Archives For vegan dinner

A Very Vegan Thanksgiving

November 25, 2014 — 2 Comments

Dear Fellow Herbivore,

I get it. Trust me. Having specific dietary preferences can be unnecessarily anxiety-inducing, and even leave you feeling on the defensive, especially during the holiday season.

Guess what? I’m here to tell you, being vegan during the holidays doesn’t have to be a scary thing. Instead, it can be downright delicious and simply amazing (just like any other time of year). All it takes is a bit of preparedness.

With Thanksgiving upon us this week, I thought now would be a fine time to offer you some suggestions on how to enjoy your Thanksgiving, vegan-style, and maybe even plant some seeds of compassion along the way.

ThanksgivingPlate

First, here’s a low quality look at my Thanksgiving dinner plate last year, featuring ToFurky, a broccoli-infused gravy of sorts, sweet potato mash, spinach and artichoke dip, stuffed acorn squash and cranberry.

Whether you are a vegan veteran responsible for all the cooking (no pressure, right?), or a plant-based newbie sitting down at someone else’s table this year, here are a few Thanksgiving recommendations.

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Not at Home Cooking

July 3, 2014 — 5 Comments

On our way back to St. Augustine from our Florida wilderness retreat, we pulled over at the County Line in Hastings, Florida to stop at an acclaimed Farmer’s Market, literally called the County Line. We made out like bandits picking up potatoes, squash, beets, spinach, onions, tomatoes, mango and more for a mere $12. We even got to pick out our own courtesy apples after we had paid as a nice little thank you for stopping by.

CountyLine

Since we returned to St. Augustine with so many veggies in tow, we decided to go three for three on home cooked dinners for two, fully utilizing our findings.

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Confession: I’m always craving egg salad of the eggless variety. Itching to make this salad a bit less straightforward and more playful, I decided to incorporate it into a colorful dinner spread, featuring local produce I picked up at the market last weekend. Rather than scooping the eggless salad onto a naked plate, or a bed of greens, I opted to let it rest gracefully atop sautéed Portobello mushroom caps. These eggless egg-dressed caps were accompanied by steamed asparagus and sliced tomato, resulting in a balanced meal ranking low on the glycemic index and high on the satisfaction scale.

EgglessEggSalad

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Everyone has those childhood dishes that are forever inscribed in their memories. Thankfully enough, my mom has eagerly veganized a couple of my own childhood favorites over the years so we can continue to enjoy them. This weekend, she brought two of these classics back in one delightfully filling evening ensemble.

Rotel Dip

The first is a dish that not only centers around Rotel Dip, but includes my favorite childhood vegetable, green beans, along with yellow rice. I’m not sure what originally inspired my mom to combine these three entities into one dish, but it’s certainly a favored entrée that has withstood the test of time. My mom brings out this dish when requested for special occasions, in this case, the extended holiday weekend that just passed. Rather than the traditional version of Rotel Dip, requiring Velveeta cheese and Jimmy Dean Sausage, simple swaps of vegan cheese and vegan sausage can be made to reinvent this classic in plant-based fashion.

RotelDip

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What do you cook when you are visiting someone afar and working out of a foreign kitchen that is less than stocked with any bare necessities, much less extra goodies, and you’ve volunteered to prepare a vegan dinner for a group of four that has quickly grown to be seven? I just so happened to be greeted with this welcomed scenario Monday night, in St. Augustine. The result appeared as follows.

ThaiBowl_Closeup

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