Thanksgiving special: Brussels Sprouts with Bananas and Carrot Cashew Loaf
What to make for Thanksgiving dinner?
Today is Thanksgiving, the traditional “kick-off” for the holiday season which will continue into the new year. This will mean the opportunities and challenges to create delicious and nutritions vegan meals. Thanksgiving dinner usually includes a main meal with many side dishes all of which taste good as left overs. Some also offer appetizers and soups as well as of course the yummy pumpkin pie for desert.
One of our favorite recipes that I make for Thanksgiving is “Carrot Cashew Loaf”. It’s like a meatloaf made with carrots. It’s very tasty and is also good cold and makes a nice sandwich if there are leftovers.
Brussels Sprouts with Bananas
- 500 grams Brussels sprouts
- 2 tbs. oil
- 1 tsp. ginger , ground
- 2 tsp. soya sauce
- 2 tbs. coconut flakes
- 3 bananas
Did you know that freezing Brussels sprouts takes the bitterness away? So, I usually buy the Brussels sprouts fresh, clean them and then put them in the freezer. I often use them the next day, or keep them on hand throughout the winter.
Steam the cleaned Brussels sprouts for 10 to 15 minutes.
Peal the bananas and cut them in 1” pieces.
Heat the oil in a non stick frying pan and fry the bananas golden brown. Take care to not over cook the bananas or they’ll become too soft and mushy.
Make a sauce using the soy sauce and ginger and a pinch of salt.
Put the Brussels sprouts in a bowl and pour the sauce over. Sprinkle the coconut flakes over the sprouts and mix.
At the last minute, add the fried bananas and gently mix together. Serve as a side dish
Carrot Cashew Loaf
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbs. oil
- 450 grams carrots, cooked and pureed
- 225 grams cashew nuts
- 115 grams breadcrumbs
- salt & pepper
- 1 pkg. yeast
This is a lovely meal, rather elegant.
I use it as a holiday meal as it is quite rich.
Preheat oven to 375 (F.)
Cook the carrots until soft. (I prefer to steam them)
Saute the onions and garlic in the oil.
When the carrots are tender, drain and transfer to a food processor or mixer.
Puree the carrots and cashews. You may need to add the rest of the carrot water so it is easier to puree.
After pureeing, add the onions, garlic and sage.
Add the remaining spices and bread crumbs and the yeast, and a pinch of sugar to feed the yeast.
Blend until the mixture is smooth.
Place in a greased baking dish or loaf pan and bake for 1 hour.
Let cool a bit before serving so it firms up. Otherwise it may crumble when you serve it.
It tastes great hot or cold.