 Jessica Rath
I know of three other vegans in the Greater Abiquiu Area. I bet there are many more people who are curious and would like to give it a try, if they had some guidance and inspiration. For example, my baking skills greatly improved after I learned about this fantastic egg substitute: Mix 1 tablespoon ground flax seed with about 3 - 4 tablespoons of water in a small cup (it should be quite liquid) and let sit for 5 minutes or so. It will become quite gelatinous. Use whenever a recipe asks for 1 egg; increase flax/water amount accordingly when more eggs are required. This rich, moist, chocolaty cake may be the perfect addition to your Thanksgiving Dinner; it is delicious! Vegan Chocolate-Cherry Cake Dry ingredients: 2 c flour ½ rolled oats pinch of salt 1 TS baking powder ½ TS baking soda 2/3 c unsweetened cocoa powder 1 c chopped walnuts 1 c vegan chocolate chips (Trader Joe’s) Wet ingredients: 1 TS ground flax seed, mixed with some water ½ c vegetable oil ¾ c brown (organic) sugar 1 c soy milk 1 c juice from cherries 1 tea spoon vanilla 1 glass jar canned cherries (Trader Joe’s) Mix first 8 dry ingredients in a larger bowl. In a smaller bowl, beat oil and sugar with a wire whisk until sugar is dissolved. Add flax-seed mix, vanilla, and soy milk. Empty the cherries into a strainer over a small bowl, saving the juice. Add 1 c of juice (or more) to liquid mix. Prepare baking form: rub a bit of vegan butter onto bottom and sides of a spring form, then dust with flour. Pre-heat oven to 350 degrees F. Pour liquid mix into dry ingredients, mix well, then add the cherries. It should have the consistency of thick mud; add a bit of juice or milk if too dry. Pour into spring form. Bake about 50 - 60 min., test that it’s done. Let cool a bit, then open the spring on the side of the form so that cake can cool. I always cover everything with a clean white cotton cloth, to absorb any moisture. Sprinkle organic powdered sugar on top, or – use vegan whipping cream! Or – use vegan Cool Whip, available at Sprouts in Frozen section.
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 One of the best things about our traditional American Thanksgiving dinner is the choice of leftovers and the creative uses to which such leftovers can be put. Thanksgiving evening, shortly after we think, “I can’t eat another thing,” we may find ourselves heading to the kitchen and opening the fridge to see what would make a quick snack. For me, that is usually a leftover biscuit split in half, dabbed with mayo, and filled with a small piece of cold turkey and topped with a spoonful of cranberry sauce. My favorite leftover, however, is Turkey Carcass Soup. Making it also clears out the fridge a bit. Though not as rich as a traditional bone broth because the turkey bones have given up most of their goodness during the roasting process, this soup is satisfying because of the addition of fresh vegetables, frozen corn, and wild rice. It became even more filling the year I decided to make croutons from leftover stuffing. The morning after Thanksgiving, while the Turkey Carcass Soup was simmering gently on the stove, perfuming the whole house, and working up appetites for lunch, I was rearranging the fridge. “What can I do with all this leftover stuffing?” I wondered. I transferred it to a large rectangular baking dish and baked it until crisp and cut it into small squares for topping the soup. Ever since, these croutons have been part of this soup recipe, which I hope you will try this Thanksgiving. A New Mexico friend—when she lived on a small farm in Michigan—threw a star-gazing party most every August during the Persied Meteor Showers. Friends from several states would arrive in campers and trucks loaded with food. One year, three turkeys were brought—my smoked turkey, a roasted turkey, and one made on site on a Weber grill. After a long, sumptuous outdoor feast and lots of oohs and aahs as we watched the meteors, several women gathered in the farm-house kitchen and began stripping the turkey carcasses of meat, and all during the night a large stock pot simmered with turkey bones and meat and lots of vegetables. The first person to waken was expected to enter the kitchen and turn on the huge coffee pot already filled with water and coffee. As I crawled out of my pup tent, I realized I was the only person there to see the sun rise. Walking up the steps to the kitchen, I was overwhelmed with the smell of turkey carcass soup. Sometimes I think I can still smell it. Yes, I know I can!
Julie Talatinian via Carol Bondy
From “Sunset Less Than 7 Ingredients” via Mary Helen Bondy The first time I remember having this at my mother in law Mary Helen’s and she made it with Spaghetti Squash instead of the Linguine in deference to Brian’s gluten free diet. Since then I’ve had it with Linguine and Rice noodles but my favorite remains the Spaghetti Squash. But really the sauce is so delicious you can put it on anything! 8 oz Linguine or Spaghetti (or 1 Spaghetti Squash) 1/3 lb thinly sliced prosciutto, cut into 1/4 “ strips (or packaged chopped prosciutto) ¼ cup olive oil ½ cup thinly sliced green onions with tops 3 oz jar pimiento stuffed green olives drained and chopped 1 cup chopped tomatoes Cook Pasta al dente, Drain and place in a warmed bowl or Poke holes in spaghetti squash and cook at ….. for one hour Meanwhile, combine prosciutto and oil in a large frying pan. Cook, stirring over a medium high heat until proscuitto is lightly browned (approximately 3 minutes.) Add onions and cook, stirring until limp (the onions, not you) (approximately 2 minutes) Add olives and tomatoes and cook, shaking pan often, until olives are hot (approximately 2 minutes) If using spaghetti squash, bake until soft, remove seeds and with a fork scrape out the “noodles” into a bowl. Pour prosciutto mixture over noodles and toss well. Transfer to warm serving bowl and top with grated parmesan cheese. Makes two to four servings. (Usually I double this recipe) Per serving: 387 calories, 798 mg sodium  This cake became popular in the 1930s Depression era, when sugar and other items normally used for baking cakes were a luxury. Assemble all items to make ‘The Glue’ and add ‘The Stuff’ as, once the process starts, one must work quickly (forget about answering the phone or doorbell). To serve, tear cake apart in chunks (it is too difficult to cut with a knife). Keeps well. Ships well. Note from Brian: Hilda made this cake for us, and it was wonderful. It's interesting how our foods change over time, and how what we cook changes, and why, such as in the Depression. This cake was strangely addicting and I kept going over and getting another slice. It was a nice mix of salty, sweet, and crunch.
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