Hello and happy Saturday. Here in Canada, it’s a long weekend for Thanksgiving. If you’re still looking for recipes when this goes live, I have all my bests rounded up here. We are hosting my family on Sunday and it’s looking like it will be rainy and cold all weekend. Sitting by the fire after a big meal is in my future and that makes me glad. While our Thanksgiving is definitely more low key than our American neighbours, I will definitely be seeking out extra pockets of quiet time.

I also just realized that it’s been one full year of Saturday Sun! I love checking in with everyone here, and sharing what I’m learning, the things that are inspiring me, and the little joyful things. This weekly newsletter-ish post continues to be some of my best performing content, which just blows my mind. I thought about doing it for over a year, thinking that folks may not want this kind of thing. I’m so glad that I just went ahead with it! Thank you for being here.

That’s it for me today. Gotta go get some last minute groceries and organize my prep spreadsheet haha. Take care this weekend ♥️

5 Things I’m Reading:

1. Feeding seaweed to cows can cut methane emissions
2. The New Old Age
3. Dog repeatedly escapes animal shelter, sneaks into nursing home, is adopted by residents
4. The Beauty of a Silent Walk
5. We’ve Hit Peak Beverage

5 Things I’m Enjoying:

1. Bath season is here and this soak is my favourite treat for the tub. I use half the amount suggested to get a bit more out of it 🥰
2. Homemade pumpkin pie spice >>>
3. Such a cute Halloween craft project!
4. Definitely watching Encounters this weekend
5. I’m loving Nuts For Cheese’s new vegan cream cheese and was so excited to create a recipe in partnership with them: Vegan Pumpkin Cream Cheese-Stuffed French Toast

5 Questions:

1. How do you approach cooking for non-vegan family members over the holidays?
   I get asked this a lot and it’s a very timely question! My family is coming over this weekend and they are not vegan! They eat everything. My dad and brother are a bit fussy (dad is a meat and potatoes kinda guy that enjoys most veg, brother eats meat and only likes some veg) and my mom leans vegetarian. I am plant-based and my partner eats everything. So a short answer: my partner cooks a meat entrée on Thanksgiving and I make a veggie entrée plus a bunch of sides that accommodate everyone’s preferences. I know that this might upset some vegans, but it’s just the reality of our situation. Ultimately I host people because I want to spend time with them. Cooking familiar things helps everyone relax and makes for a way more pleasant evening.
2. Opinion on ceramic nonstick?
   I use it and like it! I have the Always Pan (their proprietary coating called Thermakind is ceramic-based) and use it all the time. The most important things with any nonstick pan is to not take it over medium heat, only use wood or rubber/silicone tools in it, and don’t stick it in your dish water while it’s still hot from the stove (and related: don’t wash it in the dishwasher). All of these precautions help to preserve the nonstick coating for as long as possible.
3. What sheet pan would you recommend to get a great crisp on roasted veggies?
   I use the Prism Half Sheet Pans by Nordic Ware and I love them SO much. The prism pattern allows for better air flow which leads to better crisping. I was lucky and grabbed a two pack on sale at my local Costco a couple years ago. I use them every day and they still look great and perform well. One of my best tricks for better crisping is to preheat your baking sheet in the oven with a splash of oil on it. When it’s time to add the veg, carefully bring it out of the oven and dump all of your cut veg and seasonings on top. You’ll hear the sizzle! Give it all a toss, spread everything out, and back into the oven.
4. Is there a swap for tomatoes in recipes?
   I get this question surprisingly often. I think more and more folks are experiencing sensitivities to nightshades. To substitute tomato sauce or crushed tomatoes in a recipe, I would look to this recipe for no-mato sauce (Nicole’s site is an incredible resource for the AIP folks). It would be a good one to batch cook and freeze to have at the ready.
5. Are you working on another book?
   Not at this precise moment, but I would like to. With holidays coming up and the cozy cooking season upon us, I’ve been busy publishing two recipes a week in addition to this weekend newsletter (and trying to keep up on Instagram, Pinterest etc). It’s just me running the show here, so my time is a bit limited, especially if I want to have a bit of balance. Hopefully in the new year I’ll find some time to finish a proposal for one :)