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Don’t think I can ever best last year’s post, so here’s something small. My vegan friend Amanda gave me a basting recipe for tofurkey that’s really fabulous:
Olive oil
soy sauce
agave nectar

How much of each ingredient you might want to include depends entirely on how large your roast is, and on your individual taste. When I make it for my roast, which is about the size of a coconut, it’s about half olive oil, half soy sauce(about a quarter cup of each) with only about a tablespoon of agave. I shake in about a teaspoon of sage, and at least a tablespoon of dried dill and rubbed thyme. Probably fresh herbs would be better, but I didn’t plan that far ahead, and I don’t want to go to the store in search of fresh herbs the day before Thanksgiving. Ha!

So what am I thankful for? A lot of the same stuff I was thankful for last year, but most of all for my own health, and the health of my family. It’s been a rough year in that respect, and I hope I can be thankful for everyone’s health next year too. I hope you can say the same. Happy Thanksgiving!


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