Thursday, November 25, 2010

2010 Vegan Thanksgiving Dinner

Roasted Vegetables: beets, yams, purple potatoes, parsnips, carrots, yellow onion, garlic, Brussels sprouts, mushrooms, olive oil, black pepper, and salt.

Macaroni and “Cheese”: whole-wheat macaroni, Daiya vegan cheddar style cheese alternative, soymilk, and salt.

Vegan Wine: Charles Shaw Cabernet Sauvignon

Fruit Smoothie: orange juice, soymilk, banana, frozen mango chunks, frozen blueberries, cranberry relish (cranberries cooked with water and unbleached sugar), and unsweetened cocoa powder.

This was my 33rd turkey-free Thanksgiving, but far more significantly, my seventh Thanksgiving as a vegan. My delicious Thanksgiving meal, like all my meals, was low in saturated fat; contained no lactose, casein, or cholesterol; and had plenty of fiber, antioxidants and other phytochemicals.
Being vegan means avoiding as much as possible, the exploitation of animals. It means taking a stand against violence. It’s healthier, far better for the environment, and by no means difficult to do.

1 comment:

pearlgirl said...

This looks yummy and healthy too! Love the colorful roasted veggies.