Lunch

San Franciscano beans from Rancho Gordo and some sauteed Swiss chard.

My stomach hasn’t been all that happy lately, what with the proliferation of gross BBQ/picnic food available practically every weekend during the summer. It seems that I can’t actually go to a party and be able to eat most of what’s served, anymore. I’m really trying to take my health problems seriously this year, but I’m being thwarted at every damn turn by friends and family alike. First of all, I’m vegetarian, so that eliminates at least half of what I can eat anywhere I go. Add to that my GI upsets and whoops, there goes just about everything else. If it’s not meat, it’s usually loaded with cheese, cream, processed fats and oils, sugar, or a mix of any of the above in the form of greasy sauces that’ll have me running to the bathroom in no time.

The carbs and sugars I’m trying to cut down because it’s terrible for my non-diabetic hypoglycemia, and the rest I have to limit because of IBS/GERD.

What this means is that I can have a couple bites of party food and… that’s about it. Yesterday (July 4th, for those whom it’s not on the radar – I wish it weren’t on mine!) I bit the bullet and brought not only my own dinner, a vegetarian sandwich, but also my own alcohol: homemade sangria without added sweetener. Yep, I’m limiting beer too. I felt like a party pooper, but it’s just something I’m going to have to suck up and get over.

So I just haven’t been feeling right lately, is what most of this is about, and so I’m trying to do something about it. Gonna try and apply KISS to my food for a while: “Keep It Simple, Stupid”!

For this I used my current favorite bean, San Franciscanos. They’re an heirloom bean from Mexico, and to die for. They’re pinto-sized, but much richer in flavor and hold their shape when cooked, which makes them great for salads. To prepare them, soak for at least 12 hours first. (This is how you avoid getting gas, and prolonged soaking also breaks down the chemicals in the bean that prevent nutrient absorption.) Then with plenty of water, bring to a boil in a pot with some onion, crushed garlic, a bay leaf, and plenty of salt, before reducing to a simmer for an hour or two until tender and the skins crack when blown on.

I served them with some sauteed Swiss chard, cooked in a little avocado and olive oils, minced garlic, and salt.

A small helping of wild rice would have been a great addition, but I don’t have any on hand. Either way, this was very filling, nutritious, and for the first time in a while, I don’t feel bloated and tired from eating!

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What I’m Reading: A Friday Link Roundup

Making Our Own Mead – Sarenth Odinsson’s Blog
A fellow polytheist writes about making mead the old-fashioned way: using little more than honey, water, and wild yeast. (Due to recent successes with a wild sourdough culture, I’m excited to try this.)

Ethical consumers are perceived as odd, boring, unattractive, and not stylish – Treehugger
“An amusing new study delves into the social consequences of one person witnessing another person doing the ‘ethical thing’ — and why it makes them uncomfortable.” Quite probably related to my Shooting the Messenger post!

The Emergence of Historical Mega Breaches – Troy Hunt
On the increasing frequency of website security breaches and login information that is being leaked or outright sold on the black market. Some people think that more technology (and more internet infrastructure) will solve this problem. Personally? I’m not holding my breath.

Facebook bias isn’t the problem. This is ⬇️ – Medium
“To suspect that Facebook or Google would seek to censor or prioritize certain lines of thinking misunderstands their core philosophy. In reality, they don’t have a stake in either side. Their philosophy does not aim to improve, change, or manipulate human thinking.

Their philosophy aims to replace human thinking — and charge you for it.”

It’s Time to Change Water Policy, Past Dam-Agency Leader Says – KUER
An ex-BR head endorses tearing down the Glen Canyon Dam. I’ve spent some time on Lake Powell, and have a lot of fond memories of being there with a side of the family I rarely get to see, and many of whom no longer talk to each other, so I’ve got a lot of emotions invested in that landscape. However, I would still love to see the dam torn down. It’s kind of weird to hear someone so prominent even talking about it; it kinda hit me like a ton of lead. (Idk, I get very emotional thinking about dams getting dismantled.) And who knows, I might get to see that part of the Colorado river flow free again in my lifetime.

Tofu Scramble, Two Ways

Inspired by the long-since updated Hot Knives blog, run by two fellow Angelinos who wrote one of my top vegetarian/vegan cookbooks (seriously – between Lust For Leaf and Miyoko Schinner’s Vegan Pantry, I’m not wanting for another vegan cookbook), I give you yet another tofu scramble recipe!

A little background: I’m not particularly fond of scrambled eggs. If I make or order eggs at all, it’s usually over easy or poached or fried. Either way, a runny yolk is important, otherwise I don’t even bother. The hubs doesn’t really eat anything other than scrambled eggs, though, so when we’re together, that’s what I suck up and make. (Boooring.) I wasn’t really a big fan of tofu scramble either. I’d tried making it a few times and failed miserably, and besides, what was the point in trying to recreate an egg experience I didn’t particularly like anyways? So recently, I happened to come into a four-pack of firm tofu from Costco, so I decided to hunker down and figure it out. And I did! And I am never sacrificing an egg to such a sub-par dish ever again! Because this puts the original to shame.

Lumberjack Scramble Ingredients

  • 1 package firm tofu, drained
  • Gimme Lean or other breakfast sausage (pre-cook if actual meat)
  • diced onion or shallot
  • minced garlic
  • 1/4 – 1/2 c. nutritional yeast
  • 2 tbsp – 1/4 c. soy sauce, liquid aminos, etc.
  • fresh or dried parsley
  • cracked pepper
  • oil
  • maple syrup (optional)

Soyrizo con Tofu Ingredients

  • 1 package firm tofu, drained
  • prepared or homemade soyrizo
  • cheese of some sort
  • diced onion
  • minced garlic
  • quartered cherry tomatoes
  • 1/4 – 1/2 c. nutritional yeast
  • 2 tbsp – 1/4 c. soy sauce, liquid aminos, etc.
  • fresh or dried parsley
  • cracked pepper
  • oil
  • hot sauce (optional)
  • cilantro (optional)

There’s really no set recipe for either of these – use what you have on hand, and however much you want. Just don’t skimp too much: remember that we’re not marinating the tofu, so be more afraid of tasteless tofu than over-seasoning!

For both, put some oil in your pan over medium heat. Toss in garlic and onion and let it get fragrant. Or a little crispy. Whatever! Now get your tofu and squeeze chunks of it through your fingers to make nice curd clumps, doing the whole package this way. Cover this with a thorough dusting of nooch (not all of it, you’ll be doing this at least three or four times total), and fresh cracked pepper. Let this sit in the pan, sizzling, for a few minutes; let’s say 5. Stir to incorporate the seasoning, then dust again with more nooch and pepper. This time, add a couple tablespoons of soy sauce and your parsley (or equivalents) and let sit again for a few minutes.

For the lumberjack:

Prep your sausage: cutting it into small pieces with solid types, or forming into balls with the Gimme Lean. Give the tofu a stir, layer on more nooch, pepper, and soy sauce. Give it a few more minutes, then add in the rest of your ingredients (except the syrup). Clear some space in the pan if it’s normal sausage to let it brown a little. If it’s Gimme Lean, you can toss the balls right in and let them cook with the tofu. Once it passes the taste test, it’s ready to serve with a drizzle of maple syrup and a side of buttered toast!

For the soyrizo:

Prep your tomatoes and cheese (grate it, shave it, who cares). Give the tofu a stir, layer on more nooch, pepper, and soy sauce. Give it a few more minutes, then add in the rest of your ingredients. Clear some space in the pan for the soyrizo, and let it cook for a few on its own before incorporating it into the rest of the tofu. You want it a little crispy if possible. Throw on your cheese and let it get melty. Once it passes the taste test, it’s ready to serve with tortillas, some salsa or hot sauce, and a sprinkle of cilantro!

 

Furikake Seasoning

IMG_20160118_130259

I’ve seen furikake get called ‘the salt and pepper of Japan’, and back in college I learned why. The stuff is delicious and I can’t get enough of it. Asian supermarkets will often carry an amazing and colorful assortment of furikake jars, but finding one with certain ingredients can be frustrating, especially as a vegetarian or vegan. Most varieties contain bonito, shrimp flakes, or some other dehydrated seafood, and sometimes include less desirable ingredients like MSG or anti-caking agents, and they all come with silica packets. Not to mention that the jars, which are small, cost a pretty penny in spite of the simple ingredients.

So what was I to do?

Duh, make my own.

After doing a little research, I’ve hammered out a basic formula that I liked:

Furikake

  • 2 parts dried nori
  • 1 part dried wakame
  • 1 part dried shiitake mushrooms
  • 1 part sesame seeds (black, white, or both)
  • sea salt, to taste (note that this stuff is meant to be really salty)

In a blender or food processor, process the wakame, shiitake, and salt until they’re a coarse powder. (This will take a while – you may need to use a spice grinder for the wakame.) Add nori in torn pieces and pulse until those are small flakes. Combine with sesame seeds in an airtight container and keep in the fridge. Sprinkle liberally on EVERYTHING. Especially rice balls filled with small dollops of miso-walnut paste.

Now, this is far from being a hard and fast recipe. You can use almost any kind of dried seaweed you’d like, including used kombu. Maybe try this with smoked or black salt – black salt might make it taste a little bit like there are dehydrated pieces of egg in there, which a lot of commercial furikake does have. Try pepper flakes for a spicy kick, or something totally different like Chinese Five Spice. Some recipes even call for a small sprinkle of sugar, but I’m all about savory when it comes to this stuff.

But basically, the moral of the story is: go nuts.

Is it ZW? No, don’t be silly. Unless you’re lucky enough to live someplace where you can get dried sea vegetables in bulk, which I doubt you are. Bags of dried sea veggies last a pretty long-ass time with occasional use, though, and can be put to many more uses than furikake alone. I usually only need to stock up on this stuff once or twice a year. (Which is good for my wallet, too.)

Happy sprinkling!

On Fiber, Fermentation, and Shojin Ryori

I’ve got IBS. (Who doesn’t these days?) And I’ve been to my GP, seen the gastroenterologist, and gotten the same half-assed treatment that most other Americans with IBS wind up getting: “Eat lots of fiber, drink lots of water, take lots of probiotics, and don’t be afraid to keep some Imodium around if you need it. Next!”

That was two years ago, and I gotta say, I’m really not doing much better. In fact, I slowly discovered that fiber wasn’t the answer. Not only was it not the answer, but it seemed to make things worse. And then I self-diagnosed (with the input of my mom, who is seeing a functional doctor for the same thing) with Adrenal Fatigue, where I found out about the perils of overhydrating – of drinking too much water. If you have AF, then staying hydrated is tricky because of our body’s weakened ability to retain salt and other minerals, which can make us chronically deficient in magnesium and potassium. And that’s on top of the typical American’s baseline tendency to be minerally deficient.

I had long suspected that probiotics had become a racket, and knew that Imodium, while it technically worked, didn’t actually fix anything. So that left me with no good answers for how to go about dealing with my intestinal woes. Then a few days ago, I came across an interesting website: GutSense.org.

Fiber

Now, the details are definitely not for the squeamish; suffice to say, I’ve experienced a lot of what the author explains. He’s affiliated with a few of his own interests, namely a book about the myths perpetuated about fiber as an essential part of the human diet, and a series of supplements to help reestablish gut flora after a colonoscopy, after surgery, or anything else that can kill off the bacteria living in your gut. To me, though, this guy seems to be more reliable than a lot of other homeopathic snake oil I’ve seen out there for a few reasons, namely that he cites actual sources for his claims. So I’m inclined to try following his advice.

What’s important about this site is what I wound up learning about fiber, and how it pretty solidly matched my own experience toying with fiber levels in my diet over the past few years.

In his IBS FAQ, he writes this:

Q. How come they recommend “Increased fiber intake for constipation,” if fiber is a well-known gas- and diarrhea-producing substance?

To me, that‘s either the biggest “medical mystery”, or the biggest “medical idiocy,” or simply outrageous negligence, or, perhaps, all of the above. In fact, to unravel this mind-boggling incongruity for myself and others, I wrote a book entitled “Fiber Menace: The Truth About the Leading Role of Fiber in Diet Failure, Constipation, Hemorrhoids, Irritable Bowel Syndrome, Ulcerative Colitis, Crohn’s Disease, and Colon Cancer”, and you are welcome to read it.

If you are a skeptical medical professional reading this, and, all things considered, I don‘t blame you a bit for being skeptical, consider the following two quotes from the American College of Gastroenterology Functional Gastrointestinal Disorders Task Force [link]:

“Fiber doesn’t relieve chronic constipation and all legitimate clinical trials demonstrated no improvement in stool frequency or consistency when compared with placebo.”

“In the management of IBS, psyllium is similar to placebo. In fact, the bloating associated with psyllium use will likely worsen symptoms in an IBS patient.”

Psyllium is a source of soluble and insoluble fibers found in Metamucil-type laxatives, and their digestive properties are identical to all other types of fiber.

There’s a lot more on there. A lot more. Basically, he outlines the following timeline for how and why IBS develops, and how and why it never seems to get resolved:

  1. It all starts with a loss of bacterial flora in the gut. This can be from antibiotics (whether prescribed or from non-organic meat and dairy products), x-rays, bowel prep for surgeries, excessive use of laxatives, chlorine or arsenic in tap water, mercury in fish, and a whole host of other things. He calls this disbacteriosis, which, while the intestinal flora is considered vital to our health, is not a medically accepted term or condition for reasons unknown.
  2. Loss of gut flora results in harder, smaller stools, which our bowels aren’t really designed to pass.
  3. Constipation. Though because “constipation” means that you haven’t had a bowel movement in no fewer than 3 days, the author prefers to call this “impacted stools”. This stage is only apparent if you’re already on a low-fiber diet, apparently. Those of us who eat lots of fiber already have a harder time recognizing that we have a problem, though the problem is still there.
  4. Treat the constipation with more fiber. He writes: “Medical professionals and Dr. Moms alike recommend dietary fiber and fiber laxatives to “naturally” alleviate hardness, particularly when stools are small and dry. Fiber bulks up (enlarges) and moisturizes stools by either retaining water, blocking water absorption, or both.”

For the purpose of this post, I’ll stop there, since I want to talk about fiber.

What does fiber actually do? If you’ve ever made a flax egg before, then you already know. A gram of fiber can absorb many times its weight in water, and that’s exactly what it does in your body. This can actually dehydrate you, encouraging you to drink more, and inevitably results in loss of minerals through overhydration. And not only that, but it actively discourages the restoration of gut flora. The author explains so here:

The by-products of fiber‘s bacterial fermentation (short chain fatty acids, ethanol, and lactic acid) destroy bacteria for the same reason acids and alcohols are routinely used to sterilize surgical instruments—they burst bacterial membranes on contact. And that‘s how fiber addiction develops: as the fermentation destroys bacteria, you need more and more fiber to form stools. If you suddenly drop all fiber, and no longer have many bacteria left, constipation sets in as soon as the large intestine clears itself of the remaining bulk.

For some reason this point is causing intense consternation and controversy among the “experts” on all things fiber. If you are one too, and believe that I am stretching the facts to fit my point of view, please note the following:

(1) The operative phenomenon here isn’t that “fiber causes disbacteriosis,” — butexcess fiber’ — as in “the fermentation of excess dietary fiber.”

(2) Let me remind you that wine in the vat left for too long turns into vinegar, all the bacteria die off, and the fermentation stops. Bacterial fermentation in the wine vat, dear opponents, and in the pile of feces happens to be exactly the same process.

(3) Finally, consider this corroborating quote: “Colonic bacteria ferment unabsorbed carbohydrates into CO2, methane, H2, and short-chain fatty acids (butyrate, propionate, acetate, and lactate). These fatty acids cause diarrhea. The gases cause abdominal distention and bloating.” (Malabsorption Syndromes; The Merck Manual of Diagnosis and Therapy.) Let the diarrhea run its course a day too long, and disbacteriosis will soon follow. (God, I love those rare moments when Merck and I are singing the same tune.)

I mean, there’s a reason that folks with severe IBS aren’t allowed any fiber in their diets at all. (A relative of mine isn’t allowed fruit and barely any vegetables for this reason.)

So what the hell am I supposed to do? How, exactly, does a vegetarian avoid fiber?? This is actually something I’ve been thinking about for some months now, and I may have to re-think a lot of how I approach food. Honestly, I’m glad to have an educated medical professional confirm what I was already beginning to sense happening with my own body, and not just that, but also provide a plan for getting back to normal. I may not have to deal with IBS forever. And that is definitely worth a diet change to me.

This means doing homework on cuisines that feature few, if any, high-fiber grains, with little emphasis on cheese and dairy products (for other reasons the website outlines; also for my Adrenal Fatigue). I need to be able to get protein from non-meat, fiber-free sources like eggs and tofu. If I do eat high-fiber vegetables, I should see about getting into the habit of pickling and fermenting them to break some of that fiber down, and also to maximize my ingestion of live cultures, which might help me to restore all that gut flora that I don’t have anymore.

Fermentation

Tsukemono market. Flickr

I was already into the whole fermenting thing after realizing that I could make kimchi at home, which was my gateway drug to the wide, wonderful, world of Korean pickles and Japanese pickles (tsukemono). Not fermented, exactly, but preserved. And then that research, of course, led me to finding out how to make your own miso paste and soy sauce.

I’ve also been dabbling in fermented drinks since that one time I made Sima, a fermented Finnish lemonade that uses baker’s yeast. (I know how it sounds, but trust me, it was good.) For a few weeks back during summer I was trying to get a ginger bug started so that I could make sodas, but for some reason they were all just not quite coming together. Then I read about how non-organic ginger is irradiated, killing all the natural yeasts present in the root and its skin, and gave it another go with some organic pieces. But that’ll be for another post – if I can get some sodas successfully brewed, that is!

But yes, saurkraut, kimchi, kombucha… these things are all in my future. ;]

Shojin Ryori

In thinking about what the heck I’m going to eat as a low-fiber, dairy-free, vegetarian, only one thing really stood out to me: Buddhist temple food, also called shojin ryori in Japanese. There’s an emphasis on simple preparation, simple flavor, and simple food all around. Seasonal ingredients, boiled, steamed, or fried, and served with a few equally simple sauces. With, of course, plain rice.

I learned a lot about Asian cuisine when I was going to college in NYC – my roomate and friends were Taiwanese and Korean, and we all had a special love for traditional Japanese food. I learned how to make miso soup, kimchi, and Japanese curry. We ate a lot of dim sum, and I wound up working on a little comic about dim sum, so I know my way around that type of food like the back of my hand too! But in my day-to-day, I really did eat a lot of Asian-style food. I had access to people who knew how to read Pinyin packaging, I had access to a really badass rice cooker, and so the big grocery store in Manhattan’s Chinatown became my go-to for cheap groceries. Gai Lan, a very healthy vegetable in the cabbage family, was usually 99c a pound, and I practically lived off the stuff. Bok Choi was similarly priced, and so soup made with that, some miso, dashi, and either somen or Korean-style noodles also became a staple.

In other words, aside from sandwiches and Mexican food (which is what I grew up with), far-east Asian cuisine is stuff I could eat – and have eaten – every day.

Curious about trying out Shojin Ryori with me? Until I get my hands on a book or three, I’ll be going by a guide from Tofugu.com, “How to Eat Like a Buddhist Monk”:

Part 1: What is Shojin Ryori?
Part 2: Shojin Ryori Ingredients
Part 3: Prepping Your Foundation
Part 4: Get Cooking!

Here are some more recipes from Sotozen-net. And here’s another website dedicated to exploring the food of the Zen monasteries – most blog posts are mindful meditations on and explanations of ingredients, or what’s going on in the culture of the cuisine, but there are some recipes too. And if you’re more curious about traditional Korean food, then there’s always my favorite resource, Maangchi.

This is not going to be very zero waste – as a lot of these ingredients will be packaged, and I may be buying shrink-wrapped produce (bleh), oh well – but it will be seasonal, it will be very easy to buy in bulk, and best of all, this stuff is easy for me to make. If it’s going to be a scale of “raw carrot” to “tempura”, then it’s no big deal. (Tempura is far from the most complex thing I’ve made.) And if all of this helps my IBS? I will definitely be letting the world know.

In the meantime, though, I’ve got some walnuts to contend with!

Low Carb/Paleo, ZW, and Vegan Pizza Crust (yes, really)

Came up with this on the fly today, and it’s really good! Super-dense and slightly nutty in flavor, but it still gets thin and crispy like traditional pizza dough.

The only problem is… I don’t remember the exact measurements! I eyeballed everything, so I’ll try to approximate…

Ingredients

  • 1/2 c. almond meal
  • 1/2 c. sorghum flour (if you’re familiar with coconut flour, you can probably sub)
  • 1/2 c. grated parmesan cheese
  • 1/4 c. flax meal
  • 2 ener-g eggs (or real eggs if paleo)
  • 2 tbsp. olive oil
  • 2 tbsp. nutritional yeast (optional)
  • pinch of salt or two

This should make about a 10″ diameter pizza with about 1/4″ thickness. Mix all ingredients until a doughy consistency forms; not too wet, not too dry. It should hold shape when squeezed. If too wet, add more flour/meal. If too dry, add a tiny it of water.

When shaped, toss in the oven at about 400F for a few minutes, or until the edges just start to brown. Pull out, throw on toppings, then put it back in for about 10 or so minutes. Enjoy!

As I’m eating the pizza (yes, I’m finishing it up as I type this), I can see that this would make for killer breadsticks (on the smaller, flatter side), or crackers, or…

Best Stuffing Ever

And it was almost zero waste. Not that it couldn’t be done, but it was a combination of what’s called “laziness” and “using what you’ve already got”.

Stuffing is the exact opposite of a science, which is probably why I love it so much. It’s nigh impossible to screw up, and when writing down the recipe, all you need is a list of ingredients because the rest is a no-brainer. Oh, and did I mention that it was vegan?

Best Stuffing Ever

  • Cubed bread (whatever size, whatever kind; I used two different loaves that I had laying around)
  • Sauteed chanterelle mushrooms (diced)
  • Sauteed onion (chopped)
  • Celery (chopped)
  • Frozen peas
  • Garlic (diced)
  • Dried craberries
  • Flax seeds
  • Olive oil
  • Thyme
  • Marjoram
  • Parsley (chopped)
  • Veggie “drippings” (make some hours, at least, ahead of time)

Veggie Drippings

  • Celery
  • Carrot
  • Onion
  • Bay leaves
  • Crushed whole garlic
  • Dried mushrooms
  • Soy sauce
  • Kombu
  • Balsamic (good stuff)
  • Beer (pref. a stout, as dark, rich beers have tons of umami)
  • Salt
  • Whole peppercorn
  • Oil
  • Better Than Bouillon (optional)

Make as you would with a typical vegetable broth– put the kombu piece in the water as it heats up and remove before it comes to a good boil. You want richness, not a vaguely fishy taste. Put everything else in to taste. The broth will need to be reduced by half to get a good consistency and intensity of flavor, so keep that in mind when deciding how much water to start with. When finished, it should be a nice deep brown. Strain, put in a jar with a good drizzle of oil. Shake well and put in the fridge so that the oil will get some of that flavor too. Heat up and shake before pouring it over your stuffing; use as you would regular meat drippings!

If you celebrate Thanksgiving (not that there aren’t plenty of reasons not to), how was yours?

A ZW Thanksgiving?

My family, as it can pretty easily be guessed, isn’t all that environmentally-conscious… and especially not to the extent that I am. So I can pretty much guarantee that my Thanksgiving won’t be politically or environmentally-aware in the least. BUT. That’s not going to stop me from fantasizing about my someday-Thanksgiving (actually, my two someday-Thanksgivings, as hubs, being Canadian, celebrates his 6 weeks before I do mine!).

Making Thanksgiving vegan, it seems to me, would be surprisingly easy. There’s not much in the way of cheese or eggs or milk in any of the dishes, so the main animal by-product would be broth and drippings. Which, considering that the meat itself has always been second to the rest of the fixins for me, is easy peasy to bypass.

Green bean casserole. Mashed potatoes with vegan gravy made from starch, nut milk, and veggie broth. Winter salad. Roasted carrots. Baked veggie stuffing. Biscuits. And for dessert? Pumpkin pie, of course! For me, all of this besides the butter and flavorings (oils, tamari, etc) can be made using bulk-sourced or package-free products. Pretty nifty. I’m not going to say that I haven’t eyed the Gardein “Stuffed Turk’y”, which comes in a pack of two. (Gardein makes amazing stuff, I promise.) And this year, I may still get myself one, depending on whether or not I feel like making my own stuffing to bring to dinner. Honestly, I can do without turkey, or even a turkey substitute, but I cannot do without stuffing.

Hubs, what with doing the low-carb paleo thing (or trying to), would require a turkey breast or two for sure, and definitely some of his own gravy. The rest can be shared between us, no problem, aside from the biscuits and stuffing, which he doesn’t much like anyways. The pie is easy enough to make grain-free also. Unfortunately, meat is very hard to find package-free, and especially seasonally available meats like turkey breasts and the like. Oh well, what’s a little cling film every once in a while I suppose.

All in all, it’s a pretty zero-waste plan, and making the vast majority of the meal nut and produce-based pretty much guarantees it.

To end  this post, here are some of my favorite holiday recipes:

Go forth and cook!

What’ll your Thanksgiving look like this year, USians?