My whole family is vegetarian. Well, my immediate family. For generations, we have been vegetarian. When my parents first moved to this country, that was a bit of a novelty. There weren’t vegetarian restaurants galore, and whole foods selling all varieties of “fake meat.” There was peas, cabbage, beans, and the occasional magic of tofu. Obviously this is hyperbole (sort of), but it’s how they felt when they described it to me.
So obviously we never had the ginormous turkey for thanksgiving, and whatever it is people eat for the winter holidays. But my mom, always the light and life of our family, had a brilliant idea when I was a little girl of tex-mex holidays. After all, we love (no hyperbole) Taco Bell for it’s vegetarian-friendly-at-no-extra-cost menu, so why not? Thus was born, the Shah (now Shah-Hoppenfeld) Tex-Mex Holiday Extravaganza!! No matter where I am, or who I’m celebrating Thanksgiving or the Winter Holidays with, I need Tex-Mex.
It reminds me of home, of tinsel wrapped around my banister, our big obnoxious plastic tree that was awkwardly bent at all angles but no one cared enough to fix it, my brother playing Golden-Eye, my dad looking at coupons for all the upcoming sales and separating out the worthwhile from the worthless, and my mom dancing in the kitchen taunting our dog with food singing “dancy-dancy, dancy-dancy, dancy-dancy-re!” It might not make sense to you, but it makes perfect sense to me.
Now our family is bigger, with a lot more distance between all of us, but whatever. Nothing can stop the Shah (now Shah-Hoppenfeld) Tex-Mex Holiday Extravaganza. Full name, copyright pending.
So this year, we added in some new “traditionals” to the mix of our traditional. So along with tacos with all the fixings, we had cranberry sauce, brussel sprout salad, mascarpone mashed potatoes, and mushroom gravy.
So here’s to what I’m most thankful for: a great family who will always add our own pzazz to tradition.
Cranberry Sauce – Modified from Laurie’s Little Kitchen. Made it 2 days ahead of time to let the flavors meld. I made it in a slow cooker, and just dumped all the ingredients in — instead of water, I used red wine, and for the spices I used 1 stick of cinnamon and 1 anise. I took the anise out half way so it wasn’t overwhelming, and took out the orange when it was done cooking but left the cinnamon stick in. Loved it, will make it again.
|My brother sniffing the soup|
|The evening’s winner. Barely any left by the end of the night.|
|Krinkle in his bed.|
|Cooking Thanksgiving Dinner with Tyler!|
|The Shah (now Shah-Hoppenfeld) Tex-Mex Holiday Extravaganza!|