Swinging Past Center

Ah, Thanksgiving. "Turkey Day." For me, it's more like "Carb Day(s)". These are the days, my friends, the days of pies, turkey, stuffing, pies, and stuffing. Did I mention pies*? Or stuffing?

Yes.

This morning I woke up with a deep, primitive desire--nay, a need--for grapefruit. A white bowl full of astringent, garnet grapefruit pieces and creamy, green avocado chunks scattered with toasted pine nuts and a touch of salt and mint. From there, I dove into my vegan and vegetarian cookbooks. And then I realized that, were I to prepare the famous carrot-miso spread from the ION restaurant's cookbook, well, I'd have to bake fresh bread. So out came King Arthur Flour.

Here's a sampling of the menu I've concocted:

spicy vegetable and cashew soup, bread with carrot-miso spread
broccoli-tofu phyllos, roasted red pepper sauce, salad with gomashio and lemon juice
grilled cajun tempeh, roasted red pepper sauce, salad

lunches: roast beef and apple sandwiches (thanks, Ann)

I'd better get to the store.

*I'd vowed to eat only pumpkin pie and sworn off pecan. Pumpkin has much more fiber and fewer calories than its sugary cousin. But then a homemade pecan pie was staring me in the eye, laughing, enticing, a veritable siren song of pecan-encrusted heaven. I ate it.