I hope everyone had a nice Thanksgiving. Our friend sent us home with generous leftovers from her wonderful feast yesterday. Among the vegan fare was maple pecan acorn squash (which was ridiculously delicious and I will be cooking one just like it later this week!), a spring mix salad with dried cranberries and raspberry vinigrette, roasted potatoes, rye bread, and fresh fruit, among other things. It was an amazing meal, and Naimah loved all the attention from the other children, and the adults, too.
In fact, she got a ring from a little boy who is intent on marrying her one day! That's right, my friend's 6-year-old son insists that he's going to marry Naimah one day, and he presented her with this heart-shaped ring. It doesn't fit on her tiny fingers yet, but I told him I will keep it in a safe place for now.
And now I'd like to show you one of my favorite quick and easy breakfasts; A Vegan McMuffin! It's made with a thick slice of medium-firm tofu (pan fried with Braggs and black pepper and a sprinkle of nooch), with a slice of yves canadian bacon and leaf lettuce on a toasted english muffin. Who needs McDonalds?