Sunday, November 11, 2007

Almost-vegan Thanksgiving dinner

Originally uploaded by Maria in Toronto
As loyal readers know, it's been discovered that the milk protein makes me really sick. So now I am on a restricted diet in which I can't have any milk products including butter, cream and cheese. Thanksgiving is a difficult time since almost everything involves a ton of butter. We decided I would cook Thanksgiving dinner for us. I made a delicious vegan carrot soup with a hint of ginger and curry.
Carrot soup This is one of the most delicious soups I ever made.
First I chopped onion and garlic and fried it in olive oil, then I added the carrots and potatoes.Onions for soupSoup ingredientsThen I added two cups of vegetable bouillon, salt and pepper, one teaspoon curry powder and half a cup of chopped fresh ginger. I let it boil for about 30 minutes and then I pureed it in the blender. It was so delicious.
I also made an applesauce cranberry Jello (that's the only non-vegan thing in the whole menu). I made my own applesauce, with no sugar added.
As a main dish I made baked butternut squash in cashew sauce. It was more difficult than I thought to chop the squash (it was really really difficult). It took about 45 minutes in the oven to be ready.
And as a side I made a "stuffing" with fried onions, garlic and celery and bread crumbs. I baked it for 20 minutes as a roast.
Our vegetarian almost vegan Thanksgiving menu was delicious, but it took so long to make that when I asked James what he was thankful for all he could come up with was "I am thankful that dinner is finally ready". Hah!

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