Since we did not grow up celebrating Thanksgiving we do not have any tradition to follow. We just celebrate it in the spirit of gratitude :). This year seems special since Hanukkah falls on the same day too. So we will also be celebrating this by wishing peace and harmony across the globe.
We as a family are completely vegetarians for this month for religious reasons. This pretty much means that we are avoiding egg and the occasional fish from our otherwise vegetarian diet. Hence I am making a vegan thanksgiving meal made with mostly organic, local and seasonal ingredients. This is also quick'n'healthy, just that I had to do a little bit of planning and prep work ahead of time.
Squash Buckwheat Loaf w/ Cranberry Jam
Pomegranate Cacao Goji Smoothie
Thai Pumpkin Soup
Mediterranean Farro Chickpea Pilaf
- Black chickpeas - 1/2 cup
- Vegetable broth - 3 cups
- Bay leaves - 2
- Fresh Thyme - 1 Tbs.
- Black pepper - 10-15 (freshly crushed)
- Farro - 1 cup
- Cinnamon powder - 1 tsp.
- Coriander seeds - 1 Tbs.
- Cardamom - 2-3
- Red onion - 1 (chopped fine)
- Garlic - 2-3 cloves (minced)
- Turmeric powder - 1/4 tsp
- Sea salt - as per taste
- EV olive oil - 4 Tbs.
- Mint - a small bunch
- Cilantro - a small bunch
- Lemon juice - from half a lemon
- Cook chickpeas with a bay leaf, thyme, crushed black pepper, 1 cup of broth and salt.
- Grind the spices coriander seeds and cardamom to a fine powder.
- Switch on rice cooker (use white rice setting), heat 1 tbs. olive oil and saute, garlic and onion till translucent.
- Add the farro and the spices along with remaining 2 cups of broth and cook till farro is cooked half way thru.
- Add chickpeas along with any cooking liquid remaining. Adjust taste and let everything cook till all liquid is absorbed.
- Coarsely grind the mint, cilantro, lemon juice and remaining 3 Tbs of olive oil. Add to this to the pilaf.
- Serve warm.
- Since I am making this for Thanksgiving this time, I am topping this with butternut squash slices roasted with rosemary.
Kohlrabi Noodles w/ Spicy Cranberry-Squash Sauce
- Kolhrabi - sliced using spirooli
- Carrots - sliced using spirooli
- Apple cider vinegar or Lemon juice - 1 Tbs
- EV olive oil - 1 Tbs
- Toss sliced veggies with Apple cider vinegar and olive oil and set aside.
- When ready to serve, mix with the spicy sauce and serve on a bed of salad greens or a bed of steamed cabbage or collard greens.
Cranberry-Squash Sauce - Recipe here
Apple Pom Salad w/ Ginger-Honey Dressing
- Apple - 2 chopped fine
- Pomegranate - 1
- Baby collard leaves - 4-5
- Fresh grated ginger root - 1 Tbs.
- Local honey - 1Tbs.
- Lemon juice - 1Tbs.
- Himalayan salt - a pinch
- Toss chopped apple with lemon juice and set aside.
- Slice collard leaves into really thin strips and add to the chopped apples.
- Whisk together ginger and honey in a small bowl and add to the salad.
- Just before serving top with Pom seeds.