Our family is always thankful for the gifts we share. A favourite gift is one we gave to ourselves, a menu for Thanksgiving (+ every day and for all holiday meals) that is simple, delicious, vegan, organic, sugarless, and just what we like! We did keep the cranberry sauce on the table, but this is how we make it:
Organic Vegan Ingredients:
To a pot, we add a bag/bunch of whole cranberries, grown and harvested from a responsible, organic local farm. Add some water, cinnamon, a tiny pinch of pink salt, a crack of black pepper, and a lid. Simmer for ~ 5 minutes until soft. Sir, serve, and enjoy!
This recipe is included in my upcoming Cozy Winter Cookbook, containing vegan organic sugarless recipes that are simple and pleasurable to make. These fruits are already sweet, so no ‘sugar’ is needed, but if you need to, you could add a tiny bit of natural sweetness with agave or date syrup.
Cranberries are lovely to eat throughout all four seasons, hot or cold just like a jam or fruit spread. Dried cranberries are so versatile and can be used in fresh salads, dry nut mixes, in your morning oatmeal, baked in breads, and dotted over cold food salads and baked dishes. Cranberries are a superfood and a good source of Vitamin C and antioxidants, as well as providing several other beneficial minerals. They taste great, and if you’re new to them, take a little bit and keep trying until you’re used to it. You might just love these red bog jewels! They pair well with: starches like toast and potatoes, green leafy vegetables, beets, and they compliment other rich flavours such as a velvety mushroom sauce on pasta. Cranberries are amazing in pies, turnovers, tarts, crumbles, or served warm as a dessert with vegan icecream, with melted cacao, or on their own.
Unlike some other berries, this type was first named for the plant appearance itself, and not for the colour of the berry or plant name. Cranberries originally got their name, Crane Berry, when settlers saw the plants’ flowers, and they thought the petals resembled the shape of a crane’s bill and head. We’re going to try to grow some crane berries next year. They like wet conditions and are grown from cuttings. They are wild, native plants so hopefully it works well. Stay tuned for our new gardens in 2020!
I made this brilliantly red sweet-tart side dish last night, and to the little diners’ delight, it only took a moment to cook. Who says Thanksgiving dinner needs to be time consuming or stressful to prepare? Or happen all on one day? We like to celebrate the whole week with small simple pleasures. Who planned the traditional odd menu of heavy foods that don’t really go well together or feel good to eat together? It’s a juggling act of timing for the cook, who often does the cleaning and decorating as well. Emotions transfer into food. We’re mindful to cook with Love and Patience for a soothing day. Moderation is a nice option as well. 🙂 You can always enjoy leftovers the week through, and they often taste better the next day anyways. We’ve redesigned our holidays so we can relax and enjoy our day together in our new, quiet home. I prefer the European menus with smaller amounts, but a balance of flavours and nutrition. We like the plant foods in the usual spread, but we choose one at a time and mix them with lighter dishes for better digestion and more enjoyment of dining. Remember, you may do what you like. There are no rules for designing a holiday menu. Which dishes are your favourites from all time? A gracious Thank You! for connecting with us here, and a very Happy Healthy Thanksgiving to you and your Dear Ones! XOXO Amor Milagre
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Music of the Moment: Thank You For Being a Friend, Andrew Gold