The Plant Based Party is Over

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

Appetizers:

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)

Main Meal:

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.

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.

Mexican Rice

Print Recipe

What a fantastic way to eat heart healthy whole grain brown rice. The dish is spiced just enough to please all palates and goes well with or in a burrito.

• CuisineMexican, Plant Based, Vegan

Servings	Prep Time
6 people	10 minutes

Cook Time	Passive Time
30-35 minutes	10 minutes

Servings Prep Time 6 people 10 minutes

Cook Time Passive Time 30-35 minutes 10 minutes

Mexican Rice Print Recipe What a fantastic way to eat heart healthy whole grain brown rice. The dish is spiced just enough to please all palates and goes well with or in a burrito. CuisineMexican, Plant Based, Vegan Servings Prep Time 6 people 10 minutes Cook Time Passive Time 30-35 minutes 10 minutes Servings Prep Time 6 people 10 minutes Cook Time Passive Time 30-35 minutes 10 minutes

Ingredients

• 1/4-1/3 cup veggie broth organic and low salt, if possible
• 1 medium onion peeled and diced
• 3 cloves garlic peeled and minced
• 1/2 tsp ginger ground
• 1/4 tsp cloves ground
• 1/2 tsp coriander ground
• 1 medium tomato diced
• 2 tbsp tomato paste
• 2 cups brown rice
• 4 cups veggie broth organic and low salt, if possible

Servings: people

Instructions

1. Stir fry the onions and garlic in 1/4 cup veggie broth on medium high (add more if necessary) being careful not to burn garlic. 5-6 minutes should do the trick.
2. When onions are soft, add the spices and stir for one to two minutes until fragrant.
3. Add chopped tomato and stir fry for one minute or so.
4. Add tomato paste, incorporate well and cook for an additional one to two minutes.
5. Rinse rice in a mesh colander and add to onion mixture. Stir fry for one minute until rice is well coated.
6. Add the veggie broth, cover and turn rice down to a simmer.
7. Cook for 20-25 minutes until all liquid is absorbed.
8. Turn off heat and let rice sit, covered for ten minutes
9. Fluff up with a fork and add salt and pepper to taste.

Recipe Notes

Cooked rice is a staple that keeps well in the fridge and is at the ready for eating plain or adorned. You are limited only by your imagination. I always rinse my rice to remove surface starches and let it sit for ten minutes after cooking to prevent it from being sticky. No stirring during cooking needed.