When I decided to try this vegetarian thing (which has been going quite well apart from those five meals with copious amounts of shrimp), I didn't really think about the upcoming holidays. Then, they were upon me.
I've used all of my vacation time this year to travel long distances to run or work, so I decided that this four-day Thanksgiving weekend would be the perfect time to stay at home and chill. An added bonus to this plan was the ability to cook my own holiday feast and not have to explain or discuss my plant-based diet at a time of year when so many tables feature giant roasted turkeys and hams.
(Which reminds me, I should probably break the news to my mom
before I head home for Christmas.)
Not eating turkey on Thanksgiving wasn't much of a change for me. I do love a drumstick but the parts of the meal that I enjoy the most are stuffing and potatoes. Carby goodness!
Replace the chicken stock with veggie stock in the stuffing and it was perfect - just like my mom makes.
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| The mirepoix might be my favorite part of my favorite dish: stuffing. |
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| Parsley, sage, and rosemary but no thyme. |
In honor of
Thanksgivukkah, I bypassed the traditional mashed potatoes and made latkes instead with the
Smitten Kitchen recipe. For added flare, I used purple potatoes.
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| I used a red onion, too. It just seemed right. Could this be construed as supporting the Ravens? |
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| The purple coloration was pretty noticeable, even after cooking. |
Brussels sprouts are my favorite vegetable. So, when I found
this recipe on Thug Kitchen (If you click the link, be ready for some cursing - TK is not the traditional cooking blog.), I knew I wanted to make it as the centerpiece of my Thanksgiving meal. They were a gorgeous part of the line-up.
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| Someone told me I wouldn't be able to make a Thanksgiving feast without meat. |
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| I beg to differ. |
What's your favorite Thanksgiving dish?
How do you feel about Brussels sprouts?
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