Thanksgiving in my family usually involves a lot of arguing. It’s not the arguing you’d expect. Questions like Who’s going to host? When’s it going to be? and Who’s coming? are not major issues. What can fuel heated debates, however, are questions like What’s on the menu? Who’s cooking? and When can I put my dish in the oven – yours has been in there forever!
This year, I (somewhat miraculously) managed to get complete menu control, in exchange for cooking and hosting. Since my brother is vegan and I’m still on a mostly Low FODMAP diet, holidays can be tricky, and we generally end up with a menu where everyone has multiple options, but nobody can eat everything. This year, however, I decided to create a menu that is entirely on both of our diets, and still screams Thanksgiving. I hope it gives you some ideas!
Thanksgiving Menu 2017 (Vegan & Low FODMAP)
Assortment of dips with crackers and crudite
Blue corn tortilla chips
Roasted red pepper dip
Garlic oil, red pepper flakes, coriander, cumin
Walnut dip (similar to this one)
Walnut, hemp, hot paprika, thyme
Oyster mushroom dip
Mushroom, zucchini, carrot, chive, basil
Stuffed kabocha squash (recipe below)
Quinoa, walnuts, herbes de provence
Mashed potatoes with oyster mushroom gravy
Yukon golds, garlic oil, fresh thyme
Balsamic-roasted green beans
Dijon, balsamic, toasted pumpkin seeds
Hot paprika, fresh dill
Chives, coriander, black pepper, tamari
Millet, cabbage, lentil, middle eastern spices
Citrus, garlic oil, red pepper flakes
Salty Oat Cookies (vegan version)
Crispy quinoa flakes, berries
And now, for the stuffed kabocha recipe, read on!