Compassionate Thanksgiving Meal

Thanksgiving, a time for family, friends, abundant food and gratitude. Over the past several years we have transitioned our families holiday celebrations from visiting extended family to celebrating with vegan friends. I love my extended family they are wonderful people, but my ethics just could no longer coexist over a table filled with slaughter and cruelty. Sharing a completely compassionate meal on this day of gratitude just feels so right for my soul.
Being a chef, Thanksgiving Day (or rather week) is almost my favorite time of the year. I plan months in advance and test out new recipe ideas. Last year I organized a holiday meal fundraiser when I was just getting  Here Comes The Sun Vegan Bus started. This year my non-profit is taking orders for meals to be picked up and the profits will be forwarded to Farm Animal Sanctuary. I love to offer an option for local vegans to bring to their family gatherings or for those awesome beings that are just awakening and want to save a Turkey this holiday. The meal I have designed this year is nutritious as well as delectable, gluten free and completely cruelty free. In case you are not near Southern New Hampshire to pick one up, I thought I'd share some recipes here with you. Enjoy with gratitude! Reasons to Love Turkeys


Butternut Squash Bisque
-8 Cups Butternut Squash, peeled and cubed
-4 Tbls. Melted Coconut Oil
- sea salt
-1 Sweet Onion, chopped
-1 Clove Garlic, minced
-3 Stalks Celery, sliced thin
-1 Apple, peeled and chopped
-2 Carrots, chopped
-1" Piece of Ginger, peeled and grated
-1 Tbl. Nutritional Yeast
-8 Cups of water of veggie stock
-1/2 Cup Full Fat Coconut Milk
-1 tsp. Cinnamon
-dash of Allspice

Preheat oven to 400. Toss the butternut with 2 Tbl. melted coconut oil and sea salt. Roast for about 45 min. or until tender. Heat the remaining 2 Tbl. coconut oil over medium high in a large pot. Saute the chopped onion until tender. Add garlic and ginger, saute 3 minutes. Add apple, celery, carrots, sea salt and nutritional yeast. Saute until all is softened. Add water or veggie stock and roasted squash. Blend in Vitamix (or any blender) in batches. Return to pan and add coconut milk, cinnamon and allspice.
Garnish with fresh cashew cream, toasted coconut and pumpkin seeds.

Corn Bread
This Southern Style Corn Bread is best made in a cast-iron skillet, but if you don't have one it works fine in a glass dish.
-2 Cups Yellow Corn Meal (be sure to use organic non-GMO)
-2 Cups Gluten Free All-Purpose Flour Mix
-2 Tbl. Baking Powder
-2 Cups Almond Milk (or any non-dairy)
1/3 Cup Maple Syrup or Brown Rice Syrup
1/3 Cup plus 2 Tbl. Melted Coconut OIl
1 tsp. Sea Salt

Preheat oven to 400. Sift corn meal, flour and baking powder in a large bowl. In a separate bowl, blend milk, syrup, 1/3 c coconut oil and salt. Blend the wet ingredients with the dry.
Heat a cast-iron skillet over medium high  and add 2 Tbl. coconut oil. Swirl to coat the pan. Pour the batter into hot skillet and bake for 25 min. or until bread is firm to the touch and golden brown. Serve warm, cut into wedges.

Faux Turkey Breasts
(Adapted from The Real Food Daily Cookbook)
-1 Pound Tempeh
-12 oz. Firm Tofu Drained
-1/3 cup light Miso
-3 Tbl. Dijon Mustard
-1/4 Cup Melted Coconut Oil
-2 Large Onions, chopped
-1 Tbl. Dried Sage
-1 Tbl. Marjoram
-1 Tbl. Rosemary
-1 Tbl. Thyme
-1 tsp. fresh ground black pepper
-1 tsp. nutritional yeast
-1 1/2 tsp. sea salt

Use the shredding disk on a food processor to shred the tempeh and tofu. Stir the miso and mustard to blend. Heat 1/4 cup oil in large skillet over medium high. Add onions and saute until translucent. Add all the herbs and spices to onions. Stir in the tempeh and miso mixture. Saute for 8-10 minutes until golden. Set aside and let cool enough to handle.
Preheat oven to 350 and oil a heavy baking sheet. Using gloved hands shape the tempeh mixture into eight patties. Make oval patties that are 4-5' long and about 3" wide. Taper at one end to resemble breasts. Arrange in baking sheet and brush with oil. Bake 35 - 40 min.

Here's  link to another amazing turkey alternative: Miyoko's Famous Turkey Alternative I've made this one for the past several years to great reviews. I'm not making it this year because I needed the main dish to be gluten free. The stuffing and gravy by Miyoko here is incredible and I will be using those.

Here's a link to my favorite sweet potato casserole by Oh She Glows that I've been making for years: Sweet Potato Casserole

Finally desert! A link to my Raw Pumpkin Pie

I am so full of gratitude to all who support my mission with Here Comes The Sun Vegan Bus and all the incredible beings in my beautiful life! Sending abundant wishes for a joy filled compassionate holiday.

*If you are nearby here's the info on the offerings from Here Comes The Sun Vegan Bus:
Here Comes The Sun Vegan Bus is offering a Kind Thanksgiving Meal for pick up in Southern New Hampshire. Each huge meal includes:
-Butternut Squash Bisque
-Baby Greens with Citrus Pomegranate
-GF Corn Bread
-Cranberry Sauce
-Sweet Potato Casserole with Pecan Crumble
-Faux Turkey Breast with Gravy
-Savory Stuffing
-Plus your choice of G.F Pecan Crusted Pumpkin Pie or Chocolate Cream Pie
All for only $30 per. meal
Quick place your order by Tuesday November 25th!
Everything is always vegan and gluten free.
Here Comes The Sun Vegan Bus
Just send us a message on our page or call 603-268-1061 to order!
Remember we are a non-profit and your donations will help a farm animal sanctuary this winter!