How does a single person have a vegan Thanksgiving on short notice? I found out yesterday without really intending to, as I realized I had not made reservations for the Hudson Valley Vegans potluck dinner, a great holiday event that I have attended the last few years. Only 80 tickets could be sold and I was shut out for the first time in years!
Below I describe what I made on somewhat short notice as my day’s food. It was easy to maintain good nutrient density, given the ingredients I buy for my own kitchen! (Disclaimer in advance: I also supplement with a vegan source of DHA/EPA, which some get by eating fish, along with a more-standard multi-vitamin multi-mineral supplement and extra vitamin B12–one of the few nutrients available only from foods the animal kingdom or supplements.)
(I update fellow nutritarians occasionally with my cooking efforts on Dr. Joel Fuhrman’s network, at his associates’ website. I have told the story in earlier posts of my use of his framework in the book Eat to Live as a way I found to stick to a healthy vegan diet.)
I started by steaming some broccoli raab (rabé). Steaming is the way to go, rather than, say boiling, which leaves nutrients in the cooking water. (Baking is just too hot!)
The steamed vegetable looks like this;
I served it with a fruit salad (a simple, small version of my intended potluck contribution) for a first course.
I then prepared and at a second course of 100 percent green lentil pasta (avoiding the lower-nutrient-density whole wheat pasta that I used to eat and love). Legumes are required to the tune of a cup a day in the 6-week plan that got me started, while whole grains are permitted in limited amounts. Of course, unlimited means there is no counting; I eat until I am “full.” I mixed canned, diced, no-salt organic tomatoes with frozen spinach and some pumpkin seeds for the sauce shown in the pot at right. I served directly from the pot onto my plate after simmering.
For my first evening dish, I made a more-elaborate version of the fruit salad with halved grapes and no frozen blueberries, as seen in the “brunch” version pictured next to my broccoli raab. My evening salad is shown in the image at the top! To the extent I used dressing it was fruit from the cutting board or 100 percent juice. Fruit juice is not allowed if one is on the 6-week plan, but I do use it to finish or dress salads at times, as an established post-6-Week-Plan nutritarian. Not pictured is a berry-banana-almond butter-tahini-almond milk smoothie, my last dish of the evening. The nut and seed butters need to be raw and the milks of the type labeled “unsweetened.”
Along with my concerns to stay thin and be vegan, I try to eat local foods; in this case, I think the Bosc pears in the salad shown at the top (large image) were the only local produce–delicious and from a local mid-Hudson valley farm stand.