My experience with Thanksgiving has always been a little different. My black panther affiliated parents did not celebrate in the traditional sense, but being a family of restaurateurs we always were cooking that special dinner for other people. Eventually one day we just got onboard with this sort of new interpretation of the holiday, today it’s hit and miss at home but I still do it for you!
The holiday is really heaven for foodies and family, the modern Thankgiving now includes us all of us vegans, gluten frees, raw (eye roll) and many others. That in mind, I thought I’d make it a bit easy for you (the chef/host) to tantalize the taste buds of both the veggies and the carnies.
Enjoy the communion and pick up the new Vegnews magazine on newsstands now. The cover features more of my thanksgiving ideas including a Trumpets and Truffle white gravy, cheesy potatoes, and crispy seitan cutlets . Oh and remember to be thankful!
Savory Sweet Potato Soup (Gluten Free)
¼ cup canola or safflower or corn oil
½ cup onion, small dice
½ red bell pepper, small dice
3 medium sweet potatoes, large dice
2 tablespoons vegan butter ( I use Earth Balance)
½ tsp crushed red pepper
½ tsp dry basil leaf
½ tsp dry thyme
½ tsp garlic powder
4 fresh sage leaves or 1 tsp dry sage
1 tsp sea salt
Step three: In a medium sauce pot combine potatoes cover with water (about 3 cups) add butter, cover and reduce heat to medium. Cook until potatoes are tender and easy to mash.
Step two: While potatoes are cooking, in a medium frying pan sauté the herbs and veggies. Sauté until inions become translucent ( about 4 minutes ) Once done remove from heat and set aside.
Step three: Once potatoes are done, spoon hot potatoes into the blender filling half full with potatoes. Pour in 1 ½ cups water. Blend. Repeat add or decrease water until you achieve the consistency you want. Stir in veggie/herb sauté add salt to taste.
White Wine Braised Baby Bok Choy (Gluten Free)
¼ cup canola, safflower or corn oil
2 stocks baby bok choy, cut length wise
½ cup onion, small dice
3 cloves garlic, minced
2 tsp dry thyme
1 tsp corse salt
2 tablespoons white cooking wine
Step one: In a large skillet, heat oil on a medium high heat. Add onions and garlic. Sauté for about 2 minutes.
Step two: Add bok choy turning to coat with oil, add thyme white wine and salt. Reduce heat to a medium low. Cover pan and allow to braise for about 4 minutes. Serve hot.
Ayinde’s Savory Mini Biscuits
2 cups all purpose flour
2 tsp baking powder
1 tsp salt
¼ cup vegan butter (cold)
1 cup soy milk
½ tsp thyme
½ tsp dry basil
½ tsp crushed chili peppers
½ tsp fresh rosemary, rough chop
Preheat oven to 400°
Step one: Combine flour, baking powder and salt in a mixing bowl. Using fork to mix earth balance into flour.
Step two: Add milk, mix with fork until the wet and dry are combined. the dough should be slightly sticky and thick. Add more milk if needed. Once done set aside.
Step three: Combine about a half cup of flour and the herbs and sprinkle the on a flat surface, roll dough in flour herb mixture coating until dough is no longer sticky. Using hands kneed until about 1 ½-2 inches thick.
Cut biscuits silver dollar size an old narrow mouth mustard jar works great. Place biscuits on a floured cookie sheet dab tops with oil. Cook for 10- 12 minutes until golden brown.
This recipe is cooking with the bare essentials fats, fresh and dried herbs and good ingredients. Try this as a hearty addition to your holiday table.
Quick Quinoa Cranberry Stuffing (Gluten Free)
2 tablespoons vegan butter
1/4 cup safflower oil
1 cup onion, small dice
1 cup celery, small dice
6 garlic cloves, minced
2 cup cooked quinoa
1/4 cup soy sauce
2 tablespoon fresh rosemary
1 1/2 tablespoons dried sage
2 tablespoon fresh thyme
½ tsp black pepper
2 tsp dry basil
1 cup dried cranberries
Step one- Cooking Quinoa: 1 cup quinoa to 2 cups water. Bring to a boil then reduce fire to a simmer. Cook covered for 15-20 minutes. when quinoa is ready it will fluff up like rice.
Step two- The Stuffing: In a large skillet over medium high heat, heat butter. Toss in veggies and herbs and stir allowing everything to sauté on a medium heat until onions become translucent (about 3 minutes). Add quinoa, oil, mix well allow quinoa to brown a bit. Dilute soy sauce with a 1/4 cup water, and add to quinoa reduce heat to medium low add cranberries and salt to taste.
This is great for the raw food crowd, super simple and very fresh.
Raw Chard & Mustard Green Salad (Gluten Free)
1 bunch red chard, roll cut
1 bunch mustard greens, roll cut
½ cup fresh lemon juice
1 Tablespoon chickpea miso (optional)
2 Tablespoon cane sugar or agave
1 tsp sea salt
Step one: In a small bowl mix together lemon juice, miso, cane sugar and sea salt. Pour mixture over cut greens mixture, and massage greens with clean hands until the lemon juice begins to “cook” the greens they should reduce by half when ready.
Helpers! Massaging will take 2-4 minutes; a perfect task for a friend or small child.