Serve an inclusive Thanksgiving dinner with these vegan dishes: Jasmine Mangalaseril
CBC
Very soon we'll be welcoming people into our homes and sharing dishes at celebratory tables. There'll be go-to dishes, spins on old favourites, and maybe an attempt at global flavours.
With more people avoiding wheat, dairy and meat, we want to be good hosts, but making multiple, separate, special meals for one dinner isn't always an option. A better solution is to design one meal for all your guests.
"Having meals that are more conducive to everyone, instead of pointing people out as 'you're different' and othering them, can make sure that everyone feels included," said chef Stephanie Soulis, owner of Cambridge's Little Mushroom Catering and Dining Lounge.
Some substitutions are easy:
Sometimes, we need to make a tweak or two:
Some dishes, like mashed potatoes, are tastier when made day of.
Other vegetable sides, like root vegetables (like beets and carrots) and brassicas (like cauliflower and brussels sprouts) can be partially cooked a day or so in advance and finished the day of your dinner.
Chef Thompson Tran, owner of Wooden Boat Food Company, said doing that will help flavours develop.
"If you cook ahead things meld and they taste even better. And it becomes more home harmonious if you do it a day advance," he said.
With local farmers' fields filled with autumnal bounty, Soulis suggested an heirloom carrot and squash salad, lightly tossed in garlic oil, based on one she had in Montreal.
"It was the most beautiful dish …You had some purple and some yellow and some orange and squash [in] beautiful ribbony curls," said Soulis. "Wow! The colours. And the flavours had that earthy kind of deliciousness that's very indicative of fall flavours."
Slaws are popular, but instead of a creamy dressing, Tran recommended using a traditional Vietnamese lime, sugar, and vinegar dressing.
"It's so vibrant. It cuts through everything," explained Tran. "Let's face it. Gravy and mashed potatoes are heavy. This non-mayonnaise slaw is fantastic. It's fully citrus. And if you want to make it a little bit more interesting, you put a little bit of green papaya."
Since we eat with our eyes first, roast brussels sprouts-sweet potato hash is a great way to bring colour, taste, and texture to the table.
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