Thanksgiving is fast approaching and my lovely friend, Jasmine Briones, and I want to make your Thanksgiving one to remember! We created a bountiful feast for our readers to enjoy, which consists of 13 deliciously tantalizing recipes that will make everybody’s taste buds scream in delight. We’re referring to this collection of recipes as our Sweet Eclectic Thanksgiving celebration!
Since we are both obsessed with delicious and nutritious food, we thought it would be a great idea to collaborate on a holiday feast. What better time to combine our vegan talents and get inspired than in the Fall—just in time for Thanksgiving and the holidays!
Thanksgiving is a special holiday that I hold dear to my heart. Every household carries on their own unique family traditions.
Jasmine grew up in an Ecuadorian/Filipino household, where it has been a long-standing tradition for her Ecuadorian grandmother to prepare Thanksgiving dinner. Her grandmother uses a Cuban marinade for the turkey (Jasmine being vegan does not partake, of course) and the rest of the meal consists of Equadorean dishes. It was not until Jasmine and I joined forces in the kitchen that she had her first taste of cranberry sauce and candied yams. She loved the cranberry so much that she ate it by the spoonful! I was surprised because I only have about 2 tablespoons at most during my holiday meals!
I grew up in a Filipino-American household. My Grandpa Floyd, who was born and bred in the Midwest (Missouri), started my family’s tradition of enjoying the standard American Thanksgiving feast. For as long as I can remember, we always had elaborate feasts. It was always my mom and me who prepared the family’s Thanksgiving meal, consisting of a savory, flavorful protein, mashed potatoes, gravy, stuffing, cranberry sauce, candied yams, green beans (and/or corn), and pumpkin pie with whipped cream. We sometimes have the same meal for Christmas because it’s so good! Meals like these are so comforting for the soul. Seriously, eating my Thanksgiving meal is like eating a hug. It brings back so many good memories growing up. These days it brings my loved ones together, where we sit around the table, share what we are grateful for, reminisce, and discuss our game plans for Black Friday.
This Thanksgiving I am thankful for my good health, family and friends, and for the amazingly supportive readers and followers on my blog and social media. Being able to do what I love for a living is a wonderful thing. I feel so blessed and am incredibly grateful.
Vegan, gluten-, and soy-free food has a bad rap for tasting like cardboard. With my recipes, I hope to transform the general public’s view of these foods. I want people to keep using my recipes, I want that food to be shared (with vegans and non-vegans alike), I want to shock and amaze people, and let them know that vegan, gluten-, and soy-free food can be absolutely delicious, not to mention nourishing, can promote longevity, is harmless to animals, and is good for the environment and our planet. Through this blog and through the My Eclectic Kitchen app, I think I’ve been able to do that more and more each day.
Also, by partnering up with friends, like Jasmine, I am able to spread this message (my mission) even further. I want to thank Jasmine for doing her part with her blog and with her own recipe development.
Thanksgiving does not have to be the same every year. Although I like to carry on my family’s traditions, I add my own little nuances to everything every year. A vegan and gluten-free Thanksgiving is definitely a huge nuance. Even so, I hear no complaints. Although my family is predominantly omnivorous, my vegan holiday food and sweets are foods they actually request I make. It warms my heart to see them enjoy my food and especially when they get seconds and thirds.
Hopefully you and your family will be as enthusiastic about our recipes. We hope to see some of our recipes on your holiday table!
Here are the 13 Vegan and Gluten-, and Soy-free Thanksgiving recipes!
Sweet, tangy, perfectly spreadable for Holiday “Meat”loaf, and fantastic to serve as a side! Made with fresh cranberries, dates, a little coconut sugar, a touch of orange and holiday spices, this Cranberry Glaze is so delicious, you might even want to eat it by the spoonful, like Jasmine did! Ha!
Garlicky Cauliflower Puree
A client-favorite, this is a healthy vegan alternative to garlic mashed potatoes. Garlicky Cauliflower Puree with Mushroom Gravy is a wonderful, oil-free, low-fat, and delicious side dish. It is so easy to make and can be enjoyed year-round!
This easy and flavorful mushroom gravy goes perfectly with Garlicky Cauliflower Puree and Holiday “Meat”loaf. The caramelized mushrooms and port give this gravy a nice richness, the herbs bring it to life, and the arrowroot thickens the gravy while giving it a glossy sheen.
Candied Yams (or Sweet Potatoes)
These candied yams are so simple to make and yet they are so delicious! Spiced with vanilla and cinnamon and sweetened only with dates and oranges, these are my all-time favorite candied yams, not to be mistaken with the recipe in my app. These are new and improved! A must-try!
Green Beans with Garlic and Lemon
Every table needs a pop of green! Ours was these crisp green beans with garlic and lemon. The little kick of spice chile and hint of citrus make these a perfect side dish for the holidays!
Creamy Mushroom Rice
Infused brown rice with an assortment of herbs and vegetables, meaty mushrooms, and a decadent cream sauce make this a hearty side dish.
A clean and high protein alternative to traditional stuffing.
This tastes just like Stove Stop Stuffing, except this is raw and is actually beneficial to your health. I know you’ll LOVE it!
This high-protein “meat”loaf looks and tastes like the real thing, only it’s better for you, is cruelty-free, and great for the environment. I fool my non-vegan family and friends every time! Top this holiday loaf with our Cranberry Glaze or with traditional “meat”loaf glaze.
Savory Pumpkin Pie
We wanted to include pumpkin in our Thanksgiving menu, and since we already have pumpkin pie recipes in our respective recipe arsenals, we decided to make a savory pumpkin pie. The best way to describe this savory pie is to say it is basically a vegan, gluten-free, soy-free quiche with pumpkin!
Cranberry Pomegranate Cider
This ruby red (my favorite color) beverage tastes like a lovely tea and can be made bubbly and sparkling with a sparkling kombucha or champagne.
Raw Pumpkin-Spiced Mamey “Cheese”cake
Oh, I love this dessert! Find out what Mamey is the recipe post. If you can’t find mamey, substitute with pumpkin or sweet potato! The combination of vanilla bean “cheese”cake, pumpkin-spiced mamey, and a fig/date/ nut crust is just heavenly.
Chocolate Mousse Pecan Tart
This easy-to-make chocolate (sweet potato) mousse pecan tart is really easy to make and is just so pretty to look at!
Our collaboration required a lot of hard work, but it was so worth being able to spend time together, getting to know one another better, with the intention of sharing the fruits of our labor with our readers! To add to the list of things I’m thankful for this Thanksgiving, I am so thankful that Instagram, veganism, the desire to eat delicious yet nutritious food and to share it with others brought me to meet so many amazing people, like Jasmine! It’s been fun learning from and about one another, and I look forward to many years of friendship!
Make sure to check out more details on our fun-filled day in the kitchen by reading my previous post! We also thought it would be fun to interview each other so you can learn a little more about us. My interview is on Jasmine’s blog, and Jasmine’s interview is here.
Please make sure to tag us on Instagram: @yvonne_deliciously_vegan @sweetsimplevegan Twitter: @yvonnemrod @sweetsimpleveg and hashtag #SweetEclecticThanksgiving and #MyEclecticKitchen if you recreate any of our recipes! We would love to see your photos and Thanksgiving feasts!
May you and your loved ones enjoy a
Yvonne and Jasmine <3
Photo Credit: Many of the photos in this post were photographed by Jasmine Briones.
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