Our Thanksgiving Meal 2020
Celebration Roast by Field Roast
Loaf of good sourdough bread
Paired with the following;
Easy Massaged Kale Salad
Ingredients
· 2 large bundles curly kale*, large stems removed and roughly chopped
· 1 Tbsp lemon juice
· 1 Tbsp extra virgin olive oil
· 1 healthy pinch sea salt
Dressing
· 1/3 cup tahini
· 3 Tbsp lemon juice
· 1-2 Tbsp maple syrup
· 1 pinch sea salt (optional)
· Water to thin (~3-6 Tbs)
Toppings optional
Crispy baked chickpeas
INSTRUCTIONS
1. Once you’ve rinsed and dried your kale, run your hand along the stem to remove the green leaves from the stalky stem. You don’t have to remove the stem completely.
2. Stack your stalks of kale on top of each other and finely chop. No need to mince, just cut into manageable, bite-size pieces.
3. Add kale to a large mixing / serving bowl and top with lemon juice and extra virgin olive oil. Then massage with clean hands for about 3 minutes. The point of massaging is to infuse the kale with the lemon juice and oil, and also to break down some of the tough, fibrous characteristics of kale. This makes it easier to chew and digest, and makes for a more tender salad. Season with salt, massage/toss once more, then set aside.
4. Next prepare the dressing by adding tahini, lemon juice, maple syrup, and salt (optional) to a medium mixing bowl. Whisk to combine. Then slowly add water until creamy and pourable. The mixture may seize up and thicken at first, but continue adding water a little at a time, whisking until creamy and smooth. Taste and adjust flavor as needed, adding more lemon juice for acidity, maple syrup for sweetness, or salt to taste. Set aside.
5. To serve, top with desired amount of dressing and crispy chickpeas, toss, and serve. Leftovers keep covered in the refrigerator up to 3-4 days, served cold or warm by sautéing all together.
~ Minimalist Baker
Vegan Sweet Potato Casserole
Ingredients
9 cups peeled and chopped sweet potatoes, about 4 large
1 cup full fat coconut milk (from a can)
1 cup brown sugar
1 teaspoon pure vanilla extract
3/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Butter Pecan Topping
2/3 cup brown sugar
5 tablespoons vegan butter, softened to room temperature
1/2 cup all purpose flour
1/4 teaspoon salt
1 cup chopped pecans
Instructions
1. Add the sweet potatoes to a large pot, cover with water and bring to a boil. Cook for 10-15 minutes until the potatoes are fork tender. Drain, then add them back to the pot or a large bowl.
2. Preheat oven to 350 degrees F and lightly grease a 9 x 13 casserole dish.
3. To the large pot or bowl with the cooked sweet potatoes, add the coconut milk, brown sugar, vanilla, salt, cinnamon and nutmeg and mash with a potato masher. Continue to mash or stir with a spoon until well combined. You can also use a hand mixer.
4. Spread the potato mixture in the prepared dish, and smooth it out evenly with a spatula.
5. Make the topping: In a medium bowl, stir all the topping ingredients, except the pecans, together with a spoon. Use your hands if necessary until moist crumbs form. Now mix in the pecans.
6. Evenly sprinkle the topping on the sweet potato filling and bake for 35-45 minutes, until bubbly on the edges and the topping is golden brown. Serve immediately!
Notes
Make ahead: The casserole is best served right away, or the crunchy topping will soften. You could prep earlier by making the filling, spreading it in the pan, cover and chill until you are ready to bake it. Then simply make and add the topping, and bake until done.
May use coconut oil in place of the vegan butter. Use softened, but not melted coconut oil for best results.
May substitute full fat coconut milk for almond, cashew or soy milk for a lighter dish.
~ by Nora Cooks
Simple Vegan Stuffing
Ingredients
· 1 large loaf whole-grain bread* (cubed & set out to dry overnight // 1 large loaf yields ~9 cups loosely packed cubes)
· 3/4 cup uncooked green lentils
· 3 Tbsp olive oil or vegan butter (or a mix of both)
· 1/2 cup white onions (diced)
· 3/4 cup celery (diced)
· Salt & pepper
· 3 - 3 1/2 cups vegetable broth (plus more for cooking lentils
· 1 batch flax egg (1 Tbsp flaxseed meal + 2 1/2 Tbsp water)
· 3/4 tsp dried sage*
Instructions
1. The night before, cube your bread and set it in a large bowl to dry out - you want it to be the texture of day old bread - noticeably dry but not rock hard.
2. The day of, if you haven’t already cooked your lentils, do so now by thoroughly rinsing 3/4 cup lentils in cold water, then adding to a small saucepan with 1 1/2 cups veggie broth or water.
3. Cook over medium-high heat until a low boil is achieved, and then lower to a simmer and continue cooking uncovered for 20-30 minutes. Set aside.
4. Preheat oven to 350 degrees F (176 C) and line a 9x13 pan (or comparable sized dish) with foil or spray with nonstick spray. Also prepare flax egg and set aside.
5. Sauté onion and celery in the olive oil or vegan butter and season with a bit of salt and pepper. Cook until fragrant and translucent - about 5 minutes. Set aside.
6. To the bowl of bread, pour most of the broth then add the remaining ingredients (sage, cooked veggies, flax egg, and lentils) and mix with a wooden spoon. The key is to make sure it is about the consistency of a meatloaf. If it’s too dry, add more broth and mix again. If it’s gotten too wet, add more bread.
7. Transfer to the prepared pan and cover with foil. Bake for 45 minutes. Then remove the top layer of foil so the top can brown. Increase heat to 400 degrees F (204 C) and bake for another 10-15 minutes or until the top is well browned and crisp.
8. Remove from oven and let cool slightly before serving. Leftovers reheat well in the microwave or oven, though best when fresh.
~ Minimalist Baker