Tiny kitchen. Big, plant-based flavor.
Here we go, everyone. Some call it stuffing. Or dressing. Some make it with cornbread while others make it with artisanal homemade loaves. Rosemary, dried cranberries, sausage, you name it. This is not that stuffing. This is what, by my family’s definition, is the most classic stuffing. And that involves bread cubes in a bag. Yes, you heard me correctly. The bread cubes in a bag still, in my mind, make the most timeless, traditional vegan stuffing.
Well, it’s been a hot minute! The month of August was probably the most intense of 2020. Physically, emotionally, extracurricularly, work-wise, just…everything. I have hardly spent any time in the kitchen, let alone had time to test recipes and take photos. Until last week, when my body (nay, my heart, and soul) started craving focaccia bread after I saw someone bake it on the Food Network. Suddenly, all I wanted was to create some of it for myself and shove it in my face. What a great side dish, I thought to myself! This will go great with dinner! Well, my friends, this garlic and rosemary focaccia bread actually became dinner. And that is absolutely okay because sometimes we need food that fuels our hearts and souls, not just our bodies.
