I’m A Guest On Local Podcast: 2 Weird Hungry Girls

…and the subject is vegan Thanksgiving!

I was delighted when Phoebe Canakis and Tracy Beaky recently asked me back to 2 Weird Hungry Girls, THE Lancaster Berks food and lifestyle podcast, to discuss how to be a gracious host and guest at any vegan Thanksgiving dinner. What to serve? What to bring? What to talk about? If you’re vegan and would like ideas OR if you’re not vegan but you’re–ugh–hosting one at dinner, please give us a listen!

For my episode, please visit To Stuff or Not to Stuff, A Vegan Holiday, which is always available through Phoebe’s website, Phoebe’s Pure Foods under the “Podcast” tab.

This podcast is made possible by The PEOPLE Chronicles. Please visit to see what other people in the community are talking about!


This episode features local Thanksgiving staple and side dish, Potato Filling, which is traditionally made, in addition to potatoes, bread cubes, milk, parsley, celery and onions, with A LOT of eggs and butter, although I’ve seen recipes without eggs too. Originally a Pennsylvania Dutch recipe, it CAN be made vegan, and the result is just as dense and delicious as any Potato Filling I’ve ever tasted! See how; my recipe is here.


Photo from Vegetarian Times

We also sampled seitan, which is a meat substitute made with vital wheat gluten. You can purchase vital wheat gluten in the health-food section of grocery stores and most health-food stores. It comes in a bag, as flour would, and, in fact, has the texture of fine flour. Bakers use it to condition their bread flours, but vegans use it to make seitan, which is a bit of a mystery to most newcomers. I followed this recipe for Holiday Seitan Roast from the most recent issue of Vegetarian Times. Learn for yourself how it comes together.

IMG_6523Of course, Thanksgiving isn’t Thanksgiving without pie. I mentioned I’d be making a vegan version of pecan pie, and that’s exactly what I did. What a decadent treat. Topped with whipped coconut cream, this is worth saving room for!

In the coming days, I’ll experiment with vegan pumpkin pie, but not before I work off pounds from the pecan pie.

Oh forget it! Who am I kidding? I’m waiting until January for the woking-it-off part. Or maybe spring. It’s time for celebration, and I’m breaking out my eatin’ pants! Thanks to Phoebe and Tracy for hosting me.

The French Fries of West Reading PART FOUR: Chatty Monks

My fun, frolicsome, fair and fine friend, Clare and I chased after MORE choice chew in the form of the cherished cooked, chopped spuds Friday at Chatty Monks. (Slogan: Chew Chant Chill)

You get the use of “ch”-words in that beginning sentence, but what about all the “f”-words to describe my friend Clare? Why?

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Vegan Cranberry Relish Mold

Some things require a little practice before the big Thanksgiving Day! This recipe is one such thing. I have good news–and a trick–for vegans and non-vegans alike.


A few years ago, I received a beautiful ceramic cranberry mold from my friend Karen. It was from Williams Sonoma, and I followed the (non-vegan) recipe that came with it. It’s a tricky recipe, sometimes working for me, sometimes not.

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