2 Easy Vegan Recipes to Bring to Your Thanksgiving Celebration

In my previous post, I mentioned that I would be bringing a couple of vegan dishes to Thanksgiving. After some careful consideration, I have decided on the following recipes that are easy, vegan and perfect for Thanksgiving. I hope it gives you some inspiration to bring some yummy dishes to your celebration.

CRANBERRY CHUTNEY (via In a Vegetarian Kitchen)
Makes 8 servings

Cranberry Chutney

Ingredients

  • 12 ounces fresh cranberries
  • 1 cup peeled, diced apple
  • 1 cup orange juice, preferably fresh
  • 1/2 cup chopped dried apricots
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 3 to 4 tablespoons agave nectar or maple syrup, to taste

Directions

Place all the ingredients except the agave nectar in a deep saucepan and bring to a simmer. Cook over low heat with the lid slightly ajar for 20 to 25 minutes, or until the liquid is mostly absorbed.

Add agave nectar to taste and simmer uncovered for another 5 to 10 minutes until thick. Let the chutney cool to room temperature, then store in a sterilized jar, tightly covered but not sealed. Refrigerate until needed. Before serving, bring to room temperature.

I am going to make this beforehand and put it in some jars so that they are easily transportable (we’re driving ~600 miles). I might even make some really nice labels and put some ribbons around it so that it will be a nice looking gift.

The second dish I will bring is a Mediterranean Kale Salad. I first discovered this amazing recipe by Jennifer Cornbleet on YouTube and have made variations of it numerous times.

MEDITERRANEAN KALE SALAD (via LearnRawFood.com)
Makes 4 servings

Ingredients

  • 8 large kale leaves
  • 2 cups red, raw, sweet peppers
  • 2 tbsp olive oil (I have also used flaxseed oil for a nuttier taste)
  • juice from a whole lemon
  • 24 almonds or pine nuts chopped or slivered
  • 1 tsp sea salt
  • 24 jumbo sliced black or kalamata olives

Directions

De-vein the kale, then roll up 2 kale leaves at a time and slice thinly to make thin, long strips. Place in a bowl with olive oil, salt and lemon juice, and dig in your (clean) hands and massage the kale in the liquids. Add the remaining ingredients and mix together. Lasts for 3 days refrigerated, tastes better if left to marinate for a little bit.

Jennifer has done an incredible video showing how to make the salad. Check it out below:

Let me know if you try these out and what you think of them. I would also love to hear any other suggestions you might have for tasty vegan Thanksgiving recipes in the comments section below, on facebook or via twitter.

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