Saturday, November 24, 2012

Happy Vegan Thanksgiving!

This year it was just my girlfriend and me at home on Thanksgiving, so I got to enjoy a quiet, simple-yet-festive all-vegan, salt-free, sugar-free meal.

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!


yeti said...

that is impressive, and sounds tasty.

Henson Clan of the North said...

It 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.

The Yogi Vegetarian said...

Nice 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 !

K said...

this sounds like a lovely dinner. I too am interested in salt-free condiments. Can you post what brands they are?

Jennifershmoo said...

Westbrae Natural makes salt-free stoneground mustard:

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.