Thanksgiving recipes with the twist of compassion.  

Thanksgiving recipes with the twist of compassion.  

The biggest dinner of the year is officially around the corner. For the love of turkeys and our taste buds, we put together the dishes that are unsurpassably delicious and, you guessed right, made with the ingredient that makes the flavors tastier and the texture just right – compassion.

Let’s sit down with our loved ones, keeping our hearts open, our cell phones on mute, and let the holiday season be about joy and making memories that last a lifetime.

Cauliflower bean cakes with vegan yogurt recipe: 

Ingredients

  • Cauliflower (1 medium)
  • 1 tbsp Coconut oil
  • 1 tsp Garlic powder
  • 1 tbsp chives (chopped)
  • 1 grated potato
  • 2 tbsp of garbanzo bean flour
  • 1/4 tsp Salt
  • 2 tbsp grape seed oil
  • Coconut yogurt

 

Cut the cauliflower into florets. Place the florets in a food processor and pulse until the size of a rice.

Add coconut oil, chopped chives, garlic powder, grated potato, garbanzo bean flour, and salt into the mixing bowl. Mix. Use your hands to form the patties.

Heat the grape seed oil in a skillet over medium heat. Fry the patties until browned, 3 minutes per side. Note: cover the skillet for the first 3 minutes to let the patties cook well on the inside. Remove the top and turn the patties on the other side and let them brown. Serve with a coconut yogurt!

Stuffed plant-based roast recipe:

  • 2 cups vital wheat gluten
  • 1 teaspoon garlic powder
  • 1 teaspoon of onion powder
  • 1/2 cups water
  • Bragg’s liquid aminos or soy sauce
  • 1/4 tbs paprika
  • 1/4 tbs of black pepper
  • barbecue sauce
  • sriracha sauce
  • grape seed oil
  • 1/4 salt

 

Add salt, black pepper, garlic and onion powders to gluten. Pour 1/2 cup of water in the dry ingredients and mix vigorously with a fork. When it forms a stiff dough, knead it for about 5 mins. Let the dough rest for 10 mins. While waiting bring to a boil 4 cups of water, add liquid aminos or soy sauce, salt, spices (optional).

Note: When mixing dry ingredients with water do not over pour, add slowly to reach a dough like consistency. If dry ingredient do not entirely combine just add a little more water.

Broth:

4 cups water
1/4 cup soy sauce or liquid aminos
1 tablespoon molasses (optional)
2 tablespoons fresh ginger (optional)
1/4 salt

Spread gluten into 1 large piece, stretch into 1 inch. Place chopped garlic and chopped mushrooms in the middle of the dough and close and roll the dough to form a rounded shape. Place carefully into boiling water. Simmer in broth for about 50 minutes with the pan covered and the low heat. Once cooked let it cool to the room temperature in the broth.

Preheat the oven to 375 F. Put 1 tbsp of grape seed oil (olive oil) on the bottom of the oven-friendly dish, add 1 tbsp of sriracha and 1 tbsp of barbecue sauce. Put the gluten meat in the dish and put 2 tbsp of barbecue sauce on top and glaze the sides too. Roast for 30 minutes.

Enjoy the Meaty notes!

Sweet potato casserole with coconut cream and probiotic topping recipe: 

  • sweet potatoes (6 medium)
  • 2 tbsp raw sugar
  • 1/8 salt
  • 2 tbsp vegan butter
  • Probiotic CareBar® Coconut & Cacao flavor by EFFi Foods (2)
  • coconut cream or coconut milk
  • vanilla

 

  1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
  2. Mix together the sweet potatoes, 2 tbsp of raw sugar, 1/8 salt, vegan butter, coconut cream or coconut milk and vanilla powder. Mix until smooth. Transfer to a baking dish.
  3. For the topping: cut in small pieces two bars of Probiotic CareBar®. We chose the coconut and cacao nibs flavor. Sprinkle the mixture over the sweet potato mixture.
  4. Bake in the preheated oven 35 minutes.

Yummy!

Gluten-free pumpkin pie pudding recipe:

  • 2tbsp chia seeds
  • half a glass of coconut milk (coconut cream)
  • pumpkin pie purée (ready mix)
  • 1/2 tbs of coconut sugar
  • vegan marshmallow
  • gluten-free muffin

 

In a glass combine coconut milk with chia seeds, mix and let it sit for an hour (or overnight) in the refrigerator. Once ready, add 1 inch layer of the pumpkin pie mix. Take gluten-free muffin and grate it into the cup until full. Pour 1 tbsp of coconut cream to soak the muffin crumbles and top with glazed vegan marshmallow.

This crustless, vegan and gluten-free pumpkin pudding will be a hit and a great addition to Thanksgiving memories.

Delish!

 


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