A Plant-Based Thanksgiving

Have you ever wondered what you might have for Thanksgiving if you live a plant-based lifestyle? Certainly not any turkey. Forget about the gravy, or the stuffing that roasted inside the bird, soaking in all the juices. Most likely the mashed potatoes were made with butter and milk or cream, and maybe even some cheese, so that’s definitely out. If the token green vegetable is the classic green bean casserole that appears on many tables, depending on which recipe is followed, at the very least it will have cream of mushroom soup and milk, and possibly also butter, chicken broth, and/or cheddar cheese. Nope.

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.

Bon Appetit!