SG547: Holiday Menus with the Lovely Anna Thomas from Vegan Vegetarian Omnivore

Why don’t we start by you sharing your thoughts on holiday cooking in general and how to tackle hosting responsibilities.

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Let’s talk a little bit about menu planning and sharing duties. Is there an art to who brings what?

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You were referencing this pumpkin back in episode 537 and I want to share your story again with the audience today.

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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.

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Do you have dishes that you put together the day before entertaining guests?

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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?

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Before we roll through the Thanksgiving menu that’s featured in Vegan Vegetarian Omnivore, can you read the paragraph on page 20?

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With your stuffing, do you make that ahead of time?

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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? 

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You have a crumble recipe that you can modify in any way that you want. Mind sharing that with us?

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Let’s talk garnishes. How would you approach this?

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Would you garnish your soups with herbs?

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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.

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Let’s talk about the crostini that’s on the holiday menu.

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If the audience is a persimmon virgin, what advice do you have for them?

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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.

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Can you talks to us about your Green Soup with Mushrooms? What is this all about?

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You believe there really are some secret ingredients that elevate soup. What are they?

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I have to ask you how you do your caramelized onions. Take us step-by-step on how you make them. 

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Now, you really love to use crostini in most of your menus. What are your tips on crostini?   

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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.

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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?

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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.

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