When I began a gluten-free diet about a year and a half ago, my dad decided to jump on board. “I think we should do this as family!” he emailed enthusiastically, after I offered him my reasons for the change. But, when, at Christmas, he scolded me for eating a corn chip while he guiltlessly drank a beer, it became clear that he didn’t quite grasp the concept. My mom, who still pronounces it “glutton,” is not much more enlightened.
I’m not the only one who goes home for the holidays with a diet that can confuse hosts and threaten family traditions—or who’s tasked with cooking for a guest like me.
Rachel Morris, a former demo specialist at Whole Foods in Washington, DC and blogger at The Single Bite, for example, cooked for eight adults, two kids, and at least five different diets last Thanksgiving. She keeps a mostly vegan diet, her aunt and uncle eat “almost anything,” and the other aunt and uncle eat poultry but say no to red meat and pork. Morris’ grandmother cooks with generous portions of cream and butter, but her grandfather’s history of triple-bypass surgery prevents him from indulging in it. Half of her family loves seafood, the other half doesn’t. Morris can’t remember who’s who. “To try to have everybody happy, we have to have a wide range of things,” she says.
But there are lots of ways to keep everyone happy, whether you or a guest is vegetarian, gluten-free, or trying to stay healthy, says Morris. Here’s how.
The Scenario: Meat-Eater No More
To me, a meatless Thanksgiving is like a guacamole-less Cinco de Mayo or a chocolate-less Valentine’s Day: What’s the point? But Morris assures that simple substitutions can keep both the carnivores and herbivores around your table satisfied.
For example, when making stuffing, which tends to call for chicken stock, she’ll use vegetable stock instead. Or, she forgoes the traditional stuffing altogether in favor of a lentil loaf, which is made with lentils, celery, potatoes, walnuts, and poultry seasoning. Along with her vegan mushroom gravy, the loaf has even earned the stamp of approval from her family, despite their scattered tastes. “It ends up tasting like stuffing,” she says.
Of course, vegetarians shouldn’t snub their namesake. Roasted root vegetables such as carrots and parsnips are healthy, seasonal, and easy. Morris also endorses green bean casserole for its ability to please the traditionalists, the vegetarians, and the health-conscious alike. “It’s good to have some vegetables on your plate,” Morris says.
As for that holiday staple mashed potatoes, Morris makes a dish with non-dairy milk and vegan butter, though it’s not the only version of potatoes on her family’s table. “At Thanksgiving, the mashed potatoes are kind of a star,” she says. That’s good news for the allergy-prone and penny-pinching types, too: Potatoes are cheap, filling, and gluten-free.
The Scenario: Gone Gluten-Free
Whether you or a guest has been diagnosed with Celiac disease or is just testing out a gluten-free lifestyle, cutting gluten from parts of the menu doesn’t have to ruin holiday meals. As Morris points out, “You can still have turkey!” In fact, aside from stuffing and pie crust, most staple Thanksgiving items are still fair game for the wheat-weary.
But be careful: There’s often gluten hidden in essentials such as gravy, Morris says. Even some corn breads and corn stuffing have traces of wheat. Fortunately, the fixes are relatively painless. Morris recommends substituting cornstarch for the flour in gravy, and using oat or rice flour instead of wheat flour in apple crisp. To figure out which flours to swap for what and how, check out The Washington Post’s cheat sheet. “I’ve come to know the varieties that successfully produce pancakes, muffins, and cookies and those better for flatbreads and pizza crust,” writes Casey Seidenberg, a nutrition expert in the Washington, DC, area. “I’ve learned to take it slow and mix unfamiliar flours with familiar selections until my family’s palate adjusts.”
The Scenario: Born-Again Health Nut
If you or a guest is aiming to get a jump-start on the New Year’s resolutions, holidays can be a hurdle, but it’s one that can be overcome. “If you’re just trying to generally be healthier…my one tip is the portions,” Morris says. She suggests trying a little bit of everything first and then deciding what’s worth a second (small) helping. “[If] you want to try everything, you just have to have a little less,” she says.
Morris also recommends enjoying healthy snacks such as carrots and hummus during the day. That way, you don’t show up at the table ravenous. And when it’s time to load your plate? Help yourself to vegetables first. “If you start with something really heavy, you’re inclined to put a lot on,” she says.
And remember: Thanksgiving is not your last meal ever, so there’s no reason to overstuff. “You feel like you’re never going to have this food again, but you can have your leftovers,” Morris says. “You don’t have to make yourself sick.”
Ultimately, it’s important to keep in mind that Thanksgiving is about being grateful for what you do have, not bitter about what you don’t. If you’re the one with restrictions, offer to contribute a dish of your own. (“I’d love to bring an apple-cranberry crumble—it’s my favorite gluten-free recipe!” is more gracious than “I’m gluten-free. Can you accommodate?”) And if you’re the one doing the cooking? Remember that most of us would rather worry about ourselves than cause a scene. We’re used to it—and we haven’t gone hungry yet. “People get really nervous,” when they find out they have to cook for a vegetarian, Morris says. “But I never really have a problem finding something to eat.” Amen, and bon appétit!
Photo of Thanksgiving dinner courtesy of Shutterstock.