Wow. Hard to believe that two years have passed. K and I first met online just over two years ago. And two years ago on Thanksgiving I asked her out officially. Our first year was hard because of distance and life’s challenges but we survived it. Every day I realize how lucky I am to not only have a job, a roof over my head and a path to where I’m going but also have this beautiful woman beside me. There are times where her beauty makes me want to cry in joy and love. Most people are shocked at our age difference but quite honestly, I’ve never noticed. With K I feel totally alive, younger than I am and whole. We laugh lots. We’re silly at times. We have great “adult fun” and we even just enjoy being with each other. I’m totally thankful that this woman walked into my life when I least expected it. And hope that it lasts the entire rest of my lifetime.

I love you, K!

Tonight I made a tofurky for us as well as mashed vegan sweet potatoes with a mushroom gravy since we won’t be together for Thanksgiving (she’s visiting family back in Los Angeles).

Linus’ Vegan Mashed Sweet Potatoes:

4 regular yams/sweet potatos
2 Idaho potatos
2 small onions, chopped
4-5 shitake mushrooms, thinly sliced and chopped
4-5 garlic cloves, diced
olive oil to coat pan in
soy spread
mushroom broth
ground sage
1-2 tbsp of vanilla soy creamer
salt
pepper
garlic powder/salt
onion salt

Clean and cut the potatos into chunks. Put into a pot of boiling water and let boil until all are soft. In a pan, sautee and brown chopped onions on med-low heat in olive oil. I use a heavy iron skillet and add water when the onions potentially stick (about 4-5 min). Stirring often can lessen sticking problems When the onions are browned, add garlic and sautee until brown (about 2-3 min). Finally, add mushrooms and sprinkle salt, pepper and sage. Mix it thoroughly and turn heat to low and cover.

While the mushrooms/onion mix is cooking, draining the potatos and put back into the pot. Mash with fork or wooden spoon if masher isn’t available. Add soy spread, 1/4 cup at a time. In regular mashed, milk is used to make them creamy. In vegan option, soy spread can be used. Add soy creamer to help. As the mixture becomes more and more creamer, add salt, pepper, galic powder/salt and onion powder to taste.

Once mushroom/onion mix is cooked, mix into potatos. Serve hot.

Linus Mushroom gravy (modified from Tofurky recipe):

4 cups of organic mushroom broth
1/2 cup of unbleached flour (although I used wheat flour)
2 tbsp of olive oil
4-5 shitake mushrooms, thinly sliced and chopped
1 medium onion, chopped
sage
salt
pepper
5-6 drops of Louisanna Hot sauce

In a pan, sautee and brown chopped onions on med-low heat in olive oil. I use a heavy iron skillet and add water when the onions potentially stick (about 4-5 min). Stirring often can lessen sticking problems When the onions are browned, add garlic and sautee until brown (about 2-3 min). Finally, add mushrooms and sprinkle salt, pepper and sage. Mix it thoroughly and turn heat to low and cover.

In a pot mix the olive oil and flour, heating at low-med heat. Add broth. Cook thorough, mixing with a whisk to ensure all the lumps are gone. As it heats it will thicken. Once thick, add mushroom/onion mix. Cover and heat on low-med heat, stirring out lumps occassionally. This should take about 10 min. Then add hot sauce and continue to cook on low for another 10 min.