This year Thanksgiving presented an extra special event for Greg and me.

Disappointed that Farm Sanctuary was not holding the annual Celebration for the Turkeys at the local Farm Sanctuary as in years past – truly, a highlight of our year – imagine our delight when veg chef extraordinaire Miyoko Schinner and her husband decided to host a Thanksgiving (Thanksliving?  Plantsgiving?) potuck on their new digs, a beautiful sixteen acres in West Marin that came to them complete with a barn for launching an animal rescue sanctuary project. Greg caught it all on video here:

A Farm Thanksgiving Potluck - complete with rescue goats feasting on the landscaping!

The potluck proved beyond spectacular.  We brought a couple of dishes to contribute to the feast, recipes from The Plant-Based Journey, Cranberry Sauce with Oranges and Dates and Apple Crisp .

It also meant an opportunity to finally be served up helpings of Miyoko’s famous UnTurkey – and it exceeded its reputation! I’ve received so many questions about how Miyoko’s UnTurkey is made, I am including her fascinating how-to-make-UnTurkey video here for your benefit.  

How to Make UnTurkey

Miyoko insists it isn’t complex.  Yet for a lazy cook like me, it’s a good thing that Miyoko made it for us so we didn’t have to.

Back to CBS TV this week...

I hope you have enjoyed the last couple of segments I've had the pleasure of doing on CBS TV this Fall, including 5 Fast Ways to Plantify Your Plate and Whole Food Holiday Eats.  I've been invited back later this week for Plant-Based Party Hors D'oeurves, featuring several recipes from The Plant-Based Journey. These have been so much fun to do and I promise to send you a link to the video clip as soon as I can.

As we move further into the holiday season, stay connected and close. Take time for solitude and quiet, making it possible for you to be more calmly present with all that goes on at this time of year.

And let's get more people eating plants!

Avanti,