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Reply to "s/ Thanksgiving tips for hosting, gluten free, vegan and vegetarian guests"
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[quote=Anonymous][quote=Anonymous][quote=Anonymous]OP here. I’m not making two kinds of mashed potatoes, I’m only making the olive oil ones. I’m not making gravy with flour and gravy with cornstarch. I’m just making the cornstarch ones. My point is that it’s actually really really easy to not cook with butter, flour, lard and chicken stock for every dish. Adding the fixings table lets the bacon butter eaters be satisfied. Putting nuts, stronger cheeses, dried cranberries etc etc make the topping table popular with everyone. I stopped looking at it as making a special different dish.[/quote] Nah, vegans are a pain in the rear. Real mashed potatoes with butter and cream [/quote]Not hard to do both. Boil all the potatoes, then when done, split them up and do one half (or third or whatever) vegan and the other half with butter and cream. It’s one of the easier sides to make two versions. Thanksgiving is one of those meals where several people can be sous chefs. Plus, local people can bring an extra masher and bowl if needed. I also usually do a butternut squash soup that can easily be vegan. I usually do it that way on Thanksgiving, because I don’t think every dish needs cream- mainly I have to remember to use vegetable broth and not chicken broth. Easiest soup - can be made the day before. Plus, it’s not hard to do a lentil or bean salad, almost everyone likes those. They are quick and easy to make - and can be done the day before (I add avocado right before). Trader Joe’s sells premade lentils that make it super easy. I can’t think of how cranberry sauce wouldn’t be vegetarian. It’s basically flavored sugar. Some sort of mushroom dish would also be easily done veggie or vegan. [/quote]
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