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The all-vegan MSV Thanksgiving table for 2016 went a little something like this:

To welcome our guests, a version of this spiced pear and ginger cocktail. Totally lovely. This'll definitely show up on the MSV entertaining table again. (Also, I went a little bananas and made botanical drawings to accompany all the items.) Get my (slightly simplified) version of this great cocktail here.

Tofu-pecan loaf and fluffy biscuits (same as last year).

A lackluster citrus and green bean salad that I'll replace next year. Win some, lose some.

Cranberry relish, same as ever.

A first stab at horchata cheesecake that decidedly needs more tests. Still tasted good, though.

And, finally, the pleasant surprise of the year. I tweaked my regular dressing to streamline the process. I replaced the corn bread (which I used to bake a day or two before) with store-bought prepared polenta, replaced the figs (which I used to soak and chop) with already-small currants, and took the walnuts down just a bit. The result is totally dreamy and a little more harmonious than my old dressing. This couldn't have worked better. I seriously recommend this recipe over the old one. The polenta's creaminess adds an unbeatable textural improvement that I refuse to do without from here on.


If you got a long weekend, I hope it was lovely.

MSV subscribers (you can join their ranks if you haven't already) got a little note about this in their emails, but I'm taking this week off, leaving the blog quiet for now while the East Tennessee communities try to work through this week's damage in The Great Smoky Mountains National Park and nearby towns.

See you again soon.