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"Just be who you are, calm and clear and bright." - Richard Bach, Illusions: The Adventures of a Reluctant Messiah

Save-a-Turkey Day, part 2

(Continued from Save-a-Turkey Day, part 1.)



Last Thursday I was very tempted to join in all the vegan tweeting about how our bodies should be temples instead of graveyards, that tradition for tradition’s sake is—if you take a good hard look at it—pure insanity.

I’ve tried that sort of activism, and it doesn’t work for me. I get too hot under the collar, too righteous you might say, and I know I wind up alienating people. I think my friends are more open to eating vegan because I don’t try to convince them. I’m fit and healthy and very happy, and if they want some of this awesomeness, they know where to find me and that I’ll answer any questions they want to ask.



Lentil loaf prep. Super-easy recipe. It didn’t stick together very well, but it tasted great and that’s the main thing.


That said, they only admitted after they’d tucked into the food that they were nervous about a “vegan Thanksgiving.” How could the food possibly be as hearty as what they’re used to, when they almost always see me eating salads in the dining hall?



Photo by Alex. I love how I look like I’m zipping around the kitchen at the speed of sound.


Fortunately my friends were happily surprised, and I had quite possibly the most enjoyable Thanksgiving of my life. I cooked and baked for hours (in intermittent solitude) and loved every minute, which was new for me. I needed the space from my family (as much as I love them!), and I needed to cook because I wanted to cook, not because people expected to be fed. I opted not to tweet about tradition and complacency, but it was still at the front of my mind as I measured and mixed. I don’t want to do anything because it’s expected of me. I want to do it because it gives me joy.

And—not coincidentally, I’m sure—everything I made turned out amazingly delicious. I winged half of what’s on this table, and in the past my “winging it” hasn’t turned out so well.


thanksgiving spread

Photo by Shannon.



Filching that antique Vitamix from the dining hall = a very good idea. The cashew gravy turned out so smoooooooth. Clockwise, from twelve: sweet potato-millet-kale casserole, cornbread, roasted parsnips and carrots with rosemary and a light drizzle of maple syrup, cranberry sauce, seat-o’-my-pants stuffing, lentil roast, and a garlic mashed potato bake.


My only regret is neglecting to buy salad fixings. It may be vegan, but this is still quite a heavy meal.



The upside-down pear gingerbread cake.



(I messed up the tag on that tweet, but you get the idea.)



Whipping the coconut cream using Nina’s easy recipe. Way more tasty and satisfying than buying a can of soy cream. (Photo by Alex.)



Pumpkin pudding with coconut whipped cream.


I have to admit that I did have a favorite guest. (No doubt he was everyone’s favorite guest.)



I have even more vegan deliciousness to blog about on Wednesday—while I was in Providence the weekend before last we went to Wildflour and the Garden Grille!


2 Comments to Save-a-Turkey Day, part 2

  1. December 3, 2013 at 12:18 am | Permalink

    This all looks so amazing! Any chance I could get the recipe for that coconut whipped cream? We are always on the lookout for dairy-free options over here. 🙂

  2. Kate's Gravatar Kate
    December 3, 2013 at 12:19 am | Permalink

    That all looks so delicious!!! I have all these cans of coconut cream that I keep saying I am going to whip and I still haven’t done it, but you have inspired me to change that.

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Hi! I'm Camille. I only write stories that could never ever happen in real life, though I do believe in real-life magic. If we were in the same room I'd fix you a cup of tea, but for now we'll have to settle for a virtual connection. I'm really glad you're here.