I can’t believe that October is almost over! You know what that means… the holidays are right around the corner! Soon I’ll be shopping like a mad woman for the perfect gifts, rocking out to my favorite Christmas songs (Yes, I said rocking out! I take my Christmas music very seriously!) and enjoying all the magic that lingers in the air during the holiday season. Oh yeah… and I’ll probably be stressing out over what I’m going to make for all the holiday gatherings we’re inevitably invited to attend.
Why all the stress? Well, overall, I think I’m a pretty good cook, but there’s something about putting my vegan food out there for criticism from my non-vegan family and friends that scares the bejezus out of me!
I fear that vegan food is viewed as just as bad as Aunt Bethany's cat food jello mold in "Christmas Vacation!" (image from clarkgriswoldcollection.com)
I guess I put too much pressure on myself to make foods that I think everyone will like. I want people to eat my food and say, “Wow, this is vegan?!?! No way!” I want them to think that maybe being vegan isn’t so “weird” after all and that it’s a lifestyle that they really could get used to. But most of all, I just want them to enjoy the food. This is easier said that done, for anyone, let alone a vegan, so when I find myself starting to freak out over what to make for a party or gathering, I try to rely on recipes that I’ve made in the past that have gone over well. Like they say, “you don’t have to re-invent the wheel.” Sometimes, it’s easier to just stick with what you know will be well-received.
For me, some of the foods that I feel “safe” bringing to gatherings to share with others include olive tapenade, hummus, guacamole, mushroom puffs, Italian pasta salad, Mediterranean orzo salad, infused soba noodles, any vegetable dish, pound cake, lemon-vanilla-raspberry cupcakes and berry crisp.
As I look at my list, I notice a few things: First, none of these dishes include any “mock” items – no faux meats or cheese alternatives here! Also, there are no “unfamiliar” (well, unfamiliar to my family, at least!) ingredients – no tofu; no tempeh; no seitan. And finally, they’re not trying to be something that they’re not. I’m not trying to pass off a veganized version of mac n’ cheese as grandma’s adored, classic recipe. I know that just wouldn’t work! I have a generally good idea of the kinds of foods my family and friends enjoy eating, so I’d never make anything that would catch them off guard or scare them away from veganism in any way. It’s always my mission, when sharing food with others, to present veganism in a positive light. I want it to look easy, delicious and completely do-able!
So, as we approach the season for feasting, I’ll try to keep my cool by making the things I already know my non-vegan relatives and friends will enjoy. And although I’d love to show up to Thanksgiving dinner with a big, juicy Tofurky roast to share, I don’t think my family’s ready for that just yet! But maybe next year…
Tofurky, anyone? No one? More for me, then!
How do you handle cooking for non-vegans? Are you like me and play it safe, or are you (and your guests) more adventurous in vegan feasting?
Jena Mazzio has an affinity for anything animal-related, useless kitchen gadgets, the occasional good book and using writing as a creative outlet. She lives in New Jersey with her husband, two dogs and two cats (All rescues, of course. Well… not the husband, just the pets!) and blogs about her transition to veganism at Vegans Have Taste Buds, Too! and about her passion for animals at Paw in the Family.
