For the Thanksgiving break, my school gets the entire week off. Being that I was on vacation mode, I completely neglected the blog. Kristina has a similar excuse. While I feel that it is my history teacher duty to tell of the real story of Thanksgiving, this is a food blog and not a history blog and I will spare you the details.
Thanksgiving is my mother’s favorite holiday. She loves cooking and feeding people and is quite phenomenal at both. Because of this, I did not really cook the week I was home in Tallahassee. I also declared vegan amnesty during the week. I had once watched an interview with Bill Clinton (who is a vegan!), and he stated that he does eat a little bit of meat and some dairy during this holiday. I consider this close to a presidential pardon, and although I ate with caution, I did eat non-vegan food. I am really lucky and grateful to have such a supportive family during this dietary change, they altered some of the meals to help me! My mom cooked many of the dishes with EarthBalance vegan butter, and there were plenty of veggie based options throughout the weekend!
One of the things I did cook during the week was a post Thanksgiving dinner lunch. Inspired by the Mama Ling Ling’s Thanksgiving sandwich at the Orlando sandwich shop PomPoms (if you are reading from Orlando, I highly recommend them!) I created a Thanksgiving Sandwich
2 pieces of bread (I used sourdough because that was what was in the house)
collards (my new FAVORITE leafy green veggie)
Place delicately into the george forman and press down…cook until the top is crunchy!
Enjoy and bask in the awesomeness of a Thanksgiving left over sandwich. *Please do not feel limited by the ingredient list…the original sandwich has stuffing, mashed potatoes, cranberry chutney, turkey, and cream cheese…be creative!*