As we promised, here are the recipes we used to make all the dishes for the Thanksgiving Dinner.
Starter: cauliflower soup with curry croutons
Ingredients for soup:
– 1kg cauliflower, cut into florets
– 2 onions, cut into rough cubes
– 50gr soy cooking cream
– 1 tablespoon cardemom
– 1 liter vegetable broth
– 2 teaspoons sesame seeds
– salt, pepper, lemon juice, sunflower oil
Ingredients for croutons:
– 100gr (Turkish) bread
– 1 tablespoon curry powder
– olive oil
Preheat your oven to 200 degrees Celcius. Get a baking tray and put in the cauliflower and onions, and coat in oil and some salt. Then you can bake it in the oven for 10-15 minutes.
Meanwhile you can heat up a pan and toast up the sesame seeds.
When the veggies are baked, transfer them to a big pot, and add all the other ingredients. Then blend it smooth.
For the croutons, tear the bread into small pieces. Coat them in salt, oil and curry powder and fry until they are crispy.
Main dish: grilled veggies with tofu and tzatziki
Ingredients for grilled veggies:
– 300 grams potatoes, peeled
– 240 grams chickpeas
– 1 onion
– 1 bell pepper
– provencaalse kruiden
– garlic powder
– paprika powder
– oil, salt, pepper
Ingredients for tzatziki:
– 0.5 cucumber, peeled and grated
– 250 grams soy yoghurt
– 1 tablespoon red wine vinegar
– fresh dill, as much as you like
– 2 cloves of garlic, minced
Ingredients for tofu:
– 400 grams tofu
– 2 tablespoons cornstarch
– 60ml soy sauce
– 2 teaspoons agave syrup (maple would also work)
– 2 cloves of garlic, minced
– 0.25 teaspoon white wine vinegar (or 0.5 teaspoon or rice wine vinegar)
Now that we have all the ingredients for this dish, let’s start with the grilled veggies.
First, preheat the oven to 200 degrees Celcius.
Then cut the bell pepper, potatoes and onion in similar sized cubes. Also drain the chickpeas and quickly rinse them.
Put all of the veggies in a baking tray and coat with the provencaalse kruiden mix, paprika powder, garlic powder, salt, oil and pepper.
Bake it for around 40 minutes.
For the tzatziki, squeeze as much liquid out of the grated cucumber. Otherwise it will be way too liquidy. Chop up some dill and add all the ingredients to a bowl. That’s it!
Then the tofu. Cut the tofu in 1cm x 1cm pieces and coat them in the cornstarch with some oil.
Mix the soy sauce, agave syrup, garlic and vinegar with a little more cornstarch in a separate bowl.
Heat up some oil in a pan and fry the tofu. When it’s crispy, add the sauce and it will stick to the tofu beautifully.
We also added some fresh spinach onto the plates.
If you also want to know what pesto we bought, it was Pesto Rosso from AH! The hummus and bread we bought from the Turkish grocery store.
Dessert: cinnamon buns
Ingredients for the dough:
– 240ml soy milk
– 42gr vegan butter
– 1 packet yeast
– 12gr sugar
– pinch of salt
– 340-400gr flour
Ingredients for the filling:
– 55gr vegan butter, melted
– 110gr sugar
Ingredients for the glaze
– 110gr sugar
– 110gr vegan butter
In a pan, heat up the butter and soy milk but don’t let it boil. When they are properly mixed together, remove it from the heat until the temperature is like a warm bath. This way you don’t kill the yeast.
Move the butter and milk mixture to a bowl and sprinkle on the yeast. Let this sit for 10 minutes and then add the sugar and salt. It should start foaming or bubbling.
Start adding flour to it, around 60gr at a time. The dough will remain a little sticky, but when it gets too thick to stir you can transfer it to a floured surface to knead. Knead for around a minute until you get a proper ball of dough.
Rinse out the bowl or get a clean one, coat it in some oil and put the dough in. Roll it around a little so it gets coated with oil properly. Then cover the bowl with plastic wrap and let it rise in a warm place for an hour.
Meanwhile, you can make the glaze by mixing the butter and sugar in a pan. Then you can cover the bottom of your baking dish with the glaze.
When the dough is ready, roll iy out into a thin rectangle. Brush on the melted butter and sprinkle the sugar and cinnamon on it.
Then you can start tightly rolling up the dough. Before you cut it, make sure the “seam” is on the bottom. Then cut it into 4-5cm wide sections and put them in the baking dish you covered with the glaze.
Cover the baking pan with some plastic wrap, and let it rise again for around a few minutes.
Preheat the oven to 180 degrees Celcius and then bake it for 25-30 minutes, until they are slightly golden brown.