{"id":6558,"date":"2020-04-05T11:11:00","date_gmt":"2020-04-05T16:11:00","guid":{"rendered":"http:\/\/benpollock.com\/brick\/?p=6558"},"modified":"2025-12-30T13:19:52","modified_gmt":"2025-12-30T19:19:52","slug":"thanks-giving","status":"publish","type":"post","link":"https:\/\/benpollock.com\/brick\/2020\/04\/thanks-giving\/","title":{"rendered":"Thanks, Giving"},"content":{"rendered":"\n<p>Here is a Thanksgiving menu that I&#8217;ve been refining the last three years. It&#8217;s low-fat whole-food plant-based vegan. We&#8217;ve found that when you reduce the oil to near-zero you can move around after the dinner rather than lumber with groans over to the TV room.<\/p>\n\n\n\n<p>First is the &#8220;meat&#8221; or the protein-focused entree. It&#8217;s a <a href=\"https:\/\/benpollock.com\/brick\/2018\/11\/neat-loaf\/\">veggie Neat Loaf<\/a>. Most years I <a href=\"https:\/\/benpollock.com\/brick\/2012\/11\/kabocha-theater\/\">stuff a pie pumpkin<\/a> or another winter squash with a favorite veggie dressing, but you can skip the gourd and just bake the stuffing. I have a great cranberry sauce but my family likes canned; if you find canned cranberry sauce without high fructose corn syrup let me know. The leftovers from these are pretty obvious, but if you have an unused can of pumpkin puree, here&#8217;s <a href=\"https:\/\/benpollock.com\/brick\/2020\/11\/dickinson-chili\/\">Dickinson Chili<\/a> for the long weekend.<\/p>\n\n\n\n<p>Otherwise, take a look at <a href=\"#beans\">Scratch Green Bean Casserole<\/a>, <a href=\"#potatoes\">Mashed Potatoes and Gravy<\/a>, <a href=\"#cranberry\">Cranberry Sauce<\/a> and <a href=\"#rolls\">Yammy Rolls<\/a>. Update November 2025 : <a href=\"#quick-gravy\">Quick Gravy<\/a><\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"beans\">Scratch Green Bean Casserole<\/h2>\n\n\n\n<p class=\"has-text-align-left\">This takes a little time to assemble but it&#8217;s so much tastier than the ol&#8217; food label recipe. Serves 4-6 as a side, and is easily doubled. Adapted from Forks Over Knives&#8217; <a href=\"https:\/\/www.forksoverknives.com\/recipes\/vegan-baked-stuffed\/the-best-green-bean-casserole\">Best Vegan Green Bean Casserole<\/a>. (Updated 12\/25\/2025.)<\/p>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<ul class=\"wp-block-list\">\n<li>For crispy onion topping (optional, see Note)\n<ul class=\"wp-block-list\">\n<li>1 medium to large onion, thinly sliced<\/li>\n\n\n\n<li>1 Tablespoon ground flaxseed<\/li>\n\n\n\n<li>Salt and ground black pepper<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li>12 oz. frozen green beans (cut preferred over French\/long)<\/li>\n\n\n\n<li>1-3 teaspoons cooking oil<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<ul class=\"wp-block-list\">\n<li><span style=\"font-family: -webkit-standard; font-size: medium; white-space: normal;\">For mock cream of mushroom soup<\/span>\n<ul class=\"wp-block-list\">\n<li>1 Tablespoon vegan butter\/margarine<\/li>\n\n\n\n<li>1 medium to large onion, diced<\/li>\n\n\n\n<li>8 oz. fresh mushrooms, any kind, rough chopped or thick slices<\/li>\n\n\n\n<li>1-2 cloves garlic, minced<\/li>\n\n\n\n<li>1 Tablespoon flour<\/li>\n\n\n\n<li>2 cups plant milk, divided use<\/li>\n\n\n\n<li>2-3 teaspoons Italian herb blend<\/li>\n\n\n\n<li>1-3 teaspoons good vinegar (optional)<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li>2 Tablespoons sliced or slivered almonds (optional)<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Preheat oven to 350 degrees. Oil\/grease 2-3 quart casserole.<\/li>\n\n\n\n<li>For crispy onion topping: Line cookie sheet with parchment paper. In medium bowl mix together flaxseed, 1\/4 teaspoon salt and 1\/4 teaspoon pepper then add in sliced onions to coat and let rest 5 minutes to absorb. Gently spread onions on cookie sheet and bake 15 minutes. Let cool.<\/li>\n\n\n\n<li>Steam green beans in saucepan or microwave according to package directions. Green beans should not be overcooked; slightly undercooked is fine. Drain (consider using liquid elsewhere).<\/li>\n\n\n\n<li>For mock cream of mushroom soup: In a small bowl stir together flour and 1\/4 cup plant milk; a few small lumps are OK. Heat large (12-inch) skillet on medium then add oil. Add onions and cover, cook 4-5 minutes. Add mushrooms and garlic to onions then cover and cook another 3-4 minutes, stirring occasionally. Add to skillet the remaining 1 3\/4 cups plant milk, the flour-plant milk mix, herb blend and optional vinegar, and stir well. Add cooked green beans and stir carefully as skillet&#8217;s full. Taste to optionally add a little more salt and black pepper.<\/li>\n\n\n\n<li>Spoon the skillet mix into the prepared baking dish. Scatter the baked onions then optional almonds over the top, cover loosely with foil and back 20 minutes. Remove foil and bake uncovered another 10 minutes.<\/li>\n<\/ol>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Note<\/strong>: Instead of Step 2, use most of a canister of French&#8217;s Original Crispy Fried Onions (or similar) to scatter on top before baking. Only 1 onion for the mock mushroom soup is needed then.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"potatoes\">Mashed Potatoes with Brown Gravy<\/h2>\n\n\n\n<p>As part of a holiday meal, this serves 4-6 people. The gravy of course can be used for other items at the table. Potatoes adapted from <a href=\"https:\/\/www.pcrm.org\/good-nutrition\/plant-based-diets\/recipes\/mashed-potatoes\">Physicians Committee<\/a> for Responsible Medicine. Gravy adapted from Forks Over Knives&#8217; <a href=\"https:\/\/www.forksoverknives.com\/recipes\/vegan-sauces-condiments\/creamy-mushroom-gravy\/\">Creamy Mushroom Gravy<\/a>.<\/p>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<ul class=\"wp-block-list\">\n<li>2 cups low-salt vegetable broth or water<\/li>\n\n\n\n<li>2 pounds potatoes &#8211; white Russet, yellow\/gold or red<\/li>\n\n\n\n<li>Up to 2 cups plant milk<\/li>\n\n\n\n<li>2-4 Tablespoons nutritional yeast<\/li>\n\n\n\n<li>Salt and ground black pepper<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<ul class=\"wp-block-list\">\n<li>1 medium onion, large dice (1-1 1\/2 cups)<\/li>\n\n\n\n<li>1 carrot, thickly sliced<\/li>\n\n\n\n<li>1 rib celery, thickly sliced<\/li>\n\n\n\n<li>6-8 oz. fresh mushrooms<\/li>\n\n\n\n<li>1-2 cloves garlic, minced<\/li>\n\n\n\n<li>Potato cooking liquid<\/li>\n\n\n\n<li>1 teaspoon poultry seasoning<\/li>\n\n\n\n<li>2 Tablespoons cashew butter<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n<\/div>\n<\/div>\n\n\n<div class=\"wp-block-image is-style-default\">\n<figure class=\"alignright size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"300\" data-attachment-id=\"6569\" data-permalink=\"https:\/\/benpollock.com\/brick\/potato-masher-open-clip-art\/\" data-orig-file=\"https:\/\/benpollock.com\/brick\/wp-content\/uploads\/potato-masher-open-clip-art.png\" data-orig-size=\"1000,2000\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"potato masher open clip art\" data-image-description=\"&lt;p&gt;Source: https:\/\/openclipart.org\/detail\/301195\/potato-masher &lt;\/p&gt;\n\" data-image-caption=\"\" data-large-file=\"https:\/\/benpollock.com\/brick\/wp-content\/uploads\/potato-masher-open-clip-art-512x1024.png\" src=\"https:\/\/benpollock.com\/brick\/wp-content\/uploads\/potato-masher-open-clip-art-150x300.png\" alt=\"Illustration of wire potato masher\" class=\"wp-image-6569\" srcset=\"https:\/\/benpollock.com\/brick\/wp-content\/uploads\/potato-masher-open-clip-art-150x300.png 150w, https:\/\/benpollock.com\/brick\/wp-content\/uploads\/potato-masher-open-clip-art-512x1024.png 512w, https:\/\/benpollock.com\/brick\/wp-content\/uploads\/potato-masher-open-clip-art-75x150.png 75w, https:\/\/benpollock.com\/brick\/wp-content\/uploads\/potato-masher-open-clip-art-768x1536.png 768w, https:\/\/benpollock.com\/brick\/wp-content\/uploads\/potato-masher-open-clip-art.png 1000w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/figure>\n<\/div>\n\n\n<ol class=\"wp-block-list\">\n<li>For potatoes: Add broth to large saucepan and bring to boil. Cut potatoes, either peeled or unpeeled, into 1-2 inch cubes and add to pot. Return to boil, reduce to medium-low and cook 20 minutes. Drain potatoes, reserving the liquid to make the gravy. Return potatoes to the pot, add 1 cup plant milk, nutritional yeast, and 1\/2 teaspoon salt and 1\/4 teaspoon pepper, and mash with masher or fork. Add more plant milk, gradually, until desired smoothness. Turn into medium microwave-safe serving piece (for reheating if needed).<br \/>Optional garnishes: fresh or dried chives, sweet or smoked paprika.<\/li>\n\n\n\n<li>For gravy: Heat large nonstick skillet on medium. Braise starting with 1\/4 cup water the onion, carrot and celery 3 minutes. Add 1\/4 cup more water and mushrooms and garlic and braise 2 minutes. In large measuring cup, add warm water to reserved potato water to make 2 cups then stir in poultry seasoning, 1\/4 teaspoon salt and 1\/4 teaspoon pepper. Puree vegetables with cashew butter in a food processor or blender using some of the seasoned liquid as needed. Return the puree to the skillet and add remaining liquid. Heat through 2-5 minutes, add a little warm water for desired consistency. Serve warm.<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"quick-gravy\">A Quick Gravy<\/h2>\n\n\n\n<p>Adapted from <a href=\"https:\/\/www.noracooks.com\/easy-vegan-gravy\/\">Easy Vegan Gravy<\/a> by NoraCooks.com<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 cups vegetable broth OR 2 cups water + 2 teaspoons low-salt vegetable broth powder<\/li>\n\n\n\n<li>1\/4 cup flour, any kind<\/li>\n\n\n\n<li>2-3 Tablespoons nutritional yeast<\/li>\n\n\n\n<li>1 Tablespoon soy sauce or similar<\/li>\n\n\n\n<li>1 teaspoon dried onion flakes<\/li>\n\n\n\n<li>1\/2 teaspoon prepared mustard<\/li>\n\n\n\n<li>1\/4 teaspoon dried garlic powder or granules<\/li>\n\n\n\n<li>1\/4 teaspoon black pepper<\/li>\n\n\n\n<li>Salt to taste<\/li>\n<\/ul>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Place all ingredients in a small saucepan. Set pot on stove and heat to medium-high.<\/li>\n\n\n\n<li>Stir continuously, using a whisk or fork, for 2-4 minutes as it comes to a boil, until flour lumps fully dissolve and gravy thickens.<\/li>\n\n\n\n<li>Move pot off burner. Taste and add a little salt if needed.<\/li>\n\n\n\n<li>The gravy will continue to thicken as it cools to serving temperature. Can be reheated gently, adding a few Tablespoons of water if needed to thin.<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\">Note<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>The seasonings can be adjusted to taste.<\/li>\n\n\n\n<li>Prepared mustard refers to conventional hot dog mustard, Dijon mustard etc. I prefer stone-ground mustard.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"rolls\">Yammy Rolls<\/h2>\n\n\n\n<p>These are so good I&#8217;ve made them several times after Thanksgiving. Adapted from Christopher Kimball&#8217;s Milk Street <a href=\"https:\/\/www.177milkstreet.com\/recipes\/portuguese-style-sweet-potato-rolls\">Portuguese-style Sweet Potato Rolls<\/a>. Similar recipes online call them <em>Bolo de Caco<\/em>. They look a bit like yellow-ish, chubby English muffins.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>12 oz. sweet potatoes, peeled, cut into 1-inch chunks OR 12 oz cooked, mashed sweet potatoes<\/li>\n\n\n\n<li>2\/3 cup water<\/li>\n\n\n\n<li>1 1\/2 teaspoons salt<\/li>\n\n\n\n<li>411 grams flour (3 cups), whole wheat, unbleached bread or a combination, plus extra flour for dusting<\/li>\n\n\n\n<li>1 packet yeast, or 2 teaspoons<\/li>\n<\/ul>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Heat water in medium saucepan on medium-high with potatoes and salt to boiling. Reduce to low heat, cover and cook 30 minutes, until potatoes very soft. Let cool 30 minutes. (Skip if yams already cooked.)<\/li>\n\n\n\n<li>Food processor method: Turn cooked sweet potatoes and remaining cooking liquid into processor bowl, Add flour and yeast. Process until a smooth dough forms, less than 5 minutes. Turn into a lightly greased bowl.<br \/>Bowl method: Turn potatoes and cooking liquid into lightly greased, large mixing bowl. Stir in flour and yeast, by spoon or by hand, continue mixing then kneading until flour is absorbed and a smooth dough forms, 5-10 minutes altogether.<\/li>\n\n\n\n<li>Cover bowl with plastic wrap and let rise until dough doubles, about 1 hour.<\/li>\n\n\n\n<li>Heat oven to 350 degrees. Line cookie sheet with parchment paper.<\/li>\n\n\n\n<li>Sprinkle flour on a large board or a clean and dry counter. Turn dough onto floured surface and divide into 8 pieces. Form each piece into a ball, place on the paper-lined cookie sheet and flatten to 4 inches wide. Cover loosely with plastic wrap and let rise about 45 minutes.<\/li>\n\n\n\n<li>Heat a large (12-inch) nonstick skillet on medium heat 4 minutes. Place 4 rolls in pan and cook 2-3 minutes. Turn gently with spatula and cook 1-2 minutes, about 5 minutes total. Return those gently to cookie sheet and cook the remaining 4 rolls the same way.<\/li>\n\n\n\n<li>Place sheet with 8 rolls in oven and bake 14 minutes. Place rolls on wire rack and cool at least 15 minutes before serving.<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"cranberry\">Just Sweet Enough Cranberry Sauce<\/h2>\n\n\n\n<p>Until I turned vegan in 2013, I always made <a href=\"https:\/\/www.npr.org\/series\/4175681\/susan-stamberg-s-cranberry-relish-tradition\">Mama Stamberg&#8217;s Cranberry Relish<\/a>, which retired NPR host Susan Stamberg has featured every November since 1971. It&#8217;s the late Craig Claiborne&#8217;s recipe. Funny thing is, only my mom and I liked its sour cream and horseradish, so as a dish to serve a gathering there&#8217;d always be a lot left over.<\/p>\n\n\n\n<p>The following is a more appreciated recipe for homemade, adapted from <a href=\"https:\/\/www.badmanners.com\/recipes\/cranberry-sauce\">Cranberry Sauce<\/a> from Michelle Albanese-Davis, once of Bad Manners.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>12 oz bag whole cranberries (frozen OK, no need to thaw)<\/li>\n\n\n\n<li>1\/2 cup water<\/li>\n\n\n\n<li>1 medium orange (~4-6 oz.) or 2-3 clementines\/mandarins, divided use<\/li>\n\n\n\n<li>1\/4 Cup brown sugar, light or dark, packed<\/li>\n\n\n\n<li>1 Tablespoon bourbon or rum (optional)<\/li>\n\n\n\n<li>Scant 1\/4 teaspoon salt<\/li>\n<\/ul>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Rinse orange well. With a small knife or peeler, cut off a half-inch wide by 2-3-inch long slice of orange peel with as little pith as possible. (See note.) Halve the fruit and squeeze the juice into a small saucepan.<\/li>\n\n\n\n<li>Rinse cranberries, removing the bruised or otherwise suspect ones, and dump the good berries into the saucepan. Add the rest of the ingredients to the pot.<\/li>\n\n\n\n<li>Over medium heat, bring to a boil, then reduce heat to a simmer. Stir occasionally and cook 6-8 minutes. Most berries will split from the heat, and the sauce will begin to thicken.<\/li>\n\n\n\n<li>Remove from heat. The sauce will continue to thicken as it cools.<\/li>\n<\/ol>\n\n\n\n<p>Serve at room temperature or cold from refrigerator. Makes about 2 1\/2 cups.<\/p>\n\n\n\n<h3 class=\"wp-block-heading has-large-font-size\">Notes<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Optionally, peel a few more zest strips before halving and juicing the orange and cut them lengthwise into matchstick-size ribbons. Top the sauce with these as a garnish.<\/li>\n\n\n\n<li>It&#8217;s also a fun topping for vanilla or chocolate ice cream. OK, an acquired taste.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Here is a Thanksgiving menu that I&#8217;ve been refining the last three years. It&#8217;s low-fat whole-food plant-based vegan. We&#8217;ve found that when you reduce the oil to near-zero you can move around after the dinner rather than lumber with groans over to the TV room. First is the &#8220;meat&#8221; or the protein-focused entree. It&#8217;s a [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[56],"tags":[],"class_list":["post-6558","post","type-post","status-publish","format-standard","hentry","category-holiday-cuisine"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":3943,"url":"https:\/\/benpollock.com\/brick\/2012\/11\/kabocha-theater\/","url_meta":{"origin":6558,"position":0},"title":"Kabocha Theater","author":"Ben S. Pollock","date":"November 23, 2012","format":false,"excerpt":"Thanksgiving. America's Feast Day. Serene Tureen (left) and Veggie Stuffing It was yesterday. Before I forget what my notes mean, here are two of the dishes whose recipes I've been tinkering with for years and now have just about settled on. We don't eat meat, so we keep experimenting with\u2026","rel":"","context":"In &quot;Holiday Cuisine&quot;","block_context":{"text":"Holiday Cuisine","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/holiday-cuisine\/"},"img":{"alt_text":"Serene Tureen, and Veggie Stuffing","src":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2012\/11\/Soup-in-front.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2012\/11\/Soup-in-front.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2012\/11\/Soup-in-front.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2012\/11\/Soup-in-front.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2012\/11\/Soup-in-front.jpg?resize=1050%2C600&ssl=1 3x"},"classes":[]},{"id":6728,"url":"https:\/\/benpollock.com\/brick\/2020\/11\/dickinson-chili\/","url_meta":{"origin":6558,"position":1},"title":"Dickinson Chili","author":"Ben S. Pollock","date":"November 27, 2020","format":false,"excerpt":"The website Bad Manners has great, simple vegan recipes. I've alternated making my Mom's Chili with a version of their Pumpkin Chili for cold-weather dinners for at least four years. So why \"Dickinson\" as the name for the adaptation? That's the variety of winter squash used in canned pumpkin. This\u2026","rel":"","context":"In &quot;Main Courses&quot;","block_context":{"text":"Main Courses","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/entrees\/"},"img":{"alt_text":"Acme Brick Company sample","src":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/WindsorParkVelour-Acme-Brick-16-9-for-Featured-Image-stand-in.jpeg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/WindsorParkVelour-Acme-Brick-16-9-for-Featured-Image-stand-in.jpeg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/WindsorParkVelour-Acme-Brick-16-9-for-Featured-Image-stand-in.jpeg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/WindsorParkVelour-Acme-Brick-16-9-for-Featured-Image-stand-in.jpeg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/WindsorParkVelour-Acme-Brick-16-9-for-Featured-Image-stand-in.jpeg?resize=1050%2C600&ssl=1 3x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/WindsorParkVelour-Acme-Brick-16-9-for-Featured-Image-stand-in.jpeg?resize=1400%2C800&ssl=1 4x"},"classes":[]},{"id":4879,"url":"https:\/\/benpollock.com\/brick\/2014\/07\/puttanesca-off-line\/","url_meta":{"origin":6558,"position":2},"title":"Puttanesca Off Line","author":"Ben S. Pollock","date":"July 8, 2014","format":false,"excerpt":"This pasta sauce says summer to me louder than gazpacho soup. If you\u2019re desperate for hot weather, this\u2019ll be almost as good with canned tomatoes and dried basil. The temperature contrast between room temperature sauce and steaming pasta is deliberate. Here's a quote from a 1985 newspaper recipe by Arthur\u2026","rel":"","context":"In &quot;Condiments&quot;","block_context":{"text":"Condiments","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/condiments\/"},"img":{"alt_text":"Part 1, \u201cArthur Schwartz\u2019 Uncooked Pasta Sauces,\u201d Arkansas Gazette, Aug. 7, 1985","src":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2014\/07\/Puttanesa-recipe-recto-150x150.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2014\/07\/Puttanesa-recipe-recto-150x150.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2014\/07\/Puttanesa-recipe-recto-150x150.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2014\/07\/Puttanesa-recipe-recto-150x150.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":7221,"url":"https:\/\/benpollock.com\/brick\/2021\/12\/joumou-haitian-soup\/","url_meta":{"origin":6558,"position":3},"title":"Appropriation: It&#8217;s What&#8217;s for Dinner","author":"Ben S. Pollock","date":"December 31, 2021","format":false,"excerpt":"Haitian Joumou Soup \u2014 non-fat vegan recipe I haven't cooked on a gas stovetop since early 1999, when we bought the current house. Top of my want list for a new home should we move has been a gas stove. Alas, in recent months media stories claim that cooking electric\u2026","rel":"","context":"In &quot;Holiday Cuisine&quot;","block_context":{"text":"Holiday Cuisine","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/holiday-cuisine\/"},"img":{"alt_text":"Some winter squash varieties at the 2013 Kew Gardens IncrEdibles Festival. Photo by Chiswick Chap CC4.0 license Wikimedia Commons","src":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Squashes_at_Kew_Gardens_IncrEdibles_2013.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Squashes_at_Kew_Gardens_IncrEdibles_2013.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Squashes_at_Kew_Gardens_IncrEdibles_2013.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Squashes_at_Kew_Gardens_IncrEdibles_2013.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Squashes_at_Kew_Gardens_IncrEdibles_2013.jpg?resize=1050%2C600&ssl=1 3x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Squashes_at_Kew_Gardens_IncrEdibles_2013.jpg?resize=1400%2C800&ssl=1 4x"},"classes":[]},{"id":4091,"url":"https:\/\/benpollock.com\/brick\/2013\/02\/skillet-squash\/","url_meta":{"origin":6558,"position":4},"title":"Skillet Squash","author":"Ben S. Pollock","date":"February 3, 2013","format":false,"excerpt":"I love roasted vegetables, but to me they're a nuisance. Fill two cookie sheets with chunks of veggies, after tossing with oil and herbs in a big bowl, bake nearly an hour, returning to toss a few times, and you get at most three servings. So finding comparable flavor in\u2026","rel":"","context":"In &quot;Main Courses&quot;","block_context":{"text":"Main Courses","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/entrees\/"},"img":{"alt_text":"At 10 inches long and 3 lb, 1 oz, this butternut squash is almost too big for the Skillet Squash recipe.","src":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2013\/02\/Skillet-Squash-300x300.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":7890,"url":"https:\/\/benpollock.com\/brick\/2024\/07\/clean-beans\/","url_meta":{"origin":6558,"position":5},"title":"Clean Beans","author":"Ben S. Pollock","date":"July 9, 2024","format":false,"excerpt":"The goal for Memorial Day extending to the Fourth of July this year was a recipe for baked beans tasting as I remember Mom opening a can or two and heating them, but also vegan and zero to low oil. 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