I'll just eat sides! (And pie.) I love sides! (And pie.)

I'm actually not kidding with the title of this post. Did you guys see the Master of None episode when they're in Nashville and Rachel was like "I'll just eat sides. I love sides." I was like, GIRL, SNAP. I have been saying that shit for YEARS. 

This has always been my Thanksgiving mantra when people are all, "BUT YOU DON'T EAT TURKEY HOW WILL YOU COPE!?" 

Lord knows, but I've always been able to make it happen and Thanksgiving has always been (and will always be) my favorite family meal, even without the turkey. Mainly because my amazing mom (WWW) has been writing food posts on GGC for the last six years, is pure magic in the kitchen and always has been.

ED: I am NOT magic in the kitchen, and the other night, when I was reading the kids a book about The Bernstein Bears mom and all of the things she did for her cubs, I turned to my kids and was like, "Sorry I don't make you guys fancy pancakes and I'm kind of a mess in the kitchen." Fable's response? "Mom. You made something even BETTER than pancakes in the kitchen. You made us IN YOUR BODY."

So, you know... Fable for Prez!

Anyway. Sides, sides, everywhere sides... My mom knows sides. And she knows how to cook them. And I? I know how to put them in my mouth, chew, swallow and smile with my thumbs up. I also know how to write posts about how delicious they are + organize recipes in a list, so that is what I have done over on this week's Mom.me. 

Anyway. Without further ado... 

 A WWW-powered Thanksgiving Round-up
IMG_2510 vegetarian stuffing with meatless mushroom gravy 

ED: I FORGOT TO INCLUDE ANOTHER SIDE THAT I LOVE! So I am pasting it below. It's called Spinach and Marinated Artichokes and it is SO GOOD IT WILL MAKE YOU WILL DO A DANCE:

Spinach and Marinated Artichokes

2 lbs chopped spinach (either frozen or fresh)
20-24 ounces marinated artichoke hearts
1 small onion, chopped
½ pt sour cream (regular or non-dairy)
1 Boursin garlic and fine herb cheese (or if making vegan, 2 crushed garlic cloves and chopped chives)
Grated Parmesan cheese (or nutritional yeast for vegan)

If using frozen spinach, thaw and drain in a colander.
When thawed, squeeze out excess liquid (there is a lot in the spinach so you need to really squeeze).  If using fresh spinach, cook till wilted with a couple of tablespoons of water and drain and squeeze out the liquid.
Combine spinach with marinated artichoke hearts and chopped onion and pour into a 9x9 inch casserole.
Mix sour cream and Boursin cheese together in small bowl and spread over casserole.
Top with Parmesan cheese.
Bake at 350 for 30-45 minutes, or until bubbly in the middle and slightly browned.
Serve as a side dish, or over quinoa or rice:
photo (98)

(Inquire within for more sides of your life and Happy Cooking!)