What comes to mind when you think about Thanksgiving? Turkey. Not the vegetable dishes. But more and more people are realizing that there are many benefits to a plant-based diet, including nuts and grains.
The Bleasdale clan has definitely gone through a transition the last few years — while dinner included meat most of the time, many in our family have changed to eating a mostly vegetarian diet.
This year is going to be the first year we are buying an organic turkey.
As a vegetarian, I won’t be eating the turkey, but I don’t ever feel deprived. There are so many yummy vegetable dishes on the table every year, and I’m already looking forward to my favorite one: Grandma’s creamed onions.
I called her today and asked her for her recipe so I can share it with you.
Grandma Faith’s Creamed Onions
- 2 jars or cans of small whole onions (15 oz)
- 1/2 stick of butter
- 2 tbs of flour
- 1 cup of milk (I used Silk Almondmilk)
- 2 saltines (I used hummus chips)
- salt and pepper
- Preheat the oven to 350 degrees
- Heat the butter in a pan, then add the flour to it with a whisk
- Now add the milk gradually, keep stirring
- Bring the mixture to a boil, and when it thickens, mix in the onions
- Transfer the mixture into a bowl or glass dish.
- Add crushed-up saltines, salt and pepper, then dot with butter, and bake for 30 minutes.
If you are going to use Silk almond milk, add a little extra salt to the dish.
Makes about 4 portions.
No matter the dish or dessert, if a recipe calls for milk, you can substitute it with Silk milk if you want to avoid dairy or add benefits of Silk milk, like additional calcium.
Silk is part of the Non-GMO Project — the ingredients in Silk milks have not been gene manipulated.
Wishing you a wonderful Thanksgiving, with or without turkey or ham!
What is your favorite Thanksgiving dish?