Vegan Thanksgiving Meal

Thanks Giving

One of my favourite things about living in different countries is learning and being a part of a new culture with new traditions. Living in the US I have been amazed at the theming and enthusiasm behind holidays, and Thanks giving is one of the biggest of the US holidays.

I love the family emphasis around thanks giving and there is no better way to celebrate than with food

Thanksgiving is rather meat dominated but there are some very yummy traditional dishes that I have been playing around with to create my own easy quick thanks giving meal.

I have adapted the traditional Green bean casserole putting my own slant on the dish and of course a sweet potato pumpkin pie recipe.

Happy Thanks Giving

Thanks Giving

Thanks Giving Meal 
Servings: 4-6, time: 1 hour 30 minutes

Green Bean and Sweet Potato Casserole
Ingredients:
White Sauce

Follow link to my white sauce recipe. Add the nutmeg and season with salt and pepper to taste.

Sweet Potato Layer
3 medium sweet potatoes

Green bean layer
2 ½ – 3 cups chopped green beans

Topping
¼ cup nuts or seeds

Method:

  1. Preheat the oven to 200 degrees (400F).
  2. Wash the sweet potatoes; prick them in a few places, place in the oven for 40 minutes to 1 hour. They are done when you can skewer through the middle with no resistance. Turn them half way through.
  3. While the sweet potatoes cook make the white sauce.
  4. Then turn to the green beans. Chop them into ¾ inch pieces, discarding the tops and ends. Place in a pot with a covering of boiling water and a pinch of salt. Boil until tender, around 8-10minutes. Drain, rinse with cold water and add to the white sauce.
  5. Peel the skin from the sweet potatoes; it should pull away very easily. They will be hot to handle. Then mash/blend until smooth. You should have 2-3 cups of mashed sweet potato.
  6. Place the mashed sweet potato in the bottom of an oven proof dish ( around 7 x 11 inches).
  7. Then pour the white sauce green bean over the top of the sweet potato layer.
  8. Finely chop or blend ¼ cup of nuts or seeds and sprinkle over the top of the casserole.
  9. Place back in the oven for 10-15 minutes. You can make the casserole ahead of time, fridge it and then just bake for 25minutes before serving.

Kale Salad
Ingredients:
1 big bunch of Kale (I like the purple kale for this salad)
1 tbs oil
1 tbs lemon juice
pinch salt and pepper
3 tbs pumpkin seeds

Method:

  1. Tear the kale and discard of the stems.
  2. Add the remaining wet ingredients and massage the kale for 3 minutes
  3. Season to taste and sprinkle with pumpkin seeds

Sweet Potato Biscuit
Ingredients:
½ cup grated sweet potato
1 tbs mashed banana
1 tsp psyllium husk
2 tbs ground flaxseed
2 tbs water
1/3 cup milk
1 tbs apple cider vinegar
2 tbs olive oil
3 ½ tbs coconut flour
½ cup brown rice flour
1 tbs tapioca flour
1 ¾ tsp baking powder
½ tsp bicarbonate soda
¼ tsp salt

Method:

  1. Preheat the oven to 180 degrees (350F).
  2. Place the grated sweet potatoes in a pot with ¼ cup water and boil for 5-8 minutes, until soft and all the water is absorbed. Add the banana and blend in a food processer or with hand held blender until smooth.
  3. Place in milk in a bowl with the apple cider vinegar, in another bowl place the ground flax and water, leave both for 5minutes then mix together.
  4. Add the oil and psyllium husk and whisk until combined.
  5. Fold in the flours and rising agents.
  6. Place a ¼ cup of the dough on a baking sheet, the cup should shape the biscuit dough well.
  7. Place in the oven for 30-35 minutes.

DSC09573
Thanks Giving Dessert
servings: 3-6, time: overnight and 40 minutes

Sweet Pies
Case Ingredients
½ cup oats
2 tbs buckwheat groats
2 tsp lemon juice
⅓ cup desiccated coconut
2 tbs brown rice syrup
2 tbs coconut flour
1 tbs cinnamon

Method:

  1. Rinse the oats and buckwheat groats and place in a bowl with a cup of water and 2 tsp lemon juice. Leave to soak overnight (at least 7 hours) to remove some of the phytic acid.
  2. Rinse and sieve the oat mix, squeezing out as much excess water as you can.
  3. Preheat the oven to 190 degrees (375F).
  4. In a bowl add the remaining ingredients and mix.
  5. Evenly divide the mixture amongst 6 muffin tin holes. Press the mixture down, then using the back of spoon press in middle of the mixture to work sides up to create a case shell shape.
  6. Place in the oven for 30 minutes.
  7. Leave to cool.

Filling ingredients
1) Pecan Chocolate Pie
Version one: No sugar
½ cup grated sweet potatoes
1 tbs banana
2 tbs cocoa powder
1 tbs coconut cream
¾ tsp ground ginger
½ tsp ground cinnamon
2 tbs pecans chopped

Optional to make sweeter but not as much sugar as the next recipe: add 1 tsp brown rice syrup and 1 tsp more cacao powder.

Method:

  1. Place the grated sweet potato in pot with ¼ cup water and boil for 5 minutes.
  2. Add the banana and blend/food processor until smooth.
  3. Add the remaining ingredients, except for 1 tbs of pecan nuts save these for sprinkling on the top.
  4. Spoon into 3 of the cases. Sprinkle nuts on top.

Version two: Sweeter as there is added sugar and my favourite
3 tbs cocoa powder
2 tbs coconut cream
2 tbs brown rice syrup
¾ tsp ground ginger
½ tsp ground cinnamon
1 tsp coconut flour
2 tbs pecans chopped

Method:

  1. Place all the ingredients, except for 1 tbs of pecan nuts save these for sprinkling on the top.
  2. Spoon into 3 of the cases. Sprinkle nuts on top.

2) Sweet Potato Pie
1/2 cup grated sweet potato
2 tbs banana
1 tbs coconut cream
1 ½ – 2 tsp ground cinnamon (add to your taste)
¼ tsp ground ginger
⅛ tsp ground nutmeg
1 tsp coconut flour

Method:

  1. Place the grated sweet potato in pot with ¼ cup water and boil for 5 minutes.
  2. Add the banana and blend/food processor until smooth.
  3. Add the remaining ingredients.
  4. Spoon into 3 of the cases.

Serving Ideas:
* Yummy with some yoghurt and berries

Thanks Giving

Thanks Giving

You may also like

Comments