I hope everyone had a very happy and very thankful day yesterday!
 holiday vegetable prep
I have kind of an odd relationship with this holiday. Very little of the traditional food has ever appealed to me: I’ve never enjoyed turkey; I find mashed potatoes bland; the concept of stuffing baked inside a turkey kind of repulses me [sorry, everyone].
This year, however, rather than sit down with a sad half-empty plate, I chose to do something new. I brought a dish of my own.
It was rich and indulgent, but in the most wonderful way, as it was both raw and vegan. And everyone who tasted it told me it was delicious. Success!
 preparing the raw stuffing
I did Thanksgiving Leslie-style this year. I looked at the food on offer, and I chose to keep my meal vegetarian. It was very intuitive and natural, and I left the dinner table – after seconds – feeling comfortable and satisfied, with room for dessert.
I realized something this year.
 a vegetarian thanksgiving: spiced fennel and butternut squash; roasted squash
Thanksgiving is about the food, yes – but it is also about giving thanks. It’s about sharing in the company we are lucky to have in our lives, whether that number be two splitting dishes over a countertop or fifty reuniting around a buffet. It’s the reason my sister and I left right after dessert with a feast of leftovers for our grandma, whose hip pain yesterday morning kept her immobilized and unable to join us.
The holiday is one of those occasions where food is far more about memory and comfort than fuel and nutrition. And whether you approached your meal yesterday as an omnivore digging into freshly carved turkey, a vegan loading up on sides, or a dessert-hound with an overflowing plate of pie – it doesn’t matter. It’s one day out of the year; one day to give thanks for the food we are lucky to have at our disposal, and one day to overindulge – or underindulge – as we see fit.
 hors d’oeuvres: mushroom cups, a famous family recipe
One day can’t affect who we are, what we weigh, or how we feel. Being label-free, perhaps I’ll choose a dish with meat at our next family gathering – or perhaps not. What I learned this year is that I am in tune with my body and in control of my choices. As long as I do what makes me feel my best in body and in mind, then no one else really cares.
 vegetable medley with thyme
So, yesterday I enjoyed wine, bakery challah, raw stuffing, tasty hors d’oeuvres, and vegetables of all kinds – raw, roasted, and steamed. I delighted in my family’s company and even got my mom to tear up with a birthday speech. And of course, I relished every bite of the most important part of the meal:
 my favorite dessert of all time.
Though my grandma is no longer able to make us her recipe-less pumpkin pie, my aunt’s was a very, very worthy stand in. Perfectly spicy, just sweet enough, ideal with a dollop of homemade whipped cream. Also on offer were apple pie, cheesecake, pumpkin cheesecake, and chocolate coconut cake, but when there’s pumpkin pie on the table, I’m not concerned with much else.
Lest you think I didn’t do a fair enough share of indulging on the holiday, my family is celebrating my mom’s birthday at a fine restaurant tonight, and on Saturday, we will be celebrating my cousin’s marriage with a reception of dinner and dancing.
Also, there’s leftover pie.
How was your Thanksgiving?
I’m about to walk out the door to drive to my aunt’s, but I wanted to pop in to wish everyone celebrating a very happy holiday!
Pictured above is my contribution to the table: raw walnut and mushroom stuffing. [Gena, this is genius-ly good].
Enjoy your day of feast and family! I’ll be back with some holiday thoughts tomorrow.
Did you prepare a part of your Thanksgiving meal? If not, what dish are you looking forward to? I’m already anticipating pumpkin pie. 
I hope all the Americans reading have safe travels if your plans take you out of town today. I am praying my train is early enough not to be overwhelmingly flooded with the crowds leaving the city. We will see.
I’m dedicating my post today to my mom: today is her birthday.
It’s a big birthday, but I think she’d rather I keep the number in the family. I gave her my “numbers don’t matter” speech a couple days ago [it applies to age too!]. But really, they don’t matter – I mean, isn’t she beautiful?
There’s a foot difference in height between my parents, because my mom is a petite five feet. Everyone I know finds that adorable.
The two of us have somewhat different styles when it comes to health, but I learned a lot about healthy habits from her example. After all, she successfully transformed my dad from a near-daily red meat eater into someone who requests salads at least four days a week.
Growing up, she demonstrated to me that meals should be crafted with our hands, not from a box and microwave. That culinary tradition has and will continue to be passed through generations of our family.
In her kitchen, she has dedicated two long shelves to cookbooks and worn issues of Bon Appetit. [We like to ask her to pronounce the French title, because even decades after the year she spent living in France, her accent is still perfection]. It’s from her example that I learned that recipes could be read as literature, and it’s no surprise that she taught me to love words: though she rarely watches tv, she is always tackling a long list of novels.
She also instilled in me the importance of exercise and fresh air – we always take long walks together when I’m home in Connecticut, and, she took yoga classes long before I ever considered them. [Her favorite pose is savasana, which makes me smile].
Most importantly, she has taught me the qualities that matter most in life: to be thankful, empathetic, compassionate, and sincere. [I guess I can credit my occasional sarcasm to my dad]. Thanksgiving is always a bit more special in our family, because we’re reminded to give extra thanks to my mom. For all the hard work she puts into the holiday – and every day – she certainly deserves it.
Happy birthday, Mom! I love you.
What is one thing your mom taught you?
New GoBackpacking post!
I made something yummy last night.
It was one of those perfect culinary evenings. The idea popped into my head last week, when I was filling out Brooke’s survey, and the produce required basically made up the only items on my grocery list this week, as I head to Connecticut tomorrow.
The timing of everything was perfect. I chopped the last piece of squash just as the curry finished toasting. The oven buzzer rang just as I loaded the final plate into the dishwasher. Even though I was snacking on roasted cauliflower as I cooked [what, normal people don't do that?], my stomach began to growl just as I was stirring in the finishing touch of kale.
It was simple, relaxing kitchen magic: the ideal way to unwind on a Monday evening.
autumn coconut cashew curry
- 2 T coconut oil
- 2 c brussels sprouts, quartered
- 2 c almond milk
- 1/4 c cashews
- 2 T dried, unsweetened coconut
- 1/2 c onion, chopped
- 1 clove garlic, minced
- 2 t curry powder
- 1 c chickpeas
- 1 c winter squash, cut into 1″ cubes
- 1 c sweet potatoes, cut into 1″ cubes
- 6 c kale*
- salt and pepper
*not really a necessary component – I just add greens to everything.
Preheat oven to 400. Toss brussels sprouts in coconut oil; roast for 20 minutes.
In blender or food processor, blend cashews and coconut until paste forms. Add almond milk; blend until well combined.
In medium pot, sauté onion until browned. Add garlic, sauté 30 seconds. Add curry, sauté another 30 seconds to toast. Add chickpeas, squash, sweet potatoes, and almond milk mixture. Bring to a boil; lower heat and simmer, covered, 15-20 minutes. Add brussels sprouts; simmer about 10 minutes. Add kale; when bright green and wilted, remove from heat, stir in salt and pepper to taste, and serve.
Oh, deliciousness. I wish it had photographed a bit better, but there is a nice amount of sauce at the bottom, which is extra wonderful.
I know most people aren’t feeling the urge to cook right now, with elaborate menus in their Thursday futures. But as traditional Thanksgiving food [save for pumpkin pie] ranks rather low on my list of likes [more on that later], I’m happy to get some good home-cooking in before heading out of town.
What is your idea of kitchen magic?
Thanks to everyone who left such thoughtful and encouraging comments yesterday. I really appreciate the words and advice. I think my frustration stemmed mostly from being caught off-guard, but now I’ve got a doctor’s appointment scheduled, and it was back to normal with energizing yoga this morning. It just goes to show that you can’t keep a positive attitude 100% of the time – and that’s ok.
So I’ve complained about what I can’t do and don’t have. But, I’ve got a great many things to be thankful for. In the spirit of staying positive, as well as the holiday this week, here are a few…
Nut butters. What, you wanted something philosophical? Well, I am thankful for nut butters, especially almond, cashew, and brazil nut, for the way they take my oatmeal to a higher plane of taste. [Pictured: banana oats with mango, cashews, brazil nut butter]
The city. Particularly, the city’s many events, such as free for all clothing, etc swaps that also benefit charities. I’m always entertaining travel dreams, but I have to remember that I live in one of the world’s greatest cities, and I should never take that for granted.
My family. They are everything.
Cooking. I think the best thing anyone looking to make healthier choices can do is get in the kitchen. More than exercise, vegetables, sleep – there is something very special about making a meal with your own two hands. I am grateful it is an activity I enjoy. [Pictured: tonight's stew ingredients].
Chocolate. Does this need an explanation? My love for chocolate has never wavered in 24 years, and I am glad I no longer feel that a bar doesn’t belong on my cabinet shelves. It is always there when I’d like a rich piece.
This blog. Every day, I am more thankful to be part of this community. The people I’ve met in person and online, the recipes I’ve been inspired to attempt, the outlet for my creativity and my thoughts. I’m so thankful to everyone who reads.
What are you thankful for?
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about my name is leslie, and i'm navigating twentysomething life one meal at a time. the whole plate chronicles my love for fresh foods, a positive body image, and a balanced life. thanks for stopping by!
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