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ONLINE Vegan Cooking for Fall
Saturday, November 21, 2020 @ 4:00 PM – 6:00 PM UTC+0
With Anita (joining us from Oregon)
Healthy, gluten-free, mostly vegan cooking for the fall season—inspiration for Thanksgiving. Focus on recipes with locally-available fall vegetables. Features Indian flavors.
This meal will feed 4–5 people.
Chickpea Squash Curry
any fall squash that’s fleshy (Kabocha squash, butternut squash or pumpkin)
1.5 cups chickpeas, soaked overnight
2–3 stalks celery
1–2 carrots
1 inch of ginger
1 can coconut milk
Half lemon
Green chillies, salt and pepper to taste
For tempering .. oil, cumin seeds, mustard seeds, turmeric, cinnamon, green cardamom, cloves, bay leaves (all spices are optional, but enhance the taste of the curry and available in your local Indian or Middle Eastern grocery store)
Rice Pulav
1.5 cups rice (basmati works best – brown or white your choice, white is easier to cook, whereas brown is healthier for you)
Vegetables of your choice (peas, carrots, cauliflower, butternut squash, green beans, etc work well)
1 packet of tempeh or tofu
Half cup cashews or almonds
1 inch ginger
For tempering .. ghee, cumin seeds, cinnamon, green cardamom, cloves, bay leaves
Salt and pepper to taste
Roasted Delicata Squash
4-5 delicata squash
For tempering oil, cumin, mustard, fenugreek seeds, turmeric, red chili powder
Roasted Brussel Sprouts
2lbs brussel sprouts
Coconut oil
Balsamic glaze or (maple syrup plus lemon)
Carrot Halwa (dessert)
4–6 carrots (grated)
1/4 cup raisins
1 cup unsalted nuts of your choice (cashews and pistachios work well)
4–5 teaspoons ghee
1.5 cups almond flour
Sweetener of your choice (brown sugar or maple sugar work well)
Cardamom powder (1 tsp)
