The Chefs: Jennifer and Native Foods
The Menu: A slice of vegan Wellington from Native Foods, mashed potatoes with gravy, and cornbread stuffing
The Goods: It's Thanksgiving, round 2. Thanks to leftovers from Publisher Joseph Connelly, the VN staff had yet another lunch eating the amazing Native Foods' Wellington. Personally, I'm a Tofurky gal, but now that I've tried this stuffed Wellington (kale! turkey seitan! sweet potatoes!), I know there's room for more on my Thanksgiving plate next year. Now that Thanksgiving is over, I can't wait for the holidays. Specifically, Christmas cookies. My mother-in-law and I bake up a batch together every year, and if I could enter the VN Holiday Cookie Contest, I would veganize her almond and raspberry jam thumbprint cookies. But since I can't enter (hello, KitchenAid mixer), I hope you will.