Wednesday, January 19, 2011

Our family's Thanksgiving Meal

Ok, this is a funny time for posting about Thanksgiving, but I thought I ought to follow up the last post with what I ended up fixing for the holiday. It turned out very well- relatively simple, filling, and good.

I prepared the day before a coconut chocolate pie(see another post) and also tried a sweet potato pie, using my mom's pumpkin pie recipe and just substituting coconut milk for evaporated milk, sweet potato puree for pumpkin(just cause I had a bunch of sweet potatoes in the house I had gotten on a really good sale), and I'm thinking I may have substituted gelatin for the eggs(see egg substitution). The crust was a pat-in-the pan experiment, where I substituted oat flour for wheat flour. You can look for a pat in the pan pie crust recipe and then substitute the things you need to. I think my recipe was basically just oat flour and shortening. It turned out, though it is much more rich than I'm used to (I grew up on low-fat, whole wheat pie crusts). The pies were good, but after the yummy and filling meal, I was thinking, why do we even have dessert? Of course, some may not ever wonder that : )

The meal ended up including: a turkey, which I just rubbed some seasonings on and let bake while we were out hiking. Mashed potatoes, which, instead of adding butter/milk/ and that sort of thing, I added some coconut cream(I keep little ice cubes of it in the freezer). I used some of the potato water the potatoes cooked in when I whipped the potatoes, too- just to get a good consistency.

The gravy turned out really flavorful- really, it was the best dairy-free gravy I had made before. My sister was impressed at how good it could be. It was made from some of the turkey drippings, some drippings from a steak my husband had recently cooked with onions and soy sauce/and/or worcestershire sauce), and some vegetable water I had saved in the freezer. (Sorry I have no recipe, but you can get the hang of the concepts. Vegetable water makes more flavorful gravy than plain water. So when you boil potatoes, or steam or blanch broccoli, or boil drumsticks, save the water and freeze in containers. You can also make chicken/beef/or vegetable broth/stock in large batches and freeze that. I think I've done that once; I just find it convenient to save vegetable water or meat drippings when I have them as a part of my cooking meals. When I have flavorful meat drippings, I sometimes pour them into a glass jar in the fridge, scrape off the fat when it's solidified, and then freeze the drippings for later use.

Back to the meal- so, turkey, gravy, potatoes, green beans, I think I had, and that's all I remember. I may have add apple slices or something. But, we all really enjoyed it and filled ourselves, so that we had to wait until later for dessert.

This was my first Thanksgiving meal that was made without any of my girls' allergens in it. It was neat to see how we could have a meal that everyone really enjoyed, without using dairy, wheat, eggs, or nuts! Of course, at the times our family joins with many other family members, we expect to just bring separate food for the girls. But when we have our own small family gatherings, we know we can prepare the food so we all can enjoy it all!

1 comment:

EarthMama said...

We use olive oil, salt and garlic in our mashed potatoes and the kids swear it tastes like butter. Never thought about coconut cream. Does it give it a sweet taste? I've used yogurt in the past and it wasn't too bad. We don't have nut issues, just gluten, so I usually use unsweetened almond milk. Just thought I'd share the garlic idea in case you hadn't thought of it.