I talk honestly and openly about my experiences with mental illness, fibromyalgia, and chronic fatigue syndrome through the lens of feminism, fat acceptance and process theology. I also do recipe and book reviews. My mission is to spread the message that hope is always real for a better life, despite living in a world that is often very harsh.

Tuesday, December 6, 2016

A Vegan Thanksgiving?

I am grateful for what I am and have.  My thanksgiving is perpetual.  ~ Henry David Thoreau  
I used to hate Thanksgiving, but every year of my recovery, I am starting to like it more and more.  I actually can appreciate it being about gratitude instead of cynically thinking it is only about stuffing ourselves silly. 

One of the reasons why I used to hate Thanksgiving was because of the rich food.  While traditional food does contain some happy family memories, the richness makes me feel overly full and slightly sick.  I have a very sensitive stomach, so sensitive that even the Morningstar veggie burgers at Burger King are making me feel queasy nowadays.  My brother's fiancé and my mom are both vegan and this delighted me, as it meant I could try my hand at some lighter, healthier versions of classic Thanksgiving dishes.  We had turkey and nonvegan stuffing, but the mashed potatoes and sweet potato dishes were both without dairy.  I was a bit worried about the mashed potatoes, as I do enjoy the ultra rich, cheesy ones I usually make, but I must say that I was very impressed and can truthfully say that I did not miss the butter, cheese, or milk in either dish!

Vegan Mashed Potatoes with Onion Gravy

From the blog, Fried Dandelions.

 Ingredients
3lbs Yukon Gold Potatoes
 2T Olive Oil
 4-6 Cloves of Garlic
 1t Salt
 1 cup nonsweetened soy milk
  2T nutritional Yeast (I didn't have it so I didn't use it and it still tasted great)

 Onion Gravy
 1 Large Onion
 2-3T Olive Oil
 2-3T Corn Starch
 1t Salt
 1 Chopped Garlic Clove
 2Cups Water

  Directions
1. Peel Potatoes and dice them into one inch cubes.
 2. Place them in a large pot of room temp water.  Once all of the potatoes are peeled and cut, place the pot over high heat and bring to a boil.
 3. While the potatoes are cooking, begin the gravy - directions below.
 4. Once the potatoes are fork tender, drain them and return the empty pot to the stove over low heat. 5. Add the olive oil and garlic to the empty pot and lightly brown the garlic.
 6. Mix in the nutritional yeast and salt and mix well.  It will become a thick paste.
 7. Slowly stream in the milk while stirring and mix until well incorporated.
 8. Add potatoes on top and mash until desired consistency.

  For The Gravy:
 9. Heat the olive oil in a large pan over medium heat.
 10. Slice onion into thin half moons.
 11. Place them into the pan and sauté them over medium heat for at least twenty minutes.
 12. Once the onions are translucent and browning, add the corn starch and stir well.  This will form a roux and will be quite dry.
 13. Add the salt and garlic and continue to stir.
 14. Let the gravy simmer for ten minutes to thicken.
 15. Use an immersion blender to blend the sauce.
 16. Pour over potatoes!

 Notes: I was really impressed with this dish!  Who knew that olive oil and garlic could make potatoes taste incredibly rich?  I really didn't miss my usual additions of cream cheese, sour cream, butter and cheese whiz.

  Vegan Sweet Potato Casserole

 From the blog, Happy Healthy Mama

  Ingredients
3.5 lbs Sweet Potatoes
 1 Cup Coconut Milk
 2T Maple Syrup
 3/4 t Salt
 1t Ground Cinnamon
 1/2 t Ground Cloves
 1/8t Ground Nutmeg
 2T Orange Juice
 1/2t Orange Zest

  For The Pecan Topping:
1 Generous Cup Whole Raw Pecans
 1T Coconut Oil, Melted
 1T Maple Syrup
 3/4 t Ground Cinnamon

  Directions
1. Preheat your oven to 350 degrees.  Pierce the sweet potatoes with a fork and place them on a baking sheet. Bake them in the oven until they are soft, 60-90 minutes.  Turn the potatoes once during their baking time.
 2. When the sweet potatoes are finished, allow them to cool.  Once they are cooled, use a knife to cut open the skin and peel it out.  Discard.  Put the sweet potato flesh into a large bowl and mash well.  Add the next 8 ingredients (through orange zest, if using) and mix well.  Place the sweet potato mixture into a 2 quart baking dish.
 3. In a small bowl, mix together the pecans, coconut oil, maple syrup, and cinnamon.  Place the mixture on top of the casserole, completely covering it.

  Notes: Like the original blogger, I never understood why sweet potato casseroles usually have so much sugar - they don't need it!  With some maple syrup and coconut milk as sweeteners, the casserole is plenty sweet and very tasty.

Having healthier food this Thanksgiving helped ease my food fears, my body felt better and my taste buds were still happy.  However, if you love the traditional rich fare, do not feel guilty.  Recovery is all about being able to enjoy the present moment and I hope you enjoyed your Thanksgiving.  Six years ago, I was incapable of feeling gratitude and now I feel it every day, even on my bad days.  I hope that you are able to experience some gratitude too.

   

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