Where's the Beach?

Prosperity Dinner Bowl Last night I ended up relinguishing kitchen control to Jason. I was so tired after not getting much sleep, and that was setting in big time by 6 pm. I really could have just gone to bed by 7. I had been thinking about black-eyed peas, Apricot Glazed Brussels Sprouts , wild rice, and roasted sweet potatoes combined in a bowl with some sort of vinaigrette to tie them all together. So that you could just mix it all together. Jason had other ideas that included using fingerling potatoes. I did tell him my ideas and also told him to just do whatever because I so didn't care at that point. He actually ended up putting together my dish idea for the most part. He cooked the wild rice with the peas. He did use fingerling potatoes plus sweet potatoes (upon request). I made the glaze for the sprouts and used that as a base for a dressing for the peas. It was simple, but very hearty and satisfying.   Now, let's hope this brings us the luck and prosperity it...

Finally, as promised, here is my vegan Thanksgiving menu (well, vegan minus the turkey mom brought of course). Smashed Sweet Potatoes Wild Mushroom Green Bean Casserole Pumpkin Risotto Apricot Glazed Brussels Sprouts Homemade rolls (wheat and gluten-free) Turkey with dressing (brought by my mom) Faux chicken with chipotle cranberry relish for myself Vegan Gravy (courtesy of Angela at Oh She Glows ) Gluten-free Pumpkin Roulade (from local bakery) I started off Friday morning around 8 am prepping some of the food to make it easier to put together when it came time to eat. Onion rings smell really odd at 8 am I might add. I steamed the sweet potatoes and sat those aside. I knew I could reheat them in the microwave and smash them at the last minute. I reconstituted the mushrooms and put together the green bean casserole ahead of time, leaving the onion rings off of course. I also made the gravy as well so that I could put away all small kitchen appliances. I really was trying...