If you’re anything like me, you may be searching for Thanksgiving recipes right about now. I won’t let you down, you ambitious, vegan, Thanksgiving food-maker! Check out the delightful dishes below to cook up for your holiday guests. Make sure to grab a napkin, because you’re going to be drooling by the end of this.
Smoky Sweet Potato Soup with Jalapeno Cornbread
Roasted Fruit Bulgur Wheat Salad
Roasted Brussels Sprouts with Raisin Vinaigrette
Squash Au Gratin
Quinoa-Stuffed Acorn Squash
Golabkis (Stuffed Cabbage Rolls)
Stuffed Seitan Roast
Apple Pear Crisp
Double Pumpkin Beer Float
Cran Apple Pie
Please, tell me I’m not the only one who is hungry after looking through those? Ok, good.
Everyone, enjoy your weekend and Happy Thanksgiving!
The weather earlier this week was insane! You want to talk about a scorcher? I thought that I was back working Coachella! Thank goodness I could jump in a pool to cool off. I wish that I had this salad to cool me down from the inside out, though.
I was inspired by a salad that I had years ago, with watermelon, tomato, mint, and feta, plus some vegetarian roe for a salty kick. This one is slightly different, with creamy pine nuts changing up the texture, and a combination of mint and basil to make it interesting (and pretty!).
The best part about this salad is that it comes together in mere minutes. If you chill the tomato and watermelon before assembly it works out even better. This is the perfect side for a summer party, BBQ or as a light snack. Throw a little white balsamic vinegar on there and call it a day!
In keeping up with the guest posts this month, today, I’m hosting a delicious-looking post from Stephanie of Trans-planted. I found Stephanie’s cute blog after she commented on a couple of posts here on Vegan Yack Attack. I checked it out and found tons of cookie recipes and bright photos, plus she’s as sweet as can be. You should definitely check out her blog after getting your eye-full of this healthy, Malaysian stir-fry!
It is such an honor to take part in the awesomeness that is Vegan Yack Attack! You probably already know how amazing and delicious this blog is, which is why it’s one of my favorite places to get inspired to try new vegan foods. You can only imagine how incredibly thrilled I was when Jackie asked me to be a guest on her blog! I am so happy to be able to share with you all a little today.
My husband and I moved to Malaysia almost a year ago. I was born and raised in Orange County, California, so you can imagine what a huge life change it has been living here. Before we made the big move, I became addicted to kale and it’s versatility. I was super disappointed when I couldn’t find any here. But, as the months passed, I became more familiar with Malaysian cuisine and I found a great substitute: kailan AKA: Chinese broccoli! Kailan (芥兰), pronounced kay-lan, comes from the Cantonese language and is the common Malaysian term for Chinese broccoli. If you’re looking for it in an Asian market, it is sometimes written as gai-lan and pronounced guy-lan.
As you can see in the photos, kailan is a dark-green leafy vegetable. The leaves are thick and flat and resemble kale. The stems are like broccoli stems: short and thick. You might be thinking that kailan looks a lot like broccolini. Here’s a fun nerdy veggie fact: broccolini is actually a hybrid between kailan and regular ol’ broccoli!
Like kale, kailan can be cooked in many different ways. The leaves are a tad bitter and are not usually eaten raw. You can either blanch, steam, boil, or stir-fry kailan and add it to your favorite dish. I have not tried making kailan chips yet, but that’s on my to-do list! Most kailan dishes here in Malaysia are not vegan-friendly. It is often served sautéed with oyster sauce or fish sauce. Thankfully my local friend, Sumalang, taught me her favorite vegan way of cooking kailan. I’ve tweaked things just a bit to make it healthier! Sumalang usually adds oil and garnishes the dish with fried garlic. With this recipe, I have left the oil out and replaced the fried garlic with sautéed garlic instead.
The sweetness of the carrots, the slight bitterness of the greens, and the savory mushrooms combine to make a wonderful side dish that can be served alongside any Asian meal. It’s incredibly simple and fast, perfect for when you’re in a rush and need something healthy. It is a staple dish in my kitchen and I hope you enjoy it!
I hope that everyone has had a terrific weekend! I won’t lie, mine was a little crazy, but in a good way. I think. First, my friend Michelle and I did a Tour de Gluttony starting at Healthy Junk in Anaheim and then went down to San Diego for Balboa Park December Nights. We didn’t eat at December Nights, but did go into the Science Center and the Natural History Museum, where we proceeded to get a little goofy. Below is my impression of a whale skeleton, that yoga sure is paying off!
We (both being vegan) were in luck, because right down the street from us was Evolution Fast Food. I haven’t really been to any vegan restaurants in San Diego so I was very excited for this. I ended up getting the Mushroom Swiss Burger which was good, and some chick’n strips (which I asked for as buffalo but was given original). I enjoyed the strips with a chipotle dip, but was not done yet. We had walked quite a bit and I needed to end this meal the right way- with dessert, naturally. We shared some peppermint soft serve, and I’m telling you, this stuff was incredible. I would contemplate making the 2-hour trip down to SD just for that soft serve; it’s that good.
Saturday was filled with running errands and going to a cowboy bar. Have you ever been to a place like this? It’s actually pretty fun; even if you’re terrible at line dancing (ME). Now, it’s Monday and time to get to work! I have a big project that I’m working on for someone, that I’m incredibly excited about. That being said, I’ve kind of put my cookbook on hold for now. But, this is great for you because the recipe that I’m sharing was going to be in it!
What great timing, right?! It’s the holidays, where there is no shortage of sides for family meals, and this recipe is perfect for that. What we have here is a combination of buttery walnuts, roasted Brussels sprouts, toasted coconut and a sweet raisin vinaigrette. Just scoop the roasted veggies onto your plate and drizzle a little sauce on top. It has great colors, and is as easy to make as it is to serve.
This is a vegan food blog, run by Jackie Sobon, that covers everything from indulgent desserts, to healthy dinners, and even raw recipes! I also write up restaurant reviews and am sort of a beer snob. You'll find that there is something for everyone, here!
If you would like to contact me about photography jobs, testing out a recipe, review your restaurant or just have a question you'd like me to answer email me at: [email protected]!