Thanks, Giving

Here is a Thanksgiving menu that I’ve been refining the last three years. It’s low-fat whole-food plant-based vegan. We’ve found that when you reduce the oil to near-zero you can move around after the dinner rather than lumber with groans over to the TV room.

First is the “meat” or the protein-focused entree. It’s a veggie Neat Loaf. Most years I stuff a pie pumpkin or another winter squash with a favorite veggie dressing, but you can skip the gourd and just bake the stuffing. I have a great cranberry sauce but my family likes canned; if you find canned cranberry sauce without high fructose corn syrup let me know. The leftovers from these are pretty obvious, but if you have an unused can of pumpkin puree, here’s Dickinson Chili for the long weekend.

Otherwise, take a look at Scratch Green Bean Casserole, Mashed Potatoes and Gravy, and Yammy Rolls.

Scratch Green Bean Casserole

This takes a little time to assemble but it’s so much tastier than the ol’ food label recipe. Serves 4-6. Adapted from Forks Over Knives’ Best Vegan Green Bean Casserole

1. Preheat oven to 350 degrees. Lightly oil 2-3 quart casserole.
2. For crispy onion topping: Line cookie sheet with parchment paper. Thinly slice 1 onion (1 heaping cup). In medium bowl mix together flaxseed, 1/4 teaspoon salt and 1/4 teaspoon pepper then add in onions to coat and let rest 5 minutes to absorb. Gently spread onions on cookie sheet and bake 15 minutes. Let cool.
3. Steam green beans in saucepan or microwave according to package directions. Do not overcook. Drain (consider using liquid elsewhere) and place beans in casserole.
4. For sauce: dice remaining onion (1 heaping cup), cut mushrooms in a variety of thicknesses and mince garlic. Heat large saucepan on medium-low to medium. Add these vegetables, cover and cook 7 minutes, stir occasionally. Liquid coming from mushrooms will keep these from sticking. Meanwhile, pour broth and vinegar into medium bowl and stir in flour, Italian herbs, and 1/4 teaspoon each salt and pepper. Pour into medium saucepan and cook 3-5 minutes, stirring often, until thick. Stir gravy into onion-garlic-mushroom mix.
5. Pour gravy-veg mix over green beans in the baking dish. Scatter the baked onions then almonds over the top. Bake uncovered 20 minutes.

Note: Instead of Step 2, use most of a canister of French’s Original Crispy Fried Onions (or similar) to sprinkle with almonds before baking. Only 1 onion for the mushroom gravy is needed then.

Mashed Potatoes with Brown Gravy

As part of a holiday meal, this serves 4-6 people. The gravy of course can be used for other items at the table. Potatoes adapted from Physicians Committee for Responsible Medicine. Gravy adapted from Forks Over Knives’ Creamy Mushroom Gravy.

1. For potatoes: Add broth to large saucepan and bring to boil. Cut potatoes, either peeled or unpeeled, into 1-2 inch cubes and add to pot. Return to boil, reduce to medium-low and cook 20 minutes. Drain potatoes, reserving the liquid to make the gravy. Return potatoes to the pot, add 1 cup plant milk, nutritional yeast, and 1/2 teaspoon salt and 1/4 teaspoon pepper, and mash with masher or fork. Add more plant milk, gradually, until desired smoothness. Turn into medium microwave-safe serving piece (for reheating if needed).
   Optional garnishes: fresh or dried chives, sweet or smoked paprika.
2. For gravy: Heat large nonstick skillet on medium. Braise starting with 1/4 cup water the onion, carrot and celery 3 minutes. Add 1/4 cup more water and mushrooms and garlic and braise 2 minutes. In large measuring cup, add warm water to reserved potato water to make 2 cups then stir in poultry seasoning, 1/4 teaspoon salt and 1/4 teaspoon pepper. Puree vegetables with cashew butter in a food processor or blender using some of the seasoned liquid as needed. Return the puree to the skillet and add remaining liquid. Heat through 2-5 minutes, add a little warm water for desired consistency. Serve warm.

Yammy Rolls

These are so good I’ve made them several times after Thanksgiving. Adapted from Christopher Kimball’s Milk Street Portuguese-style Sweet Potato Rolls. Similar recipes online call them Bolo de Caco. They look a bit like yellow-ish, chubby English muffins.

• 12 oz. sweet potatoes, peeled, cut into 1-inch chunks OR 12 oz cooked, mashed sweet potatoes
• 2/3 cup water
• 1 1/2 teaspoons salt
• 411 grams flour (3 cups), whole wheat, unbleached bread or a combination, plus extra flour for dusting
• 1 packet yeast, or 2 teaspoons

1. Heat water in medium saucepan on medium-high with potatoes and salt to boiling. Reduce to low heat, cover and cook 30 minutes, until potatoes very soft. Let cool 30 minutes. (Skip if yams already cooked.)
2. Food processor method: Turn cooked sweet potatoes and remaining cooking liquid into processor bowl, Add flour and yeast. Process until a smooth dough forms, less than 5 minutes. Turn into a lightly greased bowl.
   Bowl method: Turn potatoes and cooking liquid into lightly greased, large mixing bowl. Stir in flour and yeast, by spoon or by hand, continue mixing then kneading until flour is absorbed and a smooth dough forms, 5-10 minutes altogether.
3. Cover bowl with plastic wrap and let rise until dough doubles, about 1 hour.
4. Heat oven to 350 degrees. Line cookie sheet with parchment paper.
5. Sprinkle flour on a large board or a clean and dry counter. Turn dough onto floured surface and divide into 8 pieces. Form each piece into a ball, place on the paper-lined cookie sheet and flatten to 4 inches wide. Cover loosely with plastic wrap and let rise about 45 minutes.
6. Heat a large (12-inch) nonstick skillet on medium heat 4 minutes. Place 4 rolls in pan and cook 2-3 minutes. Turn gently with spatula and cook 1-2 minutes, about 5 minutes total. Return those gently to cookie sheet and cook the remaining 4 rolls the same way.
7. Place sheet with 8 rolls in oven and bake 14 minutes. Place rolls on wire rack and cool at least 15 minutes before serving.