I pieced together our soy, egg, and dairy free Thanksgiving plan last night (I bring it with me to Thanksgiving dinner).
If I was all organized and on top of things, I would have cooked a prep batch this weekend and provided you all with beautiful, glossy photos of everything. But, yeah, no, no chance that was happening. I wanted to share it in case you thought maybe you’d celebrate your elimination diet Thanksgiving with a woeful cup of hummus and salad, hold the dressing.
Here’s what I’ll be making, with my vegan and soy-free replacements:
Sauteed Swiss Chard With Onions — replace butter with olive oil or Earth Balance Soy Free Spread
Chestnut Stuffing — replace butter with olive oil or Earth Balance Soy Free Spread. I can’t decide whether to use white bread or my veganish corn bread.
Mashed Sweet Potatoes With Sage Butter — replace butter with Earth Balance Soy Free Spread
Perfect Pumpkin Pie — replace eggs with Egg Replacer, replace whipping cream with canned coconut milk
Pie Crust — Smitten Kitchen has the best description of how to make a pie crust. Replace butter with shortening.
Sugar Cookies — Not traditionally Thanksgiving, no. But, it’s a lot of fun to make turkey and pumpkin sugar cookies with a toddler. Replace butter with Earth Balance Soy Free Spread or coconut oil; replace egg with Egg Replacer; replace milk with your chosen milk alternative (I use Rice Dream Enriched Vanilla Drink aka rice milk).
[Last year, I also made Momofuku’s Roasted Rice Cakes because I wanted a centerpiece dish. Even though I had only about half the ingredients, it was wonderful. Replace soy sauce with Coconut Aminos, available at Whole Foods.)
Happy cooking, everybody!
