Fruit salad, baked acorn squash, sweet potatoes … These are great, but where is the dressing?
Right here. I made it this year, and while it’s not as good as Mom’s, it still hit the spot.
I used Chef Mom’s recipe, and it was good. She likes her sage and black pepper, though. I fixed this twice, and I’m still working on balacing the spices.
But before I could make vegan cornbread dressing, I had to make vegan cornbread.
I used Food52’s vegan cornbread recipe, which uses apple cider vinegar and baking soda instead of eggs. It felt like a grease school science project, and it tasted …
… well, I haven’t loved this much since my grandmother passed.
To make a long story short, I successfully navigated “Turkey Day” in vegan mode with no real problems.
And for me, that is something to be thankful for.