Thanksgiving is usually a time for increased stress. It is nice driving to San Antonio to visit family, but it isn't all that nice eating the vegan food we prepared around such a massive animal massacre. After six years of marriage, however, this was the first Thanksgiving that we had at our house. We cooked up our best Thanksgiving meal to date. I mostly made the cornbread stuffing and the potato salad, and Anita made the muffins, the sugar-glazed baked sweet potatoes and the cashew encrusted baked tofu. She also made the cornbread that I used for the stuffing. I really can't believe how well the potato salad came out. We looked through all of our cookbooks to see if we could find something that could be veganized. We used a recipe from an old cookbook put together by some Army wives (including my mother). Wouldn't you know it, after we made the potato salad the first time a couple of weeks before Thanksgiving, we discovered the recipe had been written by my mother.
