Monday, November 12, 2007
I am hosting 8 people at my new house this year for Thanksgiving! I'm really excited about this. For one, I'm cooking a 100% vegetarian and organic meal. And two, I've always wanted to chance to do this around the holidays—something I've never done before.
Whenever I go home for the holidays, there are little to no options for me because I'm a vegetarian and picky eater when it comes to food. I want to eat healthy, wholesome foods every day and holidays are no exception. My body feels best when it's given real food—food where there are few steps from farm to table. That doesn't necessarily mean distance-wise (although that is a plus), but it also means that I want to know what is in my food—that its ingredients are actual foods
not modified, bleached, granulated, dehydrated, extracted, isolated things…or artificial things. I've been stocking up on food from my local farmer's market to use for the meal too.
So you want to know what will be on my organic Thanksgiving table next week?
Main Course :
- Honey-Glazed Tofu: Salt, pepper, dried thyme, olive oil, honey and tofu. It's my new favorite thing to make and it's so tasty (coming from a person who otherwise is not a tofu fan).
- My mom might also bring a free range turkey for the meat-eaters, but only three guests are meat-eaters who would absolutely not even try the tofu. Personally, I think this is not necessary, and mine is a vegetarian household. It's tricky though when dealing with your family and wanting to make everyone happy!
- Smashed Potatoes: Potatoes from the farmer's market, with skins left on. Boil until soft and mash by hand with a bit of organic milk and butter (or heart-healthy margarine). Salt, pepper, and a rosemary seasoning blend are all that I use for flavor.
- Butternut Squash & Apple Soup: Squash, apples, onion, olive oil and sweet potatoes from the farmer's market. Other ingredients are vegetable broth, salt, pepper, nutmeg, and a hint of cayenne pepper.
- Cornmeal Biscuits: Haven't found a recipe for this one yet, but I do like them to be slightly sweet. Might also do a regular whole wheat roll/biscuit if I have the time.
- Corn and green beans. Might need another vegetable, but not sure yet.
- Homemade Cranberry Molds: My mom is making these from scratch with fresh cranberries.
- Apple Stuffing: Hopefully this one goes well. It's a Vegetarian Times recipe, but I haven't tried it just yet. It's made from a combo of whole wheat and white bread, chunks of apples and lots of seasonings that I can't remember off hand.
- Pumpkin Seed Couscous: This one is a simple and flavorful dish that is perfect with the Honey-Glazed tofu. Whole wheat couscous, vegetable broth, carrots, edamame and a little salt, topped with roasted pumpkin seeds.
- Homemade Pumpkin Pie: I've made this twice so far…from an actual pumpkin! I get these great baking pumpkins at the farmer's market, and each one makes enough puree for about three pies! The pie itself is a simple 6-ingredient pie: 15 oz pumpkin puree, 14 oz can of organic sweetened condensed milk (that's the most expensive part of this pie, but totally worth it in my opinion), 4 organic eggs, 1/2 tsp each of cinnamon and nutmeg, and a pre-made graham cracker crust.
- Homemade Apple Pie: Again, a simple recipe from Vegetarian Times magazine, but it's also low in sugar and will be made with local apples. My mom will make this one too.
I can't help but look at this list and see that it's a ton of food! I love cooking and will definitely need to manage my time wisely to get it all complete. I suppose one hole in this meal might be gravy (I'm not a gravy eater, which is probably why I didn't think of it. But my sister makes good vegetarian gravy that she'd be happy to bring.)
Hopefully the day will go off without a hitch!
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