A Dairy-Free Thanksgiving

I am an adult with a dairy allergy.  The doctors told my mom that I would grow out of my allergy by the time I was two, then four or six.  When I was ten we had Christmas at my grandma’s house.  She set out See’s Candies and I ate several.  My mother chided me and we waited for me to be horribly sick, but it didn’t happen.  For the next few years I ate ice cream in obscene amounts, cheesecake at every opportunity and entire pizzas.  When I was in high school I started to notice that if I ate dairy when I had a cold, I would feel worse.  Then in college if I had dairy when I felt well I would start to get cold symptoms.  At the age of 20 the party was over.  I was hoping that it was a ten-year cycle, but I’ve been 29 for several years now and cheesecake is still just a memory.  The good thing is that I really learned to cook on my own dairy-free.  I know several adults who have developed allergies in adulthood or they are learning cook for kids with allergies and it is so difficult to relearn how to shop, and how to cook.  I wish there was more I could do to help.  Holidays are always hard with those of us with allergies.  My mom always packed food for me when I was a kid and I think that is the best option for little ones.  I usually eat before parties.  This girl cannot live on fruit salad alone!  But if I eat before we go, there is almost always something I can nibble on so I look like I’m eating.  I don’t want to put more pressure on a holiday hostess! (STS)

I am going to post several recipes that I use every holiday season.  The first and most important recipe is Mashed Potatoes!  What else from the Idaho Housewife!  I have never actually measured my ingredients for mashed potatoes so I hope this recipe works out.

For Holiday Feast size use 5 lbs of potatoes, 1 1/2 sticks of margarine and enough coconut milk and/or chicken broth to make them the consistency that your family prefers.  Season with salt and a dash of pepper.