Having first gone vegetarian back at the age of thirteen, I’ve spent many-a-holiday dining on salad. People tend to panic a bit when feeding vegans and vegetarians, and I always feel bad. Salad avoids having to make people go out of their way, and I know that when you’re unfamiliar with meatless and dairy-free cooking it can be pretty intimidating.
As a blogger I get lots of questions from readers on how to accommodate their guests’ dietary needs. I usually point them to a few recipes and make suggestions for easy ingredient swaps. That was before I got my hands on a copy of Isa Chandra Moskowitz’s new book, The Superfun Times Vegan Holiday Cookbook. This book is jam-packed with recipes for every holiday occasion. I expected the book include just recipes for the end-of-year holidays, but it actually covers everything from the Superbowl to Chinese New Year to Cinco de Mayo.
I chose to make the traditional stuffing because I always miss out on stuffing. So many times I’ve had a host that was thoughtful enough to cook some stuffing outside of the turkey, only to find out it was made with chicken broth. This stuffing is totally vegan — no chicken broth here! But it’s flavorful and savory enough that I don’t think anyone would know the difference.
So far I’ve also tried the creamy whipped potatoes from the book, and they were fantastic too — the first vegan mashed potato recipe I’ve tried that actually tastes like my mom’s fluffy mashed potatoes.
The best bread for this stuffing is a nice, big loaf of country white bread that you dice yourself. Sliced sandwich bread tends to be sliced too thin. It’s also best if the bread is a few days old and relatively dry. If it seems fresh and springy, toast the bread cubes for 5 minutes in a 325°F oven before proceeding with the recipe.
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