This month’s Kermit’s Korner is a resource for your holiday celebrations, with examples of menu items that will tickle your tastebuds, while at the same time, protecting the planet and your health!
I have included foods you can buy and simple “recipes”, which are tweaks to classics. All of my suggestions are vegan, many are WFBP (Whole Food Plant Based), and I have indicated if they contain allergens. Also, please note that the links I’ve included are to the manufacturer, but you can find most of these products in many grocery stores.
There are many roasts to buy, so I have never tried to make my own. My favorites are: Field Roast’s Hazelnut Cranberry Loaf en Crouet (Contains Wheat & Hazelnuts), which is wrapped in phyllo dough and Trader Joe’s Breaded Turkeyless Stuffed Roast (Contains Wheat & Soy), which comes with gravy. There are many more out there!
For mashed potatoes, make them your usual way, but substitute a plant milk in place of dairy milk. (I like Trader Joe’s or WestSoy Unsweetened Soy—two ingredients—organic soy beans and water.) If you usually put butter in them, you could use Miyoko’s (there are several) or Earth Balance Buttery Spread (I prefer the Organic Whipped). You can add this to your mashed squash, too. If you want a more whole plant version, use a little vegetable broth to enhance the flavor instead.
Last year, I made a great green bean casserole. I had been looking for a long time to find a recipe, like the old Campbell’s soup one I had as a kid. I omitted the vegan butter and sauteed my onions and shallots in water (or you could use vegetable broth) and I used TJ’s onions.
Here’s an easy and tasty gravy (contains wheat, but you could sub Rice Flour).
Freshly made cranberry sauce is great, and maybe it doesn’t require a recipe, but here is a really simple one that has no refined sugar.
And my favorite: dessert! Last year, I made this pie crust for the first time and it was fabulous! (Contains almonds, wheat, but recipe calls for rice.) NOTE: I like it without the added sugar, which makes it a bit sweet.
We liked this pumpkin pie recipe (contains nuts, but you could sub sunflower seed butter). I plan to try this pecan pie recipe this year (contains pecans).
This lasagna recipe is crowd pleaser for vegans and non-vegans alike! (It contains cashews, and wheat, if you use noodles.) I use the zucchini and no noodles. You can buy vegan mozzarella to top it, which is nice but I usually skip the oil and make my own parmesan (recipe below) to sprinkle on before serving.
To make vegan parmesan grind ½ cup blanched almonds in a food processor, then add 2T nutritional yeast, 1-2 tsp light or chickpea miso, and ¼ tsp salt and process until incorporated. (from The Ultimate Uncheese Cookbook by Jo Stepaniak)
Happy Holidays!
Laura Beck
Questions? Email me at ljbVeganMentor@gmail.com