A little late posting, but better late than never. Was just having too much fun since Thanksgiving apparently and had no time to post.
This year, I decided to forgo the “usual” Thanksgiving dinner with the usual suspects in Portland (family/family friends and their kids, now mostly “adults” in their 20s… time flies!). Also, I can’t really eat the typical thanksgiving foods anyways, due to my body’s hostile response to certain organic molecules.
The decision took its course based on the challenge from a close friend’s parents: why don’t you make us a dinner that you can eat in its entirety and that is delicious and we can’t tell it’s xyz-free. To be specific: no egg, no dairy, and no gluten. Challenge accepted…
Not to be a complete spoiler, but I even surprised myself in how good everything turned out, of course not without help of my minions…C,D, and G. (names not published for anonymity)
The first step was to brainstorm dishes. I wanted to include seasonal vegetables, like mushroom and pumpkin/squash. Apparently they have good vitamins and minerals we need with the cold-sunless season coming up, among other reasons. Here’s the final list:
Curried pumpkin Soup
Mixed Pumpkin Seed and Currant Salad
Turkey with Cranberry-orange sauce
The day before Thanksgiving, I had to figure out what order all these things should be made in. It was almost like a programming problem. Here are all the things to consider:
- Time to make dish
- How much time after making it would it have to either
- Sit before it was good (for something like cheesecake to solidify)
- Be eaten before it would cool down and be no longer good to eat unless reheated
- What kitchenware was needed, or appliances that were shared, so the dishes couldn’t be worked on simultaneously.
- In some cases at all (where it was on the stove and there’s no more space, or there was only one large enough pan, etc.)
- other cases only for part of the preparation (i.e. need of food processor for one of the steps of dish).
- Who was making the dish (even I can’t be making 4 dishes at once, at least it would be difficult…)
Considering all the above, here is how the list played out, with some overlaps with multiple people helping out.
- Mini Cheesecakes
- Cranberry – Orange Sauce
- Soup / Salad
- Mashed potato – carrot
- Mulled Wine
- Vegetable Medley
- Chocolate Mousse
- Mulled Wine
(Yes I’m an engineer for those of you wondering…and yes, I was very serious about this. All or Nothing. Just to make it more difficult, I biked from Portland to Tigard, carrying part of the food I was going to use. Not crazy at all. Nope. The glass bottle of maple syrup survived my fall on the icy road, not to worry. )
Here are all the pictures from the process:
Soup ready to eat, garnished with roasted pumpkin seeds