Soy and Dairy Free Thanksgiving

The Thanksgiving holiday is this week.  Last year I did a post of my Thanksgiving Food Plan and recipe ideas.  Like always, these food occasions are doable, just require some planning.  Thanksgiving is butter heavy all the way around so I usually ask for a bit of help from my in-laws and do quite a bit of cooking on my own.  At first I was hesitant to ask people to help us with our eating needs,  but I’ve found them very happy to help and relieved that we won’t be sitting there with empty plates.   I am able to eat dairy again since I am done nursing but here is my plan for Colin:

1.  Turkey – I check to make sure there is no butter/soy oils in or on the turkey.   One side of our family is smoking the turkey which is excellent.  I usually give Colin a piece of from the inside of the cut, just to be safe.

2.  Veggies-  I called my family and asked them to leave small bowls of plain veggies to the side.  Veggies like corn, carrots, sweet potatoes, potatoes and so on  I will microwave and season myself.  I use olive oil, Earth Balance Soy Free Spread and things like spices, fresh herbs, brown sugar and chicken stock to liven them up.  I travel with a bag of our cooking basics to make sure I have safe items on hand.

3.   Cranberry sauce-  We make this recipe every year, which takes less than 10 minutes.   Crunched for time? Buy a can of cranberry sauce.  All the cans I’ve found are dairy and soy free.

4.   Bread –  I make my own bread and bring it.  This is one area I like to have something safe and yummy, especially since the stuffing will be off-limits.  This challah bread, made with the canola oil option, is delicious.  I’ve made it for several years now.  I recently found Pepperidge Farms makes some frozen bread rolls that are dairy and soy free (check the variety you buy to be sure).

5.   Dessert-  I am making Colin a dairy free pumpkin pie, using a canola oil based crust and rice milk in place of the evaporated milk (see last year’s Thanksgiving post).   I also will bring fruity jello and coconut whipped cream, since I don’t know if he will go for the pie and I know it will be hard for him to see everyone else eating whipped cream.

I think Colin will get plenty to eat and I’ll be happy to know he isn’t missing out on a lot and has a lot of option on his plate to try.

For all those celebrating turkey day, I hope you enjoy a delicious meal, are surrounded by people you love and have a happy Thanksgiving!


Beef Daube Provencal

I bought a copy of Eating Light magazine recently and found a number of new recipe ideas.  Due to the magazine’s focus on healthier eating, there are a lot of recipes without butter/cheese and many other recipes that are easy to change to fit our dietary needs.

The first recipe I tried was Beef Daube Provencal.  It was in their “Top 25 Favorites” list and I can see why.  It was delicious, pretty easy to throw together and a definite hit all around the dinner table.

Are you wondering what a “daube” is like I was?  Well the good old internet taught me it is a French word for a stew made of braised meat, vegetables, herbs and spices.  Yep- that about sums up the recipe!  When we ate it we said it tasted like a fancier beef stew with great depth of flavor.

The recipe can be made in a slow cooker or in the oven.  I chose the slow cooker route since I love “fix it and forget it” cooking.  I chopped my veggies the night before, adding in a handful of mushrooms that I needed to use up.   In the morning I browned the beef  and made the sauce before throwing it all in my slow cooker.  (I skipped the cloves, since I am either out of them or they are winning in the hide and seek game happening in my spice rack.)   I cooked it on low for most of the day and by dinnertime the meat was really really tender and our house smelled fantastic.

The first night I served it with some nice crusty bread to mop it up with. The second night I served it over egg noodles.   Both nights I used scissors to cut up the meat into tiny pieces for my kids.  Had I served chunks they probably would have balked, but with the meat blending into the veggies and sauce, they gobbled it up.

Here is the recipe for Beef Daube Provencal and a picture of it.   I swear I took a photo of ours but it too is hiding somewhere.   I swear I’m losing my mind this month!

Need an easy bread side to serve it with?   Pepperidge Farm Stone Baked Artisan Rolls are frozen bread rolls that you don’t need thaw.   Just remove from the freezer and bake.  (Nice to have something simple in an MSPI house!)   I found them in the freezer section and there are several types you can buy.  The variety we had,  French bread, was dairy and soy free.  Here are the ingredients for the French Bread rolls:   Unbromated Unbleached Enriched Wheat Flour (Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid), Water, Contains 2 Percent or Less of: Salt, White Rice Flour, Malt Syrup, Yeast and Sesame Seed Meal.