The holiday season has started and Anna Thomas is here to inspire us with menus for Thanksgiving, Christmas, and New Years. Anna Thomas is the author of several books including Vegan, Vegetarian, Omnivore and she also appeared on episode 537 of the Still Growing podcast. Anna’s scrumptious holiday menus create excitement for the upcoming holidays. With wisdom and warmth, Anna reminds us once again that the most important part of the holiday season is not what is served, but who is present, at your holiday table.
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“Don't judge each day by the harvest you reap but by the seeds that you plant.”
― Robert Louis Stevenson.
All photos are from Anna Thomas' book, Vegan, Vegetarian, Omnivore, and taken by photographer Victoria Pearson.
Why don’t we start by you sharing your thoughts on holiday cooking in general and how to tackle hosting responsibilities.
Time Stamp: 10:35
Let’s talk a little bit about menu planning and sharing duties. Is there an art to who brings what?
Time Stamp 16:35
You were referencing this pumpkin back in episode 537 and I want to share your story again with the audience today.
Time Stamp: 22:35
When I was reading Vegan Vegetarian Omnivore, you talked so much about introducing old and new dishes during the holiday season. Please tell us how you’ve incorporated that to the dinner table.
Time Stamp: 28:25
Do you have dishes that you put together the day before entertaining guests?
Time Stamp: 38:30
Let’s pretend we are going to your house for Thanksgiving. It’s a large gathering. What can we all expect? What’s on the menu?
Time Stamp: 42:05
Before we roll through the Thanksgiving menu that’s featured in Vegan Vegetarian Omnivore, can you read the paragraph on page 20?
Time Stamp: 47:40
With your stuffing, do you make that ahead of time?
Time Stamp: 54:40
Thanksgiving for garden cooks naturally includes a lot of vegetables, so your cookbook is a perfect fit. What are some ideas you have for incorporating vegetables into a gardener’s Thanksgiving?
Time Stamp: 58:10
You have a crumble recipe that you can modify in any way that you want. Mind sharing that with us?
Time Stamp: 1:05:10
Let’s talk garnishes. How would you approach this?
Time Stamp: 1:09:40
Would you garnish your soups with herbs?
Time Stamp: 1:13:35
Let’s fast forward a little bit. We’re all coming over to your house to celebrate Christmas eve. Could you please read the dedication in your cookbook? This is a very special holiday for you.
Time Stamp: 1:15:35
Let’s talk about the crostini that’s on the holiday menu.
Time Stamp: 1:17:15
If the audience is a persimmon virgin, what advice do you have for them?
Time Stamp: 1:17:15
There are two signature dishes that are part of your Christmas eve menu. The first is the pierogi and then porcini soup. Let’s talk about both of these.
Time Stamp: 1:22:05
Can you talks to us about your Green Soup with Mushrooms? What is this all about?
Time Stamp: 1:32:05
You believe there really are some secret ingredients that elevate soup. What are they?
Time Stamp: 1:34:35
I have to ask you how you do your caramelized onions. Take us step-by-step on how you make them.
Time Stamp: 1:37:00
Now, you really love to use crostini in most of your menus. What are your tips on crostini?
Time Stamp: 1:38:45
I love that you created an Italian menu. Can you please read the second paragraph on page 28 and then walk us through this delicious Italian menu.
Time Stamp: 1:40:55
Okay, we’ve made it to New Years. You said that this menu leads towards room temperature dishes. So, what are the room temperature items that are on this menu?
Time Stamp: 1:48:20
Before we close, I’d like to talk about planning for the holidays. It can really send you into a downward spiral if you’re not careful.
Time Stamp: 1:54:40
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