Get email alerts Get E-mail Alerts Sponsor: Sponsor:

Ads by Google:

   Get email alerts  Subscribe to FREE email alerts

Vegetarian Thanksgiving Ideas

1 post in this topic

Way back before I knew of my egg, dairy and other intolerances, I was a vegetarian.  Our family is non tradtional and we often dined out on Thanksgiving.  Often Mexican food!  But if we did go to my parent's house, the meal was pretty traditional.  She did start off with nuts in the shell, and a table with chips and dip.  Usually Fritos hot bean dip, Fritos and assorted raw veggies.  I would eat these things.  Then at meal time, I would just eat lots of vegetables.  Maybe some cranberry sauce, and if available, a piece of cheese or deviled eggs.  That was fine with me.


But now my daughter is a vegetarian and she mostly hates vegetables!  So it's annoying.  She will eat certain green salad, coleslaw, raw carrots, raw celery, green onion in small amounts, red pepper, cucumbers and canned green beans.  I may be missing a few things but I think that's basically it.  She does like a few kinds of beans, potatoes, occasionally sweet potatoes but getting rather burned out on those.


She likes the idea of faux meats but then after she tries to eat them, she decides they are no good.  She has found a few things that she likes but they are not really Thanksgiving type foods.  Such as taco meat.  I did try something called Celebration Roast.  I can't say that this is gluten-free and it's likely not but *knock wood* she is not having gluten issues at the moment.  She's not a celiac but we have IgG food intolerances.


In the past, I side stepped the whole issue of stuffing by making wild rice instead.  But she has gotten rather burned out on that.  She can't have quinoa, most nuts and some herbs.  I will probably have to cook three meals because I can't have eggs, dairy or even more herbs than her.


For my husband there will probably be turkey legs, gravy, mashed potatoes and canned green beans.  Perhaps a couple of other things.


I will have to make my own dairy free potatoes and my own gravy and will just use canned turkey since I am not a big turkey lover.


So...  She can have his potatoes and the green beans.  But what else to serve her?  I do have some faux chicken gravy and some mushrooom gravy.  Actually I could have that too since it is dairy free.  But she is not a big gravy lover.  But she also has pre-diabetes so...  I have to watch the amount of carbs that she eats.  I will probably buy a pumpkin pie or perhaps make a pumpkin custard with Splenda.  But what else?  I want something festive.  Maybe celery stuffed with soft cheese?  I need some protein ideas.  Carbs are easy to find.  Heh!


Share this post

Link to post
Share on other sites

Ads by Google:

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

  • Forum Statistics

    • Total Topics
    • Total Posts
  • Topics

  • Posts

    • Person above me is correct. You need a skin biopsy, and it must be performed correctly. I never had a positive blood test but my biopsy came up positive for DH. Going gluten-free for a month usually won't  clear up DH. It commonly takes ~6 months, and this only on a very strict gluten-free diet. Any exposure to even small amounts of gluten (through cross-contamination, etc) can lead to flareups.     
    • Has your derm ever done a dh biopsy? BTW, it's not taken ON a lesion, it's taken on clear skin adjacent to a fresh lesion. I bet your derm doesn't know that. I bet if you ask for a dh biopsy he will take it right on top of a lesion. Ditch him & get a derm who knows about celiac & dh & how to properly take a biopsy for it. The antibodies can stay under the skin for years. The derm is wrong.  Please describe how the rash acts & what it feels like.
    • Yes, there are other grains that have gluten but they don't have the TYPE of gluten that affects celiacs. Celaics can not have the gluten in wheat, barley, & rye. Corn has gluten but it is not the kind of gluten we react to. I actually use corn gluten in my garden as it prevents weed seeds from sprouting. LOL! Hey, it works great! Read these: Gluten is the name for the protein in grains. All grains contain protein that is theoretically gluten but people with celiac disease and most other gluten allergies only react to the form of gluten found in wheat (including spelt, kamut, triticale and all varieties of wheat), barley, and rye. From:   I've run across another gluten urban legend that needs to be dispelled: the idea that people with celiac disease and non-celiac gluten sensitivity actually react to gluten in all grains, not just wheat, barley, rye and sometimes oats. This just isn't true, despite what you might have heard or read. People who react to the gluten protein found in wheat, barley and rye don't automatically need to avoid rice, corn, millet, sorghum and other grains. From:   There are some unsavory sites out there in internet land that will tell you celiacs cross react to all grains. They generally have something to sell, a book, a video, some vitamins or other things. They use scare tactics to sell what they are selling. These claims simply are not true. If they were, then all the people on this site who have gotten well while not eating wheat, barley & rye but continuing to eat rice, quinoa, corn & so forth would not have gotten well; they would be dead by now & there would be no "old timers" on this site because they would have eventually died from eating grains other than wheat, barley & rye. Celiacs can develop sensitivities to other foods, even foods like cabbage or lettuce or potatoes or even rice or maybe only brown rice but that does not mean they are reacting b/c of gluten in those things. You may be doing great since eliminating rice from your diet and that is wonderful that you figured out that it affects you but that does not mean the rice contains the kind of protein that celiacs can not tolerate.  
    • So, I've had a skin condition for years which looks like DH but blood tests for it come back normal.  High doses of steroids or of immuno-suppressants work well to clear my skin, but as soon as they are reduced the inflammation returns.  I tried a gluten free diet for a month, during which my skin seemed to set on fire even more.  My dermatologist says if my problem was DH then I would have had a positive result from going gluten free for four weeks, although information on the internet suggests it takes at least 6 months.  Does anyone have some experience of something like this?  Do I believe my dermatologist or the internet???
    • Working a modifying a recipe to be both Vegan and Grain free. I am a bit low on funds right now and can not test it. Feed back is welcome and if you do it perhaps  get me a grams breakdown for duplication. 1 cup almond flour
      ½ cup unsweetened shredded coconut
      1 teaspoons cinnamon
      1 teaspoons apple pie spice
      1 teaspoon baking soda
      ½ teaspoon salt
      ¾ cup unsweetened applesauce
      ½ cup almond butter
      ½ cup Maple/Agave
      2 Tablespoons soft coconut oil
      2 Tablespoons Ground Flax Seed combined with 5 table spoons water whisked and set aside
      1 medium apple, diced small (about 1¼ cups)
      1 cup chopped pecans
      ¼ cup flax seeds

      Preheat oven to 350° F and grease a 9 x 13 inch baking pan.
      In a mixing bowl, whisk together the almond flour, coconut, cinnamon, baking soda, and salt.
      Add the applesauce, almond butter, honey, coconut oil, and ground flax mixture. Beat with a mixer until everything is incorporated.
      Stir in the diced apple, pecans, and flax seeds.
      Spread the batter in the prepared pan and bake for 25min
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
    • Most Online

    Newest Member