Meat Free Monday: V for VeganDressing

Remember remember the 25th of December

The vegan cornbread dressing’s hot

I see no reason in this merry session

The dressing should be forgot

Okay,  so I didn’t exactly cook this while wearing a Guy Fawkes mask, but I did mark it to differentiate it from the other cornbread dressings at our family gatherings. 

I used the same recipe I used at Thanksgiving, ChefMom’s vegetarian cornbread dressing. I still used Food52’s  vegan cornbread recipe as my base. 

But I modified the dressing a little. Last time, we were a bit put off by the strong sage flavor, so I eliminated the extra sage from the recipe (the poultry seasoning already has sage in it).

But the biggest change was the incorporation of biscuits into the mix. My grandmother’s recipe used half cornbread and half biscuits as its base. I’d say mine is 2/3rds cornbread and 1/3rd biscuits. 

I think those two changes will make it feel more like”home…” 

…and they did. Everybody liked the dressing a lot more this time, judging both from their comments and their poetion size.

Mission accomplished. 

Meat Free Lagniappe: Panera Bread

Three words: Autumn Squash Soup

It’s vegan.  It has pumpkin seeds on top.   It comes with a toasted baguette (also vegan). It’s AMAZING.

I also had the Mediterranean Veggie Sandwich, Anne it was great.  The soup outshone it, but it was still really good. 

They always have several different seasonal iced tea flavors,  like ginger plum hibiscus, and lots of yummy bagels.