More Thanksgiving

Another beautiful day on the Mogollon Rim. Some people I know are hoping for snow. Silly people. We had some a week ago...tiny amount. I know I live in a forest, and said forest likes snow. I'm a Florida girl. Enough said.

Thanksgiving is a week away. I guess we need to put out a few more ideas for the feast. One of my friends is going totally Javanese for her meal. But for those who want a traditional, but vegan, repast, here are some sweet potato or yam ideas.

One from Vegweb is a cooked recipe using cashew butter and agave nectar. Sounds good, but I haven't tried it. Click the Vegweb to see it.

For those of you going raw, here's a fun recipe:
Soak about 20 dates for about an hour.

Meanwhile, peel and cube 4 to 5 cups of sweet potatoes. It's OK if your cubes are not perfect, because you are just going to put this in the blender. If it doesn't really look like a cube, who cares? How do you know how many potatoes makes 5 cups? Wash, peel and chunk about 2 medium sized yams and see how much more you need. I think I used 3 potatoes last time.

Other stuff you need: vanilla, sea salt, cinnamon, coconut butter, psyllium, pecans

Put 1 tsp of vanilla, 1 tsp of sea salt, 2 tsp of cinnamon,  and 2 tbsp of coconut butter in the blender, with 3 cups of water.  Is your hour up yet? Put in the de-seeded dates. Blend until smooth. Now add those yams and blend until really smooth. Add the 1 tsp psyllium. This is the thickener. Blend well. Let the mixture sit for 10 minutes to thicken. (If it didn't thicken enough, add more psyllium, blend and let sit for 5 more minutes). Blend again.

Place the thickened mixture in a souffle dish and top with chopped pecans. Be careful not to eat it all yourself.

Root vegetable sticks: This is adapted from a Vegetarian Times ™ recipe. We just tried it. Husband and I liked it...and I usually won't go near a beet.


This recipe is for 12...I made it for 2, which meant much less chopping.
Preheat oven to 450º.
You need 6 gold beets, 6 red beets, olive oil, cayenne pepper, sea salt.
Scrub the beets. Cut them into "french fry" size sticks. Put in a plastic bag with 1 tbsp of olive oil, 1 tsp of sea salt, and about 1/2 tsp of cayenne pepper. (Add more pepper for more spice, but be careful!) Close the bag and shake, shake, shake. Spread the coated beets in a single layer on a cookie sheet and bake for 25 minutes. Eat. Yummm. Kind of a sweet, slightly hot, taste.


OK, y'all. Eat your veggies...or veg-out. Thanks for listening.
DJ