The piece “Healthy Holidays: Plant-Based Spins on Holiday Classics” first appeared in the Colorado Springs Gazette Holiday Guide 2016 on November 24, 2016.
Happy healthy holidays are easier than ever. Make a few simple substitutions to traditionally high calorie and high fat ingredients without sacrificing flavor – and get a jump start on any health-related New Year resolutions!
Mashed potatoes still rule at a healthy holiday table! Boil or steam potatoes as usual but mash them with a dairy-free butter (Earth Balance, Melt, or Miyoko’s Creamery) and a plant-based milk (almond, cashew, or almond). Use sweet potatoes to bump up the nutrients.
Pair these spuds with a creamy, bean-based gravy.
Ginger-Cinnamon White Bean Gravy
Recipe by JL Fields
- 4 tablespoons vegan butter
- 1/2 cup chopped yellow onion
- 3 cloves garlic, coarsely chopped
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon freshly ground black pepper
- 1 cup low-sodium vegetable broth
- 1/4 cup (low-sodium soy sauce
- 1 15-ounce can white beans (navy or cannellini), rinsed and drained
- 2 tablespoons nutritional yeast (flakes or powder)
Heat the butter in a large saucepan over medium-high heat. Once the butter is melted, add the onion and garlic and sauté until translucent, 2 to 3 minutes. Add the ground ginger, cinnamon, and pepper and stir well. Stir in the broth and soy sauce. Bring to a boil. Reduce the heat and add of the canned (or 1 1/2 cups cooked) beans.
Blend the gravy using either an immersion blender in the saucepan or transfer to a blender and pulse for 20 to 30 seconds. If using a blender, return the gravy back to the saucepan once blended.
Stir in the nutritional yeast, cover the saucepan, and cook over medium heat for 5 minutes, stirring occasionally, until slightly thickened
Yield: Makes 3 to 4 cups gravy
Modified recipe from Vegan Pressure Cooking: Delicious Beans, Grains, and One-Pot Meals in Minutes by JL Fields, Fair Winds Press. Reprinted with permission.
THE MAIN EVENT…