Mashed potatoes are a beloved Thanksgiving tradition, but let’s be honest: the science of the food situation means that mashed potatoes made with no dairy are a tough sell with traditionalists. Sour cream, butter and cream aren’t the easiest things to replace convincingly. That’s doesn’t mean vegans need to despair of enjoy amazing potatoes! When you roast potatoes at high temperatures, plant-based oils are what you want to use, vegan or not. Make this recipe full vegan by swapping out the butter at service for a little drizzle of your favorite herb-infused olive oil.
Let’s be honest, food allergies and diet restrictions are a major pain. As a mom and wife of two celiacs, I can safely say that whether you are the host or the guest, issues with food are, well, an issue. That said, as this topic is very near to me, I can tell you that there are some rules of etiquette I believe all hosts can follow to keep their guests safe, and a few that invitees with dietary issues can follow too so that they aren’t the most challenging guests at the party.
Thanksgiving is nearly upon us, and as much as we delight in the great food and the company of friends and family, cooking a feast can be a challenge if you’ve recently made a big dietary change, like going vegan. Never fear: you can eat amazing food with no animal products on the table. If you’re looking for a way to ditch the turkey, seitan is a popular option with veteran vegans. Easy to make and easy to infuse with your favorite flavors, this is a must-try for a main course.
Scientific Advisor Kit Broihier and Dietitian Allison Stowell sit down to chat over some of the things they notice at the 2017 Food and Nutrition Conference and Exposition.
Your root vegetables, at any rate. Fall is the perfect time to enjoy unique root veggies in season. Boiled them and mashing them, however, is far from the only way to enjoy their starchy deliciousness.
Potato chips on the side of a sandwich: classic. Potato chips in a sandwich? If you haven’t tried it, let us encourage you to brave it for this version in which sweet potato chips magnificently take center stage. You’ll love it.
Our dietitian, Allison Stowell, and scientific advisor, Kit Broihier, just came back from the 2017 Food and Nutrition Conference and Exposition. They tasted a few new products and brought home some videos of their thoughts and reactions to share.