At the last minute, we ditched our idea for a tofu-sweet potato "loaf" (mercifully, most likely) and split the ingredients up into a black bean-sweet potato salad with fried sage adapted from Steve Sando's cookbook and Roasted Rosemary Tofu from the always excellent Vegan Soul Kitchen.
I made another batch of Creamless Cream Corn which has been on my mind semi-daily for a year, and to go with our mashed potatoes, Kristen whipped up a batch of Isa's Savory Mushroom Gravy, which totally stole the show... But isn't that always the way with gravy? Yum, it was good.
And we had a really nice time in Idyllwild. The weather was clear and beautiful but sooo chilly! Dinner at the Mountain was kind of amazing...possibly the best piece of salmon I've ever had (I'm an occasional pescetarian in case that's confusing). And if you didn't believe me about snowy SoCal, here're some pictures!