My, what fun it was! I tooled on down the road this past Saturday to spend Thanksgiving at my daughter’s house. Desserts, cruelty free wine and fresh bakery bread were safely tucked in the trunk of my car. Hubby, son and daughter-in-law followed on Sunday.
When I arrived, my daughter was in the stages of making grocery lists and planning, in her head, the details of our Thanksgiving plant based Mexican Fiesta. I felt very happy for her, even though planning a family event can be a lot of work. I think that she was looking forward to welcoming all of her family to her new home. Many years of moving around for school have finally come to an end and she is just beginning her dream job as an assistant professor of psychology at a Canadian University. So, things feel settled, comfortable and just as they should be.
Fast forward to our dinner after lots of prep on Sunday and two grocery runs by my son-in-law.
Plant Based Mexican Fiesta for Thanksgiving
Tortilla Chips and Salsa and Hummus: (I know, I know, the hummus is not Mexican, but the kids like it)
Jalapeno Poppers: (filling made with cashews, white beans and some other delectable ingredients)
Mexican Rice: My daughter did a little research online and then came up with her own take on this dish. See recipe below!
Guacamole: Avocado, garlic, lemon juice, fresh cilantro and salt and pepper.
Cashew Sour Cream: The Vegan Table, page 51. Colleen Patrick-Goudreau.
Quickie Refried Beans: The 30 Minute Vegan by Mark Renfield and Jennifer Murray
Stir Fried Veggies: My daughter’s creation, stir fried without oil- a definite plus
Cabbage Salad with Creamy Salad Dressing: Omit or halve the oil for a healthier version of this dressing.
Tortillas: purchased, but look out for nonhuman animal by products in the ingredients.
Desserts: definitely not Mexican in origin, but plant based, nonetheless.
Chocolate Pumpkin Loaf: This recipe is super easy and delicious. I omitted the coconut oil and used almond butter instead!
Apple Crisp: The recipe calls for nectarines or peaches, but I used apples and it turned out just fine. I did not peel the apples.
Butterscotch Oat Thins: Because this is not a plant based recipe, I needed to make a substitution. I used coconut oil instead of the butter and I had a great deal of difficulty removing the squares from the pan. Quite simply put, the oats returned to their original state of individual grains (that is right, crumbs, not squares, LOL). I managed to salvage a few and they were tasty, but not plentiful. I have had success using Earth Balance Buttery Baking Sticks, but I do not use this product any more because it contains palm oil. I will have to keep experimenting.
All in all, I think a good time was had by all. You may wonder what we are doing when we are not feasting on all the fabulous plant based food. We do spend a great deal of time delighting in the youngest members of our family. They never fail to amuse with their slant on life and their witty and humorous dialogue. Sometimes we laugh out of joy until our sides hurt. And sometimes we are touched by the love they feel in their hearts. At supper, my granddaughter asked if we would like to share what we are thankful for. She and I said, our family and my daughter said she was glad to be in their new city, in their new home.
Someone is always up for a game of something outside if the weather co-operates. You will find us outside playing catch, basketball, Frisbee and the like. There is something for everyone.
Annie’s Vegan View
It is the only way of eating my grandchildren know.
They are loving it and thriving.
Choose plant based and vegan this day and every day.
You will be part of saving lives, of eliminating the suffering, of facing the world with your kindness and compassion front and center for all to see.
May all beings be happy and free.