Get it? Because it's our holiday episode!

This week on the show, we'll talk about our family's vegan holiday food traditions and review three kinds of Gardein canned soups.

Things we mentioned in this week's episode:

• We adopted a turkey named Queen Jackie!
• These are the chocolate muffins Becky made.
• Here's the Veg News article about Tofurky sales spiking.
• The recipes for Chex Mix and Muddy Buddies that Dave uses. Just use vegan versions of any dairy ingredients.

We also talked about this year's Thanksgiving lineup:

• my mandarin orange cranberry sauce
• a Gardein Holiday Roast, cooked in the air fryer (same temp, half the time!)
• My Quiet Kitchen's vegan corn pudding
• Dianne Wenz's green bean casserole
• my mashed potatoes with miso gravy
• a homemade cherry crumble using canned cherry pie filling and homemade crumble topping

This is the Thanksgiving menu we eat during normal years:

• JL Fields's Instant Pot roast. I use all potatoes instead of potatoes and carrots, because I like mashed potatoes as a side dish.
• a double batch of my mandarin orange cranberry sauce, because Dave's dad is obsessed, and he deserves as much cranberry sauce as he wants
• my blender miso gravy
• a big ol' kale salad (skipping the warm dressing, so I don't have to use the stove)
• a Marie Callender fruit pie for dessert

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