I have been taking a hiatus from the blog to work on culinary skills. I find that if I can't work with writer's block, then a little innovation in other areas helps.Canadian Thanksgiving was superb. I made vegan gluten free dressing with brown rice bread with almond and cashew nut butter gravy. My sous chef made homemade chips. There was a bowl of canned cranberry jelly, and pears for the sides.
Tonight I made Bean without Bacon soup, a vegan spin on a classic fall comfort food. Served again with more cranberry jelly, and potatoes, it was a comforting rustic meal.
Tomorrow, I make my standby Vegie Stirfry with Tofu Croquettes.
All this has inspired me to send out an article on Plains Native American tribes to a history magazine geared toward middle school grades. Will let my readers know if my conquests as a culinarian translate to the published page.
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