Tips for a Compassionate Vegan Thanksgiving
- Brandi, selected from Diets in Review
- November 17, 2012
- 3:30 pm
Just in time for Thanksgiving, cookbook author Colleen Patrick-Goudreau has released the 30-Day Vegan Challenge to help you craft a compassionate dinner spread with healthy recipes that are 100 percent animal free. Think creamy leek polenta, spicy red bell pepper soup and lemon poppy seed muffins to stuff your family the healthy, compassionate way.
In addition, Colleen’s 30-Day Challenge includes an easy-to-follow multimedia guide on how to go vegan one day at a time. It also includes a video (shared above) filled with foodie tips for Thanksgiving and other holidays where she touches on hard-to-tackle issues like what to serve as a vegan main dish.
“When we talk about vegan food, we’re talking about food we’re already familiar with,” says Colleen. “We need to take it out to of the box called ‘vegan’ and it will become familiar again.”
Colleen argues that there is no contradiction between eating compassionately and honoring our family traditions. “When it comes to Thanksgiving being attached to the symbol of turkeys, we risk losing the true meaning of this holiday: Community and gratitude, family and friends, and the abundance of the fall harvest.” Colleen said it so well and we couldn’t agree more.
With the challenge, Colleen hopes to present a Thanksgiving marked with “beauty, compassion and abundance.” Some of the tips she shares in transitioning to an animal-free holiday are finding things that can be stuffed like stuffed acorn squash; including special, individual items such as a vegetable pot pies; and including something “meaty” like marinated portobello mushrooms.
To make these simple swaps, Colleen includes some great ingredient substitution ideas such as plant based milk instead of dairy milk to avoid lactose and saturated fat, and non-dairy butter like Earth Balance instead of real butter. On the next page is an example of one of the delicious recipes you’ll find inside the 30-Day Vegan Challenge.
by Dana Shultz for Diets In Review
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