We want to thank Lindsay Nixon for her guest post today! We love her book Happy Herbivore and we are excited for her next book Everyday Happy Herbivore!
Plant-Strong Thanksgiving Plate
Even before I was plant-strong, it was the vegetable dishes — not the bird — that got me excited about Thanksgiving dinner every year. I couldn’t wait to eat my mom’s baked sweet potato and pecan casserole or my aunt’s savory green beans. Then there was my Dad’s homemade cranberry sauce and let’s not forget mashed potatoes and gravy, my absolute favorite!
Having a plant-strong Thanksgiving has never been a challenge for me since it gave me the excuse to make all my favorite vegetable dishes in abundance, and then some more. In recent years I’ve added pumpkin or butternut squash soup to the line up as well as soft polenta and slow roasted vegetables tossed lightly with balsamic vinegar.
My guests are always surprised with the array of options, all the glorious color on their plates, and most importantly, how amazing they feel after our meal. No one needs to take a nap or unbutton their pants — they are full, happy and energized.
Since mashed potatoes and gravy are “it” for me, I’m sharing my recipe for Sage Gravy, which comes from my upcoming cookbook (released 12/6) Everyday Happy Herbivore
To make mashed potatoes, I gently boil my potatoes (with the skins still on) then whip them with beaters and a little unsweetened almond milk. I add splashes as needed to get the right consistency. I also sometimes add granulated onion and garlic powders to taste but since I tend to smother my mashed potatoes with gravy, I leave them plain so the gravy can really shine.
Now for the gravy!
| makes 1 1/2 cups
Good over greens, mashed potatoes, faux chicken—anything really. This is my latest go-to gravy.
1/2 cup vegetable broth
1/2 cup nondairy milk
1 tbsp rubbed sage (not powdered)
2 tbsp nutritional yeast
2 tbsp white whole wheat flour
1/4 tsp garlic powder (granulated)
1/4 tsp onion powder (granulated)
1/4 tsp liquid smoke
1 lemon wedge (juice of)
black or white pepper
Whisk all ingredients together in a medium pot, taking care to rub the sage between your fingers to break it down into smaller bits, especially if your brand is a little rustic with bigger leaves and stick pieces (pull out those sticks if you can). Squeeze the juice out of your lemon wedge completely, and discard the rind. Bring gravy to near boil over high heat but just before it boils, immediately turn off the heat and remove the pot to a non-hot burner, stirring it. Taste, adding black or white pepper and salt as desired.
Chef’s Note: Brown rice flour may be substituted for a gluten-free option.
Per Serving (1/4 cup): 29 Calories, 0.3g Fat, 4.7g Carbohydrates, 1.2g Fiber, 1.2g Sugar, 2.6g Protein
Need some more tips on Thanksgiving meals? Lindsay has a great post here.