Creative approach make vegans feel welcome at Thanksgiving feasts

Nonie Castro and her husband, John, have a mixed marriage of sorts. He's a meat eater, she's vegan.

Nonie Castro, 47, was a vegetarian for 10 years before taking the plunge to veganism (no eggs, no dairy) last year for ethical and health reasons, admits that there's some tricky navigating on Thanksgiving.

"We used to have a friend who would host a gigantic Thanksgiving potluck, and she would make a lentil loaf or some other vegan entree and I'd eat that, and have any of the meatless side dishes. But that friend has moved, so we had to scramble for alternatives," she says.

Often the alternative for the St. Petersburg couple was dining out: "My husband could get his turkey, and I could get as many sides as I wanted. But this wasn't completely satisfactory, though, because the best part of Thanksgiving is the leftovers, right?"

These days, John, 51, gets a Jennie-O turkey breast for himself, large enough for a meal and leftover sandwiches. They share a prepared sweet potato casserole), dinner rolls, corn and peas, mashed potatoes and a dessert of cinnamon apples, topped with ice cream for him and tofutti for her.

Nonie makes the stuffing, the main attraction for her. She uses Pepperidge Farm's herb-seasoned stuffing mix and vegetable bouillon.

Tampa resident Michelle La- Fleur, 38, has been vegetarian for 18 years and vegan for the past 10.

"For vegans, Thanksgiving can be a sad event because it's so focused on the bird on the table. When you show up at a traditional dinner, you're hounded about why you're not eating the turkey," she says.

She took matters into her own hands four years ago, throwing Tampa's first ThanksVegan Dinner.

"A dear friend of mine and myself wanted to host a dinner for fellow vegans on Thanksgiving day — not the day before, as many vegan feasts do. Our first year we had 150 guests and the past two years the guest count was over 250."

This year they anticipate more than 300 guests at the Unitarian Universalist Church of Tampa (11400 Morris Bridge Road; vegtampathanksgiving.com, RSVP required (813) 325-2904). It's an animal-free potluck open to all ($5 if you bring a dish, $15 if you don't) from 1:30 to 5:30 p.m.

Denise Rispoli, owner of Leafy Greens Cafe in St. Petersburg (1431 Central Ave., (727) 289-7087) takes it all one step further. Vegetarian for 23 years, she went raw in 2006 when she found out she had lupus.

"Raw foodists do nut loaves, like a veggie burger made of nuts. Last year I made a stuffing of portobello mushrooms and onion, and instead of mashed potatoes, we do mashed raw cauliflower enriched with a macadamia nut mock cream. And I do a raw cranberry sauce: Just pulse raw cranberries in the processor with chunks of raw pineapple and a bit of agave nectar and lemon juice. It takes 5 minutes to make and people who don't know would never think it's raw."

All three women agree that a veggie-centric Thanksgiving feast is far from abstemious.

"When I say vegan Thanksgiving, people gasp and ask how we do it without meat," LaFleur says. "They imagine a group of people sitting around and sharing a carrot."

Laura Reiley can be reached at lreiley@sptimes.com or (727) 892-2293. Her blog, the Mouth of Tampa Bay, is at blogs.tampabay.com/dining.

>>MODERATE

Quinoa Stuffed Peppers

1 can (14.5 ounces) vegetable broth

¼ cup water

1 bay leaf

1 cup quinoa, well-rinsed

2 each medium sweet red, yellow and orange peppers

4 medium carrots, finely chopped

2 medium onions, finely chopped

1 tablespoon canola oil

1 tablespoon sunflower kernels

2 teaspoons dried parsley flakes

½ teaspoon each salt, basil, oregano and paprika

teaspoon each marjoram and thyme

Dash cayenne pepper

Spaghetti sauce (optional)

Parmesan cheese (optional)

In a small saucepan, bring the broth, water and bay leaf to a boil. Add quinoa. Reduce heat. Simmer uncovered for 15 to 20 minutes or until liquid is absorbed. Discard bay leaf. Cut peppers in half lengthwise and discard seeds. In a large pot, cook peppers in boiling water. They're good when they're nice and soft, so these were left to boil for 20 minutes. Try 3 to 5 minutes if you prefer them crisp-tender. Drain and rinse in cold water. In a large skillet, saute the carrots and onions in oil until tender. Add the quinoa, sunflower kernels and seasoning. Cook until heated through. Spoon mixture into pepper halves. Top with spaghetti sauce and/or Parmesan cheese, if desired. Place in a 15- by 10-inch baking pan coated with nonstick cooking spray. Cover and bake at 350 degrees for 20 to 25 minutes.

Serves 6.

Source: vegweb.com

>>MODERATE

Wild and Brown Rice With Leeks, Asparagus and Corn

1 ½ tablespoons olive oil

2 cups sliced leeks (about 2 large)

2 cups zucchini, diced (1 medium)

3 or 4 cloves garlic, minced

½ teaspoon turmeric

4 cups water

1 ½ cups long-grain brown rice

½ cup wild rice

2 medium carrots, diced

1 cup fresh or frozen green peas

2 ears corn, cut into 1-inch sections

2 tablespoons minced fresh parsley, or 1 tablespoon dried

½ teaspoon dried thyme

½ teaspoon pepper

½ teaspoon salt

12 stalks frozen or fresh
asparagus, trimmed and peeled

Preheat oven to 375 degrees. In a large cast iron skillet or Dutch oven, heat oil; add leeks, zucchini and garlic. Cook over medium heat about 7 minutes, stirring occasionally. Add turmeric; cook 1 minute more. Stir in water, brown rice, wild rice, carrots, peas, corn, parsley, thyme, pepper and salt. Cover and bake 45 minutes. Remove from oven and fluff with a fork. Arrange asparagus over top, cover, and bake until liquid is absorbed, about 10 to 15 minutes. Remove from oven; let stand 10 minutes. Serve from skillet if desired.

Makes 4 to 6 servings.

Source: Vegetarian Times, November 1998

>>easy

Raw Nut Loaf

½ cup almonds

1 ½ cups flax seeds

½ cup pumpkin seeds

1 cup celery juice (or water)

½ red onion, minced

1 cup finely shredded carrots

4 cloves garlic, crushed

1 tablespoon sage

1 tablespoon rosemary

Combine almonds, flax seeds and pumpkin seeds in a food processor and chop fine. Combine all ingredients in a bowl and stir well. Press mixture into a loaf pan. For best results, let chill for 3 or 4 hours to allow flavors to meld.

Serves 4.

Source: The Complete Book of Raw Food: Delicious Vegetarian Cuisine Made with Living Foods

Creative approach make vegans feel welcome at Thanksgiving feasts 11/20/09 [Last modified: Friday, November 20, 2009 4:56pm]

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