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.