Last night I had a few friends over for a Thanksgiving meal. It was potluck and there were a couple of vegans there, so I figured I’d wait before making my ham in coca-cola recipe. Everyone brought loads of food and even more loads of wine. I’m proud to say, thanks to Ibuprofen and lots of water, I’m up early with no sign of a hangover. I don’t know if I can say the same for Cornelius.
It certainly wasn’t a typical Thanksgiving meal, but for me, as long as the meal employs the use of cranberries (check!), brussel sprouts (check!) and yams (check!), Thanksgiving it definitely was. Pam brought over a salad made with organic greens, sprouts, cherry tomatos and walnuts. She also brought over Amy’s Goddess Dressing which was so tasty! Dan made Martha Stewart’s decadent macaroni and cheese and Ryan and Kristen brought over some vegan tofu lasagne (so good!) and a vegan chocolate cake (which is from a recipe I passed onto her that is a wartime recipe sometimes referred to as “wacky cake”). Yum!
As an appetizer, I decided to make some garlicy /lemony beans. I used only 1 lemon this time and yellow beans instead of green ones, but it was a great snack before dinner. Next up, I made my most favorite soup ever from the rebar cookbook. I used all the yams required but also threw in a bit of leftover canned pumpkin since I had some in the fridge. Delicious!
african yam & peanut soup
8 C veggie stock
2 T vegetable oil
1 large onion, diced
6 T minced ginger
4 cloves garlic
1 T cumin
2 T coriander
1/2 t cayenne
1 t paprika
1 red bell pepper
4 chopped yams
1 can pineapple, with juice
3 chopped tomatoes
5 T peanut butter
1 bunch cilantro
2 limes’ juice
hot sauce1. Warm the stock
2. Saute the onion and some salt, until translucent
3. Add garlic, ginger, and spices, and saute until soft
4. Add red pepper, yams, and more sal until things start to stick.
5. Add enough stock to cover, boil, and simmer until the yams are soft.
6. Add the pineapple with the juice, tomatoes, PB, and the rest of the stock and simmer for 30 minutes
7. Puree until smooth.
8. Simmer for another 10 minutes
9. Add cilantro, lime juice and hot sauce to taste before serving.
Print This RecipeNext post, I’ll put up my cranberry chutney recipe and Cornelius made a chocolate chip pumpkin cake! Recipes and maybe a picture to come.
I love Goddess Dressing! It’s good in tuna salad too.
Sounds like a great meal to me!
This sounds wonderful! I’ve been loving your idea of having a Thanksgiving meal at a random time of year, but then I realized that you’re in Canada, and your Thanksgiving is actually in October! Too cool.
Rachel, you can be sure Goddess Dressing will be in my grocery basket next time I shop. So yum!
Thanks Joe, it was 🙂
Haha!! Though I do like the idea of a random holiday meal. I just might have to do that Crystal!
this soup is amazing!!!!
CORNELIOUS IS GOD
This looks really yummy! Question – are yams and sweet potatoes the same thing?
Jennie, yams are orange fleshed and very moist when cooked. Sweet potatoes have a lighter flesh (dark yellow-ish) and are a bit dryer. You could easily swap sweet potatoes for yams in this recipe.
This looks amaaaaaaazing! I love sweet potatoes and I am a sucker for peanut butter. My brother has a peanut allergy though, so I might try substituting sunflower butter. Thanks for sharing some great sweet potato and yam recipes!