It is estimated that the average person will consume between 3,000 and 4,500 calories on Thanksgiving Day, making it one of the most gluttonous days of the year.
But with nearly half of Americans being overweight or obese, medical experts have been encouraging people to cut back on calories and fat.
While no holiday feast is complete without turkey, gravy, stuffing, and pumpkin pie, these are some of the worst offenders when it comes to nutrition.
To combat the unhealthy indulgences of Turkey Day (and many holidays), people are increasingly choosing to “go green,” swapping fatty meats and buttery potatoes for a plant-based meal. They tell us it’s also good for the environment.
And a restaurant in New York, abcV, run by Michelin-starred chef Jean-Georges Vongerichten, launched a vegan version of Thanksgiving classics in a bid to encourage diners to reconsider what they put on it. on your plate.
The three-course celebration feast costs $148 and there’s not a turkey in sight. Instead, I came across beetroot dishes, chickpeas and even the vegan version of Steak Tartar.
Chef Neal told me that ‘a vegetable-centered Thanksgiving meal goes from brown to rainbow,’ and when the dishes came out, I quickly understood his point.
I was certainly impressed by the inventiveness of the dishes, and they were definitely not lacking in flavor, but I still craved the nostalgia of a carved turkey tableside.
A New York restaurant, ABCv, led by Michelin-starred chef Jean-Georges Vongerichten, has launched a plant-based version of the Thanksgiving feast.
However, I kept my mind focused on the health benefits of swapping birds for plants.
One turkey leg with skin has 190 calories and 10 grams of fat, according to the United States Department of Agriculture (USDA).
By comparison, mushrooms, the star ingredient in my main dish at abcV, are low in calories and fat and are a source of antioxidants and vitamins.
One cup of raw mushrooms contains only 15 calories.
Another culprit for the high calorie content of the Thanksgiving menu is mashed potatoes. One cup contains about 240 calories with nine grams of fat. Unfortunately, it’s the butter and cream that makes the bill add up.
However, if you eliminate dairy, as ABCV does in its mashed potato dish, the same serving would have about 130 calories and seven grams of fat.
At abcV, one of the starters I tried was Chef Neal’s Green Chickpea Hummus. Chickpeas are not only low in calories (about 53 per serving) but they also only have 3 grams of fat.
It was served with a variety of colorful crudités, including sliced radishes, chopped celery, and whole wheat pita.
At the main event, we tried one of the menu’s main options, a mushroom bourguignon, with sides including mashed potatoes with olive oil (instead of butter) with mushroom sauce and roasted pumpkin.
The bright orange vegetable only has 60 calories per cup.
Trying to keep some of the Thanksgiving traditions alive, Chef Neal also created his own version of cranberry sauce, which is more like a sweet jelly and worked perfectly with the savory flavors of the pumpkin.
Looking at the variety of dishes was like looking at a rainbow.
The most boring looking dish of all was the olive oil mashed potatoes, but surprisingly, it was actually one of the tastiest creations and its slightly chunky texture kept me coming back for more.
One of the starters Sadie tried was Chef Neal’s green chickpea hummus, served with a variety of colorful crudités.
The ‘spiciest sides’ included olive oil mashed potatoes with mushroom gravy and roasted pumpkin.
Meanwhile, the mushroom bourguignon was my least favorite due to its thin, watery sauce.
While I had already had my fill of the tasty dishes, there was still more to come.
AbcV’s Thanksgiving menu includes the option of a dessert to finish.
Chef Neal’s vegan version of pumpkin pie is a delicious pumpkin pie, with vegan banana horchata ice cream and contains a good balance of sweet and savory notes.
A slice of pumpkin pie without all the trimmings traditionally contains around 320 calories, but if you eliminate dairy, a vegan version of the recipe has 260 calories.
Georgia-based nutrition expert Dr Tracey Brigman told DailyMail.com that although Thanksgiving is just one day of the year, it could have longer-term health effects.
She explained: ‘Overeating on holiday can lead to bad habits. It can create a pattern of weight loss and regain that can lead to a higher body fat percentage, a slower metabolism, and an increased risk of some chronic diseases.
‘In the short term, overeating can cause nausea, vomiting and indigestion.
“For people living with diabetes, this can cause blood sugar spikes.”
LEFT: Chef Neal has created his own version of cranberry sauce, which is more like a sweet jelly. RIGHT: ABCv’s Thanksgiving menu includes the option of a dessert to finish.
On Thanksgiving Day, abcV will offer a selection of a la carte menus and family-style dishes from 12 to 8 pm, with prices starting at $148 per person.
Former USDA food expert Dr. Darin Detwiler also told DailyMail.com that high-calorie Thanksgiving meals can cause cardiovascular strain and hospitals often see an increase in patients with heart attacks and cardiac emergencies during the holidays.
Looking at ABCv’s plant-based menu, Dr. Brigman and Dr. Detwiler say they approve of the concept, as it’s better for the waistline and less likely to “lull people into a food coma.”
Dr. Detwiler added that “minimally processed foods retain their natural nutrients and avoid the added sugars, salts, and unhealthy fats that are common in processed foods.”
He continued, “They also support better digestion and energy levels, making you less likely to experience the ‘food coma’ that many associate with Thanksgiving.”
Chef Neal told me, ‘A plant-based Thanksgiving can still be rich and decadent while still allowing you to feel energetic and vibrant instead of sleepy and full.’
“It’s also a powerful experiment to share a meal with friends that places a lighter burden on resources and the climate.”
Dining at abcV was certainly a fun experiment, but die-hard meat eaters will have a hard time getting them to skip Thanksgiving’s signature turkey entirely.
In fact, my friend said as we were leaving the restaurant, “I’ll definitely have a steak tonight.”