VEGAN | WFPB | OIL-FREE | GLUTEN-FREE | EASY | HOLIDAY

United At the Table

OK, wow. If there's ever been a time for too much to talk about around the Thanksgiving table, it might be now. My hope is that we all have the strength to sit around that table with an attempt at understanding, peace, and love. Wouldn't that be a gift to those gathered? We can love our family and want good things for them, even when we don't agree. Even when it's really difficult. I believe tables are a place to gather, to be heard, and to listen. Not so great when we forget the hard part: listen. When we look around that table, let's bring the power of our own truth and give room for everyone else to bring theirs. To unpack it a little if they want to and be heard, and then be honest and kind with our response. Let's accept what's real and strive for better. We all deserve to have our voices heard, to be safe, to make our own decisions, to have the freedom to change our minds. Let's be thankful there's a table to gather at and be conscious of when our decisions affect others. Let's keep it positive, kind and real, people. So we can eeeaaat.  And many other reasons.

There may be a lot this year that can make things feel divisive around that table, but what we eat need not be one of those things. It can be tough wanting to go meatless at Thanksgiving - even tougher to go dairy-free and egg-free as well as meat-free. Gluten-free? That, too. Uncle Fred may very well make a snarky remark about it. It might help to try to remember a time when you thought eating a lot of veggies and/or no meat was weird. Was there a time? Or maybe something else you thought was weird but now enjoy. It seems the key is having compassion for Uncle Fred while owning your choices. No apologies for going meatless, yet acknowledging that it's a new idea to many people, and everyone gets to make their own personal eating decisions. Maybe send up a little prayer for the turkey and any other creatures who gave their lives for the feast (I taught the kids to do this back when we all ate meat).  

The good news is that there are plenty of things we can eat that have no animal products at all. Just in case you're the only one bringing them, today's recipes were designed to work together so that they can serve as a complete meal if they end up being the only plant-based dishes on the table.

Roasted Vegetables

There are a variety of veggies here. A cornucopia, if you will. Well, I don't have the horn-shaped thing, so a panoply. Brussel sprouts, red onion, shiitake mushrooms, yellow potatoes - all roasted together with a touch of sweet maple...cozy, yummy good stuff.  The mushrooms end up soaking the broth up and capturing the sweetness of the maple, so if you get a bite of mushroom with potato or brussel sprouts and a bit of the sweet onion?  Well, you have the perfect bite.  Of course, it's possible there will be at least one guest who doesn't like a particular served veggie.  The beauty of roasted vegetables is that it is very easy to enjoy the preferred veggies while avoiding the less preferred.

These dishes are designed to be for pretty much everyone at the table.  Even baby could eat a potato mashed with a fork and the skin separated (easy to do).  No need to make two separate dishes, one for Grandpa and the other for everyone else.  This dish is healthy enough for Grandpa (unless he can't have the tiniest amount of maple syrup, like a teaspoon if he ate a third of the entire recipe) and delicious for everyone.

Rosemary Sage White Bean Puree

This is what Thanksgiving tastes like.  The fresh rosemary and sage are all that's needed to give the flavor that is often found in stuffings and gravies.  In fact, it can serve as a nutritious, light alternative to gravy and top just about anything, including mashed potatoes.  (The roasted veggies include potatoes just in case you're dairy-free and the only mashed potatoes on the table were made with real deal butter.)   

I happened to have yellow-eyed beans from the delightful Rancho Gordo, so used them; I think any white bean will do.  

Rosemary Sage White Bean Puree really is divine eaten with the roasted vegetables.  Serve on the side for guests to place over, or next to their veggies, or plate each serving with the puree served under the veggies.  The puree can be served at room temperature; warming it up creates a cozier "mmmm" experience.  Guests may enjoy this white bean puree with just about everything else served, so for holidays, it may be best (and easier) to double the recipe so you can serve a big batch on the side.

Try Rosemary Sage White Bean Puree on toast, too - oh, yeah!

roasted vegetables with rosemary sage white bean puree recipe

VEGAN | WFPB | OIL-FREE | GLUTEN-FREE | EASY | HOLIDAY

RECIPES SERVE:  8 SIDES OR 4-5 MAINS                        PRINT

ROASTED VEGETABLES  |  PREP TIME: 20 MINUTES  |  COOK TIME:  1 HOUR

BEAN PUREE  |  PREP TIME:  10 MINUTES  |  COOK TIME:  0-20 MINUTES IF HEATING

NOTE: If you prefer adding oil to roast the vegetables, try replacing 1-2 tablespoons of broth with avocado oil.

NOTE:  Doubling the puree recipe is recommended for the holidays so that guests can enjoy it with other dishes.

HAPPY HOLIDAY SEASON, EVERYONE!

Napkins, Potholders, and More

The napkins and potholders pictured are from the Handmade shop.  Click on "Handmade" at the top of the page or one of the photos below to check them out, along with other treats like 100% linen dishcloths!  (Psst:  lovely gifts for the holiday host can be found there!)