We, sir — we — are the diverse America who are alarmed and anxious that your new administration will not protect us, our planet, our children, our parents, or defend us and uphold our inalienable rights.
This is the statement read Friday night at the Broadway show, “Hamilton” by cast member Brandon Victor Dixon regarding turkeys.
Haha! No, it was regarding Mike Pence (because he was in the audience) and the incoming Trump administration.
(Oh well, yes, so then technically it WAS regarding turkeys.) But really the statement was regarding PEOPLE who are worried they will not be protected equally under the law.
I’m worried about the people AND the turkeys. I definitely would have included something about the turkeys in the statement, but that’s just me.
Luckily, because of vegans, many turkeys will be saved this Thanksgiving! (Trump did not mention vegans in his campaigning anywhere, but my guess is, he thinks being vegan is the worst possible idea anyone ever had in the whole history of ideas. Ever. Just terrible. I’m sure his opinion would include hand gestures and whatever he does with his lips when he’s angry about something.) That’s just a guess.
Still, I’ll persist. We will eat a vegan Thanksgiving, which perplexes a lot of people, not just (imaginary) Trump.
And WHAT ON EARTH will we eat???
Well for us, it’s chickpea cutlets smothered in mushroom gravy: See Vegan Turkey Scallopini. And roasted potatoes (and many other treats and goodies, including cranberry sauce, stuffing, Brussels Sprouts, pie. You know, “normal” stuff.)
These potatoes are delicious and EASY. My version of the recipe includes no processed oil, so it’s lower calorie compared to other potato recipes. Even if you’re non-vegan, you might like these as an easy side.
MUSTARD ROASTED POTATOES
- 3 pounds 1- to 1½-inch-diameter mixed unpeeled purple and white-skinned potatoes (or any color!), cut into ¾-inch wedges
- ½ cup whole-grain Dijon mustard
- ¼ cup water
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 3 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- pepper to taste
- Serve with fresh, chopped parsley (optional)
- Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F.
- Line 2 large rimmed baking sheets with parchment paper. Whisk mustard, water, emon juice, garlic, oregano, lemon zest and salt in large bowl to blend.
- Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat.
- Divide potatoes between the 2 prepared baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer.
- Roast potatoes 25 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, about 20 minutes longer.
Let’s give thanks for American ideals, and endeavor to hold this new administration to them. The veganism is up to you, but I’m here to support you if you’d like to give it a try!