I think this might have been my best Thanksgiving meal yet. It beats the one in which I got sick in the car on my shoes because I was pregnant with Azita– but then, that wasn’t the Thanksgiving food’s fault so much as Azi’s.
But I was determined to plan the meal well and have everything I’d normally want with no corn, gluten, dairy, eggs and etc. And I did. And the food was awesome. Of course, a lot of that is thanks to Payman, who does the cooking. It’s really quite freeing, realizing that a big family feast does not have to at all have loads of butter and milk or anything that we think is so necessary and it is still comforting and traditional and yummy.
Actually, I didn’t have the post-Thanksgiving Day tiredness. I felt full and like I ate a lot, but just as energetic as a normal day and almost like the feel was a ‘light’ meal, for lack of a better word.
We had it at our house, which we’ve done several times, but this time Payman’s parents live in town, my grandparents and aunt and uncle came from Greensboro, and my dad and sisters and mom were of course there. I didn’t want at all to impose a bunch of food issues on them, and honestly, even when people try hard its better I eat what I know me or Payman made. So my mother-in-law, who loves to entertain and is good at it, brought lots of food for everyone else. We told her what we were making and made plenty of it, but she still brought an entire feast and no one even had to try my food.
That’s kind of a shame because maybe they’d realize too how good ours was! But then I had leftovers that were safe so its okay.
Her mashed potatoes had cream, butter and buttermilk. I heard they were good and I’m not disbuting that. But mine had homemade rice milk and Spectrum Palm Shortening, and they were awesome…. creamy, buttery. I think the Spectrum is the trick. I used it in the mashed sweet potatoes and I ate mostly that the whole meal. Sooo good.
I also used that in my gluten/dairy free vegan apple cranberry crumble. I used teff flour, organic sugar, palm sugar and crushed pumpkin seeds (trying to kind of get the crunchy mouth feel of oats) for the topping.
I got several compliments on that. We made bread earlier in the week with potato and rice flour, and Payman made me some delicious stuffing with that. He made some for him with Food for Life gluten free bread, but with eggs, so I didn’t try it but he said it was great.
We had 17 people at our house. That sounded like a lot more than it felt like. Luckily we had three extra tables and lots of chairs from my dad’s office or it would have been standing room only!
But I was so happy with the outcome. Me and Payman are the kind of people that seem to be able to get a lot accomplished when we have a deadline and people coming over. There had been a lot of back and forth between us having Thanksgiving at our house or my in-laws, who have more room, two dining tables (a formal and eat-in kitchen) and a house that is newer by at least 40 years.
But in the end,we knew we wanted to have it here and we knew we’d finish up a lot of little projects. I repainted the dining room over a month ago and still had my books in boxes and another coat to finish the repainting of the book shelves.
Payman needed to put molding on the extra bathroom where he had just replaced the toilet and flooring, and the yard needed ridiculous amounts of love.
Which it got (thanks dad! The yard is so relaxing now!).
I’ll take pics of the new dining room when Ada gets up.
Despite all the good and my best efforts, Ada still reacted to something. She may have eaten a bread crumb off the floor eventhough we vaccuumed every time we saw one, or it could have been because I made gluten-free cupcakes for Azita and tried one (the mix used xanthum gum, probably derived on corn).
But it wasn’t the worst reaction, and she seems close to getting over it. So all in all, a successful allergy-free Thanksgiving!