A Kitchen Inspired by Cultivating Tradition
The Holidays are a cherished time of year to spend with friends and family. A time to be comfortable and celebrate! Celebrate our loved ones, gratitude, and of course food. Traditionally, Thanksgiving and Christmas are a time of over-indulgence: a challenge for the health-conscious soul. However, as years pass, an ever-increasing number of individuals are making the shift to a vegetarian or vegan diet. Vegan, the more stringent of the two, excludes all animal products.
Whether for health or ethical reasons, the shift to veganism is becoming more prominent. And more likely than not, there will be at least one at your Holiday dinner this year.
While a vegan Thanksgiving may conjure images of a romaine lettuce salad and blanched green beans, it is quite the contrary. Vegans may chose not to consume chicken stock or butter on their veggies and mashed potatoes, but the vegan holiday feast is full of flavor and decadence.
The vegan diet embellishes the innate flavors of the earth’s offerings with complementary spices and flavors. Vegan fall cuisine amplifies the vast pallet of rich, vibrant vegetables: including butternut squash, beets, sweet potatoes and brussel sprouts.
A vegan holiday feast may consist of quinoa stuffed acorn squash, cauliflower mashed potatoes, and spicy mushroom gravy. The vegan lifestyle celebrates the earth and her offerings and exhibits respect for the life of earth’s beings. The vegan’s conscious cuisine may be a fruitful addition to our American traditions.
This holiday season greet the vegan at your holiday dinner with an open mind. Embrace the vegan traits of compassionate living and appreciation of life. And give that vegan mashed potatoes and gravy a try!
Spicy Mushroom Gravy
2 lbs assorted fresh mushrooms (white, baby bella, shitake, etc)
1 Vegetable Bullion Cube
2 T arrowroot
1 T Tamari
½ t Liquid Smoke
1 T Apple Cider Vinegar
1 t black pepper
1 Bay leaf
½ t Oregano
½ t thyme
½ C chopped fresh Parsley
1 t Garlic
1 t Paprika
1 t Red Chili Flakes
2 T Maple Syrup
1 T Lemon Juice
Chop mushrooms into 1 inch pieces. Cook with 2 cups water in Lg saucepan over medium heat for about 20 minutes. Add 1 cup water and vegetable bullion cube. In small bowl, combine 1/3 cup water with 2 T arrowroot. Slowly add mixture to mushrooms. Add Parsley, Maple Syrup, Lemon Juice, Tamari, Apple Cider Vinegar, and Liquid Smoke. Add remaining spices. Add salt and red chili flakes to taste.
Cauliflower Mashed Potatoes
3 Lg Yukon Potatoes
1 head Cauliflower
½ Lg Yellow Onion
3 T Nutritional Yeast
3 cloves Garlic
½ t Paprika
4 T Earth Balance
Boil 8 cups water in Lg Pot. Steam Potatoes in steam basket for about 35 minutes. Then, steam Cauliflower for about 20 minutes. Allow to sit and cool. Julienne Onion and mince Garlic. Heat 1 T Earth Balance in small saucepan. Sauté onions on low heat for about 7 minutes, stirring occasionally. Add Garlic and sauté for additional 10 minutes, stirring occasionally. Set aside. Puree cauliflower and potatoes in food processor. Add Onions, Garlic, Nutritional Yeast, remaining Earth Balance, and spices. Serve and enjoy!
Have a favorite vegan recipe for the holidays or need some new ideas? Send us an email.
With “A Kitchen Inspired” we will share with you the current and up and coming ingredients, products and cooking methods that inspire our team members, chefs and the kitchen at Whole Foods Market Dublin.
Founded in 1980 in Austin, Texas, Whole Foods Market (wholefoodsmarket.com, NASDAQ: WFM), is the leading natural and organic food retailer. As America’s first national certified organic grocer, Whole Foods Market was named “America’s Healthiest Grocery Store” by Health magazine. The company’s motto, “Whole Foods, Whole People, Whole Planet”™ captures its mission to ensure customer satisfaction and health, Team Member excellence and happiness, enhanced shareholder value, community support and environmental improvement.