So in my Saturday post I said, “Next week we’ll start discussing Thanksgiving.” Only next week would be the weekend after Thanksgiving so, we’ll only be discussing it in retrospect, I guess.
My eldest daughter is hosting for our gargantuan family this year, and it’s a lot. She’s very careful with the gluten, since one of our tribe has full blown celiac disease and can get seriously ill from it.
It’s too much to ask her to also cook for us. Besides, as you realized once you really get going on this lifestyle, nobody else can really cook for us. Mostly because they can’t cook without oil.
We can.
So what Lance and I do is make our own main course to bring to the family Thanksgiving dinner, with enough to share for any who might want to try, but not too much, because most won’t.
This year we’re making a beautiful vegan lasagna. It’ll have layers of
Whole grain lasagna noodles
Cooked spinach/collard green mix
My pasta sauce, loaded with peppers, onions, mushrooms, garlic, herbs
My Pasta Sauce
In a large saucepan, stir together:
Four 12-oz cans diced tomatoes
One 12-oz can diced tomatoes with mild green chilis
2 tablespoons
One 8-oz can tomato paste
1/3 cup nutritional yeast
2 tablespoons reduced sodium tamari
1 tablespoon (heaping) Italian seasoning blend
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Cajun seasoning blend
1/2 teaspoon turmeric
Black pepper
A shake of liquid smoke (if you like it)
Bring to a gentle simmer on medium heat, stirring frequently. Simmer twenty minutes or so.
In a frying pan, sauté:
2 bell peppers of different colors, diced
1 large or 2 medium yellow onion/s
8 ounces white button mushrooms, diced
6 cloves garlic, minced
When they’re tender, add them to the tomato sauce, and continue simmering for another five minutes.
Serve over pasta or veggies
That’s what I’m doing for Thanksgiving. What you’re doing for Thanksgiving is entirely up to you, so I’m going to leave you with a bundle of Thanksgiving resources. The one called SALT is also the Pumpkin Lentil Soup Recipe. On the banana muffins, I added blueberries last time and they were heavenly.
And here’s Forks Over Knives’ Chef AJ with a video Thanksgiving Cooking Demo on YouTube.
Sorry if I made you panic last weekend. But there you go.
I am extremely thankful for every single one of you who come here, who read these post! I am grateful too, to those who remember to tick the like button every once in a while, or share a recipe, or leave a comment here and there. I am so glad you’re part of the plant-based tribe, getting healthier and stronger every day.
Happy Thanksgiving And many more!
A town you won’t want to leave.
A Thanksgiving you’ll never forget!
