Happy Black Friday to you all! I hope you enjoyed the Thanksgiving holiday as much as I did yesterday! Scott and I went to my parents' house and feasted! Mom started cooking on Wednesday, then she got up at 5:10 yesterday to get rolling again. Scott and I got there a little before 10am so I could help. Of course, my family is not vegetarian, but let me outline the feast that was available to me as the family vegetarian yesterday: smooth mashed potatoes, sweet potato casserole, green bean casserole, buttery corn casserole, candied yams, speckled butter beans, roasted Brussels sprouts (from the recipe on this very blog), vegetarian cornbread dressing, homemade macaroni and cheese, and store-bought rolls. And that's just dinner. For dessert there was homemade yellow cake with homemade chocolate icing, 2 pecan pies, lemon icebox pie, banana pudding, and chocolate pie from my Granny's famous recipe. It was, truly, a feast, and I took full advantage of the gorgeous Southern food and the warm company of family.
Now, one pickle that vegetarians sometimes find themselves in at Thanksgiving is the issue of the sweet potato casserole. You'll find that the casserole is there calling to you, all nice and vegetarian, but someone sticks marshmallows on top! (For those of you who don't know, marshmallows contain gelatin, and gelatin is not vegetarian. I will spare you the details, but you can search the web for information if your curiosity is piqued.) Here's an alternative topping for a sweet potato casserole that is more seasonal and absolutely delicious! It's what my mom uses:
1/2 c. all-purpose flour
1/2 c. brown sugar (YUM!)
1 c. chopped pecans
1/3 c. melted vegan butter
Just mix the ingredients well and spread in clumps over your casserole. It bakes to a sweet, crunchy, nutty, awesome thing when you bake the casserole. Happy holidays!
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