It’s cold in Austin, and I’ve been dealing with some gut health issues. For the past few weeks, I’ve had to limit my raw food intake to help reduce symptoms, and it’s forced me to actually use my stove.
This recipe was a result of me getting tired of plain steamed veggies and me trying to throw something together with what I had in the pantry. I do want to note that after reading about the benefits of coconut milk for your digestive lining, I had to search online to find guar-free coconut milk (#’merica). I recommend using Native Forest Simple if you want to be good to your gut.
- 1 yellow
- 1/2 sweet onion
- 1/2 cup frozen sweet peas
- 1 tbsp canned coconut milk
- 1 tbsp curry powder
- 1 minced garlic clove
- Himalayan sea salt (to taste)
- steamer basket (or if you don’t have one just steam the veggies in a few inches of water)
- Dice onion and slice yellow squash
- Add water to the pot and turn the stove on a medium temperature
- Add the steamer basket to the pot and add the onion and yellow squash (alternatively, add the veggies in water for the super simple and lazy way) and cover pot
- Let steam for ~15 minutes or until veggies are steamed to your liking
- Lower temperature
- Drain the water and combine the canned coconut milk with the veggies in the pot
- Add the curry powder, garlic, and salt (to taste)
I made the jump from vegetarianism to high-raw veganism a week before Thanksgiving in 2014. I had just moved back to the states from Thailand, and I hadn’t prepared my own food in a year and a half. That year (thanks to the internet) Thanksgiving was a good opportunity to experiment with raw vegan recipes.
These days I prepare my own food much more frequently, but most of the time I prefer a quick and easy salad over an elaborate meal. I continue to use Thanksgiving as a chance to get a little more creative in the kitchen.
Even though I cooked most of my dishes and used recipes I found online this year, I wanted to share my turkeyless Turkey Day meal.
So, what does a vegan eat for Thanksgiving?
- Kale, walnut, and cranberry salad with cranberry dressing – dressing recipe from Detoxinsta.comDetoxinsta.com
- Butternut squash, Brussels sprout, and bread stuffing with apples from food52.com (I made this without the bread)
- Vegan roasted-garlic mashed potatoes from foodnetwork.com
- Raw vegan apple pie from intuitivekb.com topped with maple pecan ice cream from Austin local Nada Moo! – I make this every year for Thanksgiving, and it’s one of my favorites!
Hopefully anyone that’s curious or thinking of becoming vegan can see that there are plenty of delicious vegan (and gluten free) options for every day of the year.
- 2 organic bananas
- 2 organic medjool dates
- 5 organic strawberries
- 1/4 cup of organic blueberries
- 1 tbsp organic shredded coconut
- 1 tsp Himalayan sea salt (optional)
- Food processor
- Bowl (for soaking)
- Freeze the bananas for several hours
- Soak the dates for an hour
- Remove the dates from water
- Pit and chop the dates
- In the food processor, blend bananas and dates until smooth
- If necessary, add water (be careful you don’t add too much!)
- Add salt to taste (optional)
- Remove nice cream from food processor, and put in bowl
- Top with chopped strawberries, blueberries, and shredded coconut
This recipe turns out different every time I make it. Don’t expect the same results every time, and be careful when adding water (unless you like soupy ice cream).
Ingredients (*makes 8 burgers)
- 2 cups of organic almonds
- 1/4 cup of sundried tomatoes
- 1/2 organic red pepper
- 1/4 organic yellow onion
- 1 organic carrot
- 1/2 cup organic kale
- 2 organic garlic cloves
- 1 tbsp organic cumin
- 1 tbsp organic paprika
- 2 tbsp apple cider vinegar
- 1 tbsp Himalayan sea salt
- Bowls (for soaking)
- Food processor
- Knife (for chopping)
- Soak the almonds and sundried tomatoes separately for several hours to soften them
- Chop the carrot, onion, pepper, kale, and garlic cloves
- Drain the almonds
- Remove the sundried tomatoes from the water, but keep the water
- In the food processor, blend the almonds
- Slowly add in all other ingredients
- Blend until smooth
- Add the water from the soaked sundried tomatoes as necessary
- Once you are happy with the consistency, form “burgers” out of the mixture
- (Optional) top with cashew cheeze sauce