Gobble, Gobble

 In Feature, Style

Vegan-friendly holiday fare goes way beyond Tofurkey.


In your quest to convince the family that dishes without meat, dairy or other animal products can be just as rich as turkey and gravy this Thanksgiving, a visual aid will come in handy. One glimpse of these two vegan charcuterie platters from Whole Foods Market–Galleria in Brentwood, and Grandma might just elevate you from bringing the raw veggies and dip (the holiday culinary equivalent of the kids’ table). The only thing missing is turkey’s nap-inducing tryptophan.



Roasted Veggies

1/ The grassy flavor of ASPARAGUS is intensified with high-heat roasting, adding a spring-like counterpoint to the harvest table.
2 / Counter those calorie-laden mashed potatoes (the ones made with cream cheese, butter and cream) with bite-sized ROASTED FINGERLING POTATOES.
3 / Orange root vegetables usually make their holiday appearance as yams coated in sugary sauce and topped with marshmallows, but ROASTED CARROTS‘ sweet appeal is in their simplicity.
4 / Roasting PEPPERS adds smokiness and intensifies their sweetness. As a bonus, they make an encore appearance here as a flavorful ingredient in the hummus.
5 / People who think they don’t like onions will be surprised by what a bit of caramelization does for SLICED RED ONIONS and WHOLE GREEN ONIONS, especially when served with crusty bread and a bit of Dijon mustard.
6 / ZUCCHINI and SUMMER SQUASH, sliced, lightly roasted and rolled, add a flower-like visual appeal.




Photo credit: Carmen Troesser

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