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Healthy Alternative to the Typical Thanksgiving Dinner

Thanksgiving dinner does not have to be synonymous with bloating, fullness and indigestion.

The following are healthy, delicious recipes that are not on your typical Thanksgiving menu, but they may prevent the common food hangover.

Vegetable Pie
Serves 6

• 1/4 lb tofu, cubed
• 1 handful of each of the following:
  • broccoli & cauliflower (without stems) cut into small flowers
  • carrots, sliced
  • frozen lima beans, thawed
  • Italian squash (or yellow or green squash), cubed banana squash, remove skin and slice
• 5 mushrooms, quartered
• 1 celery stalk, chopped
• 1/2 cup oatmeal
• 1/2 cup cornmeal
• 1/2 cup barley flour or whole wheat flour
• 1 egg (optional)
• 2 tbsp. seasoning
• 2 tbsp. oil
• 1 tbsp. ginger
• 1/2 tsp. pepper

Combine all the above ingredients, mixing well. Pour into a pie plate and steam over a medium flame for 15 to 20 minutes. The pie is ready when a toothpick inserted in the center comes out clean.

Creamy Bean, Winter Squash and Tomato
Serves 6-8

Beans are rich in protein, essential oils, starch, and are good nutrition for vegetarians. When sprouted, beans increase their nutrition, especially vitamin C. Beans are also great to use to make soup. When they get soft, they will become very creamy and easy to digest. Any kind of bean such as lima, pinto, black eyed, garbonzo, azuki, lentil, kidney, etc. is good with winter squash (except spaghetti squash). Cooked with tomato and couscous, you will have a sweet and sour taste.

• 1 1/2 cup dried lima beans
• 1 box cherry tomatoes or 3 large ones cut into chunks
• 1 lb kabocha squash (the best tasting one), cut into bite size cubes
• 1 small potato, cut into bite size cubes
• 2 tbsp. couscous
• 1 tbsp. grated ginger

Soak lima beans in 8-10 cups of water overnight or in hot water for a few hours. Then, bring to a boil, covered. Turn flame to low and simmer for 40 minutes. Add potato and squash, cover, and simmer until soft (about 20 minutes). Add tomato, couscous, and ginger, turn heat to high and stir well for 5 minutes. Cover and turn off heat.

Banana Squash and Yam Cake
Serves 6

Bottom layer:

• 1 cup oatmeal
• 1/2 to 1 cup oat bran
• 1 cup coconut milk or soy milk

In a pie plate suitable for steaming, combine the above ingredients, mixing well. Then press into pie plate.

Top layer:

• 1 large piece of banana squash
• 1 medium size yam
• 1/3 cup soya of whole wheat flour
• 1/2 cup rice flour
• 1 medium apple, diced
• 1/3 cup pumpkin seeds or chopped almonds

Remove skin from squash and yam and cut into large chunks. Steam them until they are soft enough to mash. Take them out and mash them. Set aside and allow to cool. When cool, mix well with the rest of the above ingredients, and press on top of the bottom layer.

Steam over a medium flame for 30 minutes.

Recipes by Lily Chuang from Chinese Vegetarian Delights

November 2007
Volume 5, Number 11

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