OUR THANKSGIVING LUNCH

Thanksgiving is not a holiday that we celebrate in my country Venezuela, but as a compulsive practitioner of thankfulness, I can't pass up the opportunity to join my husband and celebrate the abundance of positive things in our lives (besides taking the time to prepare something delicious to eat...ñum, ñum!).

This special date is usually seen as an opportunity to gather with family which is lovely, but also as the chance to overeat on sometimes not so healthy food, desserts and refined sugars, and exercising the day after out of remorse for the binge eating. In our case, I wanted us to eat deliciously and in a way that we felt satisfied, but with the challenge that all the dishes needed to be vegan, organic, full of nutrients, complex carbs and good fats.

On top of that we decided to add two new traditions to this day, the first, to write a letter each where we specify all the things that have happened to us or that we have experienced this year for which we give thanks, and another letter in which we manifest and ask God for what we want for 2014. This allows us to feel grateful and fulfilled for all the blessings received and yet visualize in detail what we want for the future.

Here are the recipes for the three courses that we delighted in. They are super delicious and can be prepared at any time...your guests will love them too, vegan or not.

MUSHROOMS STUFFED WITH CREAMY KALE

Ingredients (Serves 2)

If you're going to prepare the mushrooms and butternut squash in the same meal, I recommend that you combine the amount of ingredients for the filling in both recipes, only the squash has some added quinoa as an extra ingredient. But the white cream and the filling will be used in both.

- 1 small box of crimini or white mushrooms
- 2 cups kale (deveined)
- 1/2 yellow onion
- 2 garlic cloves
- Salt to taste
- Coconut oil or olive oil
- Onion powder

White Sauce

- Oatmeal flour (or blended rolled oats until it turns to powder). I don't know specific quantities, I keep using it according to the texture I want for the sauce.
- Coconut oil
- 1 cup unsweetened almond milk
- Nutmeg
- Salt to taste
- 1 teaspoon coconut oil

Method

1. Pre-heat oven to 380F.
2. Saute in a pan the garlic and onion with a bit of olive or coconut oil.
3. In another pan add a small amount of water and when it boils, add the kale (also works with spinach) until soft.
4. When ready, add it to the pan with the onions, add salt and onion powder. Mix.
5. Remove from heat, place in a container and pour the white sauce over it. It should be thick but not lumpy.
6. Take an oven tray, spray a little oil, place the raw mushrooms with the hollow side up and stuff them with the filling.
7. Get it in the oven for about 20 minutes.
8. Enjoy.

White Sauce Method (will be used both for the mushrooms and the squash):

1. In a small saucepan, add a tablespoon of melted coconut oil to cover the entire bottom. Use high heat.
2. Add a really small quantity of oat flour and begin to beat manually until a "dough" is made with the oil (this is the only way that works for me so it doesn't get lumpy).
3. Start adding  a bit of almond milk and a little flour, never stop mixing it. Continue with milk and flour until you get the texture you want. Add salt and nutmeg to taste.
4. When it begins to boil, lower the heat as much as possible and continue mixing.
5. Remove from heat.

BRUSSELS SPROUTS WITH BLUEBERRY AND PECANS

Ingredients

 - 2 cups organic brussels sprouts
- 1 tablespoon dried cranberries (you can add more if you want)
- 2 tablespoons chopped pecans
- Salt
- Black Pepper
- Coconut oil or olive oil

 Method

1. Toast the pecans in a pan without oil until crunchy and remove from heat.
2. Cut the brussel sprouts in half and saute with olive or coconut oil until crispy, add the pecans and cranberries, salt and pepper.
3. Ready!


BUTTERNUT SQUASH STUFFED WITH QUINOA
 
Ingredients
 
- 1 Butternut Squash
- 1 cup of cooked quinoa
- 1 cup kale or spinach, you can add more if you want it greener.
- 1/2 yellow onion
- 2 cloves garlic
- White sauce  to taste (preparation and ingredients above).
- 3 tbsp toasted pecans. 

Method

1. Pre-heat oven to 400 F.
2. Cut the squash in half and put in the oven for 40 minutes. Then prick with a fork to see if it is ready, remove from oven and remove any liquid that accumulated.
3. Saute the onion and garlic in a pan with a little olive or coconut oil.
4. In another pan add a bit of water and when it boils, add the kale (also works with spinach) until soft.
5. When ready, add it to the pan with the onions, add salt and onion powder. Mix.
6. Add the cooked quinoa and mix well.
7. Remove from heat, place in a container and pour white sauce over it, should be thick but not lumpy.
8. Fill the squash and get it in the oven for 10 more minutes.
9. Add the pecans on top. (To toast, chop them and place in a skillet until crunchy).
10. Enjoy.

This recipe can be made with or without the white sauce and you can also add dried cranberries if desired.

I hope you enjoy these delicious dishes as much as we did. But most importantly, don't forget to give thanks for the food you are fortunate to be able to choose and provide your body with every day of your life, in addition to always pray for those who sadly don't have that privilege in hopes that they do. With our intentions and changing our thoughts, we can change the world.

With Love,
Romina