This Thanksgiving is going to be different than our usual Thanksgivings (except for the family and lots of red wine part). For one, we will be celebrating in Southern California for the first time since 1993, but also, in the past year, I have switched to a mostly vegetarian diet and my brother has gone completely vegan. In turn, we are trying to plan aspects of the dinner that will please everyone.
Being the Mathews resident vegetarian chef, I am planning the vegan dishes, simply because they are different than my family's normal style of cooking. I have been familiarizing myself with this diet in the past couple of months and have tried to make it from whole, plant based sources instead of simply finding freaky soy replacements for meat; tofurkey anyone?
Here's what I am making along with some recipe highlights. I'll post full recipes and reviews after the holiday.
Triple Spiced Creamy Sweet Potato Gratin
Based on a recipe from Kathy Patalsky, writer of Healthy Happy Life. Kathy writes a great blog with vegan recipes and wellness tips. She put together a delicious looking potato au gratin recipe that I hope to recreate with some added sweet potatoes.
Sauteed Shaved Brussels Sprouts
Featuring balsamic, red onions, pine nuts and cranberries. I make this often, this year sans prosciutto.
Mathews (now Vegan) Stuffing
My dad makes great stuffing. I am going to attempt a version without animal products. His famous ingredients are Congac and veal stock. I am adding portabello mushrooms, walnuts, butternut squash and lots of fresh herbs.
We'll see if we'll be keeping these recipes around for future Thanksgivings. Melanie should be posting some of her recipe ideas shortly and we'll catch up with how this all went after the holiday.