   I know that I call for a 9×13 baking dish, but I think I prefer making it on a half sheet pan where I can spread it out as much as possible. Every single bite has crispy-crunchy edges! With a bit of gravy on top, you get the ideal texture and flavor mix.
6. Have you ever attempted pecan pie? I’ve tried many recipes and can’t seem to nail it.
   This is a recent dilemma for me. Not having eggs in the picture makes it tough! They add fat and a soft, unifying power/texture. The best vegan pecan pies/bars I’ve had incorporate either: chocolate (like I do in this recipe) or banana. But you have to be okay with chocolate or banana flavors, which kind of misses the point. Any pure adaptation of pecan pie that I’ve tried with all vegan ingredients had a weird crunchy-oily texture on top and was cloyingly sweet. If anyone reading this has made a GREAT vegan pecan pie, please let us know in the comments!
7. I have to bring a side and I want to bring something healthyISH. Any suggestions?
   Holiday Farro Salad with roasted carrots, persimmon, pomegranate, radicchio, toasted almonds, and mint. Go heavy on the vegan feta topping if you want to emphasize the ISH.
8. What’s a crowd pleasing vegan appetizer?
   I have learned the hard way that most people gravitate towards cheese platters or dips. Assembling little pastries, crostinis, skewers, and rolls is cute and fun, but people like what they like! Kale artichoke dip with pepperoncinis is my go-to because it’s a familiar flavor profile for a lot of people with a few little twists. It’s great warm and at room temp.
9. Family members make fun of me for being vegan. It bothers me and I never know how to respond. What should I do?
   It’s weird and counterintuitive, but they’re probably just trying to connect with you! Sometimes that’s just how people relate and converse at these gatherings (I know this dynamic all to well). Unless they’re being truly malicious and mean-spirited, I would resist the temptation to argue or mock them back for eating animal products. Nobody has ever fundamentally changed or seen things in a brand new way because they were judged at Thanksgiving. I recommend being the best example of a very chill, vibrant and positive vegan person. Let your powerful aura do the talking ;)
10. I get tired of the sweet squash/sweet potato recipes. Any suggestions for shaking it up?
    I hear ya on this one! Roasted squash with cherry tomatoes and herbed yogurt has lots of fun spice and sour flavor contrasts. This roasted sweet potato salad with warm olive and chickpea dressing is also a nice change of pace!
    

5 Seasonal Recipes:

1. Kale Power Salad with Spicy Almond Dressing
2. Creamy Mushroom Barley Soup with Lentils & Dill
3. Harissa Coconut Lentils with Kale & Roasted Sweet Potatoes
4. Quick Noodle Stir Fry with Gochujang Sauce
5. Cranberry Clementine Muffins with White Chocolate