First I made Cabbage Rolls, a recipe from my second cookbook that I still come back to over and over when I'm looking for a hearty holiday main dish. The rolls are filled with a vegan loaf made from walnuts, brown rice, and garbanzo beans.
Our side dishes were baked sweet potatoes and Green Beans with Walnuts and Pomegranate Seeds. This was a recipe I saved from an old Martha Stewart Living magazine, sorry I can't find it online; the dressing is made from champagne vinegar, mustard, and shallot and a drizzle of walnut oil (my only non-nutritarian concession to the holiday).
For dessert I made sugar-, salt-, and fat-free Pear Ginger Cookies (sorry, not pictured), a recipe I picked up during our recent stay at TrueNorth Health Center.
So that was it -- no dead turkey, no sugar, no salt, no temptations to deal with. Best of all, no food coma afterwards! This was my favorite Thanksgiving ever!
that is impressive, and sounds tasty.
ReplyDeleteIt sounds wonderful! Where do you get Salt-Free mustard and soy sauce for the cabbage rolls? I want to try this, but I too avoid salt which means I have to avoid most commercial condiments.
ReplyDeleteNice to hear from you again, and about your wonderful healthy Thanksgiving dinner. Those green beans sound fabulous :) I hope I can get through the challenge of Christmas with my family in a similarly healthy way !
ReplyDeletethis sounds like a lovely dinner. I too am interested in salt-free condiments. Can you post what brands they are?
ReplyDeleteWestbrae Natural makes salt-free stoneground mustard:
ReplyDeletehttp://www.westbrae.com/products/condiments/smns.php
It's really good!
I use Bragg's Liquid Aminos or low sodium soy sauce, but you could also leave it out or substitute some veggie broth.