3 GREAT RECIPES FOR A VEGAN THANKSGIVING
Article by Kathryn Farrugia
Philosophy of People
Magazine: Issue #18
As Thanksgiving approaches, I have been hard at work in my kitchen developing recipes that satisfy the tastebuds and nourish the body. Whether you are preparing a plant based meal or just looking to add more veggies to your meal, these recipes would be a welcome addition to any table.
Roasted Cauli-Potato Leek Soup
- 8 yellow baby potatoes
- ½ head cauliflower
- 1 leek
- 1 pkg vegetable broth
- 5 cloves garlic
- 2 tbsp olive oil
- 1 tbsp thyme
- 1 tbsp rosemary
- sea salt and pepper to taste
Cut to potatoes into cubes and cauliflower into florets, drizzle with olive oil and toss with seasonings. Bake at 375 for 30 min
Cut the green top off the leek and slice. In a pot, saute the leeks in a little bit of coconut oil until soft
Add the leeks along with the rest of the vegetables into the blender. Blend until smooth
Combine the broth and vegetable puree in a pot, whisk to combine. Season with salt and pepper
Kale Quinoa Salad with Rosemary White Beans
salad base:
- 2 cups kale
- 1 cup broccoli
- 1 cup quinoa
bean mixture:
- 1 cup white beans
- ½ cup tahini
- 2 tbsp water
- 1 tbsp garlic powder
- 1 tbsp dried rosemary
- juice of ½ lemon
- sea salt and pepper to taste
Bring 2 cups water to a boil, add quinoa cover and simmer for 20-25 min
Chop kale and cut broccoli into small florets; put into a bowl with the quinoa
Add together all the ingredients for the bean mixture and mix well. Pour over the salad base and stir until everything is well coated.
This healthy dessert is very easy to prepare ahead of time and pop in the oven when you are ready. It will smell your house with the most wonderful aroma!
