A Vegan Thanksgiving
In the past, I did not always look forward to Thanksgiving. There was no Pinterest, no Whole Foods, and no Cambrooke Foods until I was in eighth grade. I am really fortunate that my mom is such an incredible cook and always made a special dish for me. She is the one that taught me how to make my favorite low protein stuffing.
Half the battle with low protein cooking is the presentation. My favorite thing in the whole, wide world is when others lust after my food. Garnishing the dish with fresh spices, serving piping hot or even a burlap bow to frame up a basket of croissants all go a long way for presentation.
Stuffing:
The key, according to Mama Hewes is lots of butter and don't be cheap with it. I know butter is not vegan but with the restrictive PKU diet there are few true indulgences so I do not suggest cutting butter out. You may substitute with vegetable oils, especially coconut oil. Butter is a phe-free food and let's get real, you will still consume less calories than the carnivores on turkey day. Beyond that, Thanksgiving is not a day to worry about caloric intake. Enjoy yourself and cut loose as there are so few times to enjoy a large, satisfying meal with all of your family.
(kids table=best table)
I used one half of a loaf of bread and lots of celery, onions, carrots, and brussels. I prefer shaved carrots and brussels as to not overpower the dish.
Pair this with green bean casserole, a savory squash dish, cauliflower mash, garlic brussels sprouts, mounds candies, a few glasses of wine and there is so much to be thankful for.
The ingredients:
1/2 stick of butter (and more cubed pieces to top the final dish when baking)
5 celery stalks
1 cup shaved brussels sprouts
1 medium onion
2 cloves garlic
1 cup shaved carrots
2 cups vegetable broth or stock
1 teaspoon chicken consomme (Cambrooke Foods)
Salt and pepper to taste
1 tablespoon poultry seasoning
1 tablespoon dried thyme
Sautee onion, carrots, celery, brussels, and garlic in butter. Add in spices. Combine with bread crumbs and broth. Let simmer until cooked down and spread evenly in casserole dish. Bake on 375 convection until crispy (about 30 to 40 minutes).
Cauliflower Mash
2 cup cauliflower
1/4 cup coconut cream
2 tbs butter
Salt and pepper to taste
Steam the cauliflower. Mash and add in all ingredients. I actually mixed in half of one potato to give a little more substance to the dish.
Mounds Candy Pieces
4 cups shredded, sweetened coconut flakes
1/4 cup light corn syrup
1 pack unsweetened chocolate chips, but I preferred a drizzle so did not use nearly as much
Canola oil as needed to thin chocolate
Heat up corn syrup until boiling in microwave and pour over coconut flakes. Mix into coconut evenly. Trust me, it will coat them all but you have to mix quickly as the syrup will thicken and cool fast. Form into bite sized pieces and drizzle chocolate over. I used a touch of peppermint extract in the chocolate. Just a few drops as it can give a fake flavor.