Tomorrow is Thanksgiving in the U.S.! Every year, families gather on the third Thursday of November to celebrate a day of thanks. It’s a day to be with family and friends that gather together. The turkey (or vegan tofurky) is in the oven bright and early. The kitchen is filled with wonderful smells like the green bean casserole bubbling over in the oven, the garlic and onion in the bread stuffing, and pies cooling on the counter. There are pots and pans piled high in the sink, the hand mixer can be heard making mashed potatoes, boiling water spills over on the stove from the pot of carrots and turnips, and you’ve got a glass of wine hidden amongst the mess on the counter that you try and sip whenever you get a chance. The Macy’s Day Parade can be heard on the TV in the other room, although no one is actually watching it. The table is dressed with a beautiful read table cloth, candles in the middle, and plates, bowls, utensils, and matching napkins are all neatly placed. Then, as family starts to arrive, the house is filled with love and laughter, wine and beer, and too much food. People are talking as they hold their small appetizer plates, filling up on stuffed mushrooms, veggies, dips, chips, gourmet cheese, bruschetta, and crackers.
Then, it is time, to all sit down at the beautifully set table and feast on Thanksgiving dinner. The table is full of so much food, the red table cloth can barely be seen beneath the plates, forks and knives are clanging, people are talking while the turkey, potatoes, corn, carrots, turnips, biscuits, butter, gravy, and stuffing are being passed around, kids are getting anxious while waiting for their plates of food, and more wine is being poured. Then, the talk starts to quiet as everyone is focused on the delicious food in front of them. Once everyone is stuffed, can’t move and buttons are busting on shirts, the desert comes out (and there is always room for a slice of homemade apple or pumpkin pie).
As some are cleaning up, others head over to the living room to watch the football game. The house is quieter now except for the guys who are snoring in the recliner, the TV and the dishwasher. As the day closes in everyone is tired, full and very thankful for having family, friends and food. This is a day that everyone puts aside differences, stress, work and bills. A time to gather, laugh, eat, drink, watch football, take a nap and have fun.
Every year in our family we all make a dish to bring along. Since my husband and I are both vegan, this can be a challenge on holidays. However, there are hundreds of delicious recipes that are flavorful and most delicious. I always make a dish that we can eat, and that everyone else will enjoy too. This year I am making a sweet potato casserole with a pecan crumble on top that has simple and healthy ingredients. That will be a delicious addition to our feast. And since it is Thanksgiving, I want to share this delicious recipe with you to make either on this thankful day or anytime of the year—it is delicious no matter when you make it!
source: foodnetwork.com
SWEET POTATO CASSEROLE
Ingredients:
Sweet Potato
-4-6 sweet potatoes (depending on how big they are, about 3 lbs.)
-1/4 cup coconut oil, room temperature (or 2 tbsp. vegan butter, I prefer the oil)
-1/4 cup 100% maple syrup
-1/2 cup almond milk (homemade if possible) see recipe below
-1 teaspoon vanilla
-1/2 teaspoon salt
-Pepper to taste
-½ tsp nutmeg
-1 ½ teaspoon cinnamon
-Juice from half an orange
Pecan Topping
-1 cup pecans lightly chopped leave some bigger pieces
-Golden raisins
-1/4 cup coconut oil, room temperature
-1/2 cup 100% maple syrup (or brown sugar)
-1/4 cup old fashioned oats
-1/2 teaspoon vanilla
Instructions:
1. Preheat oven to 400 degrees.
2. Grease a baking dish with coconut oil. Set aside.
3. Cut sweet potatoes in half and place on baking sheet, cook for about half hour or until soft
4. While potato is cooking, mix the pecan ingredients in a bowl and put aside
5. Remove sweet potatoes from oven and remove the skins.
6. Place sweet potatoes in a bowl and mash with a folk or a mixer (you can leave some chunks if you like). Add the oil, maple syrup, coconut milk, vanilla, salt, pepper, cinnamon, nutmeg, and juice with the potatoes.
7. Spread potatoes in the baking dish and add the pecan mixture on top
8. Lower oven temperature to 375 and bake for 30 minutes.
COCONUT MILK
Ingredients:
-1 cup unsweetened organic shredded coconut
-4 cups hot water
-Optional: 1 to 2 teaspoons organic vanilla extract, 1-2 tablespoons organic maple syrup or a tsp of cinnamon
Directions:
1. Bring the 4 cups of water to a light boil. Remove from heat.
2. Pour the water and all the ingredients in a high powered blender.
3. Blend for about 2-3 minutes. If you don’t have a high powered blender, mix for a little longer. You want the coconut to really break down well.
4. Let cool to warm for a minute
5. Get a large bowl and nut bag (if you don’t have one a clean towel will work)
6. Pour the coconut milk into the nut milk bag while it’s OVER the bowl
7. Close the bag and squeeze out as much of the liquid as you can into the bowl, until the coconut is mealy and nearly dry
8. Pour into your milk container and enjoy! It usually keeps fresh in the frig for about 3-4 days.
This year I am thankful and grateful for many things. I have a wonderful husband that I married 1 year ago, my children are healthy and happy, and I have a new granddaughter.
Image sources: Coconut Milk | Sweet Potato Casserole | foodnetwork.com, Thanksgiving | commerce.gov
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