30/Week would like to give a sensiblilty shout-out to the day after Thanksgiving as the celebration of our nation’s most famous leftovers. Forgetting momentarily that the famously frugal cuisine must share the day with an annual bacchanal of vicious, orgiastic consumerism (or indeed the holiday’s own problematic origins), let’s take a moment to recognize that more than any other day, the day after Thanksgiving is when America is happy to get the most out of yesterday’s feast.
You only have to google “thanksgiving leftovers” to get a whole list of recipes – many, though not all of them turkey-based. If you have any favorites, share them in the comments section. For me though, nothing but nothing beats the Thanksgiving sandwich. Behold:
That’s Tofurkey (yeah, the pre-packaged stuff), stuffing, mashed potatoes, cranberry sauce, and vegetarian gravy, all on a couple slices of fresh rustic round bread. I think you’d be hard-pressed to find another sandwich that could measure up in promise or delivery. You’ve had a night off after eating too much, and now you get to enjoy it all again in a new, convenient, hand-held format.
Anyway, here’s a bonus recipe that’s become a Thanksgiving tradition for us, but is good for the rest of the year as well: nut-based vegetarian gravy as featured on The Veggie Table. It’s thick, it’s rich, it’s a little sweet a little more savory. Delicious.
2 T butter or oil
3 T flour (white or whole wheat)
2 c milk or vegetable stock
1 c ground toasted nuts (whatever kind you like – I prefer cashews)
Salt and pepper
1. Heat the butter or oil in the saucepan, until melted/hot. Whisk in flour and stir continuously for one minute.
2. Remove from heat for 2-3 minutes.
3. Return saucepan to stove and whisk in the milk and nuts. Simmer, stirring constantly, until thickened, 3-5 minutes.
4. Season with salt and pepper and serve.