So, what does that leave? Maybe some cranberries, bread, if wasn’t made with butter or egg, and possibly some salad, if one is being served.
This year, along with the traditional turkey, gravy, stuffing, and mashed potatoes for those who can’t imagine a non-traditional Thanksgiving, we are improvising and creating a feast that includes legumes, whole grains, nuts, seeds, and green vegetables, and takes advantage of seasonal treats such as pumpkin and winter squash.
We will be having herbed lentils and rice, butternut squash risotto with mushrooms and asparagus, pumpkin stuffed with a seed- and rice-based stuffing, roasted stuffed sweet bell peppers with a bread-based stuffing, brandied orange sweet potatoes, and lightly sautéed broccoli. For dessert I’m baking pumpkin and apple pies that have no dairy or eggs and serving those with coconut milk-based French-vanilla ice cream.
I will post these recipes over the next few weeks. Click here to see the recipe for herbed lentils and rice.