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Vegetarian Thanksgiving Ideas


Juliebove

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Juliebove Rising Star

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!


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      To me, this bread is pretty special. The first time I tried adapting it I used a commercial gluten-free flour blend and it was good, but when I experimented using individual flours I tried the almond flour and it took it from good to special. I add walnuts or pecans to a lot of my desert bread recipes but I haven't tried nuts with this one. I would guess that adding either of them would result in the whole being less than the sum of the parts because the almond and other nut flavors would be competing. I wouldn't want to add almonds because of the texture. But you never know until you try. Have not tried cinnamon in this recipe. I imagine it would work. As I modified this recipe from the original, I reduced the sugar. The posted recipe is what I currently use. You are right that the pears bring a little sweetness to it.
    • Aretaeus Cappadocia
      It's kind of funny that before my celiac diagnosis I did a lot more "functional eating" where I just needed a meal and wasn't so worried about how interesting/delicious it was, just needed to eat something. After my diagnosis I've become a dedicated cook and I am very tuned into flavor and novelty. In answer to your question, I find the recipe very forgiving for trying add-ins. I've supplemented the greens with green onions, bell pepper (any color), celery leaves and stalks, and fresh parsley. Sometimes I throw in pepitas (pumpkin seeds), craisins, walnuts and/or sunflower seeds. One thing I tried that didn't really work was currants. I think that maybe it's because they are too small and too sweet. I haven't experimented with cheeses beyond the 2 in the recipe. I would guess that grated hard cheeses would work, medium hard cheeses (like swiss or cheddar) might work, and soft cheeses would not.
    • Harris
      That actually sounds really nice. Pear bread feels like one of those things that would be soft and a little sweet without being too heavy. I like the idea of using fruit like that instead of just relying on sugar. It probably makes it feel more fresh and homemade. Have you tried adding anything like cinnamon or nuts to it, or do you keep it simple?
    • Harris
      That actually sounds really good, I wouldn’t have thought to mix sorghum with kale but it makes sense. The roasted cherry tomatoes probably bring a nice bit of sweetness to balance everything out. I’ve been trying to find more simple gluten-free meals that don’t feel boring, and this feels like something you could make ahead and just keep eating through the week. Did you add anything else to it, like nuts or cheese, or keep it pretty simple?
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